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Wendy Fanaselle MS, RS Food and Drug Administration Center for Food Safety and Applied Nutrition Division of Cooperative Programs Retail Food Protection.

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Presentation on theme: "Wendy Fanaselle MS, RS Food and Drug Administration Center for Food Safety and Applied Nutrition Division of Cooperative Programs Retail Food Protection."— Presentation transcript:

1 Wendy Fanaselle MS, RS Food and Drug Administration Center for Food Safety and Applied Nutrition Division of Cooperative Programs Retail Food Protection Branch

2 Food Security Information available on the web : Food safety and terrorism : Food safety and terrorism : Bioterrorism : Bioterrorism : Countering Bioterrorism and other threats to the food supply : Countering Bioterrorism and other threats to the food supply :

3 Food Security Preventive Measures Guidance AID to operators of food establishments AID to operators of food establishments Firms that produce, process, store, repack, relabel, distribute, or transport food or ingredients Firms that produce, process, store, repack, relabel, distribute, or transport food or ingredients Firms that prepare or distribute food at retail Firms that prepare or distribute food at retail IDENTIFIES preventive measures to minimize the risk that food under their control will be subject to tampering or criminal or terrorist actions IDENTIFIES preventive measures to minimize the risk that food under their control will be subject to tampering or criminal or terrorist actions

4 Food Security Preventive Measures Guidance RECOMMENDS review of current procedures and improvements as needed RECOMMENDS review of current procedures and improvements as needed ENCOURAGES the commitment of management and employees to be successful ENCOURAGES the commitment of management and employees to be successful ACKNOWLEDGES not all preventive measures are appropriate for every operation ACKNOWLEDGES not all preventive measures are appropriate for every operation SUPPORTS use of operational risk management to prioritize improvements SUPPORTS use of operational risk management to prioritize improvements

5 Food Establishment Operations Management of Food Security Security procedures Assign responsibility to qualified individual(s)Assign responsibility to qualified individual(s) Encourage all staff to be alertEncourage all staff to be alert Investigation of suspicious activity Investigate suspicious activityInvestigate suspicious activity Alert local law enforcementAlert local law enforcement

6 Food Establishment Operations Physical Security Food Establishment Operations Physical Security Visitors Observe incoming and outgoing vehiclesObserve incoming and outgoing vehicles Restricted entryRestricted entry Restrict access to food handling and storage areas and locker roomsRestrict access to food handling and storage areas and locker rooms Ensure there is a valid reason for the visitEnsure there is a valid reason for the visit Rules apply to everyoneRules apply to everyone

7 Food Establishment Operations Employees Pre-hiring screening Work referencesWork references Check of immigration statusCheck of immigration status Criminal background checksCriminal background checks Apply to all employeesApply to all employees

8 Food Establishment Operations Employees Training Provide food security training to new employeesProvide food security training to new employees Provide periodic remindersProvide periodic reminders Ensure employee buy-inEnsure employee buy-in

9 Food Establishment Operations Raw Materials and Packaging Food Establishment Operations Raw Materials and Packaging Suppliers Use known sourcesUse known sources Ensure suppliers/transporters practice security measures and audit for complianceEnsure suppliers/transporters practice security measures and audit for compliance Authenticate labeling and packaging configuration in advance of receipt of shipmentAuthenticate labeling and packaging configuration in advance of receipt of shipment

10 Food Establishment Operations Raw Materials and Packaging Food Establishment Operations Raw Materials and Packaging Suppliers Inspect incoming products for signs of tampering or counterfeitingInspect incoming products for signs of tampering or counterfeiting Report evidence of tampering or counterfeitingReport evidence of tampering or counterfeiting

11 Food Establishment Operations Raw Materials and Packaging Food Establishment Operations Raw Materials and Packaging Suppliers Reconcile the amount received with the amount ordered and the amount invoiced Reconcile the amount received with the amount ordered and the amount invoiced Supervise off-loading of products Supervise off-loading of products

12 Food Code Represents FDAs Best Advice for: Uniform system of regulation; Uniform system of regulation; Safe food service through researched and recommended practices; Safe food service through researched and recommended practices; Food is properly protected, unadulterated, and honestly presented. Food is properly protected, unadulterated, and honestly presented.

13 Intent of the Food Code Provide guidance / tools to prevent Foodborne illness Provide guidance / tools to prevent Foodborne illness Uniform standards Uniform standards 3,000 local regulatory food agencies 3,000 local regulatory food agencies Implementation supported by other program elements Implementation supported by other program elements

14 Major Food Safety Subject Areas Personnel Personnel Food Food Equipment, facilities, related supplies Equipment, facilities, related supplies Compliance & enforcement Compliance & enforcement

15 5 Identified Major Risk Factors Poor personal hygiene Poor personal hygiene Improper holding temperatures Improper holding temperatures Inadequate cooking: Inadequate cooking: Such as undercooking raw shell eggs Such as undercooking raw shell eggs Contaminated equipment Contaminated equipment Food from unsafe sources Food from unsafe sources

16 Food Code 5 Key Interventions 1. Demonstration of knowledge 2. Employee health 3. Time / temperature 4. Hands a vehicle of contamination 5. Consumer advisory

17 CDC Estimated Data on Foodborne Disease in the United States 5000 deaths 325,000 hospitalizations 76 million gastrointestinal illnesses

18 CDC Estimated Food-related Deaths: 5 Pathogens = 90% of Total

19 CDC Estimated % of Total Foodborne Illnesses, Hospitalizations, and Deaths

20 Specific Product Concerns Eggs Eggs Juice Juice Produce Produce Imported foods Imported foods

21 Imported Foods 1/2 of all fish & shellfish imported 1/2 of all fish & shellfish imported 1/3 of all fresh fruit 1/3 of all fresh fruit 12% of all vegetables 12% of all vegetables GAO study: only 1.7% of 2.7 million shipments are inspected by FDA

22 Highly Susceptible Population Juice Juice Sprouts Sprouts Eggs Eggs

23 Microbiological Hazards Fresh Fruits and Vegetables E.coli 0157: H7 E.coli 0157: H7 Cyslospora Cyslospora Salmonella Salmonella & E. coli Lettuce in California Guatemalan raspberries Mexican cantaloupes Alfalfa sprouts / Netherlands

24 Juice Microbiological Hazards E. coli 0157:H7 E. coli 0157:H7 Salmonella spp. Salmonella spp. Crytosporidium Crytosporidium 1996: Apple juice 66 ill & 1 death Unpasteurized orange juice Apple cider

25 Juice Microbiological Hazards Bacillus Bacillus Vibrio cholera Vibrio cholera Orange juice Frozen coconut milk Maryland

26 EggsEggs Salmonella stereotype Enteritidis Salmonella stereotype Enteritidis 65 Billion eggs produced annually 65 Billion eggs produced annually 1% Contain SE 1% Contain SE 10.2 Million servings contain SE 10.2 Million servings contain SE Pooling eggs increases SE Pooling eggs increases SE

27 Eggs – Salmonella Enteritidis 2.4 million persons exposed / year 2.4 million persons exposed / year 661,000 see physician 661,000 see physician 390 die from SE 390 die from SE

28 Highly Susceptible Populations HSP are 10 fold more susceptible to SE HSP are 10 fold more susceptible to SE Pooling eggs = highest incidence of SE Pooling eggs = highest incidence of SE Most SE outbreaks occur in institutions Most SE outbreaks occur in institutions Nursing homes Nursing homes

29 Part 3-8 Specialized Topics Highly susceptible populations: Use of pasteurized packaged juice required Use of pasteurized packaged juice required Raw seed sprouts prohibited Raw seed sprouts prohibited Use of pasteurized eggs Use of pasteurized eggs Allowance for restricted use of shell eggs Allowance for restricted use of shell eggs Time as a public health control prohibited Time as a public health control prohibited

30 FOOD SECURITY PREVENTIVE MEASURES GUIDANCE Emergency Point of Contact FDA 24 hour contact: (301) Or LOCAL FDA District Office: listed at FDAs website (www.fda.gov)

31 For Further Information... Center for Food Safety & Applied Nutrition Division of Cooperative Programs Retail Food Protection Team 5100 Paintbranch Parkway (HFS-627) College Park, MD


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