Wendy Fanaselle MS, RS Food and Drug Administration Center for Food Safety and Applied Nutrition

1. Wendy Fanaselle MS, RS Food and Drug Administration Center for Food Safety and Applied Nutrition Division of Cooperative Programs Retail Food Protection Branch

2. Food Security Information available on the web: • Food safety and terrorism: www.cfsan.fda.Gov/~dms/fsterr.Html • Bioterrorism: www.fda.Gov/oc/opacom/hottopics/bioterrorism.html • www.foodsafety.gov: “Countering Bioterrorism and other threats to the food supply”: www.foodsafety.Gov/~fsg/bioterr.html

3. Food SecurityPreventive Measures Guidance www.cfsan.fda.gov/~dms/secguid.html • AID to operators of food establishments • Firms that produce, process, store, repack, relabel, distribute, or transport food or ingredients • Firms that prepare or distribute food at retail • IDENTIFIES preventive measures to minimize the riskthat food under their control will be subject to tampering or criminalor terrorist actions

4. Food SecurityPreventive Measures Guidance • RECOMMENDSreview of current procedures and improvements as needed • ENCOURAGES the commitment of management and employees to be successful • ACKNOWLEDGES not all preventive measures are appropriate for every operation • SUPPORTS use of operational riskmanagement to prioritize improvements

5. Food Establishment OperationsManagement of Food Security Security procedures • Assign responsibility to qualified individual(s) • Encourage all staff to be alert Investigation of suspicious activity • Investigate suspicious activity • Alert local law enforcement

6. Food Establishment OperationsPhysical Security Visitors • Observe incoming and outgoing vehicles • Restricted entry • Restrict access to food handling and storage areas and locker rooms • Ensure there is a valid reason for the visit • Rules apply to everyone

7. Food Establishment Operations Employees Pre-hiring screening • Work references • Check of immigration status • Criminal background checks • Apply to all employees

8. Food Establishment Operations Employees Training • Provide food security training to new employees • Provide periodic reminders • Ensure employee buy-in

9. Food Establishment Operations Raw Materials and Packaging Suppliers • Use known sources • Ensure suppliers/transporters practice security measures and audit for compliance • Authenticate labeling and packaging configuration in advance of receipt of shipment

10. Food Establishment Operations Raw Materials and Packaging Suppliers • Inspect incoming products for signs of tampering or counterfeiting • Report evidence of tampering or counterfeiting

11. Food Establishment Operations Raw Materials and Packaging Suppliers • Reconcile the amount received with the amount ordered and the amount invoiced • Supervise off-loading of products

12. Food Code Represents FDA’s Best Advice for: • Uniform system of regulation; • Safe food service through researched and recommended practices; • Food is properly protected, unadulterated, and honestly presented.

13. Intent of the Food Code • Provide guidance / tools to prevent Foodborne illness • Uniform standards • 3,000 local regulatory food agencies • Implementation supported by other program elements

14. Major Food Safety Subject Areas • Personnel • Food • Equipment, facilities, related supplies • Compliance & enforcement

15. 5 Identified Major Risk Factors • Poor personal hygiene • Improper holding temperatures • Inadequate cooking: • Such as undercooking raw shell eggs • Contaminated equipment • Food from unsafe sources

16. Food Code 5 Key Interventions 1. Demonstration of knowledge 2. Employee health 3. Time / temperature 4. Hands a vehicle of contamination 5. Consumer advisory

17. CDC Estimated Data on Foodborne Disease in the United States • 5000 deaths • 325,000 hospitalizations • 76 million gastrointestinal illnesses

18. CDC Estimated Food-related Deaths: 5 Pathogens = 90% of Total

19. CDC Estimated % of Total Foodborne Illnesses, Hospitalizations, and Deaths

20. Specific Product Concerns • Eggs • Juice • Produce • Imported foods

21. Imported Foods • 1/2 of all fish & shellfish imported • 1/3 of all fresh fruit • 12% of all vegetables GAO study: only 1.7% of 2.7 million shipments are inspected by FDA

22. Highly Susceptible Population • Juice • Sprouts • Eggs

23. E.coli 0157: H7 Cyslospora Salmonella Salmonella & E. coli Lettuce in California Guatemalan raspberries Mexican cantaloupes Alfalfa sprouts / Netherlands Microbiological Hazards Fresh Fruits and Vegetables

24. E. coli 0157:H7 Salmonella spp. Crytosporidium 1996: Apple juice 66 ill & 1 death Unpasteurized orange juice Apple cider Juice Microbiological Hazards

25. Bacillus Vibrio cholera Orange juice Frozen coconut milk Maryland Juice Microbiological Hazards

26. Eggs • Salmonella stereotype Enteritidis • 65 Billion eggs produced annually • 1% Contain SE • 10.2 Million servings contain SE • Pooling eggs increases SE

27. Eggs – Salmonella Enteritidis • 2.4 million persons exposed / year • 661,000 see physician • 390 die from SE

28. Highly Susceptible Populations • HSP are 10 fold more susceptible to SE • Pooling eggs = highest incidence of SE • Most SE outbreaks occur in institutions • Nursing homes

29. Part 3-8 Specialized Topics Highly susceptible populations: • Use of pasteurized packaged juice required • Raw seed sprouts prohibited • Use of pasteurized eggs • Allowance for restricted use of shell eggs • Time as a public health control prohibited

30. FOOD SECURITYPREVENTIVE MEASURES GUIDANCE Emergency Point of Contact FDA 24 hour contact: (301) 443-1240 Or LOCAL FDA District Office: listed at FDA’s website (www.fda.gov)

31. For Further Information ... Center for Food Safety & Applied Nutrition Division of Cooperative Programs Retail Food Protection Team 5100 Paintbranch Parkway (HFS-627) College Park, MD 20740 WWW.CFSAN.FDA.Gov