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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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  • 1. Food Safety in the 21 st Century National Restaurant Association Doubletree Hotel Atlanta, GA October 23, 2008
  • 2. Supply-Chain Hurdles: Meat and Poultry Gale Prince [email_address]
  • 3. Consumer Expectation Safe Dining Experience
  • 4. Under Magnifying Glass
  • 5. What is on the consumer’s mind?
  • 6. Consumer Research
  • 7. Consumer Research Source: FMI Trends 2008
  • 8. Consumer Research Source: FMI Trends 2008
  • 9. Consumer Research Source: FMI Trends 2008
  • 10. Consumer Research Source: FMI Trends 2008
  • 11. 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
  • 12. Congressional Hearings
  • 13. 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
  • 14. 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
  • 15. 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
  • 16. 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
  • 17. 20 Year Trends in Product Recalls
  • 18. Do Recalls Always Happen Late Friday Afternoon?
  • 19. Consumer Reaction To Product Recalls
  • 20.  
  • 21. Pet Food Recall
    • Triggered questions on source of ingredients in pet food, but…
  • 22. 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
  • 23. 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
  • 24. 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
  • 25. 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
  • 26. Consumer Satisfaction
    • Blogs
    • Consumer Generated Media
    • CGM
  • 27. 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
  • 28. Why the increase in food safety concerns and recalls?
  • 29. Why the Change
    • Concentration of food production
    • Increased batch size
    • Product changes
    • Changes in food distribution
    • Consumer changes
    • Medical services
    • New science
    • Epidemiology
    • Lawyers
  • 30. FOOD NET SITES Represents about 15% of US population
  • 31. CDC Food Net Trends 1996 - 2007 Updated March 2008
  • 32. Center of Disease Control Pulse Net
  • 33. Electronic Communications
  • 34. CDC Outbreak Response and Surveillance Team (ORST)
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  • 46. 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.
  • 47. 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
  • 48. Preventing Food Safety Problems Protecting Your Guests And The Bottom-line
  • 49. 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
  • 50. Preventing Food Safety Problems
    • Historical issues
      • Staphylococcus
      • Salmonella
      • E. coli O157:H7
      • Norovirus
      • Chemical contamination
  • 51. Preventing Food Safety Problems
    • Common Sources
      • Employees
      • Employee practices
      • Temperature Control
        • Cooling
        • Cooking
      • Cross Contamination
  • 52. 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
  • 53. Developing a Food Safety Culture In Your Kitchen
  • 54. 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
  • 55. Preventing Food Safety Problems
    • Employee Training
    • Follow up…
      • Facility Inspections
        • Self
        • Third party
      • Inspections can serve as a training tool
  • 56. 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!!!
  • 57. 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
  • 58. Preventing Food Safety Problems To do 1. 2. 3. October 23, 2008 Today you have an opportunity…
  • 59. Responsibilities
  • 60. Our Responsibilities
    • Moral
      • To do what is right for your guests
    • Legal
      • To meet regulatory requirements
    • Both as a Corporation and
    • You Personally
  • 61. Complacency Is a self-satisfaction especially when accompanied by unawareness of actual dangers or deficiencies Merriam-Webster Dictionary
  • 62. 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”
  • 63. 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?
  • 64. Complacency YOU Cannot Accept A Complacent Attitude With FOOD SAFETY
  • 65. Food Safety is a Journey Not a Destination! You must continue to strive for improvements each and every day in protecting the consumer
  • 66. Meeting Guest Expectations
  • 67. Thank you for your attention [email_address]
  • 68.  

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