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In this segment, the panel discusses how a company should meet/comply with food safety regulations. Paul Mangiamele explains how Bennigans’ collective communication allows the Company to stay ahead of the curve. Dr. Melvin Kramer explains the issues with locally sourced food and why they do not have to adhere to certain food safety regulations. Corey Douglas explains the importance of HACCP (Hazard Analysis Critical Control Point) and how an action plan can virtually prepare a restaurant for almost any crisis. However Dr. Melvin Kramer disagrees with Corey Douglas on a number of topics. Find out what has these two are up in arms by tuning into the restaurant brokers with hosts, Robin and Eric Gagnon.
