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Dr. Richard Raymond Under Secretary for Food Safety USDA Office of Food Safety Tuesday, November 15 National Advisory Committee on Meat and Poultry Inspection.

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Presentation on theme: "Dr. Richard Raymond Under Secretary for Food Safety USDA Office of Food Safety Tuesday, November 15 National Advisory Committee on Meat and Poultry Inspection."— Presentation transcript:

1 Dr. Richard Raymond Under Secretary for Food Safety USDA Office of Food Safety Tuesday, November 15 National Advisory Committee on Meat and Poultry Inspection

2 Office of Food Safety Recent Food Safety Successes:

3 Percentage of Positive Regulatory Samples E. coli O157:H7 Office of Food Safety

4 Listeria monocytogenes Percentage of Positive Regulatory Samples Office of Food Safety

5 E. coli O157:H7 Foodborne Illnesses Have Decreased By 42% Since the Baseline FoodNet Foodborne Illness Incidence Data (Cases per 100,000 persons) Office of Food Safety

6 Listeria monocytogenes Foodborne Illnesses Have Decreased By 40% Since the Baseline FoodNet Foodborne Illness Incidence Data (Cases per 100,000 persons) Office of Food Safety

7 Campylobacter Foodborne Illnesses Have Decreased By 31% Since the Baseline FoodNet Foodborne Illness Incidence Data (Cases per 100,000 persons) Office of Food Safety

8 Yersinia Foodborne Illnesses Have Decreased By 45% Since the Baseline FoodNet Foodborne Illness Incidence Data (Cases per 100,000 persons) Office of Food Safety

9 The Kearney Patrol Assignment We need less time traveling and more time in-plant. Gibbon Beaver City Franklin

10 Step #1 HACCP Implementation Step #2 HIMP Step #4 ?? Step #5 ?? Step #6 Full Implementation of our Risk-based System The journey to a fully implemented risk-based system Step #3 Listeria Risk Assessment

11 Office of Food Safety RBS The Risk-Based System is supported by three equally important legs.

12 Office of Food Safety FSIS Employees RBS FSIS Employees

13 Office of Food Safety Industry RBS FSIS Employees Industry

14 Office of Food Safety Consumers RBS FSIS Employees Industry Consumers

15 Office of Food Safety Communication, Cooperation, and Collaboration are Essential: If one leg is removed, the system can collapse. S B R

16 Office of Food Safety Public health is constantly evolving

17 Office of Food Safety This is why we must continue to enhance our food safety and public health system.


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