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FSIS Notice 35-11 VERIFICATION ACTIVITIES RELATED TO THE USE OF INGREDIENTS OF PUBLIC HEALTH CONCERN Labeling and Pr

Recalls. Recalls in 2009 and 2010 associated with undeclared allergens are 14 and 18, respectively In the first half of 2011, there have been 26 recalls for undeclared ingredients; 19 of which were because of undeclared allergens. These recalls for undeclared allergens reflect potential public h

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FSIS Notice 35-11 VERIFICATION ACTIVITIES RELATED TO THE USE OF INGREDIENTS OF PUBLIC HEALTH CONCERN Labeling and Pr

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    1. FSIS Notice 35-11 VERIFICATION ACTIVITIES RELATED TO THE USE OF INGREDIENTS OF PUBLIC HEALTH CONCERN Labeling and Program Delivery Division Food Safety and Inspection Service (FSIS) 1

    2. Recalls Recalls in 2009 and 2010 associated with undeclared allergens are 14 and 18, respectively In the first half of 2011, there have been 26 recalls for undeclared ingredients; 19 of which were because of undeclared allergens. These recalls for undeclared allergens reflect potential public health hazards Many of the recalls occurred as a result of a change in product formulation by the establishment or a change in a supplier’s ingredient formulation that was not reflected on the labeling of the finished meat or poultry 2

    3. Recalls (Cont.) The occurrence of a recall due to undeclared ingredients indicates that an establishment has failed to: address the chemical (allergen) food safety hazard in its hazard analysis, failed to support the decision in the hazard analysis, failed to reassess the hazard analysis, or failed to effectively implement the controls to support the decision (see 9 CFR 417.2, 417.3, 417.4, 417.5, 417.8) 3

    4. Big “Eight Allergens” Include: wheat, Crustacean shellfish (e.g., shrimp, crab, lobster), Eggs, fish, peanuts, milk, tree nuts (e.g., almonds, pecans, walnuts), and soybeans. 4

    5. What Establishments Should Consider Consider the potential for incorrectly formulating or mislabeling such as ensuring that a supplier’s ingredient statement has not changed without notice   Ensure that the appropriate label is applied to each product Ensure that the product is manufactured in accordance with the product formula in the labeling record 5

    6. What Establishments Should Consider (Cont.) Ensure that effective sanitation measures are in place to address the potential for cross-contamination when formulating multiple products with different formulations (e.g., prerequisite program, targeted Sanitation SOP procedures) 6

    7. Websites Food Safety Inspection Service http://www.fsis.usda.gov/ Labeling and Program Delivery Division http://www.fsis.usda.gov/About_FSIS/labeling_&_consumer_protection/index.asp Code of Federal Regulations http://www.access.gpo.gov/nara/cfr/cfr-table-search.html FSIS Food Standards and Labeling Policy Book http://www.fsis.usda.gov/OPPDE/larc/Policies/Labeling_Policy_Book_082005.pdf 7

    8. Questions? 8

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