1. Mandy Sedlak, R.S.
Manager, Total Quality
May 23, 2012
CDC Risk Factor Management

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Darden
●Darden is the world’s largest full service restaurant company
Red Lobster, Olive Garden, Longhorn Steakhouse
Capital Grille, Bahama Breeze, Seasons 52, Eddie V’s
●Over 1,900 company owned and operated restaurants in more than 1000 North American communities
●Employs more than 180,000 people across North America
●Serves over 400 million meals to US customers annually

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Our Total Quality Mission
The highest levels of food safety
The cleanest restaurants
Food and beverage quality that always meets our specifications
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In alignment with our Brands’ objectives, provide Darden with a competitive point of advantage, in terms of:

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Total Quality Strategy
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Utilizing a risk based, process verification approach, ensure food safety and food quality standards are fully integrated into all levels of the Darden Supply Chain
Strategic Focus
Prevention
Verification
Traceability
Partnerships

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Global Total Quality Management
Government and Regulatory Partnership
Processes, Tools & Resources
Issue Resolution and Crisis Management
Food Safety and Quality
Preventive food safety and food quality processes
Darden Registered Sanitarians partner with Operators and Health Departments
Third Party and Darden conducted audits
•Institute of Food Technology
•National Fisheries Institute
•National Restaurant Association
•Produce Associations
•National Cattlemen’s Beef Association
•Global Food Safety Initiative
•Conference of Food Protection
•FDA, USDA, CDC
•State Public Health Associations
•Timely & effective crisis response
•Prompt food safety and food quality issue resolution
•Recall capability
•Effective internal and external communications
•Electronic Product Specifications
•Electronic verification of supplier data for continuous improvement
•Traceability – GS1
•Good Manufacturing Practices
•Food safety & food quality controls at source
•Third Party supplier audits (GFSI)
•Darden supplier development ensuring timely corrective actions
Restaurant Food Safety and Quality
Supplier Engagement
Industry Leadership
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The CDC’s 5 Most Common Risk Factors That Cause Foodborne Illness are:
1.Purchasing Food From Unsafe Sources
2.Failing To Cook Food Adequately
3.Holding Food At Incorrect Temperatures
4.Using Contaminated Equipment
5.Practicing Poor Personal Hygiene
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Accountability is Key to Controlling Risk
High standards are driven from the top
Tools and systems are available to assist managers be proactive with food safety
–HACCP based food safety management system
–Recipes with CCP’s built in
–Computer generated Thaw Pull and Prep lists
–Sanitation scheduling tools and SOP’s
Defined performance objectives with recognition when goals are achieved
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Approved Sources
Restaurant Supplies are ordered through the Darden system and delivered through approved distribution partners
Darden Supplier Program
–Commodities
–Seafood
–Produce
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Darden Supplier Program
Pre-Approval Process
–Process and capacity review for food safety and sanitation systems (record review)
–Darden has over 2100 approved product specifications
–On site review
Post Approval Process
–Ongoing review of systems by TQ– continuous improvement
–3rd party audits – frequency determined by risk
–World class partnerships – win/win relationships
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Cooking Foods/ Hot and Cold Holding Temperatures
Effective and expandable processes
Cooking processes defined and repeatable
Recipes and training aides include cooking CCP’s
Ensure temperature monitoring equipment is right for the job, calibrated and available
HACCP Based Food Safety Management System
–Cooking Temperatures monitored and documented
–Hot and cold food temperatures monitored and documented at designated frequency
–Time as a public health control (e.g. sliced tomatoes)
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Cooling Foods
Time/Temperature relationship is critical
Process well defined and repeatable
–Cooling equipment/refrigeration properly used
–Shallow pans, ice baths maintained
Proper monitoring tools
Documentation of cooling process verification is included in HACCP Based Food Safety Management System
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Food Production Equipment Cleaned and Sanitized
Sanitation processes defined and documented
–Sanitation Manuals include process, tools and recommended frequency for cleaning
–Sanitation Scheduling tools to organize activities and define accountability
Verification of process by managers
–Review frequently
–Feedback to team members (positive and when opportunities are noted)
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Personal Hygiene
No Bare Hand contact with ready to eat foods
Double Hand Washing
Employee Illness Policy
–Managers informing team members of need to report
–Managers monitoring team members for signs of illness
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Self Evaluations
Ensure that all risk factors are under control
Self evaluations conducted on a defined frequency
–Employee participation is mandatory
–Focus on continuous improvement – find issues and correct on site
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Brilliant with the Basics Keep Food Safety Self Evaluations Simple
Evaluate the “VITAL Few” food safety issues
–Cooked food temperatures
–Rapid cooling and reheating
–Hot and cold holding temperatures
–Food contact surface cleaning and sanitizing
–Personal hygiene/Employee illness awareness
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3rd Party Restaurant Audits
Total Quality audits are conducted in each concept on a defined frequency unannounced
We have created a Darden Food Safety / Sanitation Audit
Audits are a Vehicle for:
–Ensuring compliance with applicable state and local health codes. FDA Model Code is minimum standard
–Ensuring the safest and highest quality meal for each guest
–Ensuring consistency of guest experience across each Brand
Food quality
Sanitation – standards set by Operations
Life safety issues – back door security, mirrors, safe signs
Frequency allows for timely trend analysis and process improvement
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Total Quality Audit
Aligned for use in all brands. Some Brand specific content
–Hot holding example
Aligned with FDA Model Code inspection form
Food Borne Illness Risk Factors given top priority
Multiplier in place for repeat deviations to create sustainability
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Wrap Up
Restaurant Operators need:
–CDC Risk Factor awareness
–Processes and systems in place to consistently control Risk Factors
–Self evaluations to validate compliance with processes and systems
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