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Gale Prince Presentation

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From Food Safety in the 21st Century Marketplace: Best Practices Throughout the Supply Chain, http://www.restaurant.org/events/foodsafety.

From Food Safety in the 21st Century Marketplace: Best Practices Throughout the Supply Chain, http://www.restaurant.org/events/foodsafety.

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    Gale Prince Presentation Gale Prince Presentation Presentation Transcript

    • Food Safety in the 21 st Century National Restaurant Association Doubletree Hotel Atlanta, GA October 23, 2008
    • Supply-Chain Hurdles: Meat and Poultry Gale Prince [email_address]
    • Consumer Expectation Safe Dining Experience
    • Under Magnifying Glass
    • What is on the consumer’s mind?
    • Consumer Research
    • Consumer Research Source: FMI Trends 2008
    • Consumer Research Source: FMI Trends 2008
    • Consumer Research Source: FMI Trends 2008
    • Consumer Research Source: FMI Trends 2008
    • Top Food Stories 2007 Rankings
      • Pet Food Recalls
      • 21 Million pound Ground Beef Recall
      • Peanut Butter Recall
      • Nutrition Labeling NYC
      • FDA restrictions on importing farm raised fish from China
      • Nutrient fortified sodas, juice, teas and flavored waters
      • Country of Origin Labeling
      Source: Hunter Public Relations Year End 2007
    • Congressional Hearings
    • Recent Food Safety Problems
      • 2006 Produce Safety was the top news story
        • Spinach
        • Carrot Juice
      • 2007 Product safety was the top news stories
        • Peanut Butter
        • Pet Food
        • Canned Chili
      • 2008
        • Ground Beef
        • Tomatoes and Peppers
    • Product Recalls Are Becoming More Massive
      • 25 million pounds
      • 22 million pounds
      • 1.8 million pounds
      • 143 million pounds
      • Over a year’s production of peanut butter
      • All production codes of chili sauces
      • Multiple brands by multiple mft’s of pet food
      • Over 600 different food products recalled in Europe
        • all related to one adulterated ingredient
      • 30 Millions of toys recalled
    • Product Recalls Are Costly
      • Preliminary recall costs reported by firms of recent recalls:
        • $56,000,000
        • $35,000,000
        • $60,000,000
        • $30,000,000
        • $37,000,000
        • $103,000,000
        • Some firms ceased business
      • These costs do not include litigation costs
      • Nor does it include the cost in lost sales
    • Legal Impact
      • $15.6 Million in one case Jack in the Box
      • $12.0 Million Odwalla apple juice
      • $4.6 Million for eleven children and E. coli
      • $6.25 Million for hepatitis A Green Onions
      • Food Borne Illness Pending Lawsuits: Pot Pies, Spinach, Peanut Butter, Pizza, Canned Chili, Ground Beef, Tomatoes, Peppers, Lettuce, restaurants, supermarkets, etc
    • 20 Year Trends in Product Recalls
    • Do Recalls Always Happen Late Friday Afternoon?
    • Consumer Reaction To Product Recalls
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    • Pet Food Recall
      • Triggered questions on source of ingredients in pet food, but…
    • Consumer Reaction to Recalls
      • August 2007 Gallup Poll
        • Over 70% of consumers reported to having been impacted by recent food recalls
        • 62% say they have avoided buying certain brands or types of foods
        • 40% reported to have destroyed or returned recalled products
        • 25% worried by impact on their health
      Gallup Poll taken prior to Chili Sauce Recall
    • Consumer Reaction to Recalls
      • Harris Interactive Research-April 2007
        • 79% aware of food recalls for past three years
        • 29% felt recalls were “serious concern”
        • 55% would switch brands temporarily
        • 15% said they would never purchase the recalled product
        • 21% avoid purchasing any brand made by the manufacturer of the recalled product
    • Consumer Reaction to Recalls
      • Impact of major food safety issues on consumer purchasing decisions
        • Consumer reported they would not purchase the recall product in the future…
          • 2005 - 6%
          • 2006 - 38%
          • 2008 - 15%
      FMI Trends 2008
    • Consumer Reaction to Recalls
      • Harris Interactive Research-April 2007
        • News media 24 hour format
          • Story Repeated every 15 minutes
        • Proliferation of blogs
          • Consumers have access to more information about a brand’s not –so– shining moments
          • Once on the internet your story is there forever
        • Internet reinvents recalls months and years later
    • Consumer Satisfaction
      • Blogs
      • Consumer Generated Media
      • CGM
    • Recall Challenges Ahead
      • I do not expect recalls to decrease
      • Can expect more massive recalls
      • Foodborne disease investigative skills keep improving
      • Media found food safety information sells
      • Consumers becoming more sensitive
    • Why the increase in food safety concerns and recalls?
    • Why the Change
      • Concentration of food production
      • Increased batch size
      • Product changes
      • Changes in food distribution
      • Consumer changes
      • Medical services
      • New science
      • Epidemiology
      • Lawyers
    • FOOD NET SITES Represents about 15% of US population
    • CDC Food Net Trends 1996 - 2007 Updated March 2008
    • Center of Disease Control Pulse Net
    • Electronic Communications
    • CDC Outbreak Response and Surveillance Team (ORST)
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    • What does this tell us?
      • The foodborne disease detectives have become very good!
      • The science and electronic capabilities of epidemiology will continue to grow rapidly
      • Electronic communications links all of this together with instant messaging.
    • What does this tell us?
      • Now “ LITTLE PROBLEMS” in the past can now become major events!
      • Failures of basic food safety elements can get your facility into the spotlight.
      • What do customer complaints really say?
      • Do not take unusual events lightly!
      • PREVENTION IS THE KEY TO FOOD SAFETY
    • Preventing Food Safety Problems Protecting Your Guests And The Bottom-line
    • Preventing Food Safety Problems
        • Starts with knowing your product and process
        • Vulnerability of your product to food safety issues
        • The microbiological risks of your product
        • Where are the Critical Control Points
        • Potential impact of post preparation handling
          • The kitchen environment
          • The impact of employee practices
    • Preventing Food Safety Problems
      • Historical issues
        • Staphylococcus
        • Salmonella
        • E. coli O157:H7
        • Norovirus
        • Chemical contamination
    • Preventing Food Safety Problems
      • Common Sources
        • Employees
        • Employee practices
        • Temperature Control
          • Cooling
          • Cooking
        • Cross Contamination
    • Preventing Food Safety Problems
      • Know your supply source
      • Ask about the suppliers food safety controls
      • Expect there maybe contamination on raw unprocessed products
        • Design your food safety programs to isolate and prevent cross contamination
        • Temperature control
          • Cooling
          • Cooking
    • Developing a Food Safety Culture In Your Kitchen
    • Culture
      • Management must demonstrate the culture by
        • Setting the example
        • Provide and maintain your facility to promote good food safety practices
        • Provide employee training and re-enforcement
        • Monitor performance
        • Don’t miss a teachable moment!
        • Being proactive and provide leadership
    • Preventing Food Safety Problems
      • Employee Training
      • Follow up…
        • Facility Inspections
          • Self
          • Third party
        • Inspections can serve as a training tool
    • Preventing Food Safety Problems
      • Regulatory inspections
      • Regulatory inspection reports
        • Have you addressed items on the reports
      • Regulatory inspection is not the tell all
      • You need to go beyond
        • You cannot delegate your responsibility to the HD
        • It is YOUR facility and YOU are responsible for FOOD SAFETY!!!
    • Preventing Food Safety Problems
      • Two hot topics for 2009
      • Product Recalls
        • Do you monitor?
          • WWW.Recall.Gov
        • Are you responsive?
      • Traceability
        • How well can you trace your supply chain?
        • How quick can you identify the source of an item?
        • Practice
    • Preventing Food Safety Problems To do 1. 2. 3. October 23, 2008 Today you have an opportunity…
    • Responsibilities
    • Our Responsibilities
      • Moral
        • To do what is right for your guests
      • Legal
        • To meet regulatory requirements
      • Both as a Corporation and
      • You Personally
    • Complacency Is a self-satisfaction especially when accompanied by unawareness of actual dangers or deficiencies Merriam-Webster Dictionary
    • Complacency
      • “ We have been in business for 67 years and we have never had a problem.”
      • “ We have always done it like that and it has never been a problem.”
      • “ The inspector didn’t say anything about that being a problem”
    • Complacency
      • What about your operation?
      • Have you as a manager become complacent?
      • Are you taking things for granted?
      • Are you accepting less than what you should?
    • Complacency YOU Cannot Accept A Complacent Attitude With FOOD SAFETY
    • Food Safety is a Journey Not a Destination! You must continue to strive for improvements each and every day in protecting the consumer
    • Meeting Guest Expectations
    • Thank you for your attention [email_address]
    •