Do your food employees understand what an important role they play in protecting public health?
How to use the Testimonial Videos to show real life consequences of not following good food safety procedures
Use the testimonial videos to educate retail and foodservice employees on the possible, dire consequences of poor preparation practices and provide tips to prevent foodborne illness. For example, the testimonial videos could be used in breakrooms and training rooms to show what could happen when you don’t follow good food safety practices.
The testimonial videos, available below, support the FDA’s Retail Food Safety Initiative, which seeks to strengthen the retail and foodservice industry’s active managerial control of foodborne illness risk factors.
- Lee Dominick: A Foodborne Illness that Could Have Been Prevented
- Mari Haughey: Survivor of Salmonella Nightmare
- Family Tragedy that Could Have Been Prevented: The Story of Zella Ploghoft - Part 1 and Part 2
- Years of Suffering that Could Have Been Prevented: The Story of Kate and Bernadette
- Foodborne Illness that Could Have Been Prevented: The Story of Etti Gomez
- Surviving Foodborne Illness: E. coli 0157, The Story of Sarah Schacht
Lee Dominick was a fit, athletic and health conscious longshoreman in Simi Valley, CA who contracted Norovirus after a meal at a local restaurant was prepared by an ill employee. Lee recovered from a debilitating illness that could have been prevented. This is his story, which includes key steps food employees can take to prevent foodborne illness.
Mari Haughey is a San Francisco area health care worker who during a weekend trip to Las Vegas consumed a restaurant meal that resulted in a nine-month illness caused by Salmonella. This is a preventable illness when employees practice safe food handling practices, proper cooking and avoid cross-contamination.
On June 22, 2010, after seven weeks of hospitalization, Mrs. Zella Ploghoft of Athens, Ohio, died from complications caused by foodborne illness. This is an account of her suffering, hospitalization, and death as told by her son and daughter, Philip Ploghoft and Shelly Cooper.
On June 22, 2010, after seven weeks of hospitalization, Mrs. Zella Ploghoft of Athens, Ohio, died from complications caused by foodborne illness. This is an account of her suffering, hospitalization, and death as told by her husband Milton Ploghoft.
This is an account of the suffering, hospitalization, and near death of Bernadette Jacobs and daughter Kate as a result of foodborne illness. Bernadette contracted listeriosis when she was 32 weeks pregnant with Kate.
Etti Gomez was living the American dream, when a meal she consumed while out with friends celebrating the successes of her new life in the United States almost killed her. This is her survival story, which includes key steps food workers can take to prevent foodborne illness.