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Conference for Food Protection Biannual Meeting Update. Panel Discussion Susan Algeo, Tara Paster, George Zameska CASA May 14, 2014. Conference for Food Protection (CFP) www.foodprotect.org.
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Conference for Food ProtectionBiannual Meeting Update Panel Discussion Susan Algeo, Tara Paster, George Zameska CASA May 14, 2014
Conference for Food Protection (CFP) www.foodprotect.org • Provides a forum for partnership among regulators, industry, academia, professional organizations and consumers • Provides opportunity to identify problems, formulate recommendations, and develop and implement practices that ensure food safety • Challengesall groups involved in food production and monitoring to work together to enhance the quality of our food supply • The Conference for Food Protection meets at least biennially to provide that forum
Councils • Council I • Laws and Regulations • Council II • Administration, Education, and Certification • Council III • Science and Technology
Council Membership • Each council comprised of 22 members • Industry • State and Local regulatory agencies • Academia • Consumer • Advisors and Consultants • FDA • USDA • CDC
How It Works • Submit issues • Councils debate • Delegates vote • CFP Executive Board
Hot Topics • One day workshop • Seafood Trends • Sustainability • Import Demands • Supply Source and Development • Fraud and Safety • Species Hazards and Disease
Hot Topics • Council I • Allergen Separation • Sore Throat with Fever • Ice Machines • Imminent Health Hazards
Hot Topics • Council II • Align Competency of Inspectors (8-402.10) with Standard 2 • Employee Food Safety Training Committee • FPMMC 4 ISO/IEC 17024-2012 as an Option to CFP Standards • Demonstration of Knowledge Committee
Hot Topics • Council III - Accepted As Submitted III-001 - Report - Emergency Action Plan (EAP) Committee III-002 EAP 2 - Emergency Action Plan for Retail Food Establishments III-004 - Report - Time as a Public Health Control (TPHC) Committee III-005 - TPHC 2 - Foods Starting at Room Temperature and Held Using TPHC III-006 - TPHC 3 - Foods Needing More Research for Using TPHC III-007 - Report - Listeria Retail Guidelines Committee III-009 - Report - Hand Hygiene Committee (HHC)
Hot Topics • Council III Accepted as Amended III-008 - Re-Create - Listeria Retail Guidelines Committee III-011 - Re-create - Hand Hygiene Committee (HHC) III-014 - Amend the water temperature requirement of handwashing sinks III-021 - Reduced Minimum Temperature for Microwave Steam Cooking of Seafood III-022 - When partial cooking is actually incubation III-028 - Salmonella as a reportable illness (as opposed to Salmonella Typhi and NTS) III-030 - Designating certain cheeses non-time/temperature control for safety foods
Hot Topics • Council III No Action Items III-003 - EAP 3 - Time/Temperature Chart for Emergency Situations III-010 - HHC-3 Recommended Foodservice Glove Language Changes to the Food Code III-012 - Establish a Standard for Handwashing Effectiveness III-013 - Establish Foundational Hand Hygiene Definitions III-015 - Lower Handwash Water Temperature Minimum III-016 - Hand Drying With Disposable Paper Toweling III-017 - Hand Cleanse-Sanitize Protocol Not Requiring Running Water III-018 - Clarify hand washing requirement when donning gloves III-019 - Clarify hand washing requirement switching from raw to ready-to-eat foods
Hot Topics • Council III No Actions Items III-020 - Double Barrier Gloving Exception III-023 - Amend Food Code - Consistency with FSIS Cooking Temperatures III-024 - Create Committee for Raw and Undercooked Meat and Poultry Products III-025 - Create Committee for Safe Cooking and Preparation of Rotisserie Chicken III-026 - Potable Ice III-027 - Chemicals for Treating Fruits and Vegetables III-029 - Seasoned Cast Iron I-018 - Amend Food Code - Prevention of Food Allergen Cross-Contact
Hot Topics • Council III No Actions Items III-020 - Double Barrier Gloving Exception III-023 - Amend Food Code - Consistency with FSIS Cooking Temperatures III-024 - Create Committee for Raw and Undercooked Meat and Poultry Products III-025 - Create Committee for Safe Cooking and Preparation of Rotisserie Chicken III-026 - Potable Ice III-027 - Chemicals for Treating Fruits and Vegetables III-029 - Seasoned Cast Iron I-018 - Amend Food Code - Prevention of Food Allergen Cross-Contact
Hot Topics • Council III No Actions Items III-020 - Double Barrier Gloving Exception III-023 - Amend Food Code - Consistency with FSIS Cooking Temperatures III-024 - Create Committee for Raw and Undercooked Meat and Poultry Products III-025 - Create Committee for Safe Cooking and Preparation of Rotisserie Chicken III-026 - Potable Ice III-027 - Chemicals for Treating Fruits and Vegetables III-029 - Seasoned Cast Iron I-018 - Amend Food Code - Prevention of Food Allergen Cross-Contact
Get Involved • Submit issues • Join a committee • Next CFP biannual meeting • Boise, ID • April 16-20, 2016
Questions???Thank you! Susan Algeo: susan.algeo@pastertraining.com George Zameska: george.zameska@pastertraining.com Tara Paster: tara.paster@pastertraining.com