1. Today’s Food Safety Hot Topics Explored7.15.11 Tweet about what you learn using #NACUFS2011 and@Avendra.

2. Agenda Panel Introductions Buying Local Recalls Natural Disasters Food Safety Modernization Act Nutrition Labeling & Allergies Traceability Training Best Practices & Resources #NACUFS2011 / @Avendra

3. Introducing the Panel Ed Thompson Vice President of Quality Assurance, Avendra Debbie Sherman Unit Manager Retail Operations, Texas A&M University Geno Stille President, Genes Greens Joseph Williams Director, National Accounts, Glazier Foods Linda Collins Consumer Safety Officer (Retail Program Specialist), FDA Tom Chestnut Vice President Supply Chain Food Safety & Quality, National Sanitation Foundation (NSF) #NACUFS2011 / @Avendra

4. Ensuring the Safety of Local Suppliers With more and more schools buying local, it’s important to remember local doesn’t always mean safe. Do your research, ask questions and know your source Ask for accredited food safety certification Pay special attention to high risk items like leafy greens If your campus is has a farm and intends to serve it’s produce to students, be sure it has been audited by a 3rd party and received certification Find groups in your area for support and resources e.g. Texas Produce Association #NACUFS2011 / @Avendra

6. FoodTrack

7. CFIA

8. notified by department

9. News

10. media

11. National News

12. ADA through dietitian

13. news reports

14. news programs#NACUFS2011 / @Avendra

15. Source: Recall InfoLink #NACUFS2011 / @Avendra

16. Where You Should Get Your Recall Information Recall information should come directly from your suppliers. Make sure you have a recall process set-up with all suppliers to ensure you are informed before it’s too late. Other good resources include: The FDA The USDA If you are getting your recall information from the news or media, it’s too late. #NACUFS2011 / @Avendra

17. Natural Disasters & Their Impact Natural disasters can have a huge impact on your supply chain no matter where they occur in the world. Some examples: Hurricanes Fires in Mexico Flooding in the mid-west Be aware of your sources and have an emergency preparedness plan in place. #NACUFS2011 / @Avendra

18. Food Safety Modernization Act The FDA Food Safety Modernization Act (FSMA) was signed into law by President Obama on January 4th, 2011. It aims to ensure the U.S. food supply is safe by shifting the focus of federal regulators from responding to contamination to preventing it. http://www.fda.gov/Food/FoodSafety/FSMA/default.htm 75% of the FSMA deals with documenting processes and inventory; and it has implications for both food safety and food security. Source: Packing Digest #NACUFS2011 / @Avendra

19. Nutrition Labeling & Food Allergies There are many foods and food ingredients to which some individuals may have some degree of intolerance or possible allergic reaction. That is why complete labeling is so critically important. Food labeling is required for most prepared foods, such as breads, cereals, canned and frozen foods, snacks, desserts, drinks, etc. Nutrition labeling for raw produce (fruits and vegetables) and fish is voluntary. Source: FDA website Speak to your suppliers about their labeling capabilities. Many are now providing this information online. #NACUFS2011 / @Avendra

20. Traceability The term traceability refers to the recording, through means of barcodes or RFID tags, all movement of product and steps within the production process. One of the key reasons this is such a critical point is in instances where an issue of contamination arises, and a recall is required. Where traceability has been closely adhered to, it is possible to identify, by precise date/time & exact location which goods must be recalled, and which are safe, potentially saving millions of dollars in the recall process. Many industries and companies are collaborating to improve the traceability of their products. GS1 offers traceability standards and support their implementation to enhance companies’ business processes and to address today’s challenges. #NACUFS2011 / @Avendra

21. Training Safe steps in food handling, cooking, and storage are essential to prevent foodborne illness. The ServSafe Food Handler Program is a complete solution that delivers consistent food safety training to employees. The program covers five key areas: Basic Food Safety Personal Hygiene Cross-contamination & Allergens Time & Temperature Cleaning & Sanitation September is National Food Safety Education Month, an annual campaign to heighten the awareness about the importance of food safety education. Each year, they offer training activities, posters, and more. For training in Spanish, check out the FDA resources en Espanol. #NACUFS2011 / @Avendra

22. Best Practices & Resources For more information visit: The U.S. Department of Agriculture The U.S. Food and Drug Administration American Meat Institute United Fresh Produce Association Produce Marketing Association Food Marketing Institute USDA Agricultural Marketing Service #NACUFS2011 / @Avendra

23. Any More Questions? We hope this information was helpful. If you would like a copy of this presentation, please email marketing@avendra.com. Thank You #NACUFS2011 / @Avendra