2. What is it?
• Food safety is a scientific discipline describing handling,
preparation, and storage of food in ways that prevent
foodborne illness. This includes a number of routines that
should be followed to avoid potentially severe health hazards.
• Frankly put, we are the last link in the chain before
consumption. There are many checks and balances
throughout the supply chain to ensure quality standards
(HAACP) but WE are the ones who can detect and react to a
problem quickly.
3. How do we play our part?
• Every concept whether it is a multi national or a regional
operation has internal controls that, if done correctly and in
a timely manner, will alert managers and employees to
potential safety issues.
• Petro Canada has Java Stop, Burger King has the “Coil Book”
but what they really give us is a system to check food
temperatures (40-140F), equipment temperatures,
equipment performance / recalibrations and also how we
prepare the final product.
• Any examples of situations you have experienced or heard
about?
4. Jack in the BOX
• Three Washington children died and 600
others were sickened due to poisoning
from E. coli O157:H7 served in
undercooked hamburgers.
• Comments made;
• “These guys had a responsibility to the public to provide safe,
healthy food,” Nole said. “It just disgusts me that they can play with
peoples’ lives like that.”
• “We were willing to negotiate in the millions of dollars,” she said.
“But they were talking in the hundreds of millions.”
• What do you think the families that lost their children due to
negligence feel like?
5. How does it affect CEO?
• It becomes obvious - we can hurt people !
Customer
Employee
Training
Supply
Chain
Business
/ Brand
Food
Safety
6. Costs $$$
• With all of this there are costs.
a) Food spoilage / waste,
b) Wasted Labor Dollars making the product incorrectly,
c) Equipment failures leading to unnecessary repairs,
d) Lost profits,
e) Business unit failures (eg. Jack in the Box),
f) Unfortunate injury,
g) And there are more…….
7. Why all the fuss?
• As we interact with our customers and offer them a Gold
Standard Product, a CASABO (Come again soon and bring
others) attitude and do the utmost to make them the focus of
our efforts – guess what?
• We are able to provide a profitable business so that our
employers can actually continue to employ us
Who are our customers? We are, our neighbours, the travelling public and even our employers. Through careful management of the basics applied to food safety we are able to maximize our customers enjoyment, protect the brand, enhance our position within the Team and ultimately create a better business unit profitability.1
