The RFSC is a consortium of food industry members.  The consortium is mountain-west based with the main goal of collaboration between its members in food safety. Activities are focused on the mountain west, but do occur nationally and internationally. Collaboration activities include education, training, workshops, conferences, networking events, and the creation of retail-foodservice food safety standards.

Some of the goals of the RFSC include:

  • Enhance food safety in the retail and foodservice sectors in the farm-to-fork food chain
  • Enable cutting edge culinary techniques under the safest possible guidelines
  • Provide education and training opportunities in food safety (targeting both industry and regulatory)
  • Standardize food safety processes
  • Identify and encourage advanced technologies in food safety
Collaboration goals include:

  • Ensure coordination and cost effectiveness by reducing unnecessarily duplication of efforts regarding retail-foodservice food safety research, teaching, and extension
  • Leverage available resources by using public private partnerships among agricultural industry groups, institutions of higher education, and the Federal Government
  • Implement teaching initiatives to increase awareness and effectively disseminate solutions to target audiences through extension activities
  • Increase economic returns in high-priority food manufacturing issues from farm-to-fork