1 / 13

Implementing Pre-Harvest Food Safety--The U.S. Approach

Implementing Pre-Harvest Food Safety--The U.S. Approach. Original PowerPoint Created By Thomas J. Billy, Administrator Food Safety and Inspection Service U.S. Department of Agriculture. Modified by Georgia Agriculture Education Curriculum Office June 2002.

kalani
Download Presentation

Implementing Pre-Harvest Food Safety--The U.S. Approach

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Implementing Pre-Harvest Food Safety--The U.S. Approach Original PowerPoint Created By Thomas J. Billy, Administrator Food Safety and Inspection Service U.S. Department of Agriculture Modified by Georgia Agriculture Education Curriculum Office June 2002

  2. Challenges to Pre-Harvest Food Safety • Limited information on effective practices • National governments have limited authority • Numerous variables exist, such as farm practices, animal health, and the environment

  3. U.S. Farm-to-Table Strategy “Those in control of each segment must bear the responsibility for identifying and preventing or reducing food safety hazards.”

  4. Pathogen Reduction/HACCP Rule • Cornerstone of strategy • HACCP, performance standards for Salmonella, testing for generic E. coli, sanitation SOP’s • Ripple effect to pre-harvest level • Results: reduced Salmonella on products; reduced human illnesses

  5. Factors Driving Pre-harvest Change • Regulatory requirements • HACCP rule • E. coli O157:H7 • FDA feed ban • Marketplace demands • McDonald’s Corp. • Consumers

  6. Third-Party Certification Programs • Demand growing, e.g. MinnCERT • Assure purchasers that certain practices have been followed • Non-Hormone Treated Cattle Program

  7. FSIS Pre-Harvest Strategy • No regulatory authority at pre-harvest • Educate producers • Research • Farm-to-table risk assessments • One size doesn’t fit all • Transparency critical

  8. Educating Producers • Use existing infrastructure to communicate • Partnerships with state animal health agencies • Commodity-specific programs such as Trichina-safe pork certification • Guidelines for producers • Producer organizations play role

  9. Research • More research needed to identify specific practices to reduce hazards • Multiple intervention strategies needed • Promising interventions include competitive exclusion, feed and water additives • Decoded genome for E. coli O157:H7 may lead to a vaccine

  10. Farm-to-Table Risk Assessments • Salmonella Enteritidis • Led to Egg Safety Action Plan • Farm-to-table interventions being implemented by various agencies • FSIS Risk Assessment Center

  11. Future Plans • Build on current activities • Increased role for veterinarians at pre-harvest level • education • disease traceback • residue avoidance

  12. Recommendations • New requirements for meat and poultry plants should have a ripple effect on production sector • Partnerships critical • Science, through risk assessment, is key to developing effective risk reduction strategies

  13. Goal“We must bring producers into the food safety business in order for the farm-to-table chain to stay connected and be effective.”

More Related