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WorldWorld Co.Co.

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• Walt Disney World ~ Food Walt Disney World ~ Food Safety Fun FactsSafety Fun Facts• Food Safety is Magical… But it Food Safety is Magical… But it

Doesn’t Magically HappenDoesn’t Magically Happen

• A Forward Looking Perspective A Forward Looking Perspective on Food Safety at the Food on Food Safety at the Food Service LevelService Level

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WorldWorld

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Foodborne Disease Foodborne Disease Outbreaks By Contributing Outbreaks By Contributing Factor- United States Factor- United States (CDC), 1993-1997 (CDC), 1993-1997

•Improper Holding Improper Holding Temperature 53%Temperature 53%

•Inadequate Cooking Inadequate Cooking 29%29%

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A HACCP A HACCP TemperatureTemperature

Is Taken Every Is Taken Every 10 10 SecondsSeconds

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Foodborne Disease Foodborne Disease Outbreaks By Contributing Outbreaks By Contributing Factor- United StatesFactor- United States

(CDC), 1993-1997 (CDC), 1993-1997

• Poor Personal Hygiene Poor Personal Hygiene 26% 26%

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No Bare Hand No Bare Hand Contact with Ready-Contact with Ready-To-Eat FoodsTo-Eat Foods

(Single Use Gloves)(Single Use Gloves)

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Foodborne Disease Outbreaks ByFoodborne Disease Outbreaks By

Contributing Factor- United StatesContributing Factor- United States

(CDC), 1993-1997 (CDC), 1993-1997

• Contaminated Contaminated Equipment 21%Equipment 21%

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Ster Bac Blu Ster Bac Blu SanitizerSanitizer

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Microbiological Microbiological LaboratoryLaboratory

Petri Dishes Used to Test Food Petri Dishes Used to Test Food ProductsProducts

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Food Safety is Food Safety is Magical… But it Magical… But it

Doesn’t Doesn’t Magically Magically

HappenHappen

Science Instead Science Instead of Magic to of Magic to Manage Food Manage Food Safety Risk Safety Risk

Farm to Fork Farm to Fork Approach to Food Approach to Food SafetySafety

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Vendor Food Safety Vendor Food Safety ProgramProgramNew Vendor Pre-New Vendor Pre-

QualificationQualification

Existing Vendor-Existing Vendor-RoutineRoutineMonitoring & Monitoring & Requirements Requirements

• HACCP PlanHACCP Plan

• Food Safety Food Safety AuditAudit• Micro Micro SamplesSamples

• SSOPSSSOPS

• Recall Recall ProcedureProcedure

• Food Safety AuditsFood Safety Audits

• Scheduled Scheduled MicrobiologicalMicrobiological Testing Testing

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Food & Beverage Cast Food & Beverage Cast MembersMembers

Over 14,000Over 14,000

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“You can dream, create, design, and build

the most wonderful place in the world…but

it requires people to make the dream a

reality.”

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Cast Member Education & Cast Member Education & TrainingTraining•Focus on changing Focus on changing

behaviorbehavior•Based on science and Based on science and riskrisk data data•Simple and user Simple and user friendlyfriendly•Value and respect Value and respect diversitydiversity•Classes offered (SMC, Classes offered (SMC, BFS,BFS, RFS) RFS)•e-Learning e-Learning

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Information & Information & CommunicationCommunication• FoodTools (Portal)FoodTools (Portal)

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• Electronic Food Safety & Electronic Food Safety & Health ReportHealth Report

• Foodtools (Portal)Foodtools (Portal)

Information & Information & CommunicationCommunication

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• Food Safety AlertFood Safety Alert


• FoodTools (Portal)FoodTools (Portal)


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• Food Safety & Health BulletinFood Safety & Health Bulletin


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• Food Safety Partner PamphletFood Safety Partner Pamphlet

• HACCP Cards & ManualHACCP Cards & Manual

• International Food Safety Icons (Recently International Food Safety Icons (Recently Developed!)Developed!)




• Food Safety & Health BulletinFood Safety & Health Bulletin


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Making Thoughts or Concepts Visible Making Thoughts or Concepts Visible Through DrawingsThrough Drawings

• Facilitates communicationFacilitates communication

• Accelerates learningAccelerates learning

““A picture is worth a thousand words”A picture is worth a thousand words”

Communicating Through The Use Communicating Through The Use of Picturesof Pictures

50,000 B.C.50,000 B.C. 20002000

International Food Safety IconsInternational Food Safety Icons

Simple pictorial representations of Simple pictorial representations of important food safety concepts that can important food safety concepts that can

be recognized and understood regardless be recognized and understood regardless of a person’s native language.of a person’s native language.

International Food Safety IconsInternational Food Safety Icons

www.foodprotection.orgwww.foodprotection.org

WDW HACCP PlanWDW HACCP Plan• Since 1997Since 1997

• Simple & User Simple & User FriendlyFriendly• Critical Critical Time/TemperatureTime/Temperature Process Logs (CCPs) Process Logs (CCPs)• Daily and Weekly Daily and Weekly

HACCP HACCP Accountability Accountability ChecklistsChecklists

• Spinning HACCPSpinning HACCP

• Paperless HACCP (Under Paperless HACCP (Under Deployment)Deployment)

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New HACCP Process FlowSystem

Administration

World Wide Web

e-mail Daily HACCP Report

Download(Rules, Check Lists, Critical Limits, Corrective Actions)

Upload(Completed HACCP Checks) Reminds of checks,

collects HACCP data, and prompts for

corrective actions

Internal Food Safety AuditsInternal Food Safety Audits“Evaluations”“Evaluations”

• UnannouncedUnannounced

• Coaches/ConsultaCoaches/Consultantsnts• HACCP HACCP VerificationVerification• Risk-Based Risk-Based SchedulingScheduling• Hand Held Hand Held Computer Computer Technology Technology (CAFÉ)(CAFÉ)

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Evaluation - Process FlowEvaluation - Process Flow

SystemAdministration

Schedule Report

Download(Templates, Rules, & Facilities)

Summary Report

CollectData

& GenerateScore on

Palm DeviceUpload(Completed Evaluations)

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Evaluation - Handheld Evaluation - Handheld DemonstrationDemonstration

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Food Safety Partner Food Safety Partner Award ContestAward Contest

“Positive Recognition & “Positive Recognition & Friendly Competition” Friendly Competition”

•Internal EvaluationsInternal Evaluations

•State Inspection ResultsState Inspection Results

•Required Food Safety Required Food Safety TrainingTraining

•HACCP ComplianceHACCP Compliance

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Microbiological Testing Microbiological Testing LaboratoryLaboratory

• Pre-qualification SamplesPre-qualification Samples

• Routine MonitoringRoutine Monitoring

• Special StudiesSpecial Studies

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A Forward A Forward Looking Looking PerspectivPerspective on Food e on Food Safety at Safety at the Food the Food Service Service LevelLevel

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Cases per 100,000 by Bacterial Pathogens

for all sites - FoodNetPathogen 96 97 98 99 00 % Change

Campylobacter 23.5 25.2 21.4 17.3 15.7 33% decrease

E.coli 0157:H7 2.7 2.3 2.8 2.1 2.1

Listeria 0.5 0.5 0.6 0.5 0.3

Salmonella 14.5 13.6 12.3 14.8 14.4

Shigella 8.9 7.5 8.5 5.0 7.9

Vibrio 0.2 0.3 0.3 0.2 0.2

Yersinia 1.0 0.9 1.0 0.8 0.5

TOTAL 51.2 50.3 47.2 40.7 41.1 20 % decrease

Strategic Control Strategic Control PointsPoints

(SCP)(SCP)

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Beef Slaughter HouseBeef Slaughter House

SCPSCP

Boxed BeefBoxed Beef

Shared ResponsibilityShared Responsibility For Food Safety For Food Safety

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Entire Food Production ChainEntire Food Production Chain

FarmFarm

Packing house, Slaughter housePacking house, Slaughter house

Food ProcessingFood Processing

Food TransportationFood Transportation

Food DistributionFood Distribution

Food ServiceFood Service

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Different RolesDifferent Roles

• IndustryIndustry

•

RegulatoryRegulatory

• AcademiaAcademia

•

ConsumersConsumers

• MediaMedia

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Documents

food productsbafpfood

food safety risk farm

haccp paperless haccp

haccp data

orgwdw haccp plan

fpa haccp temperatureis

factor united states

risk datasimple