1. Introducing Antimicrobial Fruit & Vegetable Treatment

2. Produce Food Safety Issues Salmonella Listeria E. coli O157:H7 Hepatitis A Botulism Chemical 1993 QSR Burgers 1994 Ice Cream 1998 Cereal 1996 Unpast. Juice Mad Cow 1997 Ground Beef 1999 Unpast. Juice Eggs, Chicken, Beef, Pork 2000 Steak House 2002 Ground Beef (2) RTE Turkey & Chicken 2003 Green Onions 2005 Bagged Lettuce 2006 Bagged Spinach, Restaurant Lettuce 2007 Ground Beef (2) Pot Pies, Peanut Butter Chili Sauce 2008 Peppers, Tomatoes, Cereal Milk, Pork Lunch Meat 2009 Cookie Dough Milk Powder, Peanut Butter, Pistachios 2010 Peppers, HVP, Shell Eggs, Sprouts (2), Chicken Casserole, Raw Milk 2011 Sprouts- Ground Turkey, Cantaloupe Cantaloupe 2012 Spinach, Mixed Greens Ground Beef, Raw Tuna, Mangoes, Cantaloupe, Peanut Butter Ricotta Cheese  Lettuce and other leafy vegetables were associated with more food-borne illnesses that any other commodity (CDC, 2013)  Incidents are increasingly visible  Supplier control difficult 2

3. Cost of Food-borne Illnesses 3 Direct Costs of an Outbreak ~$75K* per establishment in Legal fees Medical claims Lost wages Sanitizing costs Business Risk Potential tens of $ millions in lost sales across a chain Word of mouth and social media Traditional media coverage Regulatory action Public Health Risk Estimates: 48 million cases** of foodborne illness in the US annually 120,000 hospitalizations 3000 deaths *NRA estimate **http://www.cdc.gov/foodborneburden/http://www.cdc.gov/foodborneburden/

4. Risks of Current Water Washing Practices 4  Recent studies have demonstrated washing [with water] to fall short of the complete removal of organisms  The Food Code requires all fresh produce, except commercially washed, pre-cut, and bagged produce, to be thoroughly washed under running, potable water or with chemicals (or both)  If produce is soaked in water alone, pathogens can be transferred to non-contaminated produce  Therefore, it is important to follow practices that minimize pathogens in the water or on the surface of produce

5. Antimicrobial Fruit & Vegetable Treatment  Only foodservice produce wash with FDA clearance and EPA registered 1  Effective on both whole and further processed produce  Reduces pathogens* on the surface of further cut produce  Reduces spoilage organisms  Costs less than a penny per plate  Cleans off waxes and residues and can enhance appearance  Quick and convenient use  No rinse required  Controlled dispensing  Leaves no aftertaste or smell 5 *Pathogens: E. coli O157:H7, Listeria monocytogenes and Salmonella enterica Reduces 99.9% of E. coli, Listeria and Salmonella* in wash water for raw agricultural commodities 1 Product claims are registered with US EPA and updated label may be in review with state agencies. Please review product label for Claims and Direction for Use. (RLD)

6. Cleaning Properties 6 Washed in Water Washed in Ecolab’s Antimicrobial Fruit & Vegetable Treatment

7. 7 Benefits of Washing with AFVT 1 AFVTWaterChlorine Reduces 99.9% of pathogens in wash water* Reduces pathogens on surface of further processed produce** vs. water No aftertaste or smell Reduces spoilage organisms No rinse required Visible dispensing (proof of delivery) Enhances produce appearance Formulated for reliable dispensing in Foodservice *Pathogens: E. coli O157:H7, Listeria monocytogenes and Salmonella enterica for raw agricultural commodities **In a study using water as a control 1 Product claims are registered with US EPA and updated label may be in review with state agencies. Please review product label for Claims and Direction for Use. (RLD)