One of the great challenges of Food Safety and Quality professionals is connecting what they do to the bottom line of the company, especially when they are advocating for new tools and capabilities. We have discussed this briefly before in an earlier blog post. While FSQ is vital to the success of every business that works with food, it is not a profit generator or a competitive advantage. There is also a natural and deep-seated conservatism in tinkering with what already works among the people responsible for safeguarding what we eat and drink. All this adds up to it being…