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Food Safety: Preventing Illness and Death in the United States

Learn about the problem of foodborne illness in the US, the diseases transmitted by food, and the key areas to look for prevention. Understand the role of farms, factories, transportation, retailers, and food handlers in ensuring food safety. Discover the Corpus Christi Approach and its impact on community oversight. References to CDC's food safety activities and guidelines for using HACCP principles are provided.

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Food Safety: Preventing Illness and Death in the United States

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Presentation Transcript

  1. Food Safety CMG Buttery MD MPH

  2. Why is this a problem? • While the food supply in the United States is one of the safest in the world, CDC estimates that 76 million people get sick, more than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness. Preventing foodborne illness and death remains a major public health challenge.  

  3. What diseases are Transmitted by Food? • Campylobacter, Escherichia coli O157, Listeriamonocytogenes, Salmonella, Shigella, Vibrio, and YersiniaenterocoliticaCryptosporidium parvum,Cyclospora cayetanensis, and hemolytic uremic syndrome (HUS

  4. Food Net Data Preliminary Data for 2006

  5. Where should you look? • Almost 100% of foodborne illnesses are preventable. • Sources • Start with the farm • Cattle • Swine • Poultry • Vegetables

  6. After the Farm • Look to the Factory / Packer • Hygienic conditions: • The facility • The workers • The packaging • Frozen foods • Packages/dehydrated • Irradiation • Crating of vegetables

  7. Transportation • How • Where • How Long • Temperature maintenance • Handling

  8. Retailers • Where do you find the standards • National Standards • FDA • Dept. Agriculture • EPA • CDC • State Standards • Local Standards • Certified Food Managers

  9. In the Community The Local Health Department Environmentalist • Hiring Standards • Training • Certification (standardization)

  10. The Weakest Link The Food Handlers • Cooks • Servers • Cleaners

  11. The Inspection • How often • Critical elements • Do not forget elements

  12. The Corpus Christi Approach • Why the change • The Partners • The Emphasis • The Community • Oversight • Results

  13. References • CDC ‘s Food Safety Activities • Guidelines in using HACCP Principles • Food Safety Europe • Farm to Fork

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