FAST-FOOD_Headliner-03-28-2017_FNLPublish

“MUST SEE”
Included!

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Over the past several years I have worked in a profession which has given me
in depth access to an industry which is extremely vital to our very existence.
This industry is responsible for providing and preparing the various foods
(sustenance) that we all must consume each day in order to survive. There are
many different levels involved, in this ‘vast’ industry however, my primary focus
here is on four major components of the process in which most of us receive the
food stuffs we consume daily. My work has afforded me a “behind-the-scenes”
view of and happen to food before it can reach your kitchen
or dining room tables and even the tables at your favorite restaurants.
What
I have witnessed and observed (over and over) is truly disgusting,
shocking and alarming!
because in most cases money, out-weighs
the necessity for proper food-handling procedures [and then there’s the cases
of individuals who harbor a do not care attitude and in reality, shouldn’t even be
within ten feet of anything someone else puts into their mouth]… Shocking,
because many other people are well aware of what I’m about to share…
because of the tremendous potential for people to become deathly ill or in
fact ! The irony here is that what I’m sharing is really no big secret at all! I’m
sure you’ve heard bits and pieces of what I’m pointing out here, many times
before now…probably just not, “quite like this”!
;

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011
!
!
!
!
The Dirty Little Secrets Behind
! “FAST-FOOD” Restaurants!
Here
! it is, "2016" and the United
States food-industry is clearly in a sad
'state-of-affairs'. Millions of people are
being "exposed" to deplorable, shocking
and "UNACCEPTABLE" practices
and behaviors within the many facets
of this vast industry! And for the mostpart',
they're simply "oblivious" to it all!
Warning:: Before you or your family decide
to stop for that quick bite-to-eat,
at your favorite eatery, "it is very important
that you read the following
special
!
report"!!

02
SPECIAL REPORT:!
!
This “Special Report” is about the fast-food industry in
the United States and it highlights some of the major
weaknesses and vulnerabilities within this “vast”
industry! The situations and conditions described
herein, are very serious and pose huge health risks to
millions of unsuspecting consumers. What you will
discover in this report clearly demonstrates how truly
reliant we are on those in delicate positions to “do the
proper things” and follow established guidelines. What is
a “delicate position”? This is a position (job, assignment,
obligation…etc.) held by an individual whose actions [or
the lack thereof] can grossly affect the well-being of another
or many others, adversely.
!
This report will give you a documented, ’behind-thescenes-view’
of what is going on in many (possibly
thousands of) fast-food establishments across
America. It should really make you cringe at the
thought of eating anything outside of your own (or
a loved one’s) kitchen! Anyone who has ever taken
a serious and in depth look at this subject, knows
exactly what I am talking about here and is well
aware of the potential health hazards that do exist.
Yes! The fast-food industry in our country, is really in a sad state of
affairs and yet it appears that not a whole lot is being done about it.
!
Because each and everyday, millions of people are stopping
to eat at (possibly ‘tens’ of thousands of) establishments
that you really shouldn’t eat “even a crumb” from! I have
traveled to every state except for one and I’ve eaten
somewhere in each of those states … I learned a long time
ago that “if most people could simply walk into the back
door of many restaurant establishments, they would never
enter the front door”. Part of the dirty little secret here is,
there are those within the fast-food and restaurant industry that are very
much aware of certain behaviors and practices (at their locations) that are
“extremely” detrimental to the public as well as to themselves.

In these days and times of highly communicable
diseases and viruses spread by
human touch and by merely being in close
proximity to someone infected, you would
think more emphasis would be placed on
enforcement of safe practices. One
simple yet highly effective practice is still
hand washing, which has always been
revered as a key element to cleanliness and a means in which to reduce the
spread of germs … especially as it relates to the handling of
‘prepared’ food items. But now, hand washing has become
even more crucial in the battle to avoid contamination
from bacteria, germs and viruses easily spread by human
touch. Unfortunately, the increased necessity for this
important practice has fallen on deaf ears, as it relates
to the fast-food industry and those in charge!
!
Again and most troubling, is the fact
that it can be common knowledge in a
restaurant, that proper procedures are
not being followed. This is evident, due
in part, to restaurant staff openly
admitting “they don’t even eat the
food there”. What does it tell you when
you hear a restaurant worker say he or
she doesn’t eat at the place where
they’re employed? Ever ask a waiter,
waitress or server if they’ve tried a
particular item(s) on the menu? And
that worker ‘sheepishly’ tells you “I just
don’t eat that type of food”… maybe they
are really being honest or maybe … he or
she knows they “just can’t” come right out and tell you about a co-worker in
the back (who helps prepare these menu items) is a bona fide ‘nose-picker’
and who is not keen on hand washing after his deed. How
about restaurant workers who smoke cigarettes? Have you
ever arrived at a restaurant and observed workers outside
taking a smoke break? Are they washing their hands
thoroughly upon returning to work … to serve you, your food?
03

The time, effort and research invested in developing this report, highlights
some very disturbing facts as it relates to the current state of our fast-food
industry in America. What you have read so far, is really terrible but, what
is in the following pages is even more ‘jaw-dropping’! Equally (if not more)
disgusting is the thought of the ‘known’ incidents and behaviors that are
not captured by documentation [images, video, photographs …etc.] as
concrete proof and evidence. As you know, someone can talk all day about
an event or an occurrence but, a video or picture truly cuts 1,000 words
down to a fraction of what is needed to make or prove a point. As far as
“sayings” go, who ever started this one; “what you don’t know won’t hurt
you” … should really be “dug up” and “slapped”! What you don’t know
can not only hurt you, it can KILL you!!!
!
Unknowingly coming into contact with someone who is ‘infected’ with
a deadly disease or virus like Ebola can potentially lead to your death!
Yes! Under certain circumstances or conditions and without the proper
procedures being followed, it can be a matter of living
versus dying! Even though it’s been established by those
in the medical profession that indeed, certain conditions
must exist in order to actually become infected by someone
else… nevertheless, would you knowingly and without any
hesitation accept a sandwich prepared by someone diag-
04

nosed with an infectious, communicable disease? The obvious lack of
adequate enforcement of safety provisions in the U.S. fast-food industry is
appalling, dangerous and totally unfair to the tens of millions of citizens
and foreign travelers who depend ‘daily’ on meals prepared by others. Many
people never give it a second thought, as far as the
quality of the meal they’ve just ordered or ‘how carefully’
or just who prepared it. But, I’m certain most people are
interested in knowing that, what they’re eating is SAFE!
And prepared by individuals who are cognizant of vital
health and safety standards regarding the handling
and preparation of food for the public. Over the years I
have spoken with ‘thousands’ of restaurant workers and
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I noticed a handful of common denominators in the
conversations with these workers. Before touching on
these employee concerns, let me say this; the
majority of these workers take their positions seriously
and strive to do their overall best job. News Flash!!
For those who don’t know it, the fast-food industry can
be a thankless job at very low pay. Many of these
workers rely heavily on tips from customers to
supplement the ridiculously low hourly wages they
receive and not to mention, the (less than cordial)
treatment and certain (unpleasant) conditions many of
them work under. Just look at the surge in nationwide
protests by these workers for an increase in the hourly
wage to at least $12.00 to $15.00. Better yet, try and
imagine working in a fast-food restaurant for seemingly
!
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!
!
slave-era wages, under absurd conditions and having to serve (sometimes)
obnoxious customers. Now consider these factors and the resulting poor
attitudes of many of these workers plus insufficient management plus the
lack of adequate enforcement of safety provisions. What do you get? You
get the prime ingredients for some of the very situations this Special
Report is trying to bring attention to! Now do you really see why this issue
is so serious? When people already feel ‘miserable’, doing what they must
do to survive, there lies the groundwork for an “I-Just-Don’t-Care” attitude.
And then you add a sense of “not being compensated fairly (or adequately)”
…it can make for any number of adverse situations, some of which are highlighted
in this very report.
!
No? How about this? Let’s say you own a business and you have onehundred
employees working for you. Lets also say that at any given time,
eighty-five of these 100 workers are simply “miserable” and just out-right
hate you because of the unfair (inadequate) pay, working conditions and
the poor treatment from you and your management staff. “And”… these
folks are ball-and-chained to this job [working for you] until something
better, comes along for them! Would you be worried?
!
Sure you should be worried!!! I know, “I sure as hell would be worried”!
You see, to me this is like a pressure-cooker being left unattended … ‘it’s
just a matter of time before it blows’ and a disaster happens!! Yet everyday
in this country, conditions and situations just like this analogy, are playing
out in countless companies and corporations from coast to coast. We
cannot stand over or babysit persons entrusted to do the proper things in

the first place. What is the solution to this? Can
there even be a solution to such a complex dilemma
as this? I don’t know. But, I do know this, despite
the weaknesses and vulnerabilities outlined in
this Special Report, the public [innocent and unsuspecting
consumers] have a basic and moral right
to be provided with safely ‘prepared’, quality food
products. Products that have been prepared by individuals
who are properly trained and instructed in
programs and procedures that meet state and federally
approved guidelines and regulations.
!
Many people in the food-service industries (in general)
seem to be totally clueless when it comes to
basic etiquette regarding the handling, preparation
and serving of foods. Come on now! I’m talking
about things that people really should have learned
as youngsters growing up. Such as washing your hands and being
mindful that others may also be eating the same foods you come into
contact with. It’s one thing to do whatever you do in the confines of your
own home but, when it comes to exposing others to your ill-manners,
that’s a totally different story!!
!
[Unless you live ‘completely’ ALONE and there’s ABSOLUTELY NO chance
of ANYONE whatsoever, consuming A crumb or A drop from your fridge
or cabinets, basic etiquette should definitely apply to you! Others, outside
of the privacy of your own home, can be at risk!].
!
Now, if you are indeed a hermit or recluse and you don’t
want to wash your hands after using the bathroom…etc.
that’s on you. But when others can be affected (harmed) by
your bad personal-hygiene habits, it becomes an issue and
a big problem! I still remember the shocking incident
from the 1980’s involving a fast-food restaurant chain and
one of its’ locations in the midwest. A restaurant worker
suffering from complications from a ‘severe’ case of diarrhea,
was determined to be the cause of several customers
becoming infected with an intestinal virus. This man simply
did not wash his hands! Investigators found evidence of
fecal matter in the kitchen area and in food products.
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!
Also, another major restaurant chain was determined to be responsible for
three children, who tragically died after ingesting E-coli contaminated
hamburger meat from this restaurant chain’s slaughter-house. Those in
delicate positions did not do the right things! I don’t know about you but,
these cases make me cringe at the thought of venturing out to eat … and
this is ‘so’ wrong and unfair in ‘so’ many ways! Because after all, going out

to eat meals has practically been a
sacred tradition for many, many
generations in this country. Despite
always having been a stickler for
detail and noticing things most other
people don’t bother with … growing
up, I didn’t give these matters [people
doing the things they’re expected to do
in the first place] a great deal of thought. But, we all
learn from our ‘life’ experiences (at least we’re
supposed to) and my experiences have certainly
taught me to be even more mindful, even skeptical
of what I put into my body and from whom.
I’m hoping the information I’m sharing with you
about my experiences prompts you to at least be more observant and
question the quality of what you are about to consume. You can indeed
learn a whole lot, just by “watching and paying attention to others” in
situations that involve you.
!
As mentioned earlier, many in the fast-food industry seem ‘clueless’ as it
relates to cleanliness and basic precautions necessary, in their profession.
There are a number of important factors these workers really need to be
conscious of at all times while they are on duty and serving the public at
their food establishments.
!
Contamination
Cross-Contamination
Infection from Cuts, Scrapes, Burns
Adjusting Clothing, Jewelry, Glasses
Touching Unclean Surfaces & Objects
Touching / Scratching Parts of The Body
Handling Ink Pens, Pencils, Any Type Of Phones
Handling Cash, Coins, Credit Cards, Gift Cards
Proper Usage Of Rubber & Plastic Food Gloves
Coming To Work Sick & Placing Others At Risk
!
Being an alert customer and consumer can aid in helping you to spot and
avoid potential problem-situations. Some people will go to three or four
different stores before deciding on a clothing item or pair of shoes. But will
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stop at the nearest fast-food joint for a bite to eat. Just some quick observations
can tip you off to some “red” flags. If you're really serious about
protecting yourself, you can do a few things that I do; Just Look Around…
!
A. Notice the condition of the establishment as you first arrive. The overall
appearance may give you some idea of what type of service you are likely
to receive inside. Take a look-see around the whole exterior of the
building, if possible. In particular, the employee entrance or rear area
of the building. Will you easily spot excess trash, garbage, or signs of
pests like cockroaches, mice, rats, maggots…etc.? This can tell you
something about the level of customer service and pride those inside
(including management & corporate) have for their establishments and
the patrons who enter.
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B. As you enter the restaurant, do you notice an offensive smell or persistent
odor, other than that of food cooking? If you detect an unpleasant
odor, there is usually a reason for that “bad smell”! Something is either
not being properly maintained or there’s a current ongoing situation.
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C. Another practical rule of thumb (many people overlook) is the restroom
facility! As you go in, to wash your own hands, observe what type
of condition the restroom facility is in. This is extremely important!
Most fast-food establishments have common restrooms which means
the employees, customers and vendors all use the same facilities.
This also means that if you find the condition of these facilities to be
unacceptable … Then it is probably a good idea to consider the staff ’s
integrity, the level of customer service and most importantly the quality
and purity of the food offered there. Remember, the folks who cook,
prepare and serve the food you’ll be eating, also use the same restroom
facilities as you. If management and employees can live with nasty con-
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ditions as it relates to restrooms, what kind of
‘unsanitary’ practices and behaviors would
you imagine are occurring (out-of-sight) in the
kitchen and back room areas? I mean think
about it, how [completely] safe and pristine
is the food on the plate or in the box or bag
they’re serving you?? Are you drinking from a
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clean cup or glass? Are the eating utensils clean, sanitary and handled by
those with clean hands? Is the surface of the table you're seated at, clean? I
am sure by now you are probably thinking “Wow! This guy sure is hung-up
on HandWashing” … Why shouldn’t I be? Why should you be? Because
“what we don’t know can hurt us and even kill us!”. Now here’s
something that’s really gonna mess up a lot of people out there! …
!
[Always remember; just because something or someone ‘looks clean’,
that is not the same as sanitary! I’ve been asked ‘how can a person be
sanitized?’ Well just ask any doctor or nurse who’s involved in surgeries.
Somebody said ‘I’m going to a restaurant to eat dinner, not to have
surgery’. If you go to the wrong establishment, that dinner could possibly
lead up to you needing some type of medical procedure or operation.]
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Yeah, restaurants and fast-food
establishments post signs touting
rules, regulations and safeguards
for that location. Also, many of
these places have a few (designated
or authorized) staff members who
periodically reiterate to staff, the
importance of a few company policies,
safety and health procedures.
Unfortunately, these ‘pep-talks’ or
formalities are not enough, are not
enforced and seem to just fall on
deaf ears because very little change
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ever takes place. The people in those
delicate positions eventually revert
right back to the same old (monkey)
business-as-usual routines of unsanitary
and dangerous work habits.
Some of these behaviors and acts are
done with such blatant disregard for
being noticed, that some co-workers eventually
find it appalling themselves. This is one
reason many restaurant employees go elsewhere
to eat their own meals.
!
Furthermore, many diligent and dedicated workers find
themselves in a, sort of “catch-22” predicament. Because
after all, they have to work there too and do not want to
become targets of any retaliatory actions for ‘reporting’ on
co-workers. This is just one of several components of the
huge dilemma mentioned early on. What’s pathetically
ludicrous about this, is the high number of these fast-food
workers and even those in management positions that are
fully aware of certain employees who clearly should not be handling food
items … or even be within ten feet of anything, someone else puts into
their mouth. Sadly, any effort towards a meaningful and effective
resolution can boil down to a battle, pitting morality against revenue, wages
reputation and image.
!
This poignant revelation is a stark
reminder of how revenue for the
establishment versus wages for the
employees versus reputation and
image of the restaurant’s branding …
can embroil and out-weigh the
importance of doing the right thing
where it pertains to the safety and
welfare of the consumer-public. This is why YOU (the
unsuspecting customer) must increase your awareness of what may be
going on within the restaurant and fast-food establishments that you
frequent. Obviously we cannot easily see what is occurring behind the
closed doors of the kitchen areas and back rooms of these eateries. But,
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!
BEHIND THE SCENES:
“What You Don’t Know Can Hurt You”…
The images above are from an employee changing area and restroom,
for restaurant staff in a large and busy hotel kitchen. They highlight the
disturbing and ‘unsanitary’ conditions ‘far out of view of the public’. This
facility is utilized by the same individuals who cook and prepare your
food, handle your [silverware-cups-glasses-plates] and serve you, your
food! If you could take a quick tour of this area and the kitchen, would
you still place an order for room-service? Would you still sit down to a
lunch or dinner in the dining room area?
some keen observation on your part can give you a pretty good idea of what
conditions may exist. My suggestion here is, give yourself the benefit of
doubt and ‘get the heck out of the there’! Yes, “shut the front door” to
that place and go somewhere else! True, the images on this page are
disgusting and you may say “well, yeah this is just ONE scuzzy place out of
many good ones”. The sad truth here is, “there are ‘so many’ more scuzzy

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places then you probably ever imagined”. You may even know someone
who works at one or you may have even been to one lately and didn’t realize
it! Again and what is truly disgusting about all of this is, the fact that a
number of people (restaurant staff, management, vendors … etc.) know all
too well, about the terrible conditions like what’s depicted in this Special
Report. What’s going on behind the scenes of many restaurants & fast-food
establishments is very scary, very unsafe and very unfair! Unfair and literally
dangerous for millions of unsuspecting costumers who frequent these
places everyday. Look at these images closely and think of your kitchen.
!
!
!
!
But, the bottom line (for-the-most-part) seems to be this …
it has the power to make people see but, not see. It has
the ability to weave our “dependance on it”, into an overwhelming
sense of fear! Fear that stops you from following
your heart and doing the right thing. Yeah, that’s right!
There are countless men are women in the restaurant and

fast-food industry for whom, the information in these pages is no Secret to
at all. They are fully aware of the conditions at work and behaviors of coworkers
and again, many of them know, that things just aren’t right. They
discretely advise their friends and loved ones to eat elsewhere. They are
merely at the point where they’re just there for the paycheck. For these
folks that do take pride in their work and want to follow proper procedures
… they simply cannot afford to ‘rock the boat’ that’s already in rough
waters! You see, many of these places are already on the radar of local and
state health reporting agencies, consumer watch groups and the media.
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This Special Report actually, ‘pales’ in
comparison to the information these
fast-food workers (themselves) could
reveal. Can you imagine what might
happen if a bunch of these workers
would unite, compile what they see
everyday and do what I have done? It
could very well become the food industrys'
“worst” nightmare! The consumer
public would then be truly
aware of the atrocious conditions &
sickening actions on the part of many
who handle the prepared foods we depend on each day.
Let’s say eight out of ten of these workers own one of
today’s most widely used tools for everyday communication,
the Cell Phone. And that phone has a camera/video
feature, this is a very powerful tool as it relates to
“documentation”. A ‘genuine’ photograph, image or video has a tremendous
value in terms of substantiating someone’s account of an event, object
or situation. Seeing can mean believing and persuading one’s way of thinking!
We want proof of what we're hearing & being told. Well, take a look !!
!
!
!
These employees see conditions and situations like what you’re seeing here
(and worse) but, ‘you’ can’t see them when it counts the most … and that
is, when you’re in a place where these very circumstances do exist.
!
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!
!
Many of these employees merely shake their heads and only do what they
feel they have to do, to get by (potentially at your cost or risk) … because
they know business must go on and they do need a paycheck. This is
why I sincerely hope that after reading this revealing Special Report, you
become much more aware of the restaurants and fast-food establishments
that you choose to patronize. Be alert, observant, mindful & even skeptical
of the food items, utensils and staff. This does not mean, being paranoid,
rude or unreasonable with restaurant staff. Just have a heightened
sense of awareness of your surroundings, the quality of what you are
about to eat and who’s providing it. This may save you, your loved ones and
friends from a lot of grief and suffering in the long-run.
I strongly urge you to keep this information handy, go over it again and
share it with those “close to you”. Think about some of your past and more
recent experiences at an eatery, does something come to mind that may
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have stood out or troubled you at the
time? Maybe you just couldn’t put your
finger on it at the time but, now you possibly
realize it was something trying to
jumpstart that sense of awareness we all
were born with but, dismiss a lot of the
time. Sadly, we are in uncertain and turbulent
times which means we’re already vulnerable to
the obvious threats and dangers plastered in the news
headlines everyday. Now, it’s abundantly clear we must also be vigilant for
the ‘not so’ obvious dangers and threats to our health and welfare. And you
don’t even need to harness the observation powers of a crime scene investigator,
just simply pay attention to your surroundings. You will probably
see a lot of things you never noticed before and even maybe took for
granted, because you simply assumed people were doing the right things.
!
In the business of handling and preparing food for the public, there are
some things that should… just be UNACCEPTABLE, “period”!
!
As a Fast-Food or Restaurant Worker;
!
1. Whenever handling food items and your hands touch your eyes, ears
mouth, nose, hair, clothing, shoes…etc. you should stop immediately
and wash your hands before continuing to handle any additional food
items. This is extremely unsanitary because you can introduce germs
& contaminants to the foods you are handling, thus making people sick!
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!
!
2. Your clothing or uniform can be a source of
contamination if not cleaned regularly and
properly, it should be treated as a tool for
an important JOB. Because it’s important
when you are handling food that others will
eat. So coughing, sneezing or spitting (food particles) into your sleeve,
at the bend of your elbow or into the collar or lapel of your shirt is
unsanitary and just nasty. Also, your food service uniform should not
be peppered with hair from you or your pet or scented with body odors.
!
!
3. If you have an open wound, sore or a partially healed wound or sore,
you really should not be handling food, especially without the
proper and approved protection … so as to avoid the potential for introducing
anything infectious into food items/beverages, onto utensils,
plates/glasses, restaurant linens or to co-workers or customers…etc.
4. If you are sick and go to work, you truly do pose a high risk of
spreading whatever you have, to others. Now this is a controversial
subject because most people in this industry cannot afford to miss even
a day’s pay, so reporting-off work is not an option. Thus, they go to
work sick and mingle with co-workers, customers, vendors…etc.
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!
!
5. Public restrooms are the ideal breeding ground for a multitude of germs
and bacteria because ‘so’ many people access them. Add food workers
to this equation and you have a huge potential for disaster waiting to
happen! Have you ever been in one of these facilities and just happen
to notice another person finish using a commode or urinal and that
person ‘simply’ leaves without stopping to wash their hands? Is this
person a food service worker, headed for the kitchen? … Eeeewwwhhh!!
6. HandWashing - because of this very scenario (#5), it is very important
for you to be alert and protect yourself! Those persons who do not
wash their hands usually have to touch the same doorknobs and handles
that you do. This means that when they don’t wash their ‘germy'
hands, they will touch and contaminate the same fixtures you touch
after you’ve washed your hands. [This is the main reason ‘why’ I’m NOT
a big fan of buffet-style eateries. Also, most people come in, get seated
and head straight for the food bar. Without washing their hands] Now
“your hands are no longer clean”! Restaurant Workers; You almost
have to be like a surgeon who is about to perform delicate surgery
- Thoroughly wash your hands with soap and warm-hot water then rinse.
With the water still running, retrieve a paper towel, dry your hands then
place the same paper towel or a new one, over the faucet fixture to turn
off the water. This is to avoid directly touching the fixture again.
!
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!
!
!
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- Using the same paper towel or a new one, place
the towel over the door-knob/handle of the door to
exit the facility. This is to avoid directly touching
the doorknob/door handle, because of what your
hands came into contact with & because others
don’t wash their hands. Be sure to dispose of the
used towels properly. Contact with used towels can
also be a huge source of contamination because of
the huge potential to spread germs and bacteria.
Ever See This
In A Public
Restaurant?
How Sanitary Is
This? ‘Clean’
Paper Towels
In Direct
Contact With
‘Used’ Paper
Towels !
!
I just don’t understand this particular building design found in many public
restrooms! It is a big pet peeve of mine. Just seeing this anytime I enter the
restroom of a food establishment, just disgust me! Clearly this is extremely
“unsanitary”! ‘What if someone with an infectious condition, just sneezed
into one of those used towels’? , you come along and grab the portion
hanging from the dispenser and use it. How clean are you hands now? This
style of towel dispenser definitely has room for improvement!
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$$ MONEY $$
!
!
Remember This; Money$$ is ‘filthy’ and is one of the most common and
frequently handled instruments traded in the world today. Currency is
stuffed down bosoms, and even crammed into crotches and butt-cracks, for
supposed safe-keeping, hiding … etc. Kind of a rough translation or correlation
to “pirates and their booty”. At some point these “same” bills are
“spent” on countless items, in countless places therefore, they are circulated
over and over again, contaminated with who-knows-what kinds of germs!
It is reported that 90% of United States currency has traces of cocaine on
it. The delicate brushes and rollers within thousands of ATM and other
various vending machines offer clear evidence of this. Also, currency has
been known to have trace amounts of mucus, blood, urine and fecal matter
on it. Take a moment and just think about how this may occur? $Cash$
can harbor pathogens like staphylococcus, impetigo and a whole host of
other bacteria which can live for up to 48 hours on the paper’s surface.
Coins have an even worse track record because of what can stick to them!
!
- So, let this be a reminder the next time you are in line at a fast-food
restaurant where the person at the cash register not only takes your payment
but, also prepares part of your order. Notice how he or she handles
the cash, coins and credit cards and then your food and drink containers
… “usually” without washing their hands. [‘I’ kindly ask the individual
(at the cash register) to “please” wash their hands because of my
concerns, for “my health”]. Most of these workers understand and will
kindly comply without issue, some will protest a bit (by citing ‘they aren’t
actually touching the food itself ’, only the containers) but, it is your right
to request quality service. Remember the term cross-contamination?
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!
!
!
!
!
!
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29 of 39

!
!
!
!
Whether you decide to ‘dine in’ at your favorite
eatery or you prefer to place an order ‘to go’ or
even have it ‘delivered’ directly to your location…
you certainly deserve the piece of mind of
knowing that you are receiving safe, fresh, quality
food that has been handled, prepared & served to
you by individuals who are properly trained &
supervised in the handling of food for public use.
!
We live in scary and uncertain times, “dangerous” and despicable things
that wouldn’t even have been ‘considered’ a generation ago, are now happening
and ‘frequently’. Sadly, it has now become practically routine to
29

suspect (or fear) almost every questionable package or container spotted
“unattended” or thought to be. There has been an unexplainable resurgence
of certain “contagious” diseases, once thought to have been eradicated several
years ago. There has also been a notable spike in the number of those
contracting, communicable diseases that were already at the top of the
watch lists, for many health officials & centers for disease control and
monitoring. So, to have atrocious conditions and behaviors such as what
you see highlighted in this “special report”, existing in the countless food
establishments we patronize daily… it is very, very scary! We must take
the initiative as consumers and become more mindful and diligent in protecting
ourselves against dangers in places typically thought of to be safe.
!
“S U M M A R Y”
I hope the information and message, contained within the material
you have just read and viewed was informative. And also, helpful in
bringing your attention to an area of concern, that you may or may
not have given a whole lot of thought to in the past. Many of us
simply assume that “people in delicate and trusted positions” are
“doing the right things”, unfortunately this is not the case! Therefore,
it is up to us as individuals to be even more vigilant, mindful and alert
to those things that can be a detriment to our health and welfare
and that of our families and friends. “Bon Appetite”!
!
NOTE: The potential for what “can happen” is really terrifying! Yeah,
but… there is another element to this important subject. It is equally (if
not more) terrifying and (should be) unconscionable to the mind and will
be revealed in part-two, of this “special report” series. This part-two,
of the series covers an in depth and view of what can
and does occur during the transportation phases of the countless
varieties of food products as they travel from point A to point B to point
C, “you” (the consumer).
30

… just a Preview
!
Ask, “just about” any commercial truck drivers you meet, about
some of the things they’ve seen, while delivering the various freight and
countless types of cargo they’ve loaded, unloaded and handled, during their
careers. And you’ll probably hear something very interesting. Ask ‘several’
and you are bound to hear some ‘really’ interesting and pretty amazing,
clear up to some bizarre, disturbing and even “unbelievable” stories!
!
Some of these men and women (road warriors) have witnessed and
even ‘been a part of’ situations that could likely be decent material for a
hollywood screenplay or even a jaw-dropping documentary. Yeah, there’s
some pretty “serious” stuff that goes on behind-the-scenes of the commercial
freight and trucking industries in the United States. Believe me, I
know because I worked in the trucking industry for many, many years.
!
In line with part-two, of this “special report”, the focus here is on
[food delivery] ‘Route Drivers’. These drivers are the men & women
who operate the trucks that transport millions of food products to our
grocery distributors, grocery warehouses, grocery stores and to our favorite
restaurants and fast-food eateries. Most people outside of these two industries
really have no clue about what actually goes into, the transportation
of the countless food-stuffs we consume each day in this country.
!
From the farm, slaughter house, seaport or ocean front to the processing
plants, distribution centers & warehouses, all the way to the retail
grocery stores and restaurants… what you and I eat everyday was delivered
at ‘some point’, by a truck. The journey these food products take,
from their “points of origin” to our tables, bowls, plates, cups and glasses is
remarkable in one sense even truly “disturbing” in other aspects.
!
As mentioned and highlighted throughout the material in part-one, of
this “special report” series, “it is extremely important” for people to know
about this information. This is information, pertaining to things & situations
that could be of ‘very’ serious detriment to you, your family & friends.
“Take A Peek Behind-The-Scenes”
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You Have A Right To Know!!!
!
!
!
!
!
!
! !
! !!!
!
!
32

!
!
!
! !
! !!!
!
!
!
!
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Rodents Frequently Gnaw Through Containers Of Food Which Reach The Sales Floor.
!
!
!
!
!
!
!
!
DAMAGED PRODUCTS PLACED ON THE SALES FLOOR
!
Misuse of food products by outside vendors who use food as tools
then place back into bins & on shelves for customers to purchase.
!
!
!
!
!
Insects attracted to partially eaten food items that customers stash on shelves. Blood Page stained 35 of 39floors
in back rooms. Blood remains on floors for hours & is tracked throughout store by employees.
34

!
!
!
!
!
!
!
A box of plastic silverware has fallen from a shelf in the back room Page of a 36 of 39
fast-food eatery. Do you think anyone took the time to wash each piece?
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!
!
!
…remember, this is only a preview of, what part-two, of this “special report”
series reveals. However, both reports further highlight and demonstrate
what can and does happen as the result of a systemic practice of
putting profit before precaution under the ‘guise’ of an effort to meet
“supply and demand”. Collectively, these reports show what ‘greed’ and
‘disregard’ can result in. Yes! Profit, revenue, income… etc., ‘clearly’ seem
to outweigh morals, perception, good judgement and even common sense!
Expedience, time and appearance are also huge factors in a large portion
of what this material highlights. Then, there’ s the “I Don’t Care” attitude.!
!
On an extremely busy weekend night at a packed steakhouse, a chef
who is bombarded with back-to-back orders, accidentally ‘drops’ an expensive
cut of steak onto the “filthy” kitchen floor. The server has already
inquired twice about this order being ready, so what do you “really” think
this chef, (under pressure) ultimately does with the $25.00 menu item he
has dropped and believes nobody saw “hit the floor”? Do you think he
“washed” it off thoroughly, replaced it or did he go with one of the “three
or five second” rules and slapped it ‘right onto the plate’ beside that big
ole ‘loaded’ baked potato and placed it in the window for the server… to
bring to you at your table?? !
!
Well, you know this author really believes in “a picture or video” being
worth far more than a thousand words so, be sure to get your hands on
part-two, of this series! And ‘above all’ please pay attention and be more
aware of how and what you and your family consume at restaurants and
purchase at grocery providers. Listen to that little voice inside you!
!
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37
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!
!
!
!
!
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29 of 39

mm
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39
Again, what we ‘cannot’ , going on behind-the-scenes
of the casual dining and fast-food restaurants that we
patronize and spend our hard earned dollars in…is what
should really concern ‘us’, because of the real potential
for what and happen! We all deserve the peaceof-mind
in knowing that, the food products we entrust
others to handle, prepare and serve to us…is done so
with , and for our health and welfare!
Unfortunately, this is not always the case! In fact, more and more (clear)
evidence is continually surfacing, showing the “exact” of what
should be going on with the that others are and
for us!! As mentioned previously, it is truly appalling to point out, that if
most people could simply walk into…the kitchens, back rooms and food
storage areas of countless eateries, restaurants and grocery stores that
provide hot/ready-serve meals (to the public) they would “most likely”
And this is obviously because of what
they are almost certain to see and witness ‘going-on’ regarding situations
and conditions…involving the , and of the
:

If you just happen to (closely) know someone who is employed
within the industry, ask them a few things about what
they see at their place of employment. You just may hear
some very (alarming) interesting responses to your inquiry!
However, what you do hear, will “more than likely”
what many consumers probably ‘already’ suspect. But, this
first-hand
will definitely bolster the mere ‘snapshot’,
this
is providing you now!
Usually, when most people actually get to ‘ ’ with their own eyes, something
that is typically discussed or conveyed “verbally”…they are able to
grasp a ‘much more complete’ idea of what was previously described in
‘words’! However, even at that, with a and or ‘right’ in front
of them…there are those who will refute that which is ‘
’! But, for the many of us who ‘don’t actually need to
see the , beneath the to know something is on , this material
will show you, what you’ve probably (only) been suspecting or hear-
40

41
ing about! That is, up until now. Please remember, this is a very
problem! And it’s not just confined to geographic area, restaurant or
chain of them. What you’re seeing in this publication, is
of a
nationwide and very
...that is seemingly going ‘unchecked’ right
now and it looks like it’s
! There’s the growing attitudes of
1.
2.
3.
4.
5.
This mind-set or way of thinking for or individuals in just one eating
establishment is bad enough but, imagine these attitudes in different
and workers? You have ‘exactly’ the ingredients
for what is now occurring across the
. And that is, large
scale ,
and
. Again, this type of attitude
and thought process leads to practices & behaviors, that are ‘certainly’
not conducive to work environments, as as our vast industry.

42
The and under which products are “handled” and
“stored”, in restaurants is very crucial as it pertains to and !
These facilities must exercise the utmost care and concern for the -
stuffs, other people will be . The and , who work within
these eateries must be ‘trained’, kept abreast and held “accountable”…for
following mandatory and established and
! This is where proper ‘management’ should come into play! However,
it has been demonstrated (in many cases), that even facility
lack the necessary training, skills and specific experience, required to operate
and (adequately) maintain a ‘compliant’ establishment.

Customers should be able to rest assured that, the they’re purchasing
and consuming, are of the highest quality and to ! Unfortunately,
this is not always the case. In fact, many times the consumer public is exposed
to products that have been subjected to &
than what you’ve seen presented within this publication. Sadly
the public is typically none-the-wiser, that is until something
happens and dominates headline news!
! Yeah, and that source being ‘ ’ restaurant, which becomes
the center of an investigation and or restriction…resulting in necessary closure
and or the closure of additional facilities within that chain.
The restaurant, which counts “sushi pizza” among its signature dishes,
will remain closed while the city addresses the outbreak, officials said.
(Google Maps)
Hepatitis A is spread by eating food that has been contaminated by an infected person, according
to the city Health Department. Symptoms include jaundice, fatigue, abdominal pain, nausea and
diarrhea. People typically develop symptoms within 15 to 50 days after exposure to the virus.
43

Can you even imagine, going to a restaurant
to enjoy a meal and shortly afterwards, you
become ? And then, you learn that you are
actually ‘very’ due to ingesting “ ”
from that restaurant and the “ ” was
by a worker at that facility. Can
you even begin to imagine the “ ” of
being informed by a doctor, that your sickness
is further compounded by the fact that,
this person was infected by a (sometimes fatal) disease?
And this person passed this infection onto by way of.
the you ate! Investigations and studies have clearly
shown, one manner of spreading this infectious disease is
via ‘ ’ matter on hands, fingers and underneath fingernails.
That’s exactly right! (human ) on
restaurant worker’s hands, hands which touch and
that people are eating!!
Incidents like this are truly ‘tragic’ and can
change the course of someone’s , if not “ it”
all together! And why? Because they did what ‘billions’
of us do each and every day, (innocently and
unsuspectingly) rely on the products and services that
we assume are . But, in many cases, turn out to
be anything but !! The fact that, ‘this even happens
in the first place’ is beyond !
Everyone must ‘relieve themself’ (use the toilet) at
some point however, when you are in a delicate position
such as a -handler and your actions have the
potential to impact others…a
number of ,
and ‘
’ must always be
first and foremost! “ ” bathroom habits, simply
be tolerated or accepted! The to
people’s health and welfare is just “too” great!
44

42 Sickened By Feces-Contaminated Food In Texas
By Erin Schumaker
Joern Pollex via Getty Images
•
•
•
•
Cyclosporiasis, a stomach illness linked to food or water contaminated with the cyclospora
parasite — which is transmitted through infected feces — hit Texas this week, sickening 42
people. A total of 54 have been sickened by the parasite in the state this year.
Though health officials don’t know the source of the outbreak yet, a 2013 outbreak in Texas that
sickened more than 270 people was linked to fresh cilantro, bagged salad mix, raspberries and
basil, reported CBS Dallas/Forth Worth.
Symptoms of cyclosporiasis include watery diarrhea, loss of appetite, weight loss, stomach
cramps, bloating, gas, nausea and fatigue, according to the Centers for Disease Control and
Prevention. Health officials recommend washing all produce, though only cooking will kill the
parasite, according to the Texas Department Of State Health Services website.
For updates and potential source leads, please visit the Texas Department Of State Health
Services:
Equipment Designers & Engineers Go To Great Lengths, To Strategically
Design & Construct Specialized Dispensers & Supplies For Proper
Sanitary & Cleanliness Conveniences. These Inventions Typically Serve
Their Purposes Quite Well, As Long As People Utilize Them ‘How & For
What’ They Are Intended For!
45

46
Although (as consumers), we cannot control the behaviors of those persons
who work within the industry but, we can still ‘do our best’ to
exercise our own proper hygiene, sound judgement and necessary precautions,
when visiting establishments! of your surroundings,
restroom facilities and the conditions you find them in. If they look
‘sanitary’ and or equipment and supplies are lacking or just plain “ ”
(get the ‘hell’ out of there!) you should actually leave! Now, does this solve
what’s ‘probably going on back in the service area’? but, at least
you are out of there and more than likely, saving yourself a lot of grief!

48
Remember, the over-all
and
of a business, can really be a ‘direct reflection’
of those who and it!! So, we all can
either choose to patronize these places or not! However,
when you choose to spend your hard earned
at these establishments, be very cautious
and don’t gamble with your health and welfare! If
you notice (unsanitary) conditions like illustrated
here, it’s probably a good idea to just avoid them.
Toilet paper and (hand drying) towels
be left out and exposed
for “germy” hands to touch and contaminate the ‘whole’ the roll or stack!
Again, & really goes along
way but, really makes all the difference
in the world! Is a place actually ,
and for and your ? Think
about your own house When you are expecting
‘ ’, don’t you want your home to be nice
and tidy for your guests? Of course you do, so
that it leaves them with a good impression and
they know you are a thoughtful and caring host,
who them & takes pride in their home.
When businesses and corporations fail to “properly” maintain their facilities,
that are open to the ‘public’…they are in essence showing blatant disrespect
for those who visit them. This failure (or negligence) makes them liable
for the consequences resulting from what people can experience there.

The Next Time You Are About To Stop At A Restaurant Establishment For A Bite To Eat,
Just Take A Quick Drive Walk Around The Place Observe What The Exterior Of The Place
Looks Like. You May Just Be Surprised! The ‘Over-All’ Condition Can Give You A General
Idea Of What Level Of Integrity Those Who Operate It Have For Patrons Who Visit
49

which (are pretty much
a joke) are ‘basically’ used to rate a establishment’s
compliance and -compliance of
safety regulations and facility requirements. This system
of monitoring & rating the conditions and quality
of public eating establishments is really ‘ ’ as reliable
as many people think they are. Yeah, the investigators
who go out and conduct the inspections may
be diligent in their efforts to point out & inform restaurant
operators public, of health code .
However, this system is merely a sort of ‘band-aid’
procedure for a gaping-wound type situation. These
inspections are
and can be prompted
by customer complaints or by
routine visit. Okay, health inspectors from whatever
agency (typically the local health department) inspect
a facility and notate and or ‘act upon’ what they
discover during their visit. A ‘
’ is assessed
and the facility is issued a “ ”, which is usually
posted in a conspicuous location, for patrons to view.
Obviously, the ‘closer’ to that is, the ‘better off’ the facility and
it’s operators feel they are. This assessment (especially if it is a low one and
or a repetitive low one) can also come with strict mandatory requirements!
These requirements have included;
One of the major issues in all of this, is the fact that after the inspection and
all tentative requirements have been met, previous situations and conditions
can (
) return. And the downward spiral of disarray
begins all over again!
50

51

52
You see, these inspections are only , at best. They typically occur
only a few times a year, unless something really
sparks the need
for ‘immediate action’ to be taken. This could be, because of a possible
of illnesses, associated with facility (or a chain) or excessive
customer complaints about a particular establishment.
in the : During the and
phases of this publication, it was obviously necessary to compile substantial
‘first-hand’ information on this topic. This is, in addition to the Author’s
own (up close & personal experience)
of what goes on,
! This information comes directly from the persons who
work ‘ ’ inside of, establishments in particular.
Who better to tap for insight, than those who are right on the front line?
What these workers share is a combination of , , -
and . Many of them feel “ ” in the rut, of a dead-end
job, that is really getting them ‘nowhere’ in life. So, they are only working
there until something better comes along. Many of these workers cited
and
such as

These workers also, have , pointing out the , that customers
are really ‘clueless’ as to the and of many of the
items they receive! This is just ‘one’ of the primary reasons (why) a lot
of restaurant staff won’t even eat the at their own places of employment,
unless they see it prepared or they prepare it themselves.
They also (secretly) advise their friends and loved ones, to go elsewhere to
eat. How sad and unfortunate is this? But, as the saying goes, “
”. Yeah, sad but absolutely true that restaurant operators choose
over honesty, integrity and simply
! Again, think about your own kitchen, your own
refrigerator and your own taste or standards. If you open a loaf of bread
and maybe it doesn’t smell quite ‘fresh’ or maybe you notice a ‘smidgen’ of
on a few slices…what do you do? Would you be eager to eat any bread
from that loaf? Let’s say you open the fridge and pull out a container of
and it has a odor, what do you do? What do you do with a
item in which the expiration date has long passed? Well, this is “ ”
kitchen and “ ” have control over any choice you decide to make there.
Now, what about when these occur , in
…etc. and
to you? How would
it make you feel to learn you’ve been served or sold a item that was ,
obviously “stale” when it was served or packaged
prepared in a dirty area or on unsanitary surfaces
did not smell exactly fresh at the time it was prepared
53

dropped on a filthy kitchen floor and given to you anyway
already offered once exposed to other customers and was refused
left sitting for hours, in uncovered containers on the floor in high traffic areas
prepared using utensils that have rusted or corroded or on equipment machinery
that has not been properly cleaned sanitized for extended periods of time
used after left sitting in walk in coolers freezers, well past the time it should have
been discarded and replaced with newer fresher food
left sitting in warmers way past the times in which they should have been discarded
and replaced with more fresher items
handled by individuals who have not washed their hands after handling touching
various other unclean objects surfaces
54

55

56

, is now very popular and
was initially designed as a “smorgasbord” type
method, of feeding large numbers of people
who were able to choose from an assortment of
. It has now grown into a multitude of
forms, from simple snacks and finger-foods to
exquisite and exotic cuisines. Pricing varies
from a to and
certain restrictions apply from location to location.
One of the first and foremost issues, continues
to stem from , and concerns! You
see, ‘practically’ anyone and everyone can just ‘come from the street’, pick
up plate and head for the fixings. touches and handles the ‘same’
serving utensils while reaching and ‘hovering over’ the same others
must eat. Many customers bother to “wash their hands” also, unaccompanied
children have ‘been known’ to handle and examine
items, then ‘not take the item’. These behaviors
are disgusting and are a
to the
health of others! This is also a dining “turnoff”
to many, who simply avoid this style of
eating out. Despite the sometimes ‘ridiculously’
low (bargain) prices for buffet meals,
the more
restaurant elbowbenders
prefer to have their meals “cooked-toorder”.
Or even elect to stay at home and eat!
Please remember, ‘the price isn’t always the price’ for the
and of what you are getting. Also, there’s the age-old adage, “you
get what you pay for”. It’s very important to
, the reality of
and that appear amazing, spectacular and even ‘
’ (that is, as far as authenticity and quality are concerned)…this is
because they (the deals) are usually
to the extent they’re being
advertised! In these cases, there is typically an additional cost (a high cost)
that is paid in terms of the
that are ultimately suffered!!
‘Especially’ when it involves products and our overall !
57

Whenever something as delicate and as vulnerable as the we consume
is available to numbers of individuals, you do have an increased potential
of contamination due to exposure! And when adequate safeguards,
precautions and effective instruction are not in place and to, that
potential is even greater! A simple instructing patrons to “
” really isn’t
enough! But, as long as
is the driving
force which supersedes ‘doing the right thing’, drastic improvement within
our nation’s industry will be slow or even ‘nonexistent’.
[Speaking of Plates/Dishes]…Is the plate your is being served on,
really
? How about the glass, cup, knife,
fork, spoon and (just as importantly) the of the people handling,
preparing and serving you the , at the restaurant you’ve chosen to
patronize? Isn’t it important to you, to drink from a glass or cup that is
free of water spots and certainly lipstick or lip-prints from a previous
customer? How about being provided silverware ‘without’ remnants of
the last per-son’s meal, still on it? Have you ever been out to eat at a
restaurant and
58

you happened to notice ‘fingerprint’ swirls
on your plate, saucer, bowl, glass, cup…etc.?
And ‘ ’ haven’t even touched anything yet,
so those prints are not yours! This means
of either things (or both)…
Well, please consider this in either case you
are not eating or drinking from or
dishware! And why so much mention of
‘fingerprints’? After all, you’re simply having
an innocent meal at a restaurant, not at a
! Well, let me tell you, it can
be just as serious as a if , or
else, should become sickened as the
59

Have you ever received a ‘check’ that is drawn a bank in which you do not have an account with? If you went directly to a branch of
that bank to present the check for cashing, you were probably asked to press your “thumb” or “index” finger into a small container of
washable ‘fingerprint’ ink and then place that finger or thumb onto an area of the check, for identification purposes. Remember the
feeling of your finger and hand afterwards? You probably wanted to wash your hands, thinking you may still have ‘ink’ on your finger.
60
result of conditions and actions like these! You see,
are obviously
left by and fingers are obviously part of the hands. Hands
touch a lot of and and if properly , they can
transfer trace amounts of materials from ‘place to place’. If you’ve ever
watched a television crime show, you probably heard them mention and
discuss “fingerprints”. This is because fingerprints are an excellent means
of identifying a person suspected of ‘something’ and they can also exclude
or exonerate someone. However, there is ‘quite a bit’ more significance,
associated with those little tiny ‘ ’ at the tips of our fingers, thumbs
and toes! First, the proper terminology for these ‘swirls’ are words like;
, , and …all of which can contain “ ”
amounts of materials and substances that can be
when ingested
or otherwise ‘introduced’ into our bodies.
Yes, when our hands touch and handle things like

61

62

The proper maintenance of ‘
’ dispensers is
also crucial in minimizing the transfer and spread of
, and the they can
cause. How many times have you gone to a sit-down or
dine-in establishment and you notice the
containers look so and “disgusting”,
you don’t even want to ‘touch’ them?
Our skin fingers/hands in particular already, ‘naturally’
secrete and …and when you combine this
with any other material or substance our fingers and
hands come into contact with and then objects
like
Notice What Appears To
Be A Light Coating Of
“DUST” Atop These
Condiment Containers.
What Does All Of This
Tell You, About The
‘ Upkeep’ Of This Eatery?
Salt, Pepper, Seasoning Shakers
Ketchup, Mustard, Syrup Bottles
Sugar, Cream, Coffee, Tea, Containers
Serving Tongs, Forks Spoons, Ladles, Handles,
Door Knobs, Levers, Buttons, Switches…etc...
…all we do is those materials substances thus, contaminating and
perpetuating the of germs and harmful bacteria’s! This is why
“ ” will remain at the ‘top of the list’ of best ways to combat
the induction of these into our and bodies! Followed by
proper usage of approved, ‘protective’
and efficient cleaning of
designated - …and sterilization of tools and utensils.
63

64

65

66

67

mm
68

The Author
69

…of our nation’s
products (a behind-the-scenes view)
70

The products that we consume
daily, are obviously the very
sustenance that sustains us and
they are ‘crucial’ to our very survival.
The vast majority of us have
absolutely ‘no choice’ but to rely
on others to insure the highest
quality and maintain the purity of
these products. Most of us are
virtually ‘oblivious’ to the countless
and meticulous endeavors
that must take place behind-the-scenes…as it relates to the production,
manufacturing, processing and distribution of the
that we consume
each day in this country.
of this unique publication highlights some of
the procedures involved in all of these phases and now
is emphasized in this section as a key
component. Although computers and automation play an
enormous role in how we ultimately receive our food
products…there is still a substantial (and irreplaceable, at this
time) need for the handling of these products by ! This
means serious concerns are and should be raised, ‘especially’
in these days and times! You see, I’m a baby-boomer and I
frequently think back on the days & times when I hardly gave
a second thought to placing an order at my favorite eatery or
about the actual of the groceries in my shopping cart.
Yeah, that was then! But, after what I’ve come to learn and personally
witnessed (first-hand) over the past years…it
just makes me “ ” at the thought of once,
simply taking those things for granted. I just
can’t help but to wonder if ‘
’?
in which we see and
hear reports of today? I’m referring to those per-
71

sons in delicate positions,
! You see, the particular line of work I was in for several
years, gave me a of what and go on
in the many facets of the
. And to be ‘brutally’ honest,
what goes on really , it’s ridiculous and is truly a ‘ ’ to the
health and well-being of millions of unsuspecting people. At this point, I’m
literally to risk my health at certain establishments so, I don’t even
go near them! As was pointed out in , of this
informative publication…
Please remember this,
!
. When individuals whom are in these delicate
positions (of trust & responsibility) are relied upon to
‘ ’ in respect to the welfare of other
people…and they (contiually) or in that , they are
and really, unworthy of such a position!
This is especially true when these persons are willful
and wanton in their behavior. These situations and
circumstances are shockingly more ‘widespread’ than
many people care to know, admit and even ‘accept’.
In fact, there are plenty of
people who really don’t even
‘ ’ about the evidence
presented in this publication! That’s right!
They’re much more comfortable with having the
“ ” attitude and imagining all is
just fine and dandy. Additionally, there are those
72

within the - itself, who actually despise
reports like this. One clear and obvious reason for this,
is = Another blatant reason is
LIABILITY. You see, right now the ‘inescapable’
- within the - will always
present a plethora of issues and
challenges. A computer can be
‘programed’ to operate a machine so that it will do
the exact task every time and all of the time. It
is obviously not the same case, when it comes to
people. It is not a general ‘consensus’ that something
is with “people”, no not at all! After all, people
have been preparing long before computers were even “imagined”!
However, it is the actions and behaviors of many within the -
that are at issue!
With the constant strides and ‘ever growing’ breakthroughs in Research
and Technology the focus on…
…has increased significantly in the fields of science, medicine and various
other health-monitoring entities like the (C.D.C.) enter for isease ontrol
and even the
. We certainly live in much different
times than that of many years ago and we all must take a more in depth and
73

ealistic view of what we ! It just doesn’t make good sense to take
for granted, the things that can affect us the most!
and
during preparation and handling simply ‘cannot’
be accepted or tolerated!!
“
We’ve all heard (or know someone who ) the ‘news headlines’ about
large numbers of people who were by something they had eaten at
a restaurant or by a item that came from a grocery store. When it’s
plastered all over the news waves that an investigation revealed the source
of the was ‘something’ in the (or something wrong with
the food)…what does this tell us? It is a very
call that
should tell us to be vigilant about what we put into our bodies!
And taking for granted that “oh’ people are doing the right thing”,
because people (in delicate positions) are
‘doing the right
thing’! ‘Especially’ when it comes to the processing, handling / preparation
of the very sustenance ( ), that we so vitally depend on to !
When a government agency is ‘forced’ to step in and order a establishment
or a chain of them to be “ ” and or their products to be
“ ”, this is very and should raise in
consumers as well as the general public!! To me, it is heart wrenching and
even infuriating to hear and see reports of (innocent, unsuspecting) people
74
”

giving statements from their bed in a hospital
emergency room or
from
their hospital room, after they’ve been admitted
due to a potential
illness. Can you
even imagine? Just going out for a bite to eat at
your favorite restaurant or simply preparing a
dish at home, with ingredients from your
local grocery store…and the next thing you
know, you’re ! That’s right as a
! Then you find out the source of what you, was the very
you entrusted others to prepare for you or you learn it was from something
you relied on others, to ‘ ’ prepare and provide for you at a outlet.
75

D.A.C.

Dirty Food Prep Areas
When it comes to the that we consume, we want to be able to eat those
products with the and they are of the ‘highest’
quality…and also, processed and handled with the ‘utmost’ care as to maintain
and . Most unfortunately, as this publication demonstrates,
what occurs behind-the-scenes in many facets of the
industry is ‘far’ from anything that ( )
give
! And the most frustrating,
pathetic fact in all of this is, “ ”
to those within the industry! !
Countless service workers are more than
well aware, of some of the
of other
service workers. The
77

internet is filled with ‘all sorts’ of stories,
and , with evidence and
reports of these workers demonstrating
“heinous” performed ‘to and around’
products! Sadly, it seems to require a
set of circumstances to trigger a response
and ‘ ’ course of action as the
result. Yes, “it’s been” proven many times
over, that only when technology
reveal for to see ‘firsthand’
just what does (and can frequently) occur
in service businesses…an almost ‘immediate’
response to what is being publicized, materializes!
are all too ready to now come forward
and promptly cite or defend their company policies, and
publicly the actions and behaviors of their employees.
does it take going “ ” on
the to ‘spark action’ by companies? Especially
when it is ‘more than likely’, there was already
and or
of these types of situations
and conditions! Yes, as previously stated, there
are those who are definitely aware of ‘unacceptable’
and
at their places of employment.
Many of these individuals are so aware of
their work-place conditions and the practices of their
associates, they having to be there and
even patronize the ‘very’ businesses whom they’re
employed by. Furthermore, they even advise their family and friends to
the establishment because they know first-hand what goes on there!
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79

80

Grocery Store Walk-In Cooler With Blood-Stained Floor.
Blood From Meat & Poultry Cartons Drip Through
Shelving & Remains On Floor For Days-Weeks.
81

Dried Rodent From Those Previously Killed & The
Area Is Never Sanitized. “Filthy” Store Room Conditions
Behind a Walk-In Cooler In A Large Grocery Store.
An alarming number of food service
distributors, wholesalers & retailers
have horrendous
&
issues.
!
For many of them, the most important
thing is “
”!
82

What you’re seeing in these images & many of the ones throughout
this publication, are indicative of very problems that plague our
country’s
. However, this booklet alone, only begins to encapsulate
the scope & true gravity of the shape our
is currently
in. Unfortunately, to many people, this type of material has ‘insignificant’
meaning, that is until
. That’s right, a lot of people
‘blindly’ believe reports like this are ‘exaggerated’
and that, they probably can’t suffer from
a
illness because of where they
shop or eat. Oh’ really? They couldn’t be farther
from the actual reality of what truly exist!
.
? Do you give a second or even a third thought to the
or to “ ” the products are, that you eat or provide for
your family?? Do you truly believe the reported in
( ) only happens, to
other people and not to ? Or do you welcome informative material (like
this) that points out hidden, potential dangers to you and your loved ones?
83

Any avid fans of like and can tell you
that even the ‘smallest’ amount of material can make an ‘enormous’
in finding out or confirming something! Now we’re not talking about
first-degree or as it relates to food products however
…some of the same factors involved in detecting evidence in those crime
cases, can be used, merely as an ‘ ’ here. [
]
As these programs demonstrate, discovering just a “trace” amount of
or a can be ‘highly’ instrumental in solving a crime. And
how do those investigators discover that material? They collect items (evidence)
known or thought to be connected to circumstances surrounding
whatever case they’re investigating. They then conduct and
on those and on those , also thought to be connected
to whatever they’re working on.
Simply Put; These and and conclude things like;
“ ”
“ ”
“
”
“ ”
“
”
• You Must Do This In Order To Achieve That
• You Must Not Do That In Order To Prevent This
84

Although the previous page references
and states “
”, there are definitely a
lot of things occurring within
this industry! These things are “so”
very serious that many authorities
have indeed, deemed them “ ”
in nature! That’s right, large corporations
and their executives are be held
for actions
that “ ” take place within their ,
and
centers. Now, situations like these, do in fact require
the services of real-life rime cene nvestigators and !
These big-time wheeling and dealing executives are now facing
, , and (some are already
incarcerated)! Why? Because on their watch, within their control and…
85

Health Infectious Disease
Peanut Executive Sentenced to 28 Years in
Prison for Role in Salmonella Outbreak
• Alexandra Sifferlin @acsifferlin
Updated: Sept. 21, 2015 5:59 PM
It's the most severe penalty given in a food-borne illness case
under their employ, events took place at their companies, which ultimately
resulted in significant harm to the ‘general public’. Their company’s products
and services (or practices) were or otherwise in
the cause of severe or ultimately the of everyday consumers
just like you and I! And one of the other key factors that is truly ‘infuriating’
to trail judges and inflames the civic duties of trial jurors, is the evidence
of ‘
’ on the part
of these company executives.
as it pertains to conditions,
practices and situations occurring at
their factories and outlets. Evidence
and proof that
outweighed
any ‘conscience’ to do the right thing
and protect the welfare of the public,
further dismays the court system!
As in many of the cases depicted in the
mentioned previously, we know that
‘small’ amounts can have a ‘huge’ impact…the
same is true in the handling of food products!
A practice as seemingly insignificant (to many)
as
, is in fact, very significant!
{ } in the
industry is one of the most vital areas of
concern! In many of the ‘highly’ publicized
86
Would You Want This Chef To
Prepare Your Lunch? Notice ALL
The DIRT Under His Finger Nails.

cases of companies who
were found ‘responsible’ and
liable for their products that
sickened or contributed to the
death of customers…
on the part of workers
was usually a component.
And many times, the lack of
thorough
and
the failure to use proper protective
and approved gloves
and
, all played a
role as well!
Some More :
Thanks to the keen insight of the producers of the crime busting programs
we’ve referenced here, many of us are now more educated in the basic concept
of “ ”. When we ‘touch’ something with a body-part, we will more
than likely leave behind, some or of making contact
with that ‘something’. Science proves every day that, what we leave behind
are things
“get transferred” from our bodies…like:
Now hearing about these types of things as they
relate to
is one thing but, you really
don’t want to associate the same topics with the
you eat! Nevertheless, the reality is such that we must now exert a
‘much’ more conscious effort in protecting ourselves! Protecting ‘ourselves’
against the ever growing potential of in the we
consume each day. A large part of this growing potential is unfortunately,
tied directly to the individuals responsible for the
and
of our . This publication is certainly claiming the entire in-
87

dustry is ‘culpable’. However, the scale of inappropriate food handling, poor
health and hygiene practices in establishments and lax procedural enforcement
is definitely ‘such’ that it warrants serious attention! Also, an
even more
on the part of consumers! Again,
when you have service workers (themselves) telling you, “
” it tells you a lot! When you
have retail store associates ‘warning’ certain customers “
”, it tells you a whole lot! And this isn’t just
one or two places, this report has to do with SEVERAL!
THE FOOD GLOVE……
There is one particular practice
within the industry, that
has always intrigued me! And I
would be totally remiss, as a report
writer if I didn’t share and
elaborate on this nagging ‘
’ of mine. This involves
those
or (supposed)
“ ” used in the
industry. And this is based on
what I’ve personally witnessed,
experienced and have been informed
of. The vast majority of those charged with the responsibility of
handling food…are (for the most part) “ ” as it pertains to the
and of these . First of all, if I understand
correctly, these are designed and intended to serve as protective
‘barriers’ between items and the skin surface of hands. And under the
premise of reducing the potential for transferring and contaminating
items with foreign matter, bacteria, germs, skin oils and bodily fluids…etc.
88

89

Okay, ‘you walk into a establishment where a
variety of items are being prepared’,
. At first glance everything may ‘appear’ to be
just great, huh? Well let’s just say you make a conscious
effort to watch the activities a ‘little closer and a
little longer’. You just might like, what you’ll probably see going on
there! In fact, you will probably be shocked, alarmed, disgusted and maybe
even angry enough to just ‘get up and ! At that point you have finally
realized what you’ve probably been missing all along!
“ ” of the
growing handful of (the more discriminating consumer) folks who exercise
a higher awareness of , and .
90

We are not suggesting or implying that any ‘ ’ consumer or ‘ ’ of
consumers, are any better, than the next. It can simply boil down to a matter
of personal choice. However, in these days and
times, combined with information already disseminated
(and confirmed) regarding
we now
face…every additional bit of awareness, caution, precaution
and preparedness can only serve as a stronger
defense against and , which
may be (deadly) to us.
91

92

93

Will you wonder if
94

95

From the time we
in the morning and throughout the day and
up to the time we
at night…practically ‘everything’ we’ve
touched, ‘used’ and came into contact with, was at one point or time “on a
” of some type! That’s right! From the bed or couch we sleep on…
.
However, it’s the and products that are by far, two of the most
delicate, in-demand, high volume and crucial necessities of ‘all’ commodities
transported every day in the ! These are the of our
very existence! Unfortunately, what this “
” reveals…is a view
into the
of what ‘really’ takes place behind-the-scenes with those
extremely vital , we rely on so exclusively for survival!
96

From the fields on the farms, to the grain bins, silos and chicken coops to
the manufacturing and processing plants to distribution centers to wholesale
and retail outlets…’
’ to our home kitchen pantry’s, cupboards,
freezers, refrigerators and ultimately to our dinner tables, the
products we consume, take a ‘remarkable’ ! A journey that many of
us, (until now) were virtually “oblivious” to, for the most part! What
you will see in the following pages is merely a ‘snapshot’ of what can and
does happen (along this journey) to many of the and
products we and each day.
Many people will see (for the very first time) just how truly “ ”
our American actually is! This means “ ” to practically
and ! Much of what is actually occurring (unbeknownst
to you,
) is shocking, preventable
and should be ‘totally’
!! And the fact there is
of (most of it) on all levels, within this is even more
“appalling”! ‘Especially’ when there is a veil of pretended ignorance, so thin
as to reveal the obvious of for gain!!
97

An assistant store manager of a large, popular departmentgrocery
retail chain…once told a group of associates during a
nightly shift meeting, “
”. This way of thinking seems to be the predominant
‘ ’ throughout the entire and
industries. From supervisors to upper management, all the
way up the ladder to corporate leaders!
clearly supersedes the primary objectives of;
Necessary Safeguards
Uniform Quality Control
Proper Safety & Health Practices
Additionally, there is a ‘tremendous’ and overall need for much tighter
restrictions, considerably more training and actual “ ”
in areas such as;
Employee (Personal) Hygiene
Dress Code for Food Handlers
Proper Food Handling & Protocol
Proper Usage of Sanitary Food Gloves
Proper Usage of Food Aprons, Hair-Netting
Proper & Approved Procedures for Staff Experiencing.
Illnesses, Injuries (Open Wounds-Sores, Body Rashes, Infections…etc.)
But what is the “ ” in having , and if they
going to be abided by, respected or strictly enforced (with subse-
98

quent consequences)?? Sadly, it is only during the aftermath of a tragic
event or catastrophic circumstances, the factors mentioned above, become
the intense focus of persons and groups who should have been on top of
these very situation(s) from the onset (and before)! This sudden
is typically, sparked by “widespread” by social media
and traditional mainstream media outlets. This usually results in
‘unwanted’ being shed on, the issues at hand…but, also
any number of underlying (root) issues that may have led up to what initially
caused the ‘headlines’. This is what ‘ ’
and have frequent horrid ‘nightmares’ about! They know and understand
all-too-well that, these situations ultimately mean LIABILITY which can
translate into , (and now) penalties!!
Chipotle shutters dozens of locations as
more confirmed E. coli cases emerge
By Ben Brumfield, Joe Sutton, Nadia Kounang and Jen Christensen, CNN
Updated 6:33 PM ET, Wed November 4, 2015
Source: CNNChipotle to close stores after E. coli scare 02:14
9 9

Furthermore, this type of
ethics) on the part of
into the
attitude (for integrity, honor &
, gradually and obviously trickles
hierarchy, thus affecting such areas as;
A. Morale
B. Honesty
C. Practicality
D. Team Spirit
E. Common Sense
F. Moral Obligation
G. ‘Doing The Right Thing’
You see, there are also factors like;
Bonuses
Abuse Of Managerial Powers
Management Performance Bonuses
Proper Employee Performance Evaluations
Proper Documentation & Reporting Of Health-Safety Infractions
Lack Of Oversight By Upper Management Regarding Unit Managers
No, there’s nothing at all, ‘wrong’ with (a bonus) being rewarded for extraordinary
diligence and “exceptional” job performance! However, these rewards
and incentives unfortunately, have been ‘proven’ to work
that foster…
Jealousy
Favoritism
Dishonesty
Cutting-Corners
Poor Quality Control
Hostile Work Atmosphere
A Cut-Throat Competitiveness
Oversight Ignoring Hazards
A I’ll Do Just Enough To Get By Attitude
100

101

So now…when, where and how is responsibility actually established
and maintained? When, where and how is
determined
(when things go wrong) and enforced (beforehand)? That is…
[
]
102

103

104

What you’re seeing here is
‘truly’
of a
serious issue that many
product facilities have.
“ ” scurrying &
scampering about in
&
, of
, &
. I’m not
talking about a ‘mouse here
and there’! In many cases,
these pest control problems
have long reached
“ ” levels!
106

Have you ever had to deal with a ‘mouse or two’ at your home or apartment?
Okay, if so…you probably placed some poison or ‘trap’ with a little
cheese or peanut butter or something. And in a little while ‘walla’. “CLICK”!
No more Smickey mouse! Well, you would probably never imagine having
to ‘set’ or pest traps like that in ? Think about that for a
moment! “rodent traps”, that means there exist a very problem!
Again, issues, within is a “huge”
problem in our country right now! And it’s quickly getting even ! If
you combine this with previously established & underlying issues like…
You simply have the ‘recipe
for “ ”, just waiting to
happen! And it and
eventually happen again and
again. As long as “
107
”!!

Unlike the (usually) simple ‘
’ problem
at your home, the very same issue within the
is obviously of an entirely “different”
scope! And it is on a tremendously larger
scale, in comparison to simply one household or
two or three…etc. But, even at many people
can’t even imagine opening their silverware drawer, only to find this little
waiting inside. Although this pest has passed (away), just imagine
how many times it and it’s little buddies were inside the drawer before the
was placed there? Yes! Crawling over, sniffing and
all the
spoons, knives and forks most people would assume are and ready to ‘eat’
with! “Eeewwwh”! Right? or our nformation: Whenever silverware, cups,
glasses, cooking utensils, bowls and plates…etc. are not ‘properly’ &
, you’re only sending a invitation for these pests & a
whole host of other ‘undesirables’ seeking a quick and a new !
Just for a moment, picture ‘dozens or even hundreds’ of these nasty on
the in your store or a large warehouse or a major
processing distribution center? Well sadly, that is ‘exactly’ what is going on all
across the ! Yes! Pest are increasing at an alarming
rate! And this didn’t just happen overnight, it’s been going on for many
years and practically ‘everyone’ within the industries and have been
‘well aware of it’. But again, (and most unfortunately) in many cases the…
108

…concept
all ethics, morals, decency, integrity and even common
sense! Now, for those ‘
’ who may be reading this report
and the gravity of this problem…if you just happen to know someone
who works at a grocery store, food warehouse or large distribution center
just ask them about any incidents involving and other
at their place of work. You just might hear some
interesting or disgusting information! This is because it’s
the workers, outside vendors and contractors at these
facilities, that really know what is happening
at these places where we get our ‘ ’ from.
These workers show up every day and (in many
cases) work under conditions that “ ” cannot see,
probably can’t imagine and only know about if they
choose to tell you…or you find out about, by reading
reports like this! There’s also those individuals at
the , ,
and levels, that are also
of these ‘
’ conditions!
109

But, it’s not until ‘
’, that efforts
are made to explain and correct situations and conditions
that “most likely” resulted in some sort of
harmful event or ! However, by this time,
these efforts are usually to rectify what has
already occurred and they’re seen for the true attempts
at the “
” it really is! Now that,
the is being shed widely on the ugly “monster”
, people in prominent positions are now ‘scrambling’
to !
This is very sad, very frustrating and even ‘pathetic’,
especially when investigations later reveal,
there was “prior”
of these
situations and conditions that led to whatever
happened! This means there were persons
who what was going on (well in advance)
and plainly failed to do what was
to “ ”!!
This is the stuff that lawsuits, litigation, verdicts,
sentences and award settlements are
spawned from! But remember, for all of this to
happen, it means a person or persons were
seriously harmed or in fact as the result
of (someone’s) negligence and
disregard! And this ‘ ’
could have been
…if only those
would have simply done what they were supposed to do!
All of this information is the prime reason why ‘
’ must take more ‘initiative’ in
ourselves and loved ones against harmful products
and within the industry. We can
begin by becoming even more mindful and aware of the
condition of the products we purchase. Are we going to be
The Right Thing
110

able to determine, just by looking at each and every product we pick up
from a store shelf or take from a store cooler or freezer, if it is in fact
or determine the and ? ‘Absolutely’ ! However, we can
still be proactive, inquisitive and alert to the appearance of the items we do
consider for purchase and consumption. We all should examine the containers,
packaging, safety seals and pay strict attention to product “expiration
dates”. Look to see if a product has been infiltrated by
insects, tools, machine-parts and even by effort. As we already know
stores like to “ ” so they place ‘ ’
items out ‘for sale’, in hopes we will go ahead and buy them, despite the way
they look.
111

Now when these stores say “
” they really mean just that! Even if that
means selling merchandise that is , they’ll
do it! The philosophy these retailers cite is, “
”. REALLY?? ow o hey now
this for sure?? And who really wants to buy something
(they intend to eat) that is in containers / packaging
that is obviously in some manner? Nevertheless, stores
try to sell it, hoping you’ll go ahead & buy it anyway! They truly want every
cent of (R.O.I.)
they can possibly garner, at all costs!
Well, if you are like me, when I go shopping,
I actually prefer to buy items that
are ‘ ’ or ‘ ’ looking!
After all, it’s' “my” health that’s
if I am not careful and mindful as, an
consumer and the same goes for too!
But again, there’s only so much can
do, the rest is really up to those in positions
of trust and reliance. Those in
! Let’s face it, we are
living in uncertain times and many things that were typically
taken for granted years ago, must be carefully considered
! This means everything that has to do with our ,
, and that of our friends and loved ones.
112

It is sadly apparent that, we can no longer enjoy the
comfort of simply believing (or assuming) that others
always have our best interests in mind. ‘Especially’
when it comes to what we literally ! It seems
as though the pride, integrity and moral compass that
guided people in the work force over the years…has
been by the premise of “ ”! Put
another way…
. Again, the information and material you
are seeing within this report, is merely a ‘snapshot’ of what is actually
Meat & Cheese Tray Left
Out For Hours, At Room
Temp.
…Then
Served To
Customers.
occurring (daily) in the
! Most of us ‘truly’ have
‘ ’, about what the products we eat, are subjected to! And
should really be something for everyone to think about!! That is, unless
you’re fine with being like the ole’ bird and his syndrome? Yeah,
‘ ’ there are, of people who simply “
” material like what is inside this publication.
Well, that’s certainly their prerogative and personal choice! However, when
it is ‘announced’ by the media experts, witnesses, victims, authorities…etc.
that “ ” people have been (or worse) by a product(s),
traced to a ‘specific’ source…the
should ‘really’ be sounding off
in everyone’s mind! Certainly, with those who just happen to frequent the
location(s) identified or even it’s’ chain/affiliates!
113

Whether we’re sitting down to a meal in the comfort of
our own homes or if we’re dinning out, at our favorite
restaurant…we “absolutely” deserve the
in
knowing, the products we are consuming are of the
highest possible quality, purity and are handled, processed
and served by persons exercising the ‘utmost’ professionalism,
practicality and integrity. The items
from our own refrigerators & freezers that reach our kitchen
stoves, ovens & grills then our kitchen & dinningroom
tables and ultimately our , should be pristine
and of contaminants! The we are served at
restaurants, also merit the ‘exact’ consideration!!
114

115
D.A.C.

116

117

118

of food-products within the
, is that vital in which of
people rely on, to get their life-sustaining essentials each
day! Many people simply
what really
goes on behind-the-scenes of this industry’s “intricate”
operation of delivering the and products
we consume. Millions of men and women work twentyfour
hours a day and seven days each week to facilitate the
and of ‘countless’ types of and items.
‘Unfortunately’ a massive number of these
(carriers) are failing
in a few, ‘vitally’
areas of their transportation operations!
Improper Handling Of Food Products: During
Transport [Pick Ups & Deliveries]
Shipping & Receiving: Non-Compliance Of Food
Safety & Health Regulations by; manufacturer
Distributor, Warehouse Staff & Truck Drivers
120

You see, way before the majority of this nation’s products
(that you and I eat every day) reach the ‘millions’ of
, and …etc. they
are destined for…they embark on a “remarkable”
from the time they’re manufactured, processed and readied
‘ ’ clear up to the point in which they’re available to
us (consumers) ‘’
! Most ‘unfortunately’, during
this , many of these products are to
some ‘ ’ that many within the industries
would rather not have “
”! Especially, to the
or
! However, it is
most certainly your ‘ ’ as a consumer, to about
pertains to the items you eat and provide for your family and friends.
Please know, these ‘ ’ our products
are ‘ ’ to are very in nature!
They are actually “ ” and “ ”
that are really a
to our health and
welfare! Alright, let’s say you are in your kitchen
(at home) and you’re preparing a family
meal. And you ‘accidentally’ drop a slice of meat
onto your kitchen floor. What do you, do with that
121

122
slice of meat, that has now “touched” the floor? Now
depending upon how partial you are, to the condition
of your floor, your
policy or your
own discriminating ‘taste’…the choice is entirely up
to ! Because this is ‘your’ kitchen and it’s ‘your’
we’re talking about. Your family’s tastes & preferences
are something must also contend with.
Now this is ‘ ’ when it comes to the responsibility for
what happens to products, designated for the general public, private
entities…etc. Again, as consumers, we want to be able to enjoy our
with the they are and free of contaminants, even from
a dirty kitchen floor or any floor! Please forget like, the ‘3 or 5
second rule’… ?

cargo such as
, really requires
professional training, knowledge of basic safety guidelines
and (strict) individual company policy. Care and attention
to the of ‘product’ must also be part of a
carrier’s operation. Failure on the part of these companies
to implement, ‘properly train their agents’ and enforce
policies regarding ‘
’ of food products…is
simply unacceptable, leaves the public
(to anything
& everything) and is a
waiting to happen!
123

Let’s talk about the ‘biggest’ and one of the most important tools in the
world of commerce and the conveyance of goods and services. !
The has long been and is clearly the industry “ ” when it
comes to manufacturing, distribution and servicing entities! There is a
multitude of ‘types’ of with accompanying equipment and applications.
With respect to the content of this
, the
deploys two
of trucks trailers;
The “ ” or “ ” Typically used to transport ‘ -
perishable’ goods, dry goods, canned , dry-boxed items…etc.
The “ ” or “ ”… or
“ ” (industry slang for refrigerated) Used to transport
‘perishable’ goods [dairy, produce, meats, frozen …etc.].
The operation, maintenance and meticulous upkeep of these ‘mammoth’
pieces of equipment is expensive and can be cumbersome! Sadly, an alarming
number of companies (carriers) are grossly ‘ ’ in either one or all of
124

125
these important areas. As it pertains to those carriers whose
, transport the vital commodities of “ ”, the one
‘vital’ area of should be but, it !!
Again, up until now, many people were pretty much ‘oblivious’
to the “ ” and “ ” (within the industry)
you are seeing in this
. Based on the
delicate nature of this particular freight, one would just
assume (or hope) the condition of the vehicles that transport
it, would be a top priority. It even a close second and
this is “ ” and should ‘really’ be !

What you are seeing in the images above, are ‘ ’ trailer floors! Floors of
the trailers which are, shown, hauling . The conditions
pictured here are highly indicative of a huge issue, ‘ ’!
126

Notice The Degree Of Accumulated DIRT & Rotting Food Debris In The Grooves & Crevices Of These
Floors. This Means These Trailer Floors Are “Seldom” If “EVER” Cleaned & Properly SANITIZED!
Let’s say you’ve been grocery shopping and you’re all
loaded up and heading home with your items. You take
a turn too sharply and a container of milk slides, falls
and ruptures, leaking onto the floorboard or into the
cargo area. What do you already ‘know’ will happen…“if
127

you clean up the spill” ( )? If
not, obviously, you know for one thing, there’s going to be
a , and eventually a . And if you
really want to think about it, there’s the potential for ‘ ’
developing in the floorboard area, and in the
carpeting. Pretty ‘nasty’ stuff, huh? Well, just think of this
very same scenario but, on a much, much larger scale!
How about a / , with “ ”
of milk, that have fallen and ‘burst’ inside the large
trailer area and have “gushed” all over the trailer floor?
How about knowing this very same trailer was
‘barely’ cleaned, ‘if at all’ and certainly properly
? And then it was allowed to
continue on, and more
…with similar spills and product
mishaps occurring “over and over” along the
way. Just how do you really think it may
be, to ‘actually ’ a item that came into
contact, with the floor inside one of these trailers,
in these conditions? Even if you were told
the food item had been rinsed washed off!!
128

•
,•,
Notice the same dirt from the trailer floor Is also on the (cheese) food proclucL
The (raspbeny & bluebenyJ fn,lts have splllecl onto the 1'11thy' traller floor.
Where do you really think those splllecl, dirty be. ales ·u1t1mately' ended up?
129

Again, these situations and conditions are ‘very’ issues regarding
the that we consume! The ‘dirt’ alone, is definitely a concern but,
there is a whole host of other and to the being transported
inside these vehicles! The ‘poor’ of these ,
combined with ‘improper handling’ of items by commercial drivers
and warehouse shipping receiving staff…are all ingredients for
items to be to everything and anything! And to reiterate, this
problem isn’t just confined to one store, one warehouse, one geographic
area or one trucking company, “this is a nationwide problem”!!
This commercial delivery driver has ‘spilled’ a stack of boxes containing
items he was taking inside on a dolly. He’s in the process of reloading
the boxes onto the dolly. Prior to this, he also lost a load of , which he
quickly so the vendor recipient (nor ) would be none the
wiser? And really, ‘
’? And what if the people
who ultimately process these contaminated items do a thorough job
of “washing off” these products…before ‘you and I’ receive them??
130

Now here’s some more ‘important’
you should be
aware of in the ‘
’ business, it’s very common
for cargo to shift, slide, fall
over and even become “damaged”!
However, it’s one thing for a
, or of baby diapers
or footwear to but, it’s a totally different story when it’s
products! Diapers and footwear will most likely survive the fall ‘unscathed’.
131

132

products, on the other hand, can become contaminated, unusable
…etc. due to exposure and contact with and ! I
hope, you are now seeing more ‘clearly’, why it is ‘so’ important for you to
know about and understand the
of the information contained
within this ! The for something harmful to happen
to you, me and our loved ones, is ‘greater’ than you probably ever imagined!
Just look at the evidence of what is happening
as revealed
in this report and don’t simply become complacent that ‘
’. Because it most certainly , if you don’t become more
conscious and more of the products you purchase and provide
for your family. ‘Especially’ after reading this material and being ‘armed’
with a keener insight, into what and happen to our precious .
133

134
Most of the time, these ‘exposed’ products are ‘simply’ from
the floor (or even the ground) and “stuffed” back into their breached containers.
Those items protruding from their containers, are merely shoved
back inside, and usually with and or or
maybe even a work boot! In the wide-world of commerce there are many
anecdotal sayings that are bandied about, one of them is “time is money
and money is time”. And you will hear this ‘a lot’ in the .
You see, as like most other businesses that operate on a “ ”
basis, the industry is one of the in this category! Put another
way, when a or is completely out of stock or low on
a particular item, they’ve more than likely already placed a ‘reorder’ request
for that item. So, when the delivery truck arrives with that item, the
proprietor is anxious to receive it! Frequently, that item arrives in
‘some’ way and the proprietor knows all too well, that if he “refuses” to accept
the
…he or she will have to wait additional time for it
to arrive again. During this time, is being missed out on, the sale of
this particular item. ‘Especially’ if it’s a popular one, amongst customers. To
avoid this ‘wait’ and to prevent the potential loss of income, many times the
item(s) will be accepted, despite condition. Situation ‘outweighed’

Now the damage to these products can actually occur
in any number of ways. However, we will highlight ( 3) of
the more common ways in which the industry comes
to see the majority of “ ” products:
ishandling of product by warehouse personnel
ishandling of product by delivery drivers
anufacturers (packaging) defect
: Way before most ‘finished’ products even make it ‘on board’ the
or that transport them to destinations where consumers,
can ultimately receive them, these products can be…
Broken down into ‘lots’ and ‘bins’.
Combined with additional food products.
Repackaged within additional bulk containers.
Transferred from one processing stage to another.
And in the process of all of this product ‘handling’, items and sustain
to ‘ ’. Not all necessarily means a total
“wrap” for that item, sometimes a product is simply “scratched” or “dent-
135

136
ed” and its’ contents are still safe and -breached. However,
many times products are ‘ ’ far beyond what should
constitute ‘ ’ condition, yet they are still ‘passed’ on and
offered ‘ ’. This is what places consumers ! A
substantial amount of product , does occur at the warehouse
level and it really seems like much of this type of damage
.
What’s very puzzling to many seasoned delivery
drivers is, how does certain
freight
even make it onto a truck in the condition it’s
in? You would think “somebody” would have
seen it and known that, this product(s) would
not be ‘ ’ along the route. Nevertheless, these items
on board delivery trucks, to retail (grocers restaurants)
outlets and to ‘us’ the .

These Bags Of Flour Were ‘Punctured’ By The Fork Of A Forklift Truck.
They Were Loaded “Anyway”, Onto A Delivery Truck.
and of products by warehouse, shipping
and receiving staff can obviously have a ‘domino’ effect in the industry. Like
the bags of flour or any other “ ” product, that is loaded
137

delivery trucks, once the protective containers are breached the contents
can spill out onto other products and all surrounding surfaces. This
can present issues for the truck driver helpers or cause any number
of other problems for customers and ‘ ’ shipping receiving personnel.
, clients really like, receiving products they’ve ordered
and which arrive or from breakage and spills from
products! And again, there’s the and side of this equation.
You see, typically once a
leaves a distribution location, he or
she can be in transit (with that truck) until all deliveries are completed.
could take all day, all day and all night or even a number of days. This
means that if a product(s) , or out, the driver (and
or helper) must navigate the trailer area regardless of the spill & still complete
the route. In doing so, this more than likely means, tracking through a
, or on the trailer floor! And then inadvertently ‘transferring’
that same ‘ ’ onto other products, surfaces, equipment…etc.
the hypothetical reference (a few pages back) where;
138
? Well, think of the

139
spilled flour and syrup on the floors of the
you’ve
seen. Those substances are ‘tracked’ through and transferred
from ‘here to there’, over and over again! Sadly, these
are seldom if ‘ ’ cleaned & properly “ ”!
Also, please bear in mind, these large trailers and experience
the very same issues with “ ” as do actual stores and warehouses. After
all, these huge trailers are ‘briefly’ storing the products ‘as they are
being delivered’. In fact, some entities actually utilize these mobile
trailers for (on site) or ‘overflow’ storage purposes.
And in doing so and since the units are already outside, the contents
do attract ‘ ’ easier, than actual buildings and structures do.

What Would You Do,
If You Got Home & Discovered You Bought “This
Package” Of Meat? Would You Want To Cook It &
Serve It To Your Family? Would You Return It?

“Why In The World”, Would Merchandise
In This Condition, Even Be On The Sales
Floor In The First Place?
MM
142

From the ‘hole’ in the plastic, covering the ground beef, to the shelves dusted with ‘leaked’ flour to the severely ‘d ented’ canned
goods to the ‘busted’ syrup bottle lids, you can see how “willing” food providers are to sell products that are CLEARLY DAMAGED
and their PURITY, POTENTIALLY COMPROMISED!! Do you really believe the employees who stocked these items simpl y ‘did not’
notice their conditions each time? Do you really believe that at some point, a member of store management, c hec ki ng b ehi nd
employee-stockers simply ‘did not’ notice the condition of these products (every time)? Would you choose to b uy these i tems?
143

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Is It Ever Safe To Eat Out Of Dented Cans?
(And If So, When?)
Written by: Tricia Drevets Off-Grid Foods 3 Comments
Print This Article
Image source: Pixabay.com
What do you do when you discover a can of food has a dent in it? If you are like most people, you
return it to the supermarket shelf and select another can. But what if that can is marked at a tempting
sale price because of the dent? Or what if that can is already on your pantry shelf?
Is it safe to eat food from a dented can? Well, the answer is yes and no. Yes, a dent can be a sign of
danger in some cases, but no, not all dented cans are a problem.
144

The Quickest And Easiest Way To Store A Month’s Worth Of Emergency Food!
According to the USDA’s Food Safety and Inspection Services, if a can of food has a small dent
but otherwise appears sound, the contents should be safe to eat. However, there are five
important warning signs to consider when deciding to keep a can or to discard it.
1. If you notice a dent, try pushing on the top and the bottom of the can. If the top or bottom
of the can moves or if you hear a popping sound, you should discard the can. The dent
has broken the seal and air has entered the can, making the contents unsafe.
2. Look for any signs of bulging or bloating in the can. The swelling is most likely caused
by the gases from harmful bacteria growing inside the can. Do not open a bulging can
because even breathing the fumes can be dangerous.
3. Similarly, be mindful of any spraying when you open a can of food. A can that sprays or
explodes when you open it probably contains bacteria.
4. Examine the can for rust. Rust is a sign that the integrity of the can may be weak and that
air may have penetrated the can’s interior.
5. Consider the size and location of the dent. If it is along the seam of a can, it can be an
indication that the can’s seal is broken. If the dent is deep, air could have entered the can.
Image source: Pixabay.com
Air combined with moisture can allow microorganisms to grow in the can. These
microorganisms may not be killed even if you heat the contents of the can.
Although it is rare, botulism, a deadly poison produced by the bacteria Clostridium botulinum
(C. botulinum), can occur in canned goods. Botulism spores can survive in foods that are
incorrectly processed or minimally processed.
Cooking food at high temperatures will kill the normal C. botulinum organism, but the spores are
more difficult to destroy.
145

Shelf-Stable Food Safety
United States Department of Agriculture
Food Safety and Inspection Service
/ Topics / Food Safety Education / Get Answers / Food Safety Fact Sheets / Safe
Food Handling / Shelf Stable Food Safety / Shelf-Stable Food Safety
21Share
Shelf-Stable Food Safety
Ever since man was a hunter-gatherer, he has soughtways to preserve food safely. People living in cold climates learned to
freeze food for future use, and after electricity was invented, freezers and refrigerators kept food safe. But except for drying,
packing in sugar syrup, or salting, keeping perishable food safe withoutrefrigeration is a truly modern invention.
What does "shelf stable" mean?
How are foods made shelf stable?
What is the history of canning?
How does canning make food shelf stable?
Do cans contain lead?
Will commercially canned foods last forever?
After opening canned foods, is it safe to refrigerate the unused food in the can?
Are all canned hams shelf stable?
Is it safe to use rusted canned foods?
Is it safe to use food from dented cans?
Is it safe to use cans that freeze accidentally?
If a can hisses when opened, is the food safe to eat?
Do crystals in canned goods mean the food is not safe?
What is the danger of botulism in canned goods?
What are precautions for home-canned foods?
Is the dating of shelf-stable foods required by federal law?
What do the codes on cans mean?
What are dried foods?
What are the types of food drying?
Why is temperature important when drying meat and poultry jerky?
Why is it a food safety concern to dry meat without cooking it first?
Is jerky safe when stored at room temperature?
How is salt used to make food shelf stable?
Are dry-cured hams shelf stable?
Are any sausages shelf stable?
Are any egg products shelf stable?
Does freeze-drying make food shelf stable?
What is a retort pouch?
What is the history of retort pouches?
What are the advantages of the retort pouch?
What is an MRE?
Is an MRE shelf stable?
What foods are packaged in retort packages?
What is aseptic packaging?
Are aseptic packages safe?
What is the history of aseptic packaging?
What's the difference between retort and aseptic packaging?
What type of package is used for aseptic processing?
What foods are packaged in aseptic packages?
Can I microwave aseptic packages?
Is Sous Vide packaging shelf stable?
Shelf-Stable Food Storage Chart
146
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Shelf-Stable Food Safety
What does "shelf stable" mean?
Foods that can be safely stored at room temperature, or "on the shelf," are called "shelf stable." These non-perishable products
include jerky, country hams, canned and bottled foods, rice, pasta, flour, sugar, spices, oils, and foods processed in aseptic or
retort packages and other products that do not require refrigeration until after opening. Not all canned goods are shelf stable.
Some canned food, such as some canned ham and seafood, are not safe at room temperature. These will be labeled "Keep
Refrigerated."
[Top of Page]
How are foods made shelf stable?
In order to be shelf stable, perishable food must be treated by heat and/or dried to destroy foodborne microorganisms that can
cause illness or spoil food. Food can be packaged in sterile, airtight containers. Allfoods eventually spoil if not preserved.
[Top of Page]
CANNED FOODS
What is the history of canning?
Napoleon is considered "the father" of canning. He offered 12,000 Frenchfrancs to anyone who could find a way to prevent
military food suppliesfrom spoiling. Napoleon himself presented the prize in 1795 to Chef Nicholas Appert, who invented the
process of packing meat and poultry inglass bottles, corking them, and submerging them in boiling water. Without realizing it,
he sterilized them, stopping bacterial spoilage and growth.
This military secret soon reached England where, in 1810, Peter Durance patented the use of metal containers for canning.
Englishman William Underwood migrated to Boston and established a canning plant in 1821. This was the beginning of canning
in the United States. Underwood (even today, a brand of "deviled ham") is America's oldest canning company.
[Top of Page]
How does canning make food shelf stable?
Canning is a way to store food for long periods of time. It is a method of preserving where food is placed in airtight, vacuumsealed
containersand heat processed at 250 °F (121 °C). This destroys microorganisms and inactivates enzymes. As the food
cools, a vacuum sealis formed that prevents any new bacteria from getting in. Since the food in the container is commercially
sterile, it does not spoil. Once the container is opened, however, bacteria can enter and begin growing in the food. Any unused
portions must then be refrigerated in clean containers.
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Do cans contain lead?
The canned food industry in the United States stopped using lead-soldered cans in 1991. In 1995, the Food and Drug
Administration issued a final rule prohibiting the use of lead solder in all food cans,including imported products. Metal cans,
which are made of sheet steel — sometimes with a coating of tin — are now welded closed atthe seams. The inside of the can
may also have an enamel or vinyl protective coating.
[Top of Page]
Will commercially canned foods last forever?
Commercial canning is done under tightly controlled conditions — careful sanitation and the necessary time and temperature
under pressure, but there are still limits to how long it will preserve food. There are several factors that limit the shelf life of
canned foods. First, cans can rust over time. Shipping accidents, where cans fall and dent or are crushed, also cause container
problems.
Then there's can corrosion. In all foods, but especially in high-acidfoods like canned tomatoes, natural chemicals in the food
continually react with the container. Over several years, this can cause taste and texture changes, and eventually lower the
nutritional value of the food.
High temperatures (over 100 °F) are harmful to canned goods too. The risk of spoilage jumps sharply as storage temperatures
rise. In fact, canned goods designed for use in the tropics are specially manufactured.
Store canned foods and other shelf stable products in a cool, dry place. Never put them above or beside the stove, under the
sink, in a damp garage or basement, or any place exposed to high or low temperatureextremes. Temperatures below 85 °F are
best. Check your pantry every few weeks and use canned goods you have had on hand for awhile. Don't purchase bulging,
rusted, leaking, or deeply dented cans.
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Shelf-Stable Food Safety
After opening canned foods, is it safe to refrigerate the unused food in the can?
Yes. Unused portions of canned food may be refrigerated in the can, but to preserve optimum quality and flavor, place the
unused portion in a glass or plastic storage container.
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Are all canned hams shelf stable?
Some canned hams are shelf stable and can be stored in the pantry up to 2to 5 years at room temperature. These hams are
generally not over 3 pounds in size. They have been processed to kill all spoilage bacteria and pathogenic organisms such as
Clostridium botulinum, Salmonella, and Trichinella spiralis.The product is free of microorganisms capable of growing at ordinary
room temperatures. However, unusually high temperature storage — above 122 °F (50 °C) — may result in harmless
thermophylicbacteria multiplying and swelling or souring the product. If this happens, it should not be eaten.
Canned hams purchased refrigerated and bearing the "Keep Refrigerated" designation on the label are not safe to store at room
temperature. This type of ham has been processed at a time/temperature sufficient to kill Trichinella spiralis. However, the
normal cooking process for this product will not destroy the spores of Clostridium botulinum and Clostridium perfringensshould
they be present on the raw hams before canning. These two bacterial pathogens can grow if the perishable canned hams are
not kept refrigerated. Consequently, the consumption of these canned hams may result in foodborne illnesses. "Keep
Refrigerated" canned hams are also not free of spoilage bacteria that may eventually grow. Such hams may bestored in the
refrigerator for up to 6 to 9 months.
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Is it safe to use rusted canned foods?
Discard heavily rusted cans. Cans that are heavily rusted can have tiny holes in them, allowing bacteria to enter. Surface rust
that you can remove by rubbing with your finger or a paper towel is not serious. You can keep these canned foods. If you open
the cans and there is any rust inside, do not eat the food. Rust (oxidized iron) is not safe to eat.
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Is it safe to use food from dented cans?
If a can containing food has a small dent, but is otherwise in good shape, the food should be safe to eat. Discard deeply dented
cans. A deep dent is one that you can lay your finger into. Deep dents often have sharp points. A sharp dent on either the top or
side seam can damage the seam and allow bacteria to enter the can. Discard any can with a deep dent on any seam.
[Top of Page]
Is it safe to use cans that freeze accidentally?
Cans of food that freeze accidentally, such as those left in a car or basement in sub-zero temperatures, can present health
problems. Frozen cans could swell because the food inside expanded when frozen. However, cans can be swollen because of
contamination with Clostridium botulinum or spoilage-causing organisms. Do not use any swollen cans; discard them.
Also, discard frozen cans that are not swollen but have been allowed to thaw at 40 °F or higher. Cans that have thawed and
refrozen are not safe.
A frozen can that has not thawed can be safely defrosted in the refrigerator and used. If the canned food is still frozen, let the
intact can thaw in the refrigerator before opening. If the product doesn't look and/or smell normal, throw it out. Do not taste it!
If the product does look and/or smell normal, thoroughly cook the contents right away by boiling for 10 to 20 minutes. At
altitudes below 1,000 feet, boil foods for 10 minutes. Add an additional minute of boiling time for each additional 1,000 feet
elevation (for example, at 3,000 feet, boil for 12 minutes). Spinach and corn should be boiled for 20 minutes at all altitudes. This
is due to the high density of these vegetables. Products can then be refrigerated or frozen for later use.
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If a can hisses when opened, is the food safe to eat?
Some cans make a hissing sound when opened because they are vacuum-packed and the noise is a result of air pressure. This
is perfectly normal. However, if a can hisses loudly or the contents spurt forcefully out of the can when opened, it may be an
indication that the food is unsafe. Do not taste or use such food. Place the can and its contents in a heavy garbage bag. Close
and place the bag in a regular trash container or bury it in a nearby landfill.
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Do crystals in canned goods mean the food is not safe?
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Shelf-Stable Food Safety
Canned seafood occasionally contains small fragments of a glass-like substance. According to the U.S. Food and Drug
Administration (FDA), these crystals pose no danger to consumers. Known chemically as magnesium ammonium phosphate,
commonly called "struvite," the crystals can form from certain natural constituents of the fish or shellfish after they are
commercially canned.
[Top of Page]
What is the danger of botulism in canned goods?
While extremely rare, a toxin or poison produced by the bacteria Clostridium botulinum ( C. botulinum)is a very serious danger
in canned goods. Botulism is a deadly food poisoning. The botulism bacteria — rod shaped under the microscope— grow best
in anaerobic (absence of oxygen) conditions. Since the canning process forces air out of food, the C. botulinum bacteria may
find incorrectly or minimally processed canned foods a goodplace to grow and produce the toxin. Low-acid vegetables such as
green beans, corn, beets, and peas, which may have picked up C. botulinum spores from the soil, are at risk.
The botulism spores are heat-resistant, can survive in foods that areincorrectly or minimally processed, and are difficult to
destroy. Whilehigh cooking temperatures will kill the normal C. botulinum organism, it takes even higher temperatures to kill the
spore. That's why the canning of low-acid foods is done with a pressure canner. If thespores are not killed in the canning
process, they can become normal cells again and produce the deadly toxin.
If you eat C. botulinum-contaminated food, symptoms will develop in 12 to 48 hours. The poison attacks the nervous system,
causing double vision, droopy eyelids, trouble swallowing, and difficulty breathing. Without treatment, a patient can die of
suffocation — the nerves no longer stimulate breathing. There is an antitoxin, which has reduced the number of deaths from
botulism, but patients may still suffer nerve damage, and recovery is often slow.
To avoid botulism, carefully examine any canned food that looks suspicious. The risk is greater if containers have been canned
at home without following safe canning procedures. Never use food from containers showing possible botulism warnings —
leaking, bulging, or badly dented cans; cracked jars or jars with loose or bulging lids; canned food with a foul odor; milky liquids
surrounding the vegetables that should be clear; or any container that spurts liquid when you open it. Don't even taste the food!
Throw canned goods that are suspect away carefully. You don't want animals, children, or anyone else who might rummage
through the trash toget ill. Double bag the cans in plastic bags that are tightly closed. Then place them in a trash receptacle
(non-recyclable trash) outside of the home.
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What are precautions for home-canned foods?
The botulism risk is greater for home-canned foods that have not been processed using safe canning guidelines. If it is possible
thatany deviation from the USDA-endorsed methods occurred, to prevent the risk of botulism, low-acid and tomato foods
should be boiled in a saucepan before consuming even if you detect no signs of spoilage.At altitudes below 1,000 feet, boil
foods for 10 minutes. Add an additionalminute of boiling time for each additional 1,000 feet of elevation. However, this is not
intended to serve as a recommendation for consumingfoods known to be significantly underprocessed according to current
standards and recommended methods. It is not a guarantee that all possible defects and hazards with non-recommended
methods can be overcome by this boiling process. The recommendation is to only can low-acid and tomato foods according to
the procedures in the USDA Complete Guide to Home Canning, which can be found at
http://nchfp.uga.edu/publications/publications_usda.htm. Properly home-canned fruits have never needed the 10-minute boil.
[Top of Page]
Is the dating of shelf-stable foods required by federal law?
Except for infant formula and some baby food, product dating — having a "use-by," "sell-by," or "best-if-used-by" date — is not
required by Federal regulations. Dating is for quality, not safety. However, if a calendar date is used, it must express both the
month and day of the month (and the year, in the case of shelf-stable and frozen products). If a calendar date is shown,
immediately adjacent to the datemust be a phrase explaining the meaning of that date, such as "sell by"or "use before." While
there is no uniform or universally accepted system used for food dating in the United States, dating of some foods is required by
more than 20 states. A shelf-stable product can be safelyused after the "sell-by" date. Products displaying a "use-by" date,
although still safe, may not be of acceptable quality after the "use-by"date.
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What do the codes on cans mean?
Cans must exhibit a packing code to enable tracking of the product in interstate commerce. This enables manufacturers to
rotate their stock aswell as locate their products in the event of a recall. These codes, which appear as a series of letters and/or
numbers, might refer to the date or time of manufacture. They aren't meant for the consumer to interpret as "use-by" dates.
There is no book or Web site that tells howto translate the codes into dates; however, you can contact the manufacturer for
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Shelf-Stable Food Safety
further information. Cans may also display "open" or calendar dates. Usually these are "best-if-used-by" dates for peak quality.
[Top of Page]
DRIED FOODS
What are dried foods?
Drying is the world's oldest and most common method of food preservation. Drying technology is both simple and readily
available to most of the world's culture. Examples of dried foods are jerky, powderedmilk, dried beans and peas, potatoes in a
box, dried fruits and vegetables, pasta, and rice. Canning technology is just over 200 years old, and freezing became practical
only during this century as electricity became increasingly available.
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What are the types of food drying?
Two types of natural drying occur in open air - solar (sun) drying and "adibatic" (shade) drying.
Adibatic drying occurs without heat.
Solar drying can be as simple as spreading a layer of fruit or vegetables in the sun, and it can also take place in a special
containerthat catches and captures the sun's heat. These types of drying are used mainly for high-acid fruits and vegetables,
such as apricots, tomatoes, and grapes (to make raisins). (Perishable, low-acid food such as meat and poultry may not be dried
by these methods. See below.)
Drying from an artificial heat source is done by placing food in either a warm oven or a food dehydrator. Follow the appliance's
directions carefully to ensure the food is dried safety.
[Top of Page]
Why is temperature important when drying meat and poultry jerky?
There have been illnesses from Salmonella and E. coli O157:H7 from homemade jerky that raise questions about the safety of
traditional drying methods for making beef and venison jerky.
To make jerky safely at home, the USDA Meat and Poultry Hotline recommends that consumers cook all meat to 160 °F and all
poultry to165 °F before they begin the dehydrating process. This cooking stepensures that any bacteria present will be
destroyed. Most dehydrator instructions do not include this step, and a dehydrator may not reach high enough temperatures to
heat meat and poultry to these safe temperatures.
After heating meat to 160 °F and poultry to 165 °F, maintain aconstant dehydrator temperature of 130 to 140 °F during the
drying process. This is important because the process must be fast enough to dry food before it becomes unsafe; and it must
remove enough water so that microorganisms are unable to multiply.
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Why is it a food safety concern to dry meat without cooking it first?
The danger in dehydrating meat and poultry without cooking it to a safe temperature first is that the dehydrator will not heat
meat to 160 °F or poultry to 165 °F — temperatures at which bacteria are destroyed — before the jerky dries. Bacteria that are
not destroyed by cooking can survive dehydrating and cause foodborne illness.
In a dehydrator or low-temperature oven, most of the heat is absorbed byevaporating moisture. Thus, the temperature of the
meat does not begin to rise until most of the moisture has evaporated. Therefore, when the dried meat temperature finally
begins to rise, the bacteria have become more heat resistant and are more likely to survive. If these surviving bacteria are
pathogenic (types that cause foodborne diseases), anyone who consumes the jerky can get a foodborne illness.
[Top of Page]
Is jerky safe when stored at room temperature?
Yes. Commercially produced jerky is monitored in federally inspected plants by inspectors from the U.S. Department of
Agriculture's Food Safety and Inspection Service. Products made into jerky may be cured or uncured, dried, smoked or
unsmoked, and air or oven dried.
The process of making jerky at home can vary, so USDA recommends a shorter shelf life for homemade jerky than for jerky
made under Federal inspection.
[Top of Page]
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Shelf-Stable Food Safety
How is salt used to make food shelf stable?
Salt binds or removes water so that it does not enable the growth of microorganisms. It is a food additive that has been used for
thousands of years. Until canning was invented, salt was a critical food preservation item. In Colonial America, food
preservation required 40 pounds of salt per person per year. Even though we don't need that much salt today, salt is still used
to preserve or cure such foods as countryhams, bacon, frankfurters, and corned beef.
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Are dry-cured hams shelf stable?
Dry-cured hams are shelf stable. These uncooked hams are safe when stored at room temperature because they contain so
little water that bacteria can't multiply in them.
In dry curing — the process used to make country hams and prosciutto, fresh meat is rubbed with a dry-cure mixture of salt and
other ingredients. Dry curing produces a salty product. Since dry curingdraws out moisture, it reduces ham weight by at least
18% (usually 20 to 25%). This results in a more concentrated ham flavor. Dry-cured hams may be aged from a few weeks to
more than a year. Six months is the traditional process, but may be shortened according to the aging temperature. Country
hams may not be injected with curing solutions or placed in curing solutions, but they may be smoked. In 1992, FSIS approved
a Trichina-treatment method that permits substituting up to half of the sodium chloride with potassium chloride to lower sodium
levels.
[Top of Page]
Are any sausages shelf stable?
Some dry sausages are shelf stable. Dry sausages include: Soppersata (a name of a salami); Salami; air-dried Pepperoni;
Cerevelat; Lola, Lolita,and Lyons sausage (mildly seasoned pork with garlic); and Genoa salami (an Italian sausage usually
made from pork, but might contain a small amount of beef and be moistened with wine or grape juice and seasoned with garlic).
Dry sausages require more production time than other typesof sausage and result in a concentrated form of meat. If the
product isshelf stable and ready-to-eat, the product is not required to have a safe handling statement, cooking directions, or a
"Keep Refrigerated" statement. For more information about sausages, see the document "Sausages and Food Safety" at
www.fsis.usda.gov.
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Are any egg products shelf stable?
Pasteurized, dried egg products can be shelf stable, with or without added ingredients. Most are distributed in bulk quantities
and are used by food manufacturers (noodle makers, bakers, etc.) or by institutional food service (hotels, hospitals, nursing
homes, etc.).
USDA Dried Egg Mix — a dried blend of whole eggs, nonfat dry milk, soybean oil, and a small amount of salt — is distributed to
schools and to needy families. This is a government commodity not usually available commercially. To reconstitute, blend 1/4
cup of the mix with 1/4 cup water to make one "egg." The reconstituted mix requirescooking. Pasteurized, dried egg whites are
also available in stores that sell cake baking and decorating supplies. They do not require cooking.
[Top of Page]
Does freeze-drying make food shelf stable?
Yes, freeze-dried foods are shelf stable. Freeze-drying is a commercial process that can be used to preserve such food as dried
soup mixes, instant coffee, fruits, and vegetables. To freeze dry, frozen food is placed in a special vacuum cabinet. There, ice
changes from a solid state directly to a vapor state without first becoming a liquid. This process, whereby water escapes from
the food, is called "sublimation." To use freeze-dried foods, they must be rehydrated with water. They retain their original flavor,
texture, and nutrients, but must be packaged in moisture-proof, hermetically sealed containers.
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FLEXIBLE PACKAGING
What is a retort pouch?
A retort pouch is commonly defined as a flexible pouch for low-acid foods that are thermally processed in a pressure vessel,
often called a "retort." The pouch is made of layered polyester, aluminum foil, and polypropylene. Commercial sterilization
occurs at temperatures greater than 212 °F, typically 240 to 250 °F. The retort packaging is shelf stable at room temperature.
[Top of Page]
What is the history of retort pouches?
The history of retort pouches goes back to the 1960s when the military used them to replace C-Rations. They are lightweight
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Shelf-Stable Food Safety
and take up less space than canned goods. The development of the retort process had to overcome such problems as heat
penetration, temperature distribution (some areas of the product cooking faster than others, resulting in hot or cold spots within
the pouches), and residual air inside the package. Retort pouches are now available in clear or foil materials and are in several
shapes. Special retort pouch features include hanger holes, pourspouts, handles, and tear notches.
[Top of Page]
What are the advantages of the retort pouch?
The retort pouch has several advantages. It weighs less than a metal can. It is flexible, meaning that it can handle a lot of abuse
when taken away from home or on military maneuvers. Because it is flat, it takes up little space, making it easier to carry in a
backpack or pocket. The flat shape also gives the pouch an advantage during processing. In the plant, the pouch is filled with
food, sealed, and then retorted at temperatures of 240 to 250 °F to commercially sterilize the contents. Because a pouch is flat,
it takes much less timethan a metal can does to heat the contents to the point of commercial sterilization. That can result in a
better tasting product.
[Top of Page]
What is an MRE?
MRE stands for "Meal, Ready-to-Eat." MRE's were originally designed for the U.S. government and have been used since the
1970's in the U.S. space program, U.S. military, and USDA's Forest Service. The MRE packageis officially known as a trilaminate
retort pouch. It contains normal food that is ready to heat and consume, such as chili or beef stew.
[Top of Page]
Is an MRE shelf stable?
Yes. MRE's are shelf stable because they have been commercially sterilized by heat in a sealed container to destroy bacteria
that can make it unsafe or spoil the food. Like food in metal cans, MRE's can be kept for a long time, but not indefinitely. The
shelf life is highly related to the storage temperature. For example, if stored at 120 °F(a temperature that could be encountered
on desert battlefields), the MRE should be used within a month. Stored at 60 °F, an MRE can last 7years or more.
[Top of Page]
What foods are packaged in retort packages?
Nearly any type of food that comes in cans may be processed in retort packaging. Examples of food packaged in retort
packages are chili, ham, chicken breasts, and tuna fish. These foods are available on grocery store shelves.
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What is aseptic packaging?
Aseptic packaging is the process by which microorganisms are prevented from entering a package during and after packaging.
During aseptic processing, a sterilized package is filled with a commercially sterile food product and sealed within the confines
of a hygienic environment.
[Top of Page]
Are aseptic packages safe?
Yes. There are no health concerns associated with aseptic packaging. Theinside layer of an aseptic package, which touches
the product, is polyethylene (plastic). There is no leaching of aluminum or aluminum components through the polyethylene
layer. The polyethylene used in the aseptic package, low-density polyethylene (LDPE), is an FDA-approved food-contact
surface material. It is the only material in the package that comes in contact with the food product. In addition, industry tests
have shown that no polyethylene leaches into the food product.
[Top of Page]
What is the history of aseptic packaging?
Aseptic packaging is a beverage system first developed in Europe in cooperation with the World Health Organization to provide
beverages suchas milk and water to people involved in disasters. It was introduced tothe United States in the early 1980's.
[Top of Page]
What's the difference between retort and aseptic packaging?
In retort packaging, food is filled into a pouch or metal can, sealed, and then heated to extremely high temperatures, rendering
the product commercially sterile. In aseptic packaging, the food or beverage is sterilized by quick exposure to ultra-high heat,
rapidly cooled to an ambient temperature, and filled into sterilized containers that are thensealed in a commercially sterile
environment. However, the assembled aseptic package is not further processed like retort products.
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Shelf-Stable Food Safety
[Top of Page]
What type of package is used for aseptic processing?
An aseptic package, sometimes called a "drink box," is a laminate of three materials: high-quality paperboard, polyethylene, and
aluminum. Paper (70%) provides stiffness, strength, and the efficient brick shape to the package. Polyethylene (24%) on the
innermost layer forms the seals that make the package liquid-tight. A protective coating on the exterior keeps the package dry.
Aluminum (6%) is the silver material on the inside of the aseptic package. This ultra-thin layer of foil forms abarrier against light
and oxygen, eliminating the need for refrigeration and preventing spoilage without using preservatives.
[Top of Page]
What foods are packaged in aseptic packages?
Aseptically packaged products include milk, juices, tomatoes, soups, broths, tofu, soy beverages, wines, liquid eggs, whipping
cream, and teas.
[Top of Page]
Can I microwave aseptic packages?
No. Because aseptic cartons contain a micro-thin layer of aluminum foil,the package cannot be used in a microwave. Check
with the manufacturer of the product for specific information.
[Top of Page]
Is Sous Vide packaging shelf stable?
No, it requires refrigeration. Sous Vide is a French phrase meaning "under vacuum." Most Sous Videfood is used in
foodservice establishments such as restaurants, but some is becoming available to consumers. With this method, fresh, raw
ingredients or partially cooked ingredients are vacuum-sealed in a plastic pouch. The pouch is heat processed, quickly chilled,
and transported under refrigeration. Sous vide products must be kept refrigerated, but can be stored for 3 to 4 weeks. To serve,
you simply heat the bag in boiling water.
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SHELF-STABLE FOOD STORAGE CHART
FOOD STORAGE ON SHELF STORAGE AFTER
OPENING
Canned ham (shelf-stable)
2 to 5 years
3 to 4 days in the
refrigerator
Low-acidcanned goods. Examples: canned meat and poultry,
stews, soups (except tomato), spaghetti (noodle and pasta)
products, potatoes, corn, carrots,spinach, beans, beets,
peas, and pumpkin.
High-acidcanned goods. Examples: juices (tomato, orange,
lemon, lime, and grapefruit); tomatoes; grapefruit, pineapple,
apples and apple products,mixed fruit, peaches, pears,
plums, all berries, pickles, sauerkraut, and foods treated with
vinegar-based sauces or dressings like German potato salad
and sauerbraten.
Home canned foods
2 to 5 years
12 to 18 months
12 months. Before using, boil
10 minutes for high-acid foods;
20 minutes for low-acid foods.
3 to 4 days in the
refrigerator
5 to 7 days in the
refrigerator
3 to 4 days in the
refrigerator
Jerky, commercially packaged 12 months N/A
Jerky, home-dried 1 to 2 months N/A
Hard/dry sausage
6 weeks in pantry
3 weeks refrigerated,
or until it no longer
smells or tastes good.
USDA Dried Egg Mix
Dried egg whites
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Store below 50 °F, preferably
refrigerated, for 12 to 15
months.
Unopeneddried egg products
and egg white solids can be
stored at room temperature as
long as they are kept cool and
dry. After opening, store in the
Refrigerate after
opening. Use within 7
to 10 days. Use
reconstituted egg mix
immediately or
refrigerate and use
within 1 hour.
Refrigeration is not
required unless
reconstituted.
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Shelf-Stable Food Safety
MRE's (Meal, Ready to Eat)
Tuna and other seafood in retort pouches
Meat or poultry products in retort pouches
Rice and dried pasta
refrigerator.
120 °F, 1 month
100 °F, 1 1/2 years
90 °F, 2 1/2 years
80 °F, 4 years
70 °F, 4 1/2 years
60 °F, 7 years
18 months
Use manufacturer's
recommendation on the
package.
2 years
Refrigeration will
increase the shelfstable
storage times.
3 to 4 days in the
refrigerator
3 to 4 days in the
refrigerator
After cooking, 3 to 4
days in the refrigerator
[Top of Page]
Last Modified Mar 24, 2015
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In addition to some of the ‘ ’ conditions you will find some
merchandise in, some shoppers will open and eat merchandise before
it’s . These individuals have even ‘been known’ to
partially eaten containers of , among other merchandise. This
behavior can result in ‘unsuspecting’ customers picking up these -
items and possibly purchasing them. This is another reason,
why it is ‘so’ important that we be of what we are buying!
155

Be Mindful Of Your
Food Selections!
!
156

Being and of the of products
we plan to purchase (and consume) means noticing
things like…how the meat pictured above, no longer
appears to be ‘ ’. The color has faded, from a
freshly cut, - to a dull
. It is very “important” to be for
that look like this and to avoid eating anything that has
an odd appearance, taste, odor or texture…etc.!
like this can make us extremely and us!
As you can clearly see, grocery stores are all too willing
to place ‘that are ‘obviously’ and potentially
’ for purchase, onto store shelves and into display
cases! Therefore, it is up to ( ) the savvy, vigilant and
informed , to play a role in guarding
(ourselves) against and products that can ultimately
harm us…and our loved ones!!
157

158
You see, when these products , or
out while in transit, they not only create serious hazards
for drivers helpers and soil demark other freight items
…etc. they can also attract the usual ‘ ’ but, also other
forms of wildlife as well.
This is all, ‘further’
that we as
(educated) consumers, must always be
mindful and aware of the
, of the products we purchase.

D.A.C.

Okay, now that you have a ‘better idea’ of what and
happen to our products during their remarkable journey
from their point of production…let’s take a closer look at
what and happen to many of them, upon arrival at
various destinations. What happens to our foods at this
point, is just as critical as what happens along the transit
route. Because this is the
‘just before’,
consumers, the products! Whether it’s your favorite
restaurant or your usual retail grocery outlet, there is still a
significant amount of care and precaution that must go into
161

the processing, handling and maintaining
of the items that we will
eventually be ‘eating’! What you will
see and read next, is even more of a
‘glimpse’, into what occurs
within the various
categories of our nation’s
industry. Again, this is
information that, those within the
“ ” of these categories
would ‘rather not’ have !
But, it’s also
our right
to such ‘ goings on’, as you are seeing revealed here in this de-
162

tailed
. Whether you’ve actually, ever thought about this or
not, there are many, many variables that go into assuring that, the we
eat are of the highest , and . Here are a few…
163

From the time newly arriving cargo is ‘received’, checkedin,
(scanned) it ‘should be’ handled processed ‘accordingly’,
those items. Now this is after assuring,
none of the products are
or their protective
seals, compromised in ‘any’ way! Well, at least you would think,
“that’s how things should work”. ‘Unfortunately’, in an
number of cases, that is
how things are working,
at many places where we receive our products!
items are being left at ‘ ’ (far too
long) in staging areas, docks and receiving areas outside of their designated
storage locations . Regarding storage; Our items
definitely should not be with the scent or flavor of ‘box’!
164

This happens when products remain
or cartons that have been by
leaking, faulty
(units) systems. Water
or moisture from these boxes and cartons,
permeates the wrapping on certain items. This
and “alter” the natural or intended
and of that
item. The moisture and water from the
leakage dripping (caused by thawing
and -freezing) of these faulty units… also contain trace
elements from hoses, pipes, wiring, conduit, walls, fixtures…
etc. Now think about that, the next time you’re eating something
and you discover it has a or .
- items and a ‘myriad’ of other drygood-
, are being ‘exposed’ to unhealthy, deplorable
conditions! This, as it relates to pantry’s, lockers and
various other storage areas within , -
, ... . Let’s say a establishment
is well aware of an existing (nagging) ‘ ’ control issue.
This includes the dry-goods storage area, in which they
have installed “bait stations” to help combat the rodent problem.
Well,
, would this same business and
it’s’ staff allow containers of food-stuffs, to remain open and
to “ ”, “ ”… . This is truly ‘ridiculous’ &
it places people at ! It could actually be tantamount to !
165

Now please remember, one very crucial point in all of this is that, these
and are simply ‘ ’ confined to just one geographic
area, one specific restaurant or chain or one specific grocery provider or
chain. These issues are a huge problem and presents potential
‘ ’, ‘ ’ and ‘ ’! Yeah, it’s one thing to walk
into one, two or three food establishments and see deplorable
or to actually ‘witness’ by handling staff.
But, it’s a totally different story when you are
able to visit , and over of
these places in a ‘short’ period of time. And
observe the “same” disgusting
and
in the majority of of them. We
are talking about month after month and over the country and then
speaking with who have witnessed and reported the
! Over the past several years, the has seen a
166

growing number of issues within the , and fast
. A few ‘at the top’ of that list are;
Campaigns to establish or increase health benefits
A national push for a higher ( )
Campaigns to unionize various facets within the fast food &
food service industry as a whole
Any one or a combination of these issues (or topics) alone, can quickly ignite
a firestorm of controversy, heated debate and even ‘outright’ !
Now, combine all of this with the fact, that workers within the service
industries, are already ‘less than’ with factors like…
…and you certainly have the for a ‘ ’ that spells out “
”, “ ” and “ ”! Now seriously,
what kind of a positive attitude and work ethic can one truly expect to ‘see’,
coming from those persons, who feel this way? If ‘ ’ were their ,
how much genuine ‘effort’ would you imagine, they would be putting
forward…in best interest and in that of your ?? This is
‘definitely’, where the of goods and services and
(drastically)! It’s been proven ‘time and time again’, that when people are
not happy or at least content, with something they’re compelled to do…
they will seldom ‘no more effort’ than what is actually necessary to
‘just get by’. Some, have ‘loosely’ referred to this as being “ ”.
This term is also (most) commonly used, to describe those employees who
have been “ ”, (usually) under less than cordial circumstances.
167

A flagrant
regarding employee morale (attitude)
has frequently been attributed to,
by middle and upper
. This mistreatment of subordinate-staff by
has been, proven to have a cascading, dire effect on and in other
areas of employee relations, within workplace environments. People simply
resent being ‘hovered’ over, badgered & prodded, to carry out menial tasks.
, also account for a significant percentage of
issues related to employee morale, general attitude and productivity. Think
about that for a moment! You already ‘ ’ going (every day) to the place
you call ‘work’ and this is due mainly to the other people that are
there…and then added to this, is the fact that, the place itself “ ”! Well,
maybe not ‘literally’ but, in the sense of;
168

;
pretend that, they’re not aware.
don’t care that you know they’re aware.
expect you to do a super, amazing job ‘any’ way.
do little or nothing when asked to correct situations.
B
169

, for employees
paid hourly, can be a tremendous
burden on these workers! As it is, many
of them to even reach a ‘forty’
hour work-week in the first place! And
then to be kept from or told they ‘cannot’
exceed “forty” hours, is a continuous
. Yet they are required to
exert more and more in their
duties, week after week! Some are even, “ultimately” cheated out of the correct
( ) for the
few measly hours , they’ve manage to scrounge, any given week.
170

All of this, over a period time, can erode the positive that exist
within an organization. That in turn, can ‘greatly’ impact, the level of quality
and regard for customer service. Is this impact ? . Are
the resulting circumstances to the workers? . As far as the
industry is concerned here, is it that ‘you and I’ ( )
should ‘suffer’
, as the result of all of this? That answer
is “
”!! But, ‘at this point and time’, what can be done?
Regardless of whatever the workers inside of this
industry may be facing within their respective
positions of employment…we consumers bear ‘no’
responsibility whatsoever and are entitled to the
utmost of goods and
. ‘Especially’ when, that is what’s ‘portrayed’
in service advertisements and claimed
in marketing campaigns! That’s right! When these companies
and restaurant businesses invest of
into advertising campaigns which target our patronage and our
hard-earned …don’t you feel we deserve the ‘same’
level of quality that is portrayed within the advertising??
Because in the ads and promotional materials, you will ‘certainly’
many of the things that occur
like what you have seen inside this publication;
171

172

After being afforded an opportunity to see just a ‘glimpse’ of what and
‘go on’, in much of our nation’s industry…it is
hoped that ‘ ’ as a responsible consumer, are now much better armed
with a keener insight and mindfulness of the products you purchase for
yourself and your friends and family!
D .A.C.
173

174

Because of the times and circumstances under which the majority of us are
now living…combined with the (proven) sheer ease in which germs, pathogens,
poisons and a whole host of other
can be introduced
into our , places like…
Restaurants
Delicatessens
Concession Stands
Mobile Food Vendors
Shopping Mall Food Courts
Grocery Stores With Ready-Serve Deli’s
Department Stores With Fast-Food Entities
…should
require a hospital operating-room
type environment! Obviously, this couldn’t be realistic
but, ‘
’ for a moment! Surgeons, before
operating, must “ ” and “ ” their hands,
arms and surgical instruments. This is in order ‘ ’
introduce foreign matter into an “exposed”
body cavity, body part or other internal pathway. ?
Well, how about a , , , or the
numerous other types of
? Well,
this group within the industry has responsibilities,
not unlike the doctor in that, they too are to
protect
! By doing their best to guard our
against elements and .
175
D.W.

D .A.C.
Whether or not it’s the items in our own
or or the on the
tables at a or the ‘ - ’
we’ve ordered…‘we should be able
to enjoy it’ with reasonable
that
it is ‘ to eat’ and that it has been handled
and !
D .A.C. 176
D .A.C.

D .A.C.
People are “
” due to
! Many of them have actually “ ” as the
result of complications, stemming from these incidents
…which have been traced ‘directly’ back to restaurants
and product outlets. This should be very
(even scary) to the of consumers who rely
on these places, for their sources of ! The
and the archives of various news-reporting entities are
‘crammed’ with these types of stories that have occurred over the years.
Yet many of us pay or regard to the potential consequences of being
to , in which the purity has been “tainted” or otherwise compromised
(in some manner)! Just looking at the ‘snapshot’ this publication
provides one, of what and go on, …within our
nation’s
should ‘at least’ warrant more of a conscious effort
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to be of the “ ” of the products we choose to consume. Again,
are we (always) going to be able to ‘simply’ at each and every product
and ‘immediately’ that it’s a bad product? !
However, if we all develop and maintain more of a
of the products we ‘ ’ put into
our bodies…and those we are responsible for others putting
into bodies, we could ‘drastically’ reduce the chances
of becoming victims of a .

The proper handling of products is even more of a concern in respect
to those persons who are much more susceptible to
because
of conditions…such as allergies and sensitive immune systems.
However, exposure to
is a
to all of us and this fact needs to be taken much more ‘ ’ then it currently
is! Introduction of these to products, by those
who handle them, is now at an extremely potential than ever before!
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Yes, we all have the potential to get “ ” and or experience
a multitude of
! This ‘obviously’,includes
the countless people who are ‘employed’ within the
various facets of the service industry. However, when
you are in a delicate position of
and
such that your
actions can ‘greatly’ others,
you must utilize all possible precautions!
How would you feel to know that ‘someone’
with
like seen on the previous page,
had been handling and or prepared a product
that you or a loved one were to ? If you knew ‘in
advance’, someone suffering from such an apparent
(as pictured on the previous page)
was going to prepare for you…would you
and or request someone else handle your
or would you simply and go elsewhere?
Again, (proper) and appropriate , as
it pertains to those who handle our is ‘a ’! Constant ‘ ’ of
employee uniforms and other clothing items worn by service personnel
is ‘just’ as important as the tools, equipment and containers used
in the industry! Excessive ‘wearing’ of , , and ‘ ’ uniforms,
clothing, aprons, smocks, hair-netting..etc. can account for a ‘huge’
source of - of ! These garments and
‘collect ’ over a short period of time, those can ultimately be
(directly)
products! Thus, ‘causing illnesses’!
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Are
and other clothing items
going to get dirty? Of course they are! And sometimes,
downright “filthy”! This is one of the key factors
that goes into their designs. However, just like
hands, fingernails, pots, pans and utensils they ‘obviously’
must be ‘cleaned’ regularly. So, there
limitations on ‘ ’ these items
can be , before needing to be being (properly)
cleaned! Typically, common sense and or strict personal
(grooming) taste should dictate the frequency in which work at-
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tire and accessories are serviced (cleaned), updated
and or replaced. However, when this doesn’t occur
normally or - - , the issue should then be
addressed & remedied by
(or higher).
Have you ever been to a restaurant or grocery store that
provides hot or ready-serve meals? And you just happened
to notice the condition of the uniforms the food handling
staff are wearing. Did you find yourself wondering ‘when was the last time this
person cleaned that outfit’? Again, food workers are
however,
a line cook, chef, waitress or server should not appear as though they also
‘double’ as an automobile mechanic, even on the busiest day…and even if they
really do work-on cars
Knowing what we
, about the potential
for our to become by those persons
(
) who handle it…we must
be more aware and mindful of ‘where’ and ‘who’ we
entrust to provide the
we ‘so’
greatly rely on to survive.
You see, uniforms, clothing, hats caps and
a variety of other objects, collect and
like and ,
, and of
, which we are naturally and constantly
‘shedding’. How about knowing that your
soup, salad or sandwich, has been ‘seasoned’
with some of these items? Eeeeewwh!!!
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y
ence
nes!!
185

mm