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In 1972 the Red Lobster Quality Control Department established Seafood Inspection 

 Laboratories throughout our various warehouses and distribution centers nationwide. Our 

 commitment was further demonstrated in 1976 with the establishment of a Microbiology 

 Laboratory in Orlando that is certified by the State of Florida. 



To achieve consistent seafood quality objectives, Red Lot}ster developed a rigid, 

 formalized buying and quality control system. First, representatives from purchasing, 

 quality control and restaurant operations establish strict specifications for each product 

 purchased using a variety of standards including government specifications, such as 

 those developed by the National Marine Fisheries Sen/ice. Included are workmanship, 

 sizing, weights, packing, organoleptic criteria and microbiological standards. In many 

 cases. Red Lobster sp)ecificatJons exceed industry standards. 



Buyers who are certified through the Educational Foundation of the National Restaurant 

 association (EFNFiA) in applied foodservice sanitation, personal hygiene and food safety 

 provide specifications to vendors throughout the world. Red Lobster buyers visit each 

 vendor, domestic and foreign, to ensure product specifications and all sanitary conditions 

 are met. In many cases, representatives from the quality control department will 

 accompany buyers on these trips. Both purchasing and quality control personnel work 

 closely with the vendor to ensure our quality standards. Red Lobster has in-country 

 representatives in South America, Central America and Asia who ensure quality standards 

 are met through frequent visits and detailed inspections. 



Before Red Lobster establishes a purchasing program from a particular vendor, 

 regardless of country of origin, the vendor must first meet all product specifications and 

 the facility must comply with good manufacturing procedures of a food producing plant. 

 Product samples must pass Red Lobster quality standards including microbiological 

 testing. Only upon passing inspection will an initial order be placed. 



When a domestic or foreign vendor ships product to one of the Red Lobster distribution 

 centers it is subjected to a quality inspection. The shipment is put "on hold" while 

 samples are taken and sent to a Seafood Inspection Laboratory for organoleptic 

 inspection and samples to our Microbiological Laboratory in Orlando, Florida. 



It is only after the product passes inspection that it is accepted by Red Lobster and 

 released for distribution to the restaurants. No lots are released without passing all quality 

 control check points. In many cases, when the shipment is from foreign sources, a 

 Certificate of Health document accompanies the product. 



The buyer's responsibility does not end with delivery of product to a port of entry or 

 warehouse. They are responsible for their product from the boat to the plate. Checks are 

 built into the system in the event a less-than-satisfactory product is discovered. Because 

 of the lot inspection system, and the checks each lot must pass, a paper trail of each lots 

 movement is established. Should that lot not meet specifications at any point throughout 

 the system, it can be tracked and withdrawn. This system closes the loop from supplier 

 to store. Red Lobster always know where product is, as well as its quality. (Note the 

 attached brochure.) 



