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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