1. Food Law and Regulation: Looking Ahead to the Future of Food Policy October 24, 2006 Examining Best Practices in Cases of Legal Liability Responding to Cases of Foodborne Illness

2. To Put Things into Perspective Microbial pathogens in food cause an estimated 76 million cases of human illness annually in the United States 325,000 hospitalized 5,000 deaths

3. Why what we do is Important “… contaminated food products caused more deaths each year than the combined totals of all 15,000 products regulated by the U.S. Consumer Product Safety Commission; these products caused only 3,700 deaths in 1996.” Buzby, et al. Product Liability and Microbial Foodborne Illness (2001)

4. Cracking the Legal Code – What Marler Clark Actually Does Since 1993 Marler Clark has represented thousands of food illness victims in over 40 States. We only prosecute a fraction of the cases that contact our offices, some examples of our “missed opportunities:”

5. “Christening” the Carpet “I opened a box of Tyson Buffalo wings and dumped them out on a plate to be cooked in the microwave. An unusually shaped piece caught my eye and I picked it up. When I saw that the "piece" had a beak, I got sick to my stomach. My lunch and diet coke came up and I managed to christen my carpet, bedding and clothing. I want them to at least pay for cleaning my carpet etc. What do you think?”

6. But, it cuts both ways - Enter the FBI

7. That unfortunate fact doesn’t serve [ ] the law profession, but I assure you people like myself in hospitality training and certification are doing [our] best to put people like you out of business, first and foremost for the customers[‘] safety, secondly because for once it would be to take food out a lawyer’s mouth... Sort of ironic, you shut down restaurants, I shut down lawyers... Lol Have a bad, bad day you Parasite. FDA food code instructor

8. Basic Tools of the Trade – How We Do It Symptoms Incubation Duration Food History Medical Attention Suspected Source Others Ill Health Department Involvement

9. Civil Litigation – A Tort – How it Really Works Punitive damages Did they act with conscious disregard of a known safety risk? Strict liability It is their fault – Period! Negligence Did they act reasonably?

10. Strict Liability for Food – a Bit(e) of History “… “… a manufacturer of a food product under modern conditions impliedly warrants his goods… and that warranty is available to all who may be damaged by reason of its use in the legitimate channels of trade…” Mazetti v. Armour & Co., 75 Wash. 622 (1913)

11. Who is a Manufacturer? A “manufacturer” is defined as a “product seller who designs, produces, makes, fabricates, constructs, or remanufactures the relevant product or component part of a product before its sale to a user or consumer….” RCW 7.72.010(2); see also Washburn v. Beatt Equipment Co., 120 Wn.2d 246 (1992)

12. The Legal Standard: Strict Liability STRICT LIABILITY IS LIABILITY WITHOUT REGARD TO FAULT. The focus is on the product; not the conduct They are liable if: The product was unsafe The product caused the injury

13. It’s called STRICT Liability for a Reason The only defense is prevention Wishful thinking does not help If they manufacture a product that causes someone to be sick they are going to pay IF they get caught

14. Why Strict Liability? Puts pressure on those (manufacturers) that most likely could correct the problem in the first place Puts the cost of settlements and verdicts directly onto those (manufacturers) that profit from the product Creates incentive not to let it happen again

15. The reason for excluding non-manufacturing retailers from strict liability is to distinguish between those who have actual control over the product and those who act as mere conduits in the chain of distribution. See Butello v. S.A. Woods-Yates Am. Mach. Co., 72 Wn. App. 397, 404 (1993). Negligence is the legal standard applied to non-manufacturers

16. The Legal Reality “Lawsuits would seem to provide important feedback to these firms about how much they should invest in food safety.” “[However,] much of the costs of illness borne by people who become ill … are not reimbursed by food firms responsible for an illness.” Buzby, et al. Product Liability and Microbial Foodborne Illness (2001)

17. Why Does the Legal System Sometimes Fail? Manufacturer Not Caught No Known Cause – What Food or Drink was It? – Victim’s Stool not Tested – What Bacteria or Virus? – Apparent Isolated Case – No Health Department Investigation – No PFGE, No PulseNet Unequal Power Between Victim and Manufacturer

18. But, Litigation Can Work – A History Lesson Jack in the Box - 1993 Odwalla - 1996

20. We would like to acknowledge the time and effort you have taken to contribute to the success of JACK IN THE BOX by enclosing this pen/highlighter. Each person submitting suggestions is eligible to receive one gift per quarter with their first suggestion.

22. Punitive (or Exemplary) Damages: Historically, such damages were awarded to discourage intentional wrongdoing, wanton and reckless misconduct, and outrageous behavior.  Punish the defendant for its conduct;  Deter others from similar conduct.

23. Industry Standards In nearly every case, industry standards improve after an outbreak of foodborne illnesses However, it occurs only after they are caught. – Increased cook times – Pasteurization of apple juice

24. What Will a Jury Think? A Jury=12 Consumers

25. William D. Marler 6600 Columbia Tower 701 Fifth Avenue Seattle, Washington 98104 (206) 346-1890 bmarler@marlerclark.commarlerclark.com Questions?