1. Food Safety Management at the Retail Level Katherine MJ Swanson, PhD Vice President Food Safety May 28, 2008 Campinas, Brazil IAFP Latin American Symposium On Food Safety

2. 2 © 2008 Ecolab Inc. All rights reserved. Discussion Topics  Management of real and perceived risks  Food safety management evolution  Food safety controls in store and supply chain

3. 3 © 2008 Ecolab Inc. All rights reserved. Retail Food Safety Risk Management  Food safety risks Pathogens Allergens Foreign material Toxic chemicals  Economic risks Spoilage Cost Source of supply  Regulatory risks Local standards Import/export standards  Perception risks Country of origin GMO Irradiation Organic, natural, etc. Real Risks versus Perceived Risks

4. 4 © 2008 Ecolab Inc. All rights reserved. Retail Food Safety Risk Management  Solid preventive programs  Proactive plans  Measurement with corrective action Essentials for food safety management

5. 5 © 2008 Ecolab Inc. All rights reserved. Retail Food Safety Risk Management  Cleaning & sanitation  Cross contamination prevention  Temperature control  Personal hygiene  Supplier control  Food rotation  Chemical management  Pest management  Preventive maintenance  Training and assessments  Specifications Solid preventive programs

6. 6 © 2008 Ecolab Inc. All rights reserved. Retail Food Safety Risk Management  Proactive plans HACCP/food safety Quality management Incident management Business continuity  Measurement & action Audits & assessments Monitoring Product & program compliance Support for program design

7. 7 © 2008 Ecolab Inc. All rights reserved. Food Safety Objectives FSO

8. 8 © 2008 Ecolab Inc. All rights reserved. Emerging Food Safety Management Concept  The maximum frequency and/or concentration of a hazard in a food at the time of consumption that provides or contributes to the appropriate level of protection (ALOP). Codex Alimentarius Food Safety Objectives (FSO)

9. 9 © 2008 Ecolab Inc. All rights reserved. H o - Σ R + Σ I  FSO or PO Starting level Reduction Increase Recontamination or growth Performance Objective Hazard level in the food chain Food Safety Objective Hazard level at moment of consumption Food Safety Objectives

10. 10 © 2008 Ecolab Inc. All rights reserved. Public health burden primary production manufacturingretailpreparationconsumption Exposure transport Performance objective PO Food Safety Objective FSO Performance criterion Control Measure PO Performance criterion Control Measure Performance criterion Control Measure Performance criterion Control Measure FSOs in the Food Chain Slide based on JL Cordier 2007

11. 11 © 2008 Ecolab Inc. All rights reserved. Public health burden primary production manufacturingretailpreparationconsumption Exposure transport Performance objective PO Food Safety Objective FSO PO Poultry Supply Chain Example © 2008 Ecolab Inc. All rights reserved.

12. 12 © 2008 Ecolab Inc. All rights reserved. Poultry Plant Salmonella Interventions Not detected Adapted from: Danilson. 2005. US Poultry & Agr Assoc, Salmonella Control Conference, March 17, 2005 NOTE: Use requires country approval

13. 13 © 2008 Ecolab Inc. All rights reserved. Acidified Sodium Chlorite on Chicken Carcasses TPC E. coliSalmonellaCampylobacter cfu/cm 2 % % % Untreated2.781001.5590-1.801001.59 ASC1.2313-0.6410-1.8523-2.21 Mean log difference 1.552.190.053.80 Sexton et al 2007. Intl J. Food Microbiol. 115 (2): 252-5 Substantial reduction in prevalence and level Australian commercial operation

14. 14 © 2008 Ecolab Inc. All rights reserved. Food Safety Controls at Retail

15. 15 © 2008 Ecolab Inc. All rights reserved. Top 10 Factors Contributing to US Foodborne Illness 1998-2002 1. Food at room temp for several hours – 29% 2. Bare-hand contact by food handler – 25% 3. Inadequate cleaning of equipment – 22% 4. Handling by infected person or carrier – 20% 5. Inadequate cold-holding temperature – 19% 6. Cross contamination from raw animal products – 12% 7. Insufficient cooking – 12% 8. Raw ingr. contaminated by animal or environment – 11% 9. Slow cooling – 11% 10. Inadequate hot-holding time/temperature – 10% Source: CDC 2006 MMWR 55(SS10):1-34

16. 16 © 2008 Ecolab Inc. All rights reserved. Cold Temperature Evaluation

17. 17 © 2008 Ecolab Inc. All rights reserved. Retail Refrigerated Product Temperatures in USA 2007 Source: EcoSure 2007 US Cold Temperature Evaluation

18. 18 © 2008 Ecolab Inc. All rights reserved. Retail Refrigeration Temperatures USA 1989, 1999, 2007 Source: EcoSure 2007 US Cold Temperature Evaluation Trend indicates improved temperature control

19. 19 © 2008 Ecolab Inc. All rights reserved. Home Refrigeration Temperatures USA Source: EcoSure 2007 US Cold Temperature Evaluation Consider consumer use when setting shelf life

20. 20 © 2008 Ecolab Inc. All rights reserved. Training & Assessments

21. 21 © 2008 Ecolab Inc. All rights reserved. Manager food safety certification improves compliance scores Facility type % In Compliance Difference (%) CertifiedNot certified Quick serve restaurant78.764.714.0 Full serve restaurant66.356.59.8 Retail delis69.769.60.1 Retail meat & poultry84.676.08.6 Retail seafood80.378.91.4 Retail produce83.075.47.6 Bold = significant difference Source: FDA 2004 www.cfsan.fda.gov/~dms/retrsk2.html

22. 22 © 2008 Ecolab Inc. All rights reserved. Employee training can improve behavior  Employee training significantly improved handwashing knowledge and behavior Roberts et al, 2008 Food Protection Trends 28(4):252-260  Hand hygiene is a leading factor contributing to illness

23. 23 © 2008 Ecolab Inc. All rights reserved. Inspections, assessments, and audits  Typical answers To measure compliance with food safety standards To help identify opportunities for improvement  Overlooked benefit To cause a behavior change What is the purpose of an inspection program?

24. 24 © 2008 Ecolab Inc. All rights reserved. Elements of an effective assessment  People  Data review  Filters  Live data viewed by appropriate management  Corrective action plans on those out of specification  Positive reward for those hitting the desired levels

25. 25 © 2008 Ecolab Inc. All rights reserved. Pest Management

26. 26 © 2008 Ecolab Inc. All rights reserved. How Do Pests Impact A Store?

27. 27 © 2008 Ecolab Inc. All rights reserved. Pest Attractions  Food  Water  Harborage

28. 28 © 2008 Ecolab Inc. All rights reserved. Sources of Harborage  Accessibility

29. 29 © 2008 Ecolab Inc. All rights reserved. Where’s the Entry Point?

30. 30 © 2008 Ecolab Inc. All rights reserved.

31. 31 © 2008 Ecolab Inc. All rights reserved. Dime size openings can provided access for rodents.

32. 32 © 2008 Ecolab Inc. All rights reserved. Concluding Remarks  Effective food safety management is a balancing act.  Requires: Time Commitment Communication Training

33. 33 © 2008 Ecolab Inc. All rights reserved. Success Requirements  TEAMWORK – internal and suppliers  Solid understanding of potential risks  Solid understanding of food safety management systems  Systematic approach to managing issues