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Protecting Food Safety

Protecting Food Safety. From naturally occurring sources Cholesterol From intentional contamination Food terrorism. Chapters 10 and 11 Knutson, Penn and Flinchbaugh . 25. Who is responsible for a safe food supply?. Buyer beware FDA Processed Food service USDA.

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Protecting Food Safety

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  1. Protecting Food Safety • From naturally occurring sources • Cholesterol • From intentional contamination • Food terrorism Chapters 10 and 11 Knutson, Penn and Flinchbaugh 25

  2. Who is responsible for a safe food supply? • Buyer beware • FDA • Processed • Food service • USDA

  3. Food Security Dimensions • Producing a sufficient quantity (before 9/11) • Protecting individual food needs (before 9/11) • Protecting food safety (after 9/11)

  4. Protecting Food Safety • Who’s job is it? • USDA – inspects red meats, poultry, and processed eggs (1/4 of food) domestic • $74 billion -- $899 million food safety • 8,000 inspectors • FDA – inspects seafood, cooked, canned and baked products, whole eggs, produce and animal feed (3/4 of food) both domestic and imported. Also inspects animal feed and its label. • $1.7 billion • 1,550 inspectors -- $20.5 million food safety

  5. Protecting Food Safety • Inspection of imported fresh produce • 1993 • 13.8 billion pounds • 2-3% inspected • 2000 • 20.2 billion pounds • 2-3% inspected • None of domestic fruits & veg. inspected unless a disease outbreak • If outbreak trace food to its origin

  6. Protecting Food Safety • Food borne illness 1993-1997 • 2,751 outbreaks • 12,537 individual cases involving fruits and vegetables • 6,709 cases involving meats • Center for Disease Control and Prevention • 76 million people get sick from food each year • 300,000 are hospitalized • 5,000 die each year

  7. Protecting Food Safety • Fruit and vegetable contamination with E. coli, O157:H7, salmonella and Listeria • Imported green onions with hepatitis A • Chi Chi’s Mexican restaurant in Western Penn • 550 infected Fall 2003 • 3 died • Other Cases • Cyclospore parasites in Guatemala raspberries • Salmonella infected sprouts • E. coli tainted lettuce and apple cider

  8. Protecting Food Safety • High levels of pesticides on imported vegetables and fruits also of concern • FDA can not physically inspect all imports • Lacks testing capabilities for all chemicals

  9. Protecting Food Safety • USDA meat inspectors • Inspector on site during operating hours at packing plants • 6,500 slaughter houses in the USA • Monitor meat for signs of fecal matter and other problems • USDA can not force plant closure • But it can with hold USDA inspection stamp • USDA can also remove inspectors • Closed 127 plants for violating HCCP plans

  10. Protecting Food Safety • FDA’s 2004 proposed budget • $20.5 million for food safety and counter terrorism • Expanded number of inspectors by 900 • Brings number up to 1,550 to inspect ¾ food • Counter terrorism is justification • Inspectors at 90 of 317 official ports of entry • FDA presumes that all is well until something goes wrong • If someone gets sick, they start tracing

  11. Most Likely Sources of Intentional Contamination • Salad bars • Fruits and vegetables (supermarkets) • Employees (any level of food chain)

  12. Hazard Analysis Critical Control Point (HACCP) • Background: Federally inspected meat packing plants • 1907-96 Inspections in plant using senses of sight, smell and touch • 1985: FDA began to apply HACCP to processed foods (other than meat and poultry) • 1995: FSIS published HACCP regulations

  13. Hazard Analysis Critical Control Point (HACCP) • Science based system of hazard analysis critical control point (HACCP) procedures designed to minimize and detect pathogens

  14. Hazard Analysis Critical Control Point (HACCP) • HACCP Procedures • Assess system (plant) for hazards • Determine critical control points required to identify hazards • Establish procedures to monitor • Take corrective actions

  15. Hazard Analysis Critical Control Point (HACCP) • HACCP Issues • Application at other levels of channel • Rancher • Feed lot • Trucker • Packer (covered) • Point of sale (retailer/butcher shop/fast food operator • Authority for trace back • Application to fresh fruits and vegetables • Impacts on structure

  16. Pesticides and Food Additive Safety • Delaney Clause (1958 Food Additives Amendment) • Zero tolerance • Proved unworkable due to technology • Food Quality Protection Act of 1996 • Reasonable certainty of no harm as the standard for determining an acceptable level of risk

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