Ever since Frank Yiannas of Walmart's Food Safety Leadership published his insightful book "Food Safety Culture" in 2008, the food and beverage industry has embraced the reality that having a strong food safety culture is essential for success.

It’s common to think of sanitation as third-shift work that ends the production day. But given that workers ensure the plant is clean and ready to operate, it’s preferable to consider sanitation as the beginning of production, or “shift zero.”