We are currently working on a project with our Food Inspections division. I wanted to know if anyone has implemented a food facility placard system (ex. ABC or Green, Yellow, Red).
If so, what has your success with the program been and are there any lessons learned regarding the implementation process? Also, if you could share any metric you implemented to help keep track of the successes that would be helpful as well.
Response needed by
Wednesday, November 26, 2014