wendy fanaselle ms, rs food and drug administration center for food safety and applied nutrition
DESCRIPTION
Wendy Fanaselle MS, RS Food and Drug Administration Center for Food Safety and Applied Nutrition Division of Cooperative Programs Retail Food Protection Branch. Food Security. Information available on the web : Food safety and terrorism : www.cfsan.fda.Gov/~dms/fsterr.Html - PowerPoint PPT PresentationTRANSCRIPT
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Wendy Fanaselle MS, RS
Food and Drug Administration Center for Food Safety and Applied Nutrition
Division of Cooperative ProgramsRetail Food Protection Branch
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Food SecurityFood Security
Information available on the Information available on the webweb::
Food safety and terrorismFood safety and terrorism: : www.cfsan.fda.Gov/~dms/fsterr.Htmlwww.cfsan.fda.Gov/~dms/fsterr.Html
BioterrorismBioterrorism: : www.fda.Gov/oc/opacom/hottopics/bioterroriswww.fda.Gov/oc/opacom/hottopics/bioterrorism.htmlm.html
www.www.foodsafetyfoodsafety..govgov: “Countering : “Countering Bioterrorism and other threats to Bioterrorism and other threats to the food supplythe food supply”: ”: www.foodsafety.Gov/~fsg/bioterr.htmlwww.foodsafety.Gov/~fsg/bioterr.html
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Food SecurityFood SecurityPreventive Measures GuidancePreventive Measures Guidance
AIDAID to operators of food establishments to operators of food establishments Firms that produce, process, store, Firms that produce, process, store,
repack, relabel, distribute, or transport repack, relabel, distribute, or transport food or ingredientsfood or ingredients
Firms that prepare or distribute food at Firms that prepare or distribute food at retailretail
IDENTIFIESIDENTIFIES preventive measures to preventive measures to minimize the riskminimize the risk that food under their that food under their control will be subject to tampering or control will be subject to tampering or criminalcriminal or terrorist actionsor terrorist actions
www.cfsan.fda.gov/~dms/secguid.htmlwww.cfsan.fda.gov/~dms/secguid.html
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Food SecurityFood SecurityPreventive Measures GuidancePreventive Measures Guidance
RECOMMENDSRECOMMENDS review of current review of current procedures and improvements as neededprocedures and improvements as needed
ENCOURAGESENCOURAGES the commitment of the commitment of management and employees to be management and employees to be successfulsuccessful
ACKNOWLEDGES ACKNOWLEDGES not all preventive not all preventive measures are appropriate for every measures are appropriate for every operationoperation
SUPPORTSSUPPORTS use of operational risk use of operational risk management to prioritize improvementsmanagement to prioritize improvements
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Food Establishment OperationsFood Establishment OperationsManagement of Food SecurityManagement of Food Security
Security proceduresSecurity procedures• Assign responsibility to qualified Assign responsibility to qualified
individual(s)individual(s)• Encourage all staff to be alert Encourage all staff to be alert
Investigation of suspicious activityInvestigation of suspicious activity• Investigate suspicious activityInvestigate suspicious activity• Alert local law enforcementAlert local law enforcement
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Food Establishment OperationsFood Establishment OperationsPhysical SecurityPhysical Security
Visitors Visitors • Observe incoming and outgoing vehiclesObserve incoming and outgoing vehicles• Restricted entryRestricted entry• Restrict access to food handling and Restrict access to food handling and
storage areas and locker roomsstorage 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
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Food Establishment Operations Food Establishment Operations EmployeesEmployees
Pre-hiring screeningPre-hiring screening• Work referencesWork references• Check of immigration status Check of immigration status • Criminal background checksCriminal background checks• Apply to all employeesApply to all employees
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Food Establishment Operations Food Establishment Operations EmployeesEmployees
TrainingTraining• Provide food security training to Provide food security training to
new employees new employees • Provide periodic reminders Provide periodic reminders • Ensure employee buy-inEnsure employee buy-in
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Food Establishment Operations Food Establishment Operations Raw Materials and PackagingRaw Materials and Packaging
SuppliersSuppliers• Use known sourcesUse known sources• Ensure suppliers/transporters practice Ensure suppliers/transporters practice
security measures and audit for security measures and audit for compliancecompliance
• Authenticate labeling and packaging Authenticate labeling and packaging configuration in advance of receipt of configuration in advance of receipt of shipmentshipment
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Food Establishment Operations Food Establishment Operations Raw Materials and PackagingRaw Materials and Packaging
SuppliersSuppliers
• Inspect incoming Inspect incoming products for signs of tampering products for signs of tampering or counterfeiting or counterfeiting
• Report evidence of tampering or Report evidence of tampering or counterfeitingcounterfeiting
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Food Establishment Operations Food Establishment Operations Raw Materials and PackagingRaw Materials and Packaging
SuppliersSuppliers• Reconcile the amount received with Reconcile the amount received with
the amount ordered and the amount the amount ordered and the amount invoiced invoiced
• Supervise off-loading Supervise off-loading of productsof products
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Food Code Represents Food Code Represents
FDA’s Best Advice for:FDA’s Best Advice for:
Uniform system of Uniform system of regulation;regulation;
Safe food service Safe food service through researched through researched and recommended and recommended practices; practices;
Food is properly Food is properly protected, protected, unadulterated, and unadulterated, and honestly presented.honestly presented.
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Intent of the Food CodeIntent of the Food Code
Provide guidance / tools to prevent Provide guidance / tools to prevent Foodborne illnessFoodborne illness
Uniform standardsUniform standards 3,000 local regulatory food agencies3,000 local regulatory food agencies
Implementation supported by Implementation supported by other program elementsother program elements
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Major Food Safety Major Food Safety Subject AreasSubject Areas
PersonnelPersonnel
FoodFood
Equipment, facilities, related Equipment, facilities, related suppliessupplies
Compliance & enforcementCompliance & enforcement
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5 Identified Major Risk 5 Identified Major Risk FactorsFactors
Poor personal hygienePoor personal hygiene Improper holding temperaturesImproper holding temperatures Inadequate cooking:Inadequate cooking:
Such as undercooking raw shell Such as undercooking raw shell eggs eggs
Contaminated equipmentContaminated equipment Food from unsafe sourcesFood from unsafe sources
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Food Code Food Code 5 Key Interventions5 Key Interventions
1.1. Demonstration of knowledge Demonstration of knowledge
2.2. Employee health Employee health
3.3. Time / temperature Time / temperature
4.4. Hands a vehicle of Hands a vehicle of
contaminationcontamination
5.5. Consumer advisory Consumer advisory
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CDC Estimated Data on CDC Estimated Data on Foodborne Disease in the Foodborne Disease in the United StatesUnited States
0%10%20%30%40%50%60%70%80%
Deaths
Bacteria
Parasites
Viruses
5000 deaths 5000 deaths 325,000 325,000
hospitalizationshospitalizations 76 million 76 million
gastrointestinal gastrointestinal illnessesillnesses
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CDC Estimated Food-CDC Estimated Food-related Deaths: related Deaths: 55 Pathogens Pathogens = 90% of Total= 90% of Total
0%
5%
10%
15%
20%
25%
30%
35%
Est. Food-Related Deaths
Salmonella
Listeria
Toxoplasma
Norwalk-likevirusesCampylobacter
E.coli 0157:H7
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CDC Estimated % of Total CDC Estimated % of Total Foodborne Illnesses, Foodborne Illnesses, Hospitalizations, and DeathsHospitalizations, and Deaths
0
10
20
30
40
50
60
70
% TotalFBI
% TotalHospital
% TotalDeaths
Salmonella
Listeria
Toxoplasma
Norwalk-likevirusesCampylobacter
E.coli 0157:H7
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Specific Product Specific Product ConcernsConcernsSpecific Product Specific Product ConcernsConcerns
EggsEggs
JuiceJuice
ProduceProduce
Imported Imported foodsfoods
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Imported FoodsImported FoodsImported FoodsImported Foods
1/2 of all fish & shellfish imported1/2 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 GAO study: only 1.7% of 2.7 million shipments are inspected by FDAshipments are inspected by FDA
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Highly Susceptible Highly Susceptible PopulationPopulation
JuiceJuice SproutSprout
ss EggsEggs
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Microbiological Hazards Microbiological Hazards Fresh Fruits and Fresh Fruits and VegetablesVegetables
Microbiological Hazards Microbiological Hazards Fresh Fruits and Fresh Fruits and VegetablesVegetables E.coli 0157: H7E.coli 0157: H7
CyslosporaCyslospora
SalmonellaSalmonella
Salmonella Salmonella & E. coli& E. coli
Lettuce in Lettuce in CaliforniaCalifornia
Guatemalan Guatemalan raspberriesraspberries
Mexican Mexican cantaloupescantaloupes
Alfalfa sprouts / Alfalfa sprouts / NetherlandsNetherlands
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Juice Microbiological Juice Microbiological HazardsHazardsJuice Microbiological Juice Microbiological HazardsHazards E. coli 0157:H7E. coli 0157:H7
Salmonella spp.Salmonella spp.
CrytosporidiumCrytosporidium
1996: Apple juice1996: Apple juice 66 ill & 1 death66 ill & 1 death
Unpasteurized Unpasteurized orange juiceorange juice
Apple ciderApple cider
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Juice Microbiological Juice Microbiological HazardsHazardsJuice Microbiological Juice Microbiological HazardsHazards
BacillusBacillus
Vibrio choleraVibrio cholera
Orange juiceOrange juice
Frozen coconut Frozen coconut milkmilk MarylandMaryland
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EggsEggsEggsEggs
Salmonella stereotype Salmonella stereotype EnteritidisEnteritidis
65 Billion eggs produced 65 Billion eggs produced annuallyannually 1% Contain SE1% Contain SE 10.2 Million servings contain SE10.2 Million servings contain SE Pooling eggs increases SEPooling eggs increases SE
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Eggs – Salmonella Eggs – Salmonella EnteritidisEnteritidisEggs – Salmonella Eggs – Salmonella EnteritidisEnteritidis
2.4 million persons exposed / 2.4 million persons exposed / yearyear
661,000 see physician661,000 see physician
390 die from SE390 die from SE
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Highly Susceptible Highly Susceptible PopulationsPopulationsHighly Susceptible Highly Susceptible PopulationsPopulations
HSP are 10 fold more susceptible to SEHSP are 10 fold more susceptible to SE
Pooling eggs = highest incidence of SEPooling eggs = highest incidence of SE
Most SE outbreaks occur in institutionsMost SE outbreaks occur in institutions Nursing homesNursing homes
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Part 3-8 Specialized Part 3-8 Specialized Topics Topics
Highly susceptible populations:Highly susceptible populations:
Use of pasteurized packaged juice Use of pasteurized packaged juice requiredrequired
Raw seed sprouts prohibitedRaw seed sprouts prohibited Use of pasteurized eggsUse of pasteurized eggs Allowance for restricted use of shell Allowance for restricted use of shell
eggseggs Time as a public health control Time as a public health control
prohibitedprohibited
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FOOD SECURITYFOOD SECURITYPREVENTIVE MEASURES GUIDANCEPREVENTIVE MEASURES GUIDANCE
Emergency Point of ContactEmergency Point of Contact
FDA 24 hour contact: (301) 443-1240 FDA 24 hour contact: (301) 443-1240
OrOr
LOCAL FDA District Office: listed atLOCAL FDA District Office: listed at
FDA’s website (FDA’s website (www.fda.govwww.fda.gov))
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For Further For Further
InformationInformation ... ... Center for Food Safety Center for Food Safety
& Applied Nutrition& Applied Nutrition
Division of Cooperative ProgramsDivision of Cooperative Programs
Retail Food Protection TeamRetail Food Protection Team
5100 Paintbranch Parkway (HFS-5100 Paintbranch Parkway (HFS-627)627)
College Park, MD 20740College Park, MD 20740
WWW.CFSAN.FDA.GovWWW.CFSAN.FDA.Gov