Red Eye Foods is a major company operating several large food processing and packaging plants. Red Eye markets fresh and processed foods under its own brand name along with several others. It also sells food products to other processing companies and institutions such as hospitals. Red Eye recognizes that food contamination is a major risk in its business with potentially disastrous consequences for the company and its customers. How should Red Eye manage this risk? What preventive and reactive action plans should be in place? To what extent can Red Eye rely on food safety regulators to manage the risk?