Presentation on theme: "FDA Foods Program Update Comments by Stephen F. Sundlof, D.V.M., Ph.D Director, Center for Food Safety and Applied Nutrition Conference for Food Protection."— Presentation transcript:
FDA Foods Program Update Comments by Stephen F. Sundlof, D.V.M., Ph.D Director, Center for Food Safety and Applied Nutrition Conference for Food Protection Providence, Rhode Island April 10, 2010
“The Food Safety Working Group will bring together cabinet secretaries and senior officials to advise me on how we can upgrade our food safety laws for the 21st century; foster coordination throughout government; and ensure that we are not just designing laws that will keep the American people safe, but enforcing them." President Obama, 3/14/09 Radio Address
3 Core Food Safety Principles 1.Preventing harm to consumers is our first priority. 2.Effective food safety inspections and enforcement depend upon good data and analysis. 3.Outbreaks of foodborne illness should be identified quickly and stopped.
FDA Office of Foods and Deputy Commissioner for Foods The President’s Food Safety Working Group called for the establishment of a Deputy Commissioner for Foods position to enhance food safety at FDA Dr. Hamburg has charged the Office of Foods and the Deputy Commissioner for Foods -- Michael R. Taylor -- with the responsibility of leading a functionally unified FDA Foods Program
“One Mission, One Program” Initiative To provide vision, strategy and commitment across all of the FDA to build a unified FDA Foods Program that works effectively to prevent foodborne illness and improve nutrition in a dynamic and innovative U.S. food marketplace and increasingly complex food system.
“ One Mission, One Program ” Launch This Initiative involves nearly 100 experts from throughout FDA who are charged with tackling cross-cutting issues critical to our success. From those in the field, to the lab, to the office, we are working together to modernize our food safety program.
“ One Mission, One Program ” Launch Core Groups are identifying key inter- dependencies, synergy and gaps in 10 areas: 1.Preventive Controls 2. Risk-Based Decision- making 3. Inspection & Compliance Strategy 4. Import Safety 5. Federal/State Integration 6. Information Systems 7. Incident Preparedness & Response 8. Science, Technology & Research Integration 9. Strategic Communication 10.Resource Planning
New FDA Authorities? Mandatory preventive controls Performance standards authority Risk-based inspection schedule Records access Product tracing Administrative detention Mandatory recall authority Importer controls
Integrated National Food Safety System Develop standards to ensure consistency Train and certify a highly skilled workforce Work across jurisdictions to ensure protection of the entire food supply from farm to table Create mechanisms for data sharing Ensure use of quality systems Build oversight and accountability
An Integrated Food Safety System will result in: National Standards –Uniform inspectional coverage and sample collection and analysis –Greater use of each other’s analysis and observations in protecting public health National Work Plan –Improved targeting of resources –Expanded inspections and sample collection coverage
An Integrated Food Safety System will result in: Training and Certification Programs –High level of scientific quality in data collection and inspections –Consistent best-practice approaches and capacity across state and local agencies Laboratory Program –Consistent and meaningful data for compliance, surveillance, and environmental samples
An Integrated Food Safety System will result in: Integrated Response –Coordinated, faster and more effective response to food safety events Program Oversight –Auditing to ensure performance meets the program standards
What is necessary for success? Support from stakeholders Engagement from partners Multi-year investment - Federal - Local- Territorial - State - Tribal Information sharing infrastructure
Summary of the Change Build on current collaborations Provide stronger, more uniform coverage from farm to table Maintain credibility through oversight Sustain public health infrastructure through multi-year investment Outcome: Reduced incidence of foodborne illness
Strengthening Focus on Nutrition Nutritional efforts to reduce the risk of such illnesses as heart disease, diabetes, and stroke and address the epidemic of obesity Give consumers better, easier-to-use information Reduce misleading, confusing information Motivate industry to offer healthier food choices
Nutrition Initiative Better Nutrition Information –Targeted enforcement of violative front of package (FOP) claims –Nutrition Facts Panel Modernization Calories Serving Size % Daily Value Sugar –Dietary Guidance Proposed Rule –FOP Symbols Sodium Reduction Trans Fat Reduction
Health Care Reform Requires chain restaurants to post calorie counts on menus, menu boards and drive- through displays, as well as on vending machines. The federal legislation applies to chains with 20 or more outlets; the law also requires the chains to provide additional nutrition information on request.
Produce Safety Issued draft commodity-specific guidances (leafy greens, melons, tomatoes) – July 2009 Established public docket – February 2010 (75 FR 8086) Participating in regional listening sessions and other engagements Drafting a proposal to establish safety standards through regulation
Revisions to Current Good Manufacturing Practice Regulations ● Working group formed and codified text and preamble development underway ● Writers and economists making visits to industry to learn more about how 21 CFR 110 is currently being translated into corporate policy and implemented by industry ● FDA grateful for all of the willing assistance received from industry ● Food GMP survey
Product Tracing for Foods A top priority for the Administration and for Congress FDA/USDA joint public docket (11/09) FDA/USDA joint public meeting (12/09) 2 IFT Reports released in 12/09 -- Industry “best practices” and tomato traceback exercise Next steps: Evaluate feedback and affect of legislation, if enacted
Retail Food Regulatory Program Standards 363 Enrollees >93% of US Population reside in a State with at least one enrolled State-level Agency 50% of US Population reside where the Local Agency has enrolled or where there is no local program and the State is enrolled In 2009-2010 FDA provides $550,000 to enrollees to promote progress on Program Standards implementation
Emphasis on Employee Health and Hygiene at Retail Enhancements to the Food Code over the years Employee Health & Personal Hygiene Handbook –Available in hard copy and online (www.fda.gov) Satellite Broadcast and Webcast – May 27, 2010 –“Using Employee Health and Personal Hygiene Measures” Educational Materials for Oral Culture Learners – Posters, exercises & storyboards directed at foodworkers
“The challenges of the Foods Program have never been as great as they are today. They are inherent in the complexity and dynamism of the global food system and are reflected in the growing scope and impact of illness outbreaks and contamination incidents affecting food and feed. Further, nutrition-related public health challenges, such as obesity and diet-related chronic disease, complicate food policy decision making. Finally, the steady stream of new food technologies and new manufacturing and marketing practices and the flood of food imports constantly change the food supply.” FDA Commissioner Margaret Hamburg 12/15/09 Memo to Foods Program Management and Staff