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\f0\fs24 \cf0 Yiannas: Food safety is truly a shared responsibility that\'92s shared along
the entire food system. We\'92re doing all that we can to reduce food safety risk early
in the food production chain, certainly within our stores and certainly helping consumers
become educated on the important role they play. \
Williamson: Food safety is always changing and we have new issues that come up.\
Eamich: Food safety education goes both ways. It\'92s not just us educating the public,
it\'92s the public educating us.\ Yadrick: Food safety activity has increased
across government agencies in recent years and of course Congress is considering sweeping
food safety reforms. We look forward to building with our work with the food safety education
conference and continuing with our, now, ten year commitment to the Partnership for Food
Safety Education.\ O\'92Neil: It\'92s not \'93new media\'94 anymore,
I think we have to put that term behind us. It is really the \'93now\'94 media. We need
a wide variety of messages in a wide variety of places. So many questions must be answered
by the best science and you have the best science, and this is what consumers need to
help, really answer these questions that come from the marketplace, from their lives. Communicating
science-based food safety information will help consumers feel confident about what to
eat and what to avoid and how best to buy and prepare and consume and store the food
and food products that are in and around their lives and their family\'92s lives. And the
message can and it must morph with the media - Clean, Separate, Cook, Chill \'96 great
take home messages, because, let\'92s face it \'96 technology may change but many food
safety messages do not, the heart of the food safety messages do not. Don\'92t tell me what\'92s
new, tell me what\'92s true.\ Lee: The media is changing. If you read a
newspaper you\'92ve probably noticed that it went from this wide to this wide, that
the newspaper industry has lost 30 percent of its reporters and editors. That\'92s a
huge reduction in the number of people available to take an interest in foodborne safety and
foodborne illness. So as food safety educators what this means to you is that you\'92re going
to be educating the media outlets that you work with on the importance of your topics
much more than you have in the past. \ Willis: It\'92s astonishing how much traffic
and result and work and people who outreach to me about my line of work through Facebook.
And I think that one of the keys that we have to do as food educators, and as culinarians,
is to use this new media. I think that the thing is, is there has to be a balance. If
we\'92re too hard, we increase the possibility of fatigue and basically people not caring,
and if we\'92re too soft then people aren\'92t taking us seriously. \
Gravani: Where do most people get their national and international news from? The internet
is increasing in its popularity \'96 no surprise to anybody in here. Clearly we\'92ve got to
be tuned in to all of these sources if we want to get our messaging across. Each message
should be what we call stark. It\'92s got to be simple, it\'92s so important for us
to simplify our messages to get them used. They need to be timely \'96 timely and relevant
to the issue at hand.\ O\'92Neil: We\'92ve really covered a lot of
ground, everywhere from recalls to recipes again, and thank you so much, it\'92s been
great speaking to you at your conference here. \
(applause)\ }