From Food Safety in the 21st Century Marketplace: Best Practices Throughout the Supply Chain, http://www.restaurant.org/events/foodsafety.

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

12. Congressional Hearings

17. 20 Year Trends in Product Recalls

18. Do Recalls Always Happen Late Friday Afternoon?

19. Consumer Reaction To Product Recalls

28. Why the increase in food safety concerns and recalls?

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)

48. Preventing Food Safety Problems Protecting Your Guests And The Bottom-line

53. Developing a Food Safety Culture In Your Kitchen

58. Preventing Food Safety Problems To do 1. 2. 3. October 23, 2008 Today you have an opportunity…

59. Responsibilities

61. Complacency Is a self-satisfaction especially when accompanied by unawareness of actual dangers or deficiencies Merriam-Webster Dictionary

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]