In this episode of Food Safety Matters, we are joined by Sherry Brice, M.B.A., Chief Supply Chain Officer at W.K. Kellogg Co. She discusses her experiences as a food safety and supply chain business leader, and shares practical strategies and considerations for other professionals in driving business value by balancing food safety priorities, supply chain requirements, and working with diverse teams.

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.”