NACMPI May 23-24, 2006 1 Measuring Establishment Risk Control for Risk-Based Inspection Philip Derfler Assistant Administrator, Office of Policy, Program.

Slides:

Advertisements

Similar presentations

United States Department of Agriculture Food Safety and Inspection Service 1 National Advisory Committee on Meat and Poultry Inspection August 8-9, 2007.

Advertisements

HACCP Validation The FSIS Perspective Charles Gioglio FSIS/OPPD Director, Meat and Poultry Advisory Committee Staff.

United States Department of Agriculture Food Safety and Inspection Service 1 03G Fully Cooked Not Shelf Stable Tool Industry FSA Methodology Walk-through.

United States Department of Agriculture Food Safety and Inspection Service 1 Risk Assessment for Guiding Public Health Risk-Based Inspection in Poultry.

Food Safety and Inspection Service Pathogen Reduction/HACCP.

United States Department of Agriculture Food Safety and Inspection Service 1 General HACCP Industry FSA Methodology Walk-through December 18, 2008 Washington,

Food Safety Risk Assessment - PubH of 40 Overview of 3 published risk assessments Don Schaffner, Ph.D. Rutgers, The State University of NJ.

United States Department of Agriculture Food Safety and Inspection Service Role of Economics in Pathogen Control Regulations Daniel Engeljohn, Ph.D. Office.

United States Department of Agriculture Food Safety and Inspection Service August 27, 2008 Carol Maczka, PhD Assistant Administrator Office of Food Defense.

United States Department of Agriculture Food Safety Inspection Service SALMONELLA SUBTYPING RESULTS IN RAW PRODUCTS FSIS Notice /3/2010 Policy Development.

Public Health Information System: Headquarters Session HACCP Verification.

United States Department of Agriculture Food Safety and Inspection Service National Advisory Committee on Meat and Poultry Inspection (NACMPI) Public Meeting.

NACMPI November 15-16, 2005 Risk-Based Inspection Dr. Barbara Masters Administrator, Food Safety and Inspection Service Philip Derfler Assistant Administrator,

United States Department of Agriculture Food Safety and Inspection Service 1 E. Coli Checklist for Beef Operations E. coli O157:H7 - Addressing the Challenges,

Food Safety and Inspection Service U. S. Department of Agriculture

United States Department of Agriculture Food Safety and Inspection Service Undeclared Allergen Prevention Webinar Labeling and Program Delivery Division.

Center for Veterinary Medicine (CVM) RECALLS.  21 CFR 7.40 provides guidance on the policy, procedures, and industry responsibilities for recalls. 

Review of the Federal Food Safety System

Managing Contamination Through Chain to Improve Public Health Outcomes Birds, Bacteria & Baselines.

NS 440 LEGAL AND REGULATORY ENVIRONMENT IN FOOD PRODUCTION SPRING YOUNTS DAHL, MS PHD INSTRUCTOR Unit 5: Policy Considerations in Food Regulation.

United States Department of Agriculture Food Safety and Inspection Service The Role of USDA’s Food Safety and Inspection Service to Ensure Foodborne Disease.

United States Department of Agriculture Food Safety and Inspection Service FSIS Foodborne Illness Investigations: Current Thinking Scott A. Seys, MPH Chief,

Review of the Compliance Guide HACCP Systems Validation Public Meeting June 25, 2013 Washington, DC Dr. William Shaw Risk, Innovations & Management Staff.

FSIS Notice Food Safety and Inspection Service (FSIS) District Correlation Meeting November 3,

United States Department of Agriculture Food Safety and Inspection Service February William C. Smith Assistant Administrator Office of Program.

United States Department of Agriculture Food Safety and Inspection Service Salmonella Initiative Program Isabel Arrington, PhD, DVM Sci. Advisor, RIMD.

United States Department of Agriculture Food Safety and Inspection Service RISK-BASED INSPECTION SYSTEMS FSIS EMPLOYEE FOCUS GROUPS.

United States Department of Agriculture Office of Food Safety Protecting Public Health through Food Safety Brian Ronholm Deputy Under Secretary for Food.

E. coli O157:H7 FSIS Actions Directive 10,010.1 Rev. 1 In-Plant Control Transit.

Introduction to GMOs: Myths and realities Masami Takeuchi, Ph.D. Food Safety Officer.

United States Department of Agriculture Food Safety and Inspection Service NACMPI February 5-6, 2008 Attribution February 5, 2008 Curtis Travis, PhD Science.

Food Safety …From Farm to Table By: Allison Weis

United States Department of Agriculture Food Safety and Inspection Service 1 Strengthening Verification Activities at and Guidance for Veal Slaughter Establishments.

1 FSIS Notice Notice of Reassesment for E. Coli O157:H7 Control And Completion of Checklist for all beef operations.

1. Directive Ongoing Verification of Product Formulation and Labeling Targeting the Eight Most Common (“Big 8”) Food Allergens Scott Seys Risk,

Regulatory Update National Turkey Federation 2012 Annual Convention February 15 – 18, 2012 Brett T. Schwemer.

United States Department of Agriculture Food Safety and Inspection Service 1 New FSA Tools EIAO Methodology Industry Walkthrough December 18, 2008 Washington,

United States Department of Agriculture Food Safety and Inspection Service Loren Lange Deputy Assistant Administrator Office of Public Health Science April.

United States Department of Agriculture Food Safety and Inspection Service Public Health Risk-Based Inspection System for Processing and Slaughter Overview.

United States Department of Agriculture Food Safety and Inspection Service 1 Treatment of Primal Cuts STEC - Addressing the Challenges, Moving Forward.

FSIS Policy Update: Turkey Product Presented by DANIEL ENGELJOHN, PhD Assistant Administrator Office of Policy and Program Development Food Safety and.

United States Department of Agriculture Food Safety and Inspection Service 1 HACCP Systems Validation NACMPI September 22-23, 2011 Washington, DC William.

United States Department of Agriculture Food Safety and Inspection Service 1 Kenneth Petersen, DVM, MPH Assistant Administrator Office of Field Operations.

United States Department of Agriculture Food Safety and Inspection Service Using Risk to Direct In-Plant Processing and Off-line Slaughter Inspection Activities.

Data Acquisition to Anticipate Foodborne Hazards National Advisory Committee on Meat and Poultry Inspection Sean Altekruse DVM, PhD November 16, 2004.

United States Department of Agriculture Food Safety and Inspection Service 1 Public Health Based Slaughter Inspection: Rationale and Process August 7,

Public Health Lessons from HACCP-Based Inspection Models Project Presentation by Loren D. Lange August 7, 2007 United States Department of Agriculture.

United States Department of Agriculture Food Safety and Inspection Service 1 03J Slaughter Meat Industry FSA Methodology Walk-through December 18, 2008.

United States Department of Agriculture Food Safety and Inspection Service UPDATE : Improvements for Processing and Slaughter Inspection August 27, 2008.

Pathogen Reduction. Comparison/Contrast n Salmonella u Performed by FSIS n E. coli u Performed by Establishment.

An Overview of the FSIS Import Triad of Protection NACMPI August 27, 2008 Dr. Bill James Office of International Affairs USDA/FSIS.

 This notice provides new instructions to Enforcement Investigations and Analysis Officers (EIAOs) and Public Health Veterinarians who were trained in.

United States Department of Agriculture Food Safety and Inspection Service Validation – In Plant Findings Kenneth Petersen, DVM, MPH Assistant Administrator.

United States Department of Agriculture Food Safety and Inspection Service 1 Across Establishment Ranking Concept For Processing and Slaughter February.

United States Department of Agriculture Food Safety and Inspection Service Overview of Trim Sampling Compliance Guidelines and Discussion Daniel Engeljohn,

USDA Public Meeting; Control of E. coli O157:H7

Awareness Training: ‘HARPC’ for Food Safety Complimentary Presentation by Quality Systems Enhancement 1790 Wood Stock Road Roswell GA E. mail:

United States Department of Agriculture Food Safety and Inspection Service Background and Overview of the FSIS Plan to Address Today’s Issues Daniel Engeljohn,

Christopher Alvares Director, Data Analysis and Integration Staff Office of Data Integration and Food Inspection January 7, 2014 Food Safety and Inspection.

What is Risk Assessment? Janell Kause FSIS Risk Assessment Division USDA Listeria Public Meeting February 26, 2003.

United States Department of Agriculture Food Safety and Inspection Service Within Establishment Public Health Risk-Based Inspection for Processing and.

United States Department of Agriculture Food Safety and Inspection Service 1 03B Raw Ground Meat Industry FSA Methodology Walk-through December 18, 2008.

United States Department of Agriculture Food Safety and Inspection Service National Advisory Committee on Meat and Poultry Inspection (NACMPI) Public Meeting.

Targeted Food Safety Assessments Barb Masters OFW Law September 2015.

PREREQUISITE PROGRAMS. Prerequisite Programs Support the HACCP Plan.

Food Safety Challenges and Benefits of New Technology Randall Huffman, Ph.D. Vice President, Scientific Affairs American Meat Institute Foundation USDA-

United States Department of Agriculture Food Safety and Inspection Service 11 ISSUES FOR FUTURE DISCUSSION: E. coli O157:H7 DANIEL ENGELJOHN, Ph.D. Deputy.

United States Department of Agriculture Food Safety and Inspection Service Draft Labeling Policy Guidance for N- 60 Testing Claims for Boneless Beef Manufacturing.

The Role of USDA’s Food Safety and Inspection Service to Ensure Foodborne Disease Control and Prevention David Goldman, MD, MPH Assistant Administrator.

PREREQUISITE PROGRAMS

Presentation transcript:

NACMPI May 23-24, Measuring Establishment Risk Control for Risk-Based Inspection Philip Derfler Assistant Administrator, Office of Policy, Program & Employee Development Donald Anderson Office of Program Evaluation, Enforcement & Review

NACMPI May 23-24, Deployment of Resources Traditional Based on what needs to be done Inspecting carcasses Making inspection once per plant per shift Risk-Based Align resources also with level of risk: Hazards based on species and process Likelihood of hazard Exposure potential Risk control effectiveness

NACMPI May 23-24, Risk-Based Inspection Today’s discussion is about risk-based inspection in both slaughter/processing and processing-only establishments We are not today addressing how risk considerations will influence how slaughter operations are staffed nor how (someday) processed egg products operations might be staffed

NACMPI May 23-24, Risk Control Components Important Components of Risk Control Food Safety System Implementation Food Safety System Design Pathogen Control In-Commerce Findings Enforcement Actions Other Components

NACMPI May 23-24, Food Safety System Implementation System implementation consistency FSIS documents all regulatory noncompliances– and will continue to do so under RBI However, not all NRs are equally indicative of risk control deficiencies Our goal is to identify, enumerate, and properly weight public health-related NRs

NACMPI May 23-24, Food Safety System Design Efficacy of the food safety system Food Safety Assessment Findings When was the last FSA? What was the outcome?

NACMPI May 23-24, Pathogen Control Pathogen Control in Ready-to Eat Products, Ground Beef, and Other Raw Products Lm, Salmonella, and E. coli O157:H7 RTE testing program results E. coli O157:H7 (raw ground beef) testing program results Salmonella verification testing program results

NACMPI May 23-24, In-Commerce Findings Adverse Findings In-Commerce Significant Consumer Complaints? Class I or II Recalls? Other Considerations?

NACMPI May 23-24, Enforcement Actions Involving Food Safety Not preceded by significant NRs Not initiated as a result of an FSA

NACMPI May 23-24, Other Considerations Other Serious Public Health Concerns E. coli O157:H7 Positives Suppliers? AMS school lunch testing results? Others?

NACMPI May 23-24, Questions for the Committee Are these all appropriate objectives for measuring risk control? Should any objectives or corresponding features be deleted? Should any be added?

NACMPI May 23-24, Questions for the Committee Are some components more important—i.e. better indicators of risk control—than others? If yes, should more important components have greater “weight” in our numerical control measure than less important components?

NACMPI May 23-24, Questions for the Committee Should findings from Food Safety Assessments or other sources that indicate exceptionally effective risk controls be allowed to lower (improve) an establishment’s risk control measure?