Food safety programs are increasingly challenged by persistent pathogens, complex processing environments, and the limitations of traditional control measures. This session will focus on practical, real-world strategies for mitigating and controlling foodborne pathogens—particularly Listeria, Salmonella, and biofilm-forming organisms—across complex food operations. Drawing on operational experience from large, multi-site foodservice and manufacturing environments, this presentation will examine where conventional sanitation and environmental monitoring programs succeed, where they fall short, and how layered control strategies can improve outcomes. Emphasis will be placed on risk-based decision making, environmental controls, and the integration of emerging technologies into existing food safety systems without disrupting operations. Attendees will gain insight into how pathogen control strategies can be adapted to different facility designs, production flows, and organizational constraints. The session will prioritize practical application over theory, offering actionable considerations for food safety leaders responsible for reducing pathogen risk while maintaining operational efficiency and regulatory compliance.