"That's how we've always done it!" may actually be a much better rallying cry than we might be willing to credit. Let us use that paradigm to lend some context to ensuring that the right food safety behaviors and practices are properly transferred from "those who know" to "those who need to know" (whether they know they need it or not). Understanding how and why something is "done that way" goes a long way toward driving positive change while simultaneously minimizing risk to public health.

This article will provide many proven lessons in this regard, particularly for when a long-tenured subject matter expert (SME) leaves an organization. How is that person replaced? The suggestions and tenets shared in this article are founded on proven scientific principles and actions, and on instincts honed by long-term experiences in the food business. We share best practices, not just opinion, to increase the organization's effectiveness at planning for and executing a transfer of experience and skills from one generation to another.