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Food Safety and Inspection Service Protecting Public Health and Preventing Foodborne Illness

Food Safety and Inspection Service Protecting Public Health and Preventing Foodborne Illness. Food Safety an Inspection Service. Financial Management Training Washington, D.C. July 9 , 2019. Cara LeConte , Chief Financial Officer Food Safety and Inspection Service

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Food Safety and Inspection Service Protecting Public Health and Preventing Foodborne Illness

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  1. Food Safety and Inspection Service Protecting Public Health and Preventing Foodborne Illness

  2. Food Safety an Inspection Service Financial Management Training Washington, D.C. July 9, 2019 Cara LeConte, Chief Financial Officer Food Safety and Inspection Service U.S. Department of Agriculture

  3. Presentation Overview • Role of the Food Safety and Inspection Service within the US Food Safety System • FSIS History • Partnerships • Foodborne Illness • FSIS Modernization Efforts • Cell Cultured Food Products • Food Safety from Farm to Table • Consumer Education

  4. FSIS’ Role within the US Food Safety System We are the public health agency in the USDA and are responsible for ensuring that meat, poultry, and processed egg products are safe, wholesome, and accurately labeled.

  5. BY the Numbers 6,479 Establishments, 125 Ports of Entry, and 150,000 In-Commerce Facilities Nationwide

  6. FFIS History

  7. Our Partnerships Make Us Stronger • To ensure the safety along • the farm-to-table continuum, FSIS collaborates with: • Federal agencies • States • Tribal authorities • Stakeholders • The public health community is more powerful • when it speaks with a single voice and shares • resources in service of a common mission.

  8. Foodborne Illness Foodborne Illness: • Sickens more than 47 million Americans • Results in 128,000 hospitalizations • Causes 3,000 deaths Many of those illnesses are from FSIS-regulated products

  9. Poultry Modernization

  10. Modernization of Swine Slaughter Inspection On February 1, 2018, the Food Safety and Inspection Service (FSIS) proposed to modernize how we inspect swine slaughter establishments with a goal of protecting public health while allowing for food safety innovations.

  11. Egg Product Modernization FSIS proposed to amend egg products inspection regulations by requiring official plants that process egg products to develop HACCP Systems and Sanitation Standard Operating Procedures and to meet other sanitation requirements consistent with the meat and poultry regulations.

  12. USDA-FDA Formal Agreement Cell-Cultured Food Products From Cell Lines of Livestock and Poultry

  13. Food Safety from Farm to Table

  14. Consumer Education Safe Handling Instructions

  15. Year-by-Year Integrated, Holistic Approach

  16. Year 1: Observational Study Handwashing Results Handwashing Turkey Burgers: Unsafe below 165°F

  17. Year 1: Observational Cooking Study Results Thermometer Use Turkey Burgers: Unsafe below 165°F

  18. Year 2: Observational Cleaning Study (In Progress)

  19. Questions • Questions

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