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FBI Suggestions

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Background
In recognition of its dynamic operating environment and the current economic climate, Texas Roadhouse, Inc. (Texas Roadhouse) has successfully completed risk assessment activities over the past several years as a means to proactively identify, prioritize and respond to current and emerging threats and opportunities. As a next step, Texas Roadhouse chose to conduct a deeper level of analysis on one slect risk- foodborne illness- for the purpose of better understanding the risk's key drivers, as well as establishing an assessment process that can be deployed on other risks in the future.

Central Project Objectives
Marsh performed an anlysis of Texas Roadhouse's exposure to foodborne illness. Specifically, the purpose of the critical risk analysis was to respond to the following questions:
1. What are the root causes driving Texas Roadhouse's foodborne illness exposure?
2. How are the identified root causes currently managed and monitored?
3. What next steps can Texas Roadhouse develop to more effectively respond to its foodborne illness exposure?

We are asking for your help in the next step in the process which is to assess the recommended risk mitigating suggestions that were made through the discussion with Marsh and the selected Texas Roadhouse evaluation team. Please complete this brief survey. The survey should only take about 15 minutes to complete.

There will be 2 categories of scroing for each suggestion:
1. Impact- Rate the impact that this suggestion will have in reducing the risk of foodborne illness on a scal of 1 to 5 with 1 being lower impact and 5 being higher impact.
2. Ease/Practicality- Rate the suggestion on the ease and practicality of implementation. Consider culture, expense, resources, resistance, barriers, etc. A rating of 1 would be more difficult/not practical and 5 would be easier and very practical.

Thanks in advance for helping us with this very impoprtant analysis. Please feel free to contact me if you have any questions, comments or suggestions.
 
 
 
Suggestion: Hold a one-day "University Session" that is fully dedicated to food safety, sanitation issues and solutions.

Please indicate the level of impact for this suggestion on a scale of 1 to 5, with 1 indicating a low impact and 5 indicating a high impact.
 
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Please indicate the level of ease and practicality for this suggestion on a scale of 1 to 5, with 1 indicating difficult/impractical and 5 indicating very simple/practical.
 
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Suggestion: Look into outside speakers for Texas Roadhouse meetings, functions or events to share food safety experiences with employees.

Please indicate the level of impact for this suggestion on a scale of 1 to 5, with 1 indicating a low impact and 5 indicating a high impact.
 
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Please indicate the level of ease and practicality for this suggestion on a scale of 1 to 5, with 1 indicating difficult/impractical and 5 indicating very simple/practical.
 
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Suggestion: Institute (and track) 100% mandatory compliance on ServSafe certification to ensure that all managers meet current requirements.

Please indicate the level of impact for this suggestion on a scale of 1 to 5, with 1 indicating a low impact and 5 indicating a high impact.
 
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Please indicate the level of ease and practicality for this suggestion on a scale of 1 to 5, with 1 indicating difficult/impractical and 5 indicating very simple/practical.
 
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Suggestion: Ensure training procedures not only incorporate the basics (e.g., "how to") but more strongly emphasize the importance of food safety and sanitation. Training must specify and emphasize the difference between clean and sanitary.

Please indicate the level of impact for this suggestion on a scale of 1 to 5, with 1 indicating a low impact and 5 indicating a high impact.
 
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Please indicated the level of ease and practicality for this suggestion on a scale of 1 to 5, with 1 indicating difficult/impractical and 5 indicating very simple/practical.
 
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Suggestion: Ensure ESF and all training materials are bilingual as English is the second language for a large majority of restaurant employees. Provide restaurants with additional signage (without verbiage or in Spanish) to provide visual cues and reminders (e.g., hand washing).

Please indicate the level of impact for this suggestion on a scale of 1 to 5, with 1 indicating a low impact and 5 indicating a high impact.
 
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Please indicate the level of ease and practicality for this suggestion on a scale of 1 to 5, with 1 indicating difficult/impractical and 5 indicating very simple/practical.
 
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Suggestion: Develop training materials and delivery methods (i.e., use multi media in addition to trianing manuals) tailored to this generation to ensure new employees are trained in a "language" they understand, respect and can retain.

Please indicate the level of impact for this suggestion on a scale of 1 to 5, with 1 indicating a low impact and 5 indicating a high impact.
 
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Please indicate the level of ease and practicality for this suggestion on a scale of 1 to 5, with 1 indicating difficult/impractical and 5 indicating very simple/practical.
 
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Suggestion: Develop employee training policies and procedures to specify the content and frequency of training required for each level of employee throughout the organization. Use an electronic tool to assist with training where possible.

Please indicate the level of impact for this suggestion on a scale of 1 to 5, with 1 indicating a low impact and 5 indicating a high impact.
 
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Please indicate the level of ease and practicality for this suggestion on a scale of 1 to 5, with 1 indicating difficult/impractical and 5 indicating very simple/practical.
 
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Suggestion: Consider running mock sessions with restaurant employees to highlight the potential outcome of a foodborne illness event. A Handwashing Olympics (using glow germ kits) could be incorporated into the mock session.

Please indicate the level of impact for this suggestion on a scale of 1 to 5, with 1 indicating a low impact and 5 indicating a high impact.
 
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Please indicate the level of ease and practicality for this suggestion on a scale of 1 to 5, with 1 indicating difficult/impractical and 5 indicating very simple/practical.
 
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Suggestion: Improve table busser procedures to ensure customer viruses are not spread to other tables or to the "back-of-the-house."

Please indicate the level of impact for this suggestion on a scale of 1 to 5, with 1 indicating a low impact and 5 indicating a high impact.
 
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Please indicate the level of ease and practicality for this suggestion on a scale of 1 to 5, with 1 indicating difficult/impractical and 5 indicating very simple/practical.
 
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Suggestion: Consider revising the organizational reporting structure of the product coaches to ensure independence.

Please indicate the level of impact for this suggestion on a scale of 1 to 5, with 1 indicating a low impact and 5 indicating a high impact.
 
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Please indicate the level of ease and practicality for this suggestion on a scale of 1 to 5, with 1 indicating difficult/impractical and 5 indicating very simple/practical.
 
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Suggestion: Ensure that restaurants which receive low ESF scores for food safety and sanitation are flagged and monitored for retraining and promotion of higher quality food safety and sanitation standards.

Please indicate the level of impact for this suggestion on a scale of 1 to 5, with 1 indicating a low impact and 5 indicating a high impact.
 
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Please indicate the level of ease and practicality for this suggestion on a scale of 1 to 5, with 1 indicating difficult/impractical and 5 indicating very simple/practical.
 
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Suggestion: Consider revising ESF scoring so each section independently passes or fails. Restaurants that fail each certain sections should receive further guidance and be re-trained as necessary.

Please indicate the level of impact for this suggestion on a scale of 1 to 5, with 1 indicating a low impact and 5 indicating a high impact.
 
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Please indicate the level of ease and practicality for this suggestion on a scale of 1 to 5, with 1 indicating difficult/impractical and 5 indicating very simple/practical.
 
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Suggestion: Institute positive reinforcement (e.g., provide restaurant managers financial incentives) for restaurants which consistently obtain high ESF scores specifically on the Food Safety and Sanitation sections.

Please indicate the level of impact for this suggestion on a scale of 1 to 5, with 1 indicating a low impact and 5 indicating a high impact.
 
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Please indicate the level of ease and practicality for this suggestion on a scale of 1 to 5, with 1 indicating difficult/impractical and 5 indicating very simple/practical.
 
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Suggestion: Ensure all hand washing stations within each restaurant are appropriately stocked (with soap, hot water, hand towels, garbage bin) at all times.

Please indicate the level of impact for this suggestion on a scale of 1 to 5, with 1 indicating a low impact and 5 indicating a high impact.
 
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Please indicate the level of ease and practicality for this suggestion on a scale of 1 to 5, with 1 indicating difficult/impractical and 5 indicating very simple/practical.
 
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Suggestion: Consider company-wide implementation and training on use of Reduced Oxygen Packaging (ROP) for management of food chilling/heating. Consider elimination of food-safe gloves (which may provide a false sense of security) and allocate cost to ROP.

Please indicate the level of impact for this suggestion on a scale of 1 to 5, with 1 indicating a low impact and 5 indicating a high impact.
 
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Please indicate the level of ease and practicality for this suggestion on a scale of 1 to 5, with 1 indicating difficult/impractical and 5 indicating very simple/practical.
 
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Suggestion: Consider a national produce procurement system. A national system would have traceability and accountability for all food products provided as well as likely decreasing costs.

Please indicate the level of impact for this suggestion on a scale of 1 to 5, with 1 indicating a low impact and 5 indicating a high impact.
 
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Please indicate the level of ease and practicality for this suggestion on a scale of 1 to 5, with 1 indicating difficult/impractical and 5 indicating very simple/practical.
 
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Suggestion: Consider more rigorous food safety testing for employees as current tests may be too elementary.

Please indicate the level of impact for this suggestion on a scale of 1 to 5, with 1 indicating a low impact and 5 indicating a high impact.
 
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Please indicate the level of ease and practicality for this suggestion on a scale of 1 to 5, with 1 indicating difficult/impractical and 5 indicating very simple/practical.
 
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Suggestion: Consider a cross-training program to ensure all SYGMA delivery drivers are ServSafe certified. Provide restaurant managers incentive to constantly and consistently affect change in employee behavior (hand washing/glove changing).

Please indicate the level of impact for this suggestion on a scale of 1 to 5, with 1 indicating a low impact and 5 indicating a high impact.
 
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Please indicate the level of ease and practicality for this suggestion on a scale of 1 to 5, with 1 indicating difficult/impractical and 5 indicating very simple/practical.
 
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Suggestion: Promote more robust communication practices to ensure restaurant level communications (e.g., rodent problems, produce issues) are documented and reported to the product coached/market partners/support center as appropriate.

Please indicate the level of impact of this suggestion on a scale of 1 to 5, with 1 indicating a low impact and 5 indicating a high impact.
 
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Please indicate the level of ease and practicality of this suggestion on a scale of 1 to 5, with 1 indicating difficult/impractical and 5 indicating very simple/practical.
 
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Suggestion: Review, document and enforce restrictions on sick employees coming to work.

Please indicate the level of impact for this suggestion on a sclae of 1 to 5, with 1 indicating a low impact and 5 indicating a high impact.
 
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Please indicate the level of ease and practicality of this suggestion on a scale of 1 to 5, with 1 indicating difficult/impractical and 5 indicating very simple/practical.
 
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Suggestion: Keep hand sanitizer near beverage stations and server stations, and other easily accessible locations in the restaurants. Ensure restaurants re-stock sanitizer as appropriate.

Please indicate the level of impact of this suggestion on a scale of 1 to 5, with 1 indicating a low impact and 5 indicating a high impact.
 
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Please indicate the level of ease and practicality of this suggestion on a scale of 1 to 5, with 1 indicating difficult/impractical and 5 indicating very simple/practical.
 
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Suggestion: Develop, implement and audit schedules for sanitizing equipment and areas of the restaurant.

Please indicate the level of impact for this suggestion on a scale of 1 to 5, with 1 indicating a low impact and 5 indicating a high impact.
 
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Please indicate the level of ease and practicality of this suggestion on a scale of 1 to 5, with 1 indicating difficult/impractical and 5 indicating very simple/practical.
 
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Suggestion: In the absence of ROP, consider implementing "audit trail logs" at all restaurants in which employees are required to time stamp and sign-off on specific tasks (e.g., stirring of ice baths every 10-15 minutes).

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Please indicate the level of ease and practicality of this suggestion on a scale of 1 to 5, with 1 indicating difficult/impractical and 5 indicating very simple/practical.
 
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