Charlean Gmunder is Blue Apron's Chief Operating Officer. She has held leadership responsibilities in both large multinationals and smaller North American food processing operations. Before joining Blue Apron in November 2020, she was the Vice President of Catering Operations with United Airlines; Vice President of Operations, Prepared Meat for Maple Leaf Foods; and held a variety of leadership roles in manufacturing, engineering, quality assurance, logistics, and sales at the Wm. Wrigley Jr. Company. She holds a B.S. degree in Chemical Engineering and an M.B.A., both from Rutgers University.
Food safety guiding principles are the same for all companies, but how they are used is dependent not only on the uniqueness of the company but also upon the biases and culture inherent to the company. The latter are often underestimated in their importance and impact. To address these topics, Food Safety Magazine
recently hosted a webinar that featured a group of experienced senior leaders and a food safety culture expert as the panelists and moderator, which this article summarizes.
