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NCAEHA Spring Conference PowerPoint Presentation
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NCAEHA Spring Conference

NCAEHA Spring Conference

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NCAEHA Spring Conference

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Presentation Transcript

    1. NCAEHASpring Conference

    2. The Big 3 2006: E.coli O157:H7 associated with Spinach 2008: Salmonella saintpaul associated with peppers 2008: Salmonella typhimurium associated with peanuts

    3. We can agree Nation-wide outbreaks indicate contamination did not occur in restaurants Each recall affects operators differently In order for food safety to work, it cannot be a competitive arenaeveryone deserves safe food

    4. So what have we learned? No easy quick-fix Each outbreak decreases consumer confidence with negative consequences for the entire industry Food safety system is COMPLEX

    5. So what have we learned? How complex? 50 states and 2,800 localities Regulating 945,000 restaurants 13 million employees Annual sales outnumber US Agriculture, US Airlines, and US Motion Picture industriescombined Industry serves 135 million Americans a day = population of Texas, New York, Florida, Illinois, Pennsylvania, and Ohioplus California

    6. What does the system look like?

    11. Current legislation before Congress FDA Food Globalization Act of 2009 (HR759, Dingell) Food Safety Modernization Act of 2009 (HR875, DeLauro) Safe FEAST Act of 2009 (HR1332, Costa-Putnam) FDA Food Modernization Act of 2009 (S510, Durbin)

    12. Dingell (HR 759) & Durbin (S510) House Energy & Commerce Committee Senate Health Education Labor & Pensions (HELP) Similarities Registration of food facilities (annual) Preventive controls: Written food safety plans (HACCP) for registered facilities New 3rd-party certification system schemes Current legislation before Congress

    13. Differences New enforcement authority (Durbin) Suspend registration Mandatory recall authority Administrative detention Records access New fees/fines (Durbin, Dingell) Current legislation before Congress

    14. Biggest Potential Impact on Restaurants: Traceability? Restaurants and Farms were exempt under the Bioterrorism Act of 2002, they would now be included and required to maintain records (one-up, one-back) available for inspection under a standardized electronic format (Dingell) COOL for Restaurantswhere final processing occurred (Dingell)

    15. Whats missing?

    16. Next Steps Dr. Mike Taylor, GW StudyStrengthening State and Local Food Safety Obama White HouseFood Safety Working Group headed by HHS (Sebelius) and USDA (Vilsack)

    17. Questions ?