Chick-fil-A's Dr. Steven Lyon Talks to LGMA About Produce and Food Safety
- by Jessica Donnel
SAN JOSE, CA - Selling 160 million pounds of produce annually, Chick-fil-A is one of fast-food’s biggest proponents of food safety in the fruit and vegetable industries. To learn more about Chick-fil-A’s thoughts on food safety, LGMA spoke with Dr. Steven Lyon, Manager of Supply Chain Safety for the company, and got all the details.
“What’s critical for us is that we find a program like the LGMA that uses academia, local government as well as industry buy-in and has them tie it all together so we ensure, literally, from farm to the back door of the restaurant that items are produced safely,” Lyon shared.
To see LGMA’s entire interview with Lyon, watch the short video below:
What started out as a single restaurant in Georgia in 1946, has grown into one of the nation’s largest fast food chains with over 1,900 locations in 42 states. Chick-fil-A is now one of the most successful chicken restaurant chains in the U.S, but in addition to chicken, menu items like Cobb Salad and Grilled Chicken Cool Wraps ultimately results in approximately 160 million pounds of produce being served at the chain each year.
Because of this commitment to both produce and the dining experience, Lyon says, “Food safety is critical to the dining experience” at Chick-fil-A. Furthermore, Chick-fil-A is such a believer in the LGMA program and its commitment to food safety, that the company uses LGMA’s program as a requirement for all its leafy greens.