Past the Peel
We have all been there, in the produce isle of the grocery store, sorting through the oranges, trying to find the one that looks the best, the most delicious.
By Matt Forck, CSP & JLW
We have all been there, in the produce isle of the grocery store, sorting through the oranges, trying to find the one that looks the best, the most delicious. Our mouth will water in anticipation of that great citrus taste. Later, we get home, peel the succulent fruit, take a bite and wow, that's bad. How can something that looks so good taste bad?
And the reverse is true; sometimes we grab all that's left in the orange bin of the super market only to find them to be the most delicious, or as my three year old says, "tasty-goodies."
So, what's the deal—a ripe succulent orange should taste good, shouldn't it? Allow me to let you in on a secret. All oranges are picked green. Once picked, they are treated with an ethylene compound that breaks down the chlorophyll in the peel that in turn makes the peel orange. Once this is done, the fruit is packed and shipped—arriving in your hands days, if not weeks, later. Actually, years ago, oranges were treated with red dye number two but most states have made this practice illegal.
Who is the safest person you know? The fact is that safety is decided not on appearance, tools or "talk" in the morning safety meeting, but it is determined by what is in the heart and soul. Safety begins with a deep desire to do it right...safe!
So, while you may put on a "front," look past the peel and make you the safest person you know...
About the Author:
Matt Forck, CSP & JLW, is a leading voice in safety. Matt keynotes conferences and consults industry on safety's most urgent topics such as safety awareness, employee engagement and motivation, cultural alignment, accountability and leadership. To learn more about Matt, book a presentation or download FREE safety tools, go to www.thesafetysoul.org .