FSQA Update Chuck Martin, QA Director

Salmonella 1,000,000 Illnesses

400 deaths

Listeria 1,600 Illnesses

200 deaths in highly susceptible populations

Undeclared Food Allergens

300,000 Emergency Visits Among Children

Norovirus 5,500,000 Illnesses

200 deaths

Key Food Safety Risks for the Retail Food Industry

http://www.cdc.gov/foodborneburden

More Frequent Nationwide

Recalls

Changing Regulatory Landscape

New Federal Regulations

FSMA & Menu Labeling

Rapid FBI Outbreak Investigations

In-Commerce Sample Collection

& Pathogen Testing

Recall Challenges – January 2014 to Present

800 Recalls

350 Recalls Undeclared Allergens

274 Recalls Listeria &

Salmonella

176 Recalls E. Coli, Botulism Foreign Material, Package Integrity

Customer Confidence & Brand Protection

Food Safety Culture – Prevent FBI Risk Factors

Tem

pera

ture

Con

trol

s M

onito

ring

Cle

anin

g &

San

itizi

ng

Proc

edur

es

Cro

ss C

onta

min

atio

n Pr

even

tion

Dep

artm

ent S

tand

ards

Associate Behaviors

Store Team Engagement

Strong FSQA Knowledge System

Organizational Management Commitment

Prop

er H

and

Was

hing

, H

ygie

ne &

Glo

ve U

Se

Strong Food Safety Culture

Associate Behaviors Supporting Continuous Improvement

Associate Behaviors Supporting Continuous Improvement

Associate Behaviors Supporting Continuous Improvement

How Do We Strengthen our Food Safety Culture?

Demonstrate Management Commitment with your Team

Complete Required Training – New Hire, Annual Refresher, CFPM

Regularly Engage Your Teams on Department Tours

Provide Meaningful Performance Feedback to Associates

Focus on Continuous Improvement

Celebrate Team Success and Recognize Individual Contributions

Embrace the Challenge and Hold Your Team Accountable

Remember, It’s a Marathon and not a Sprint!