Grateful 7 speech thanking everyone that has helped.pdf
Business Continuity: Plan, Prepare, Prevent
1. Business Continuity Plan, Prepare, Prevent Katherine MJ Swanson, PhD Vice President Food Safety May 19, 2008 National Restaurant Association Show Crisis Planning: Business Continuity Workshop for Restaurateurs
7. US Top Confirmed Foodborne Outbreaks Norovirus emerging as leading problem Source: CDC 2006 MMWR 55(SS10):1-34; CDC 2000 MMWR 49(SS1)1-64; and CDC Outbreak Surveillance Data http://www.cdc.gov/foodborneoutbreaks/outbreak_data.htm
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9. How is Norovirus Transmitted? Source: CDC 2001 MMWR 50(RR-9):1-24 http://www.cdc.gov/ncidod/dvrd/revb/gastro/norovirus-factsheet.htm USA
15. Layout Plan of Restaurant Source - Marks. 2000. Epidemiol. Infect. 124:481-487
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17. Cruise Outbreak 1988 Relationship between number of people using a communal bathroom and risk of illness Source: The Lancet; Oct. 21, 1989; pp 963 0 10 20 30 40 10 20 30 40 50 60 70 No. of Users per Toilet Attack Rate (%)
It is indeed a pleasure to be with you today to participate in this panel discussion, which is a compact version of a workshop that Ecolab conducted jointly with the NRA, Weber Shandwick, and local restaurateurs and university speakers.