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Food Safety

Food Safety. …From Farm to Table. By: Allison Weis. www.foodsafety.gov. Foodborne pathogens, contaminants, and resulting illnesses Governing Agencies Food Safety Regulation Example of Government Initiative. Pathogens & Contaminants which cause foodborne illness. Natural toxins

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Food Safety

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  1. Food Safety …From Farm to Table By: Allison Weis www.foodsafety.gov

  2. Foodborne pathogens, contaminants, and resulting illnesses • Governing Agencies • Food Safety Regulation • Example of Government Initiative

  3. Pathogens & Contaminantswhich cause foodborne illness • Natural toxins • Bacteria • Parasites • Viruses & prions • Chemical and physical contaminants

  4. Natural toxins • Naturally occurring in fungi and reef fish, for example • aflatoxin http://www.healthline.com/blogs/outdoor_health/uploaded_images/amanita_muscaria-770480.jpg

  5. Bacteria • Infect intestinal tissues directly or produce toxins • Escherichia Coli • Salmonella • Listeria monocytogenes • Vibrio strains http://www.sflorg.com/sciencenews/images/imscn080706_01_01.jpg

  6. Parasites • Cyclospora • Trichinella http://www.latech.edu/ans/graphics/trichinella.jpg

  7. Viruses & Prions • Avian Flu • Hepatitis A • Norovirus • Bovine Spongiform Encephalopathy (BSE)

  8. Chemical & Physical Contaminants • Pesticides • Heavy metals • Dioxins • PCBs

  9. Source: Centers for Disease Control and Prevention

  10. Governing Agencies • U.S. Department of Agriculture (USDA) • Food Safety Inspection Service (FSIS) • Department of Health and Human Services (DHHS) • Food and Drug Administration (FDA) • CDC • State health agencies

  11. FSIS Mission: to ensure that the nation’s commercial supply of meat, poultry, and egg products is safe, wholesome, and correctly labeled and packaged FDA • Enforces food safety laws governing all other domestic and imported food • Regulates $417 billion domestic and $49 billion imported food each year (only about 80% of total)

  12. General responsibilities of FSIS and FDA • Inspect food production establishments and food warehouses • Establish standards for practices and production • Conduct research • Educate

  13. FSIS Regulations • Hazard Analysis and Critical Control Point (HACCP) systems have been in place since 1998. • Seven principles of HACCP • Analyze hazards • Identify critical control points • Establish preventative measures • Establish procedures to monitor critical control points • Establish corrective actions • Establish procedures to verify that system is working properly • Effective recordkeeping

  14. FSIS, continued • Performs ~ 22,000 inspection procedures each day. ~ 1.4% non-compliance over the past year. • Approved products are given the USDA mark of inspection • Non-compliance • Seize products • Condemn animals for disease or contamination

  15. FSIS Enforcement If FSIS withholds the mark of inspection, the operation in question is effectively shut down http://www.brookings.edu/gs/cps/ga/images/usda_sm.gif

  16. And in recent news… • The FDA’s new Food Protection Plan was signed on November 6, 2007 (last Tuesday!) • It presents a practical, modern strategy to protect the nation’s food supply from unintentional contamination and deliberate attack.

  17. FDA Food Protection Plan • Prevention a. Increased corporate responsibility b. Identification of vulnerabilities and risk • Intervention a. Inspections b. New detection technology c. Risk-based surveillance • Response a. Improve communication to lower reaction time http://www.fda.gov/oc/initiatives/advance/food.html

  18. Food Protection Plan gives FDA increased power • FDA can now issue a mandatory recall • FDA has better access to food records during emergencies

  19. A government initiative for food safety • Problem: Numbers of E. coli cases have been on the rise • FSIS response • 75% increase in number of tests for E. coli in ground beef • Accelerated review of suppliers and processors • Testing earlier in production chain • Plants held accountable • Rapid recalls • More frequent and comprehensive tests • Follow-up testing program

  20. “We can’t provide zero risk because it doesn’t exist. What we want to do is make sensible use of the resources available to minimize that risk to consumers to the extent that we can.” -Paul Mayers, CFIA http://www.cbc.ca/news/background/foodsafety/

  21. SOURCES • http://www.latech.edu/ans/graphics/trichinella.jpg • http://www.healthline.com/blogs/outdoor_health/uploaded_images/amanita_muscaria-770480.jpg • http://www.sflorg.com/sciencenews/images/imscn080706_01_01.jpg • http://www.msnbc.msn.com/id/17349427/page/2/ • http://www.ag-network-chile.net/Fruits%20and%20Vegetables%205.jpg • http://fsrio.nal.usda.gov/path_contam.php • http://www.fda.gov/oc/initiatives/advance/food/plan.html#summary • http://www.fda.gov/oc/initiatives/advance/food.html • http://www.fsis.usda.gov/News_&_Events/NR_102307_01/index.asp • http://www.cfsan.fda.gov/~lrd/bghaccp.html • http://www.fsis.usda.gov/Frame/FrameRedirect.asp?main=http://www.fsis.usda.gov/oa/haccp/hidguide.htm • http://www.fsis.usda.gov/regulations_&_policies/regulatory_enforcement/index.asp • http://www.fsis.usda.gov/PDF/QER_Q3_FY2007.pdf • http://www.foodsafety.gov/~dms/fs-toc.html#inspect • http://www.cfsan.fda.gov/~ear/retail.html

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