Chain restaurants rely on a supply base encompassing hundreds of vendors to supply quality food products, packaging and equipment on a timely delivery cycle. Ms. Beck has managed and evaluated worldwide supply chain networks for leading chain restaurants like Burger King. She understands the day-to-day challenges of adhering to food quality and food safety standards, while at the same time balancing cost considerations. Ultimately, the role of product and packaging specifications is to communicate the restaurant’s decision on this balance to its suppliers.
In the event of a foodborne illness or injury incident (e.g., E.coli 0157:H7, salmonella, or lysteria) Ms. Beck is able to analyze a chain restaurant’s compliance with relevant food temperature guidelines, holding times, and the chain’s own operating standards, as well as other industry or government safety procedures.
Ms. Beck has played a key role in advising the Department of Homeland Security, the Food & Drug Administration (FDA), and the Center for Disease Control (CDC) in developing foodservice biosecurity standards for food safety to protect against bioterrorism threats. This initiative relates to the Public Health Security and Bioterrorism Preparedness and Response Act of 2002 (the Bioterrorism Act).