97 



Inspection continues once the product Is released for distribution to the restaurants. Each 

 member of management in the restaurant is also EFNRA certified and subjects the product 

 to further inspection upon its arrival. In the restaurant, the employees receive training in 

 food safety and act as another checkpoint when preparing the food. 



Who better to evaluate good and bad seafood than an employee whose job it is to work 

 with seafood each day - and who know excellent seafood from lesser quality seafood? 

 Our Product Marking and Food Rotation system allows restaurant management to know 

 exactly when a product was delivered, prepared and placed on-line for cooking. 



Twice a day, at 1 1:00 a.m. and 4:00 p.m., management conducts formalized quality 

 checks of the kitchen and all food product. The checks include all aspects of sanitation 

 and food safety including temperatures, rotation, storage, and organoleptic checks. 



As a further step in Red Lobster's commitment to quality. Quality Assurance hAanagers, 

 all Registered Sanitarians, conduct unannounced, formal inspections of the restaurants. 

 The Quality Assurance hAanagers also provide continuing education for management and 

 staff in areas regarding food safety and sanitation. Because of this effort. Red Lobster 

 restaurants across the country are used as examples by local health departments as how 

 all restaurants should conduct their quality assurance programs. 



From the outset, the philosophy of Red Lobster was to provide quality seafood to our 

 guests. We have established long-term, mutually beneficial relationships with harvesters, 

 fleets, and processors to allow them to do what they do best, and to allow us to do what 

 we do best. We work hand-in-hand with a han/ester, for example, in defining to them our 

 standards and to work with them, if necessary, to achieve those high standards. When 

 the product enters our distribution system, we take responsibility in ensuring that high 

 quality is maintained throughout the distribution system ■ in our restaurants, in production, 

 in cooking and, finally, in delivery to our guests. The lines of responsibility are clearly 

 drawn and understood. 



Therefore, we make our standards clear to our suppliers and work with them to achieve 

 the stated quality objectives. 



PRESENT FEDERAL AND STATE PROGRAMS 



Red Lobster is regulated by a multitude of federal, state and local agencies. At the 

 federal level, the Food and Drug Administration has jurisdiction over seafood and seafood 

 plant inspections. United State Department of Agriculture inspects our beef and poultry 

 products. The Department of Occupational Safety and Health Administration regulates 

 matters of employee safety. The U.S. Customs Service also has jurisdiction of imported 

 seafood in conjunction with FDA as well as jurisdiction over exported seafood. 



State and local health departments also regulate food safety and sanitation. State 

 Consumer Sen/ices regulate consumer fraud and product integrity. Federal and state 

 agencies regulate fishing limits and quotas as well as opening and closing of shellfish 

 beds. 



