American Agri-Women

Ruth E Jensen, Food Safety Committee Chair – 805-264-4476 or msjensen@comcast.net

December 27, 2011

Last week the White House and the Department of Health and Human Services (HHS) released a 31 page Federal Food Safety report touting "progress" on their plans to crack down on the food industry, tighten up the reporting process, and impose fees and fines and much more, in the name of "Food Safety" and the protection of the food consuming public.

Did you know that the Obama administration through HSS and its appointed Food Safety Working Group (FSWG) has been working on The Federal Food Safety Working Group Progress Report?

While a progress report has been released, the Administration says more work needs to be done. HHS Secretary Kathleen Sebelius and U.S. Department of Agriculture (USDA) Secretary Tom Vilsack highlighted areas of the initiative they say are working. The Food Safety Working Group was created after the 2008 Salmonella peanut butter outbreak.

The Food Safety and Inspection Service (FSIS) set new Salmonella standards for poultry operations, announced a zero tolerance policy for six additional strains of E. coli, which will launch in March 2012, and a "test and hold" policy that requires facilities to hold product until microbiological testing can determine it is safe to release into commerce.  

The White House calls the working group's effort so far "a large down payment on a stronger food safety system." Vilsack, whose department is responsible for the safety of meat, poultry, and processed egg products, said that while progress is being made "a lot of work is yet to be done."

There are quite a number of new acronyms for the task forces and interagency groups that are described in the new Progress Report on Food Safety. It wouldn't hurt to get familiar with them. 

This report gives you a peek at what is just about to go down with regard to Food Safety and while it is a huge challenge when federal and state agencies must work together during outbreaks and other critical food events it is clear that the affected industries, be it production agriculture, packing houses, cooler sheds and the rest of the food chain, will be forced to participate in the documentation, auditing and tracking systems to meet the demands that will be placed on them. The report documents some of the changes that have been made in the food safety system, especially with the adoption and implementation of the FDA Food Safety Modernization Act.

The report can downloaded from: http://www.whitehouse.gov/sites/default/files/fswg_report_final.pdf

 

August 3, 2011

WASHINGTON, August 3, 2011 - Cargill Meat Solutions Corporation, a Springdale, Ark. establishment, is recalling approximately 36 million pounds of ground turkey products that may be contaminated with a multi-drug resistant strain of Salmonella Heidelberg, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) announced today. The United States Department of Agriculture (USDA) announced Wednesday, August 3, 2011,  a recall of 36 million pounds of Cargill ground turkey linked to a salmonella outbreak that caused at least 76 illnesses and one death.

The products subject to recall today bear the establishment number "P-963" inside the USDA mark of inspection, and include the following:

Ground Turkey Chubs - Use or Freeze by Dates of 2/20/11 through 8/23/11

10 lb. chubs of Honeysuckle White Fresh Natural Lean Ground Turkey with Natural Flavorings
10 lb. chubs of Unbranded Ground Turkey w/ Natural Flavoring 2 Pack
80 oz. (5 lbs.) chubs of Riverside Ground Turkey with Natural Flavoring
10 lb. chubs of Natural Lean Ground Turkey with Natural Flavorings
16 oz. (1 lb.) chubs of Fresh Lean HEB Ground Turkey 93/7
16 oz. (1 lb.) chubs of Fresh HEB Ground Turkey 85/15
16 oz. (1 lb.) chubs of Honeysuckle White 93/7 Fresh Ground Turkey with Natural Flavoring
4-1 Pound Packages of Honeysuckle White Ground Turkey with Natural Flavoring Value Pack
16 oz. (1 lb.) chubs of Honeysuckle White 85/15 Fresh Ground Turkey
48 oz. (3 lb.) chubs of Honeysuckle White 85/15 Fresh Ground Turkey

85% Ground Turkey - Use or Freeze by Dates of 2/20/11 through 8/23/11

19.2 oz. (1.2 lb.) trays of Honeysuckle White 85/15 Ground Turkey
19.2 oz. (1.2 lb.) trays of Honeysuckle White Taco Seasoned Ground Turkey Colored with Paprika
19.2 oz. (1 lb. 3.2 oz.) trays of Kroger Ground Turkey Fresh 85/15
48.0 oz. (3 lb.) trays of Kroger Ground Turkey Fresh 85/15
20 oz. (1.25 lb.) trays of Honeysuckle White 85/15 Ground Turkey
48.0 oz. (3 lbs.) trays of Honeysuckle White 85/15 Ground Turkey Family Pack
16 oz. (1 lb.) trays of Honeysuckle White 85/15 Ground Turkey
19.2 oz. (1.2 lbs.) trays of Honeysuckle White Seasoned Italian Style Ground Turkey with Natural Flavorings
20 oz. (1 lb. 4 oz.) trays of Safeway Fresh Ground Turkey with Natural Flavorings * 15% Fat
(NOTE: Sold in Texas only at Randall's and Tom Thumb, Use or Freeze by 03/12/11 through 05/05/11)

93% Ground Turkey - Use or Freeze by Dates of 2/20/11 through 8/23/11

19.2 oz. (1.20 lb.) trays of Honeysuckle White 93/7 Lean Ground Turkey
48 oz. (3.0 lbs.) trays of Honeysuckle White 93/7 Lean Ground Turkey Family Pack
19.2 oz. (1.2 lb.) trays of Fit & Active Lean Ground Turkey 93/07
19.2 oz. (1.2 lbs.) trays of Giant Eagle Ground Turkey Fresh & Premium Lean
19.2 oz. (1 lb 3.2 oz.) trays of Kroger Ground Turkey Fresh Lean 93/7
20 oz. (1.25 lb.) trays of Honeysuckle White 93/7 Lean Ground Turkey

Ground Patties

16.0 oz. (1 lb.) trays of Honeysuckle White Ground Turkey Patties with "Use by" or "Freeze by" dates of 2/20/11 through 8/23/11
16 oz. (1 lb.) trays of Kroger Ground Seasoned Turkey Patties Fresh 85/15, with "Use by" or "Freeze by" dates of 2/20/11 through 8/23/11
16.0 oz. (1 lb.) trays of Shady Brook Farms Ground Turkey Burgers with Natural Flavoring with the following "Use by" or "Freeze by" dates: 07/09/11, 07/10/11, 07/11/11, 07/15/11, 07/16/11, 07/21/11, 07/22/11, 07/24/11, 08/01/11, or 08/04/11

Frozen Ground Turkey - Production Dates of 2/20/11 through 8/2/11

16 oz. (1 lb.) chubs of Honeysuckle White Ground Turkey with Natural Flavoring
16 oz. (1 lb.) chubs of Spartan Ground Turkey
48 oz. (3 lb.) chubs of Honeysuckle White 85/15 Ground Turkey
40 lb. Bulk Packed Ground Turkey with Natural Flavoring for Food Service Use Only

These products were distributed at the retail level nationwide. Cargill Meat Solutions Corporation requests that consumers who may have purchased these products return them to the point-of-purchase. When available, the retail distribution list(s) will be posted on FSIS' website at www.fsis.usda.gov/FSIS_Recalls/Open_Federal_Cases/index.asp.

To prevent salmonellosis and other foodborne illnesses, wash hands with warm, soapy water for at least 20 seconds before and after handling raw meat and poultry, and cook poultry—including ground turkey—to 165° F, as determined with a food thermometer.

This recall follows a July 29, 2011 FSIS Public Health Alert that was initiated due to concerns about illnesses caused by Salmonella Heidelberg that may be associated with use and consumption of ground turkey. A total of 79 persons infected with the outbreak strain of Salmonella Heidelberg have been reported from 26 states between March 1 and August 3, 2011. The outbreak strain of Salmonella Heidelberg is resistant to several commonly prescribed antibiotics. Among the ill persons with available information, 22 (38%) have been hospitalized and 1 death has been reported. As a result of the epidemiologic and traceback investigations, as well as in-plant findings, FSIS determined that there is a link between the Cargill ground turkey products and this illness outbreak. FSIS is continuing to work with CDC, affected state public health partners, and the company on the investigation.

FSIS will continue to provide information as it becomes available, including information about any further related recall activity. Individuals concerned about an illness should contact a health care provider.

FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers.

Consumers with questions about this recall should contact Cargill's consumer relations toll free telephone number at 1-888-812-1646. Media with questions regarding the recall should contact Cargill's media contact Mike Martin at michael_martin@cargill.com  or (316) 291-2126.

Consumption of food contaminated with Salmonella can cause salmonellosis, one of the most common bacterial foodborne illnesses. Salmonella infections can be life-threatening, especially to those with weak immune systems, such as infants, the elderly, and persons with HIV infection or undergoing chemotherapy. The most common manifestations of salmonellosis are diarrhea, abdominal cramps, and fever within six to 72 hours. Additional symptoms may be chills, headache, nausea and vomiting that can last up to seven days.

Consumers with food safety questions can "Ask Karen," the FSIS virtual representative available 24 hours a day at www.AskKaren.gov. The toll-free USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854) is available in English and Spanish and can be reached from l0 a.m. to 4 p.m. (Eastern Time) Monday through Friday. Recorded food safety messages are available 24 hours a day.

Recommendations for Preventing Salmonellosis

Wash hands with warm, soapy water for at least 20 seconds before and after handling raw meat and poultry. Also wash cutting boards, dishes and utensils with hot soapy water. Clean up spills right away.

Keep raw meat, fish and poultry away from other food that will not be cooked. Use separate cutting boards for raw meat, poultry and egg products and cooked foods.

Cook raw meat and poultry to safe internal temperatures before eating. The safe internal temperature for ground meat such as beef and pork is 160° F, and 165° F for poultry, as determined with a food thermometer.

Refrigerate raw meat and poultry within two hours after purchase (one hour if temperatures exceed 90° F). Refrigerate cooked meat and poultry within two hours after cooking.
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Government officials say contaminated turkey is safe to eat if it is cooked to 165 degrees Fahrenheit and handled properly before cooking.

The big Minnesota-based meat processing company Cargill said Tuesday it was contacted by the USDA as part of the investigation and is working with the department.

California state health officials said Tuesday the one death was in Sacramento County. The same strain of the disease has sickened 76 people in 26 states, including Alabama, Georgia, Kentucky, Louisiana, Mississippi, North Carolina and Tennessee.

Elizabeth Pash, a registered dietitian at Cleveland Clinic, said because turkey is a processed meat, its exposure to bacteria and contamination from air or processing machinery is increased.

Pash said when battling food-borne illness, “You can’t go by smell, you can’t go by look. It’s all internal. It’s bacteria that is invisible to the human eye.”

Rather than risking it, always prepare meat at the appropriate temperature. Pash advised cooking turkey at 165 degrees to keep consumers safe, which is the only way to kill the bacteria.

Pash also suggested cleaning cutting boards and other cooking utensils thoroughly, as well as preparing vegetables on a separate cutting board from meats.

Salmonella is the most common bacterial form of food poisoning.

Symptoms of salmonella are typically severe and include diarrhea, abdominal cramps and fever within eight to 72 hours of eating a contaminated product. It can be life-threatening, especially to those with weakened immune systems.

Anyone suspecting they are infected with salmonella should call their doctor immediately.

Recommendations for Preventing Salmonellosis:

Wash hands with warm, soapy water for at least 20 seconds before and after handling raw meat and poultry. Also wash cutting boards, dishes and utensils with hot soapy water. Clean up spills right away.

Keep raw meat, fish and poultry away from other food that will not be cooked. Use separate cutting boards for raw meat, poultry and egg products and cooked foods.

Cook raw meat and poultry to safe internal temperatures before eating. The safe internal temperature for meat such as beef and pork is 160° F, and 165° F for poultry, as determined with a food thermometer.

Refrigerate raw meat and poultry within two hours after purchase (one hour if temperatures exceed 90° F). Refrigerate cooked meat and poultry within two hours after cooking.

Consumption of food contaminated with Salmonella can cause salmonellosis, one of the most common bacterial foodborne illnesses. Salmonella infections can be life-threatening, especially to those with weak immune systems, such as infants, the elderly, and persons with HIV infection or undergoing chemotherapy. The most common manifestations of salmonellosis are diarrhea, abdominal cramps, and fever within six to 72 hours. Additional symptoms may be chills, headache, nausea and vomiting that can last up to seven days.

Consumers with food safety questions can "Ask Karen," the FSIS virtual representative available 24 hours a day at www.AskKaren.gov. The toll-free USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854) is available in English and Spanish and can be reached from l0 a.m. to 4 p.m. (Eastern Time) Monday through Friday. Recorded food safety messages are available 24 hours a day.

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March, 2011

Duplication, Overlap, or Fragmentation Areas Identified in This Report:

Mission: Agriculture; Areas identified: 1. Fragmented food safety system has caused inconsistent oversight, ineffective coordination, and inefficient use of resources; Federal agencies and programs where duplication, overlap, or fragmentation may occur: The Department of Agriculture's (USDA) Food Safety and Inspection Service and the Food and Drug Administration are the primary food safety agencies, but 15 agencies are involved in some way;

Fragmented Food Safety System Has Caused Inconsistent Oversight, Ineffective Coordination, and Inefficient Use of Resources: Why GAO Is Focusing on This Area: The fragmented federal oversight of food safety has caused inconsistent oversight, ineffective coordination, and inefficient use of resources. Fifteen federal agencies collectively administer at least 30 food related laws. Budget obligations for the two primary food safety agencies--the Food and Drug Administration (FDA) and the U.S. Department of Agriculture's (USDA) Food Safety and Inspection Service (FSIS)--totaled over $1.6 billion in fiscal year 2009. USDA is responsible for the safety of meat, poultry, processed egg products, and catfish and FDA is responsible for virtually all other food, including seafood. Three major trends also create food safety challenges: (1) a substantial and increasing portion of the U.S. food supply is imported, (2) consumers are eating more raw and minimally processed foods, and (3) segments of the population that are particularly susceptible to food-borne illnesses, such as older adults and immune-compromised individuals, are growing.

What GAO Has Found to Indicate Duplication, Overlap, or Fragmentation: For more than a decade, GAO has reported on the fragmented nature of federal food safety oversight. The 2010 nationwide recall of more than 500 million eggs due to Salmonella contamination highlights this fragmentation. FDA is generally responsible for ensuring that shell eggs, including eggs at farms such as those where the outbreak occurred, are safe, wholesome, and properly labeled and FSIS is responsible for the safety of eggs processed into egg products. In addition, while USDA's Agricultural Marketing Service sets quality and grade standards for the eggs, such as Grade A, it does not test the eggs for microbes such as Salmonella. Further, USDA's Animal and Plant Health Inspection Service helps ensure the health of the young chicks that are supplied to egg farms, but FDA oversees the safety of the feed they eat. Oversight is also fragmented in other areas of the food safety system. For example, the 2008 Farm Bill assigned USDA responsibility for catfish, thus splitting seafood oversight between USDA and FDA. In September 2009, GAO also identified gaps in food safety agencies’ enforcement and collaboration on imported food. Specifically, the import screening system used by the Department of Homeland Security’s Customs and Border Protection (CBP) does not notify FDA’s or FSIS’s systems when imported food shipments arrive at U.S. ports. Without access to time-of-arrival information, FDA and FSIS may not know when shipments that require examinations arrive at the port, which could increase the risk that unsafe food could enter U.S. commerce. GAO recommended that the CBP Commissioner ensure that CBP’s new screening system communicates time-of-arrival information to FDA’s and FSIS’s screening systems and GAO continues to monitor their actions. Actions Needed and Potential Financial or Other Benefits: GAO has made numerous recommendations intended to address the fragmented federal oversight of the nation's food supply. One key recommendation in October 2001 was to reconvene the President's Council on Food Safety, which disbanded earlier that year. In response, the President created the Food Safety Working Group in 2009 to coordinate federal efforts and develop goals to make food safer. Through the working group, which is co-chaired by the Secretaries of Health and Human Services and Agriculture, federal agencies have begun collaborating in certain areas that cross regulatory jurisdictions-- improving produce safety, reducing Salmonella contamination, and developing food safety performance measures. However, as a presidentially appointed working group its future is uncertain, and the experience of the Council on Food Safety, which disbanded less than 3 years after it was created, illustrates that this type of approach can be short lived. In addition, developing a results- oriented government-wide performance plan for food safety, commissioning a detailed analysis of alternative organizational structures, and enacting comprehensive risk-based food safety legislation could help address fragmentation. In January 2007, GAO said that what remains to be done is to develop a government-wide performance plan that is mission based, has a results orientation, and provides a cross-agency perspective. In July 2009, the Food Safety Working Group issued its key findings--a set of goals and actions for improving food safety. While the key findings are mission based and offer a cross-agency perspective, they are not fully results oriented. Further, the working group has not provided information about the resources that are needed to achieve its goals. As a next step, the Director of the Office of Management and Budget, in consultation with the federal agencies that have food safety responsibilities, should develop a government-wide performance plan for food safety that includes results-oriented goals and performance measures and a discussion of strategies and resources. Without a government-wide performance plan for food safety, decision makers do not have a comprehensive picture of the federal government's performance on this crosscutting issue. In addition, the federal government does not formulate an overall budget for food safety, making it difficult for Congress to monitor the federal resources allocated to federal food safety oversight. GAO, in October 2001, suggested that Congress consider commissioning the National Academy of Sciences or a blue ribbon panel to conduct a detailed analysis of alternative food safety organizational structures. A detailed analysis has yet to be commissioned and GAO reiterated its suggestion to Congress in February 2011. GAO and other organizations have identified alternative organizational structures that could be analyzed in more detail, including:

* a single food safety agency, either housed within an existing agency or established as an independent entity, that assumes responsibility for all aspects of food safety at the federal level;

* a single food safety inspection agency that assumes responsibility for food safety inspection activities, but not other activities, under an existing department, such as USDA or FDA;

* a data collection and risk analysis center for food safety that consolidates data collected from a variety of sources and analyzes it at the national level to support risk-based decision making; and:
 

* a coordination mechanism that provides centralized, executive leadership for the existing organizational structure, led by a central chair who would be appointed by the president and have control over resources.

GAO, the National Academy of Sciences, and others have also suggested that Congress enact comprehensive risk-based food safety legislation. In May 2004, GAO reported that such legislation can provide the foundation for focusing federal oversight and resources on the most important food safety problems from a public health perspective. New food safety legislation that was signed into law in January 2011 strengthens a major part of the food safety system and expands FDA's oversight authority. However, the law does not apply to the federal food safety system as a whole and GAO reiterated its suggestion for comprehensive, risk-based food safety legislation in February 2011. The European Union adopted comprehensive food safety legislation in 2004 intended to create a single, transparent set of food safety rules. Although reducing fragmentation in federal food safety oversight is not expected to result in significant cost savings, new costs may be avoided by preventing further fragmentation, as illustrated by the approximately $30 million for fiscal years 2011 and 2012 that USDA officials had said they would have to spend developing and implementing the agency’s new congressionally mandated catfish inspection program. Subsequently, no funding was proposed for the program in the President’s fiscal year 2012 budget because of the need for considerable stakeholder engagement and regulatory development before its adoption and implementation. In addition, GAO has reported that user fees are means of financing federal services that can be designed to reduce the burden on tax payers and promote economic efficiency and equity. The Congressional Budget Office has estimated that if FSIS charged user fees, federal revenues would increase by $902 million in fiscal year 2011 and could offset inspection costs. FDA has proposed user fees in its fiscal year 2011 congressional budget request that it estimates could increase revenues by almost $194 million and could enable the agency to expand its food safety efforts. GAO recognizes that reorganizing federal food safety responsibilities is a complex process. Further, GAO's work on other agency mergers and transformations indicates that reorganizing food safety could have short-term disruptions and transition costs. However, reducing fragmentation and overlap could result in a number of non-financial benefits. GAO reported in March 2004 that integrating food safety oversight can create synergy and economies of scale and can provide more focused and efficient efforts to protect the nation's food supply. In June 2008, GAO also reported that other countries that reorganized their food safety systems have experienced additional benefits, such as improved public confidence in the systems. For example, GAO reported that industry and consumer stakeholders generally had positive views of the reorganized food safety systems and said that transparency had improved.

Framework for Analysis: The information contained in this analysis is based on the related GAO products listed below. In addition, GAO reviewed relevant food safety reports and legislation, and interviewed officials from USDA, FDA, and the Office of Management and Budget. GAO also collected and analyzed information about the Food Safety Working Group, its activities, and its plan for food safety, as well as alternative organizational structures for food safety oversight. Related GAO Products are available in the full GAO report.
 

January 5, 2010

President Obama Signs The FDA Food Safety Modernization Act

The FDA Food Safety Modernization Act “modernizes “our food safety system to supposedly better prevent foodborne illness and respond to outbreaks.  Chatter in the halls of Congress is that the new Republican Chairman-Elect of the House Agriculture Committee, Frank Lucas of Oklahoma intends to omit funding for this Act.

Below is a section-by-section description of the bill.
 

Title I – Improving Capacity to Prevent Food Safety Problems
 

Sec. 101. Inspections of Records –Enables the Food and Drug Administration (FDA) to access relevant records of a food processor if there is a reasonable probability food manufactured there will cause serious adverse health consequences or death to humans or animals.
 

Sec. 102. Registration of Food Facilities –Requires foreign and domestic food facilities to renew their registration with FDA biennially. A facility’s registration may be suspended if there is a reasonable probability that food it handled will cause serious adverse health consequences or death to humans or animals. Includes due process protections and allows the Secretary to reinstate suspended firms in appropriate situations. Establishments that sell the majority of their food directly to consumers at roadside stands, farmers markets, and through community supported agriculture are exempt from registration.
 

Sec. 103. Hazard Analysis and Risk-Based Preventive Controls –All registered facilities must identify known or reasonably foreseeable hazards and implement preventive controls to significantly minimize or prevent those identified hazards. Those subject to these requirements must have a written plan describing their hazard analysis and preventive controls, which must be made available to FDA upon request. The provision provides flexible compliance timeframes for small and very small businesses, and deems facilities already in compliance with existing seafood, juice, and low-acid canned foods regulations to be exempt from this section. Standards must be science-based, and the regulations are required to be flexible and minimize the burden for small businesses. FDA is also required to publish a small entity compliance guide on the new standards. For agricultural producers that also operate processing facilities, FDA can exempt small, low risk, on-farm facilities from the requirements of this section or modify those requirements as appropriate. The Secretary must clarify under what circumstances on-farm processing activities meet the existing definition of “facility.” An alternative means of compliance is established for small businesses that either (1) meet FDA’s definition of “very small business” or (2) have food sales with an average annual monetary value of less than $500,000, and sell the majority of that food directly to consumers, and restaurants or “retail food establishments” within the same state or less than 275 miles from the facility.
 

Sec. 104. Performance Standards –Requires FDA, not less than every 2 years, to determine the most significant food-borne contaminants and, when appropriate to reduce the risk of serious illness or death, prevent adulteration, or prevent the spread of communicable disease, to issue science-based guidance documents, action levels, and/or regulations to prevent adulteration.
 

Sec. 105. Standards for Produce Safety –Gives FDA the authority to set commodity-specific standards for the safety of fresh produce. The standards must take into consideration sustainable agriculture and conservation practices; accommodate concerns about the scale of the operations; prevent adverse impact on organic agriculture; and provide flexibility for direct-to-consumer operations. The FDA must prioritize implementation of these regulations based on known risk of the fresh produce and can modify or exempt low risk commodities from the new standards. States may apply for variances from the standards due to local growing conditions. FDA is required to publish a small entity compliance guide on the new standards. Exempts farms from the requirements of this section if they (1) sell the majority of their food directly to consumers, and restaurants or “retail food establishments” that are in the same state or less than 275 miles from the facility and (2) have food sales with an average annual monetary value of less than $500,000.
 

Sec. 106. Protection Against Intentional Adulteration –Requires FDA, working with the Department of Homeland Security (DHS) and the United States Department of Agriculture (USDA), to conduct vulnerability assessments and issue regulations to protect against the intentional adulteration of food by terrorists.
 

Sec. 107. Authority to Collect Fees –Allows FDA to assess fees for compliance failures (recalls and re-inspections) and participation in a voluntary qualified importer program. Appropriations must keep pace in order for fees to be collected.
 

Sec. 108. National Agriculture and Food Defense Strategy –Requires HHS and USDA, in coordination with DHS, to develop a National Agriculture and Food Defense Strategy and research agenda, including specific emergency preparedness, detection, response, and recovery goals.
 

Sec. 109. Food and Agriculture Coordinating Councils –Requires DHS, in coordination with HHS and USDA, to report to Congress on the activities of the government and private sector coordinating councils for agriculture and food defense, which are designed to improve information sharing between government and private sector partners in protecting the food system.
 

Sec. 110. Building Domestic Food Safety Capacity –Requires a series of reports and actions intended to focus FDA's attention on several challenges, including information technology, data sharing, research, and government capacity.
 

Sec. 111. Sanitary Transportation of Food –Requires FDA to promulgate regulations on the sanitary transportation of food. Also requires FDA to conduct a study on the unique needs of rural and frontier areas with regard to the delivery of safe food.
 

Sec. 112. Food Allergy and Anaphylaxis Management for Children –Directs HHS, in consultation with the Department of Education, to develop voluntary food allergy management guidelines to manage the risk of food allergy and anaphylaxis in schools or early childhood education programs. Provides for non-renewable food allergy management incentive grants for up to two years to assist local educational agencies (LEAs) with adoption and implementation of the voluntary food allergy management guidelines.
 

Sec. 113. New Dietary Ingredients –Directs FDA to submit information to DEA if it denies a New Dietary Ingredient notification on the grounds that the dietary ingredient may contain an illegal steroid, and FDA must publish a guidance that clarifies regulation of new dietary ingredients in 180 days.
 

Sec. 114. Post Harvest Processing of Raw Oysters –Requires FDA to conduct public health and cost assessments before issuing any guidance or rulemaking related to post harvest processing of raw oysters.
 

Sec. 115. Port Shopping –Until FDA publishes its final rule on the marking of food imports that are refused entry into the United States (as required by the Bioterrorism Act), FDA is required to notify - 2 -
DHS of all instances in which it refuses to admit a food into the United States so that DHS, acting through Customs and Border Patrol, can notify all ports in the United States and thereby prevent food that is refused in one port from being admitted into the country by another.
 

Sec. 116. Alcohol-Related Facilities –Exempts facilities that manufacture alcoholic beverages from several sections of the bill, including the preventive control requirements in section 418.
Title II – Improving Capacity to Detect and Respond to Food Safety Problems
 

Sec. 201. Targeting Inspection Resources –Requires FDA to allocate food inspection resources according to the risk profile of the facility and other important criteria. Requires FDA to increase the frequency of inspections at foreign and domestic facilities, and authorizes FDA to enter into agreements with other federal agencies to improve seafood safety. Requires FDA to submit an annual report to Congress regarding the frequency of, and costs associated with, inspections.
 

Sec. 202. Laboratory Accreditation –Directs FDA to recognize laboratory accreditation bodies that accredit food testing laboratories and establishes a publicly available registry of these bodies. Requires all laboratory testing done for FDA regulatory purposes to be conducted by either an FDA lab or a lab accredited by an FDA-recognized accreditation body.
 

Sec. 203. Integrated Consortium of Laboratory Networks –Requires DHS to work with HHS, USDA, and the Environmental Protection Agency (EPA) to effectively integrate laboratory networks and other relevant data sources to optimize national preparedness by quickly sharing information, conducting analyses, and alerting responders.
 

Sec. 204. Enhancing Tracking and Tracing of Food and Recordkeeping –Requires FDA, in coordination with the food industry, to establish pilot projects to test and evaluate new methods for rapidly and effectively tracking and tracing food products to prevent and mitigate foodborne illness outbreaks. FDA must establish a product tracing system within the FDA based on these pilots, and develop additional recordkeeping requirements for foods that are “high risk.” Ensures methods and requirements are appropriate for small businesses, and exempts or limits requirements for farms, restaurants, raw agricultural commodities, and fishing vessels.
 

Sec. 205. Surveillance –Requires the Secretary to enhance foodborne illness surveillance systems to improve the collection, analysis, reporting, and usefulness of data on foodborne illnesses. Establishes a diverse working group of experts and stakeholders to provide recommendations on an ongoing basis regarding the improvement of foodborne illness surveillance. Requires the Secretary to develop and implement strategies to leverage and enhance the food safety and defense capacities of state and local agencies.
 

Sec. 206. Mandatory Recall Authority –Gives FDA the authority to order food recalls when firms fail to voluntarily recall products that are either adulterated or contain undeclared allergens and which will cause serious adverse health consequences or death to humans or animals. This section also establishes an incident command operation to improve communication within the Department during a mandatory recall or Class I (serious) recall, and requires FDA to submit an annual report to Congress about its use of this authority.
 

Sec. 207. Administrative Detention –Allows FDA to use administrative detention to hold food for a short period of time when FDA has reason to believe that a food is adulterated or misbranded.
 

Sec. 208. Decontamination and Disposal Standards and Plans –Requires EPA, in coordination with HHS, DHS, and USDA, to develop decontamination and disposal standards and protocols to help state and local governments prepare for a food or agriculture emergency.
 

Sec. 209. Improving the training of State, local, territorial, and tribal food safety officials –Requires the Secretary to administer training and education programs for State, local, territorial, and tribal food safety official employees.
 

Sec. 210. Enhancing Food Safety –Authorizes the HHS to make grants to states, localities, and Indian tribes to improve local food safety programs, improve state laboratories and train state officials to conduct food safety inspections. University-affiliated projects are eligible to receive food safety capacity building grants, and FDA may use grants to support centers of excellence to serve as resources to public health officials in response to outbreaks.
 

Sec. 211. Improving the Reportable Food Registry –Provides for consumer notification of Class I (serious) recalls in grocery stores.
 

Title III – Improving the Safety of Imported Food
 

Sec. 301. Foreign Supplier Verification Program –Requires importers to perform food safety supplier verification activities to ensure that imported foods are as safe as those manufactured and sold in the United States. Importers required to comply with existing seafood, juice, and low-acid canned foods regulations are exempted from this section if they are in compliance with those other requirements.
 

Sec. 302. Voluntary Qualified Importer Program –Allows importers to qualify for expedited review and importation of food if they go above and beyond the minimum standards to ensure the safety of imported food.
 

Sec 303. Authority to Require Import Certifications for Food –Allows FDA to require certification or other assurance of safety for high-risk food imports. Requires Secretary to consider public health factors when requiring certifications for high risk foods, including (1) known safety risks of the food, (2) known safety risks of the country of origin, (3) inadequate government controls in country of origin, and (4) information submitted by the country of origin related to the quality of it government controls. FDA may refuse admission of a food import lacking required certification.
 

Sec. 304. Prior Notice of Imported Food Shipments –Requires prior notice for an imported food to include the name of any country that refused entry of the food.
 

Sec. 305. Building Capacity of Foreign Governments with Respect to Food Safety –Requires FDA to develop a comprehensive plan to help expand the technical, scientific, and regulatory capacity of foreign governments and their respective food industries.
 

Sec. 306 . Inspection of Foreign Food Facilities – Allows FDA to enter into agreements and arrangements with foreign governments to facilitate the inspection of foreign facilities. Prohibits entry of food from a foreign facility or country that fails to permit inspection by the United States. Also authorizes the Department of Commerce, in coordination with HHS, to assess foreign facilities that import seafood into the United States and provide technical assistance.
 

Sec. 307. Accreditation of Third-Party Auditors –Directs FDA to recognize accreditation bodies to accredit third parties to certify that foreign food facilities and foods are in compliance with U.S. food safety standards.
 

Sec. 308. Foreign Offices of the FDA –Directs FDA to establish offices in at least five foreign nations to improve the agency’s presence overseas and positively impact the safety of FDA-regulated products.
 

Sec. 309. Smuggled food –Requires the Secretary of HHS, in coordination with the Secretary of DHS, to develop and implement a strategy to better identify smuggled food and prevent its entry into the United States.
 

Title IV – Miscellaneous Provisions
 

Sec. 401. Funding for Food Safety –Increases funding for FDA food safety functions and directs the FDA to incrementally increase field staff by 2015.
 

Sec. 402. Employee protections –Prohibits retaliation by manufacturers, processors, packagers, transporters, distributers, receivers, holders, or importers against their employees who have, in relation to potential or real food safety violations, provided information to officials, assisted or testified in violation proceedings, or refused to participate in any work-related activity that they believe may be a food safety violation.
 

Sec. 403. Jurisdiction –Clarifies that amendments made by this bill do not change jurisdiction between FDA, USDA, and DHS, and that FDA retains its current food safety authority under the Food, Drug, and Cosmetic Act and the Public Health Service Act.
 

Sec. 404. Compliance with international agreements –Provides that nothing in the act is to be construed in a manner that is inconsistent with agreements with the World Trade Organization or other international treaties or agreements.
 

October 7, 2010

Florida Focus, September 2010
FDA expected to delay food safety rulemaking until 2011
By Vicky Boyd, Editor
With a national food safety bill stalled in the Senate, the Food and Drug Administration probably won't publish its draft food safety rule until early 2011. That's unless there are more large-scale foodborne illness outbreaks. Then the FDA could draft a rule that becomes effective 30 days after finalizing it.
Those predictions were made at the Florida Fruit and Vegetable Association's annual meeting in Naples by Martha Roberts, special consultant to the University of Florida in Gainesville. "It doesn't matter about the federal legislation," she says. "The FDA feels it has fully sufficient authority to go forward with their food safety rule."  The FDA conducted a series of public listening sessions in 13 states in 2009 to gather input as it began to draft its wide-sweeping rule. The agency had intended to publish the draft rule in December 2009, but that deadline has been pushed back at least twice, Roberts says. When the agency releases its rule, Roberts says she expects the public will have at least 90 days in which to comment. The rule will cover practices from the field through packing and transportation, she says. It will focus on preventing foodborne illness outbreaks. One of the more contentious issues has been whether small-scale and organic growers should have to follow any potential rule.  Some of the smaller-scale growers contend they should be exempt because it could pose a financial hardship, and they don't pose a big risk as far as foodborne illness outbreaks. But Roberts disagrees and says it's her understanding the FDA rule will cover all operations. The rules, however, will be scable to fit the size of the operation. "I think food safety is the responsibility of everyone," she says. "Nobody should be in the practice of selling unsafe food."  She encouraged all of those involved in agriculture to follow the rulemaking process and comment on the rule once the FDA publishes it.  For more information on FDA's rulemaking, visit the Food Safety Project.
 

 

August 23, 2010 - EGG RECALL UPDATES
http://www.eggsafety.org/mediacenter/alerts/73-recall-affected-brands-and-descriptions
 

While this recall represents less than 1 percent of all eggs produced in the US, as always recommended by the Egg Safety Center and FDA, raw eggs should be handled and cooked properly with the egg yolks and whites cooked firm. Other egg brands that are not specifically in the recall list are not affected and should be safe to eat. Liquid, frozen, or dried egg products, because they are pasteurized, also are not affected by the recall and should be safe.

Consumers are reminded that properly storing, handling and cooking eggs should help prevent food-borne illness. For more information on proper handling and preparation of eggs and answers to other frequently asked questions, visit www.eggsafety.org.
 

The chance of an egg containing Salmonella is rare in the United States. Several years ago, it was estimated that 1 in 20,000 eggs might have been contaminated, which meant most consumers probably wouldn’t come in contact with such an egg but 1 time in 84 years. Since that time most U.S. egg farmers have been employing tougher food safety measures to help protect against food-borne illness.
 

HELPFUL HINTS FOR EGG CONSUMERS
 

*Don’t eat recalled eggs or products containing recalled eggs. Recalled eggs might still be in grocery stores, restaurants, and consumers' homes. Consumers who have recalled eggs should discard them or return them to their retailer for a refund. Individuals who think they might have become ill from eating recalled eggs should consult their health care providers.
 

*Keep shell eggs refrigerated at ≤45˚ F (≤7˚ C) at all times.
 

*Discard cracked or dirty eggs.
 

*Wash hands, cooking utensils, and food preparation surfaces with soap and water after contact with raw eggs.
 

*Eggs should be cooked until both the white and the yolk are firm and eaten promptly after cooking.
 

*Do not keep eggs warm or at room temperature for more than 2 hours.
 

*Refrigerate unused or leftover egg- containing foods promptly.
 

*Avoid eating raw eggs.
 

*Avoid restaurant dishes made with raw or undercooked, unpasteurized eggs. Restaurants should use pasteurized eggs in any recipe (such as Hollandaise sauce or Caesar salad dressing) that calls for raw eggs.
 

*Consumption of raw or undercooked eggs should be avoided, especially by young children, elderly persons, and person with weakened immune systems or debilitating illness.
 

Growers are gearing up for Congressional debate on the Food Safety Modernization Act. Here is a brief summary:

S. 510 - FDA Food Safety Modernization Act - Amends the Federal Food, Drug, and Cosmetic Act (FFDCA) to expand the authority of the Secretary of Health and Human Services (the Secretary) to regulate food, including by authorizing the Secretary to suspend the registration of a food facility. Requires each food facility to evaluate hazards and implement preventive controls. Directs the Secretary to assess and collect fees related to: (1) food facility re-inspection; (2) food recalls; and (3) the voluntary qualified importer program. Requires the Secretary and the Secretary of Agriculture to prepare the National Agriculture and Food Defense Strategy. Requires the Secretary to: (1) identify preventive programs and practices to promote the safety and security of food; (2) promulgate regulations on sanitary food transportation practices; (3) develop a policy to manage the risk of food allergy and anaphylaxis in schools and early childhood education programs; (4) allocate inspection resources based on the risk profile of food facilities or food; (5) recognize bodies that accredit food testing laboratories; and (6) improve the capacity of the Secretary to track and trace raw agricultural commodities. Requires the Secretary, acting through the Director of the Centers for Disease Control and Prevention (CDC), to enhance foodborne illness surveillance systems. Authorizes the Secretary to order an immediate cessation of distribution, or a recall, of food. Requires the Administrator of the Environmental Protection Agency (EPA) to assist state, local, and tribal governments in preparing for, assessing, decontaminating, and recovering from an agriculture or food emergency. Provides for: (1) foreign supplier verification activities; (2) a voluntary qualified importer program; and (3) the inspection of foreign facilities registered to import food.

POSTED 2/18/2010

USDA, FDA COORDINATE TO ENSURE PRODUCE SAFETY
In a release today, the U.S. Food and Drug Administration invited public comments to inform future produce safety rulemaking.

The U.S. Department of Agriculture (USDA) and the Food and Drug Administration are working together to achieve the goals of enhancing the safety and quality of fresh produce in ways that take into account the wide diversity of farming operations. We are committed to leveraging the expertise of our partner agencies and working together to ensure that our current produce safety and quality activities are complementary and consistent. While USDA′s Agricultural Marketing Service (AMS) is in the midst of evaluating a proposed marketing agreement for the leafy green industry, the FDA is currently developing a proposed produce safety regulation. It is our expectation that these products will take into account the diverse nature of farming operations and that any marketing agreement would conform to any regulations that may be promulgated by FDA.

The success of these efforts depends on the feedback and comments we receive from growers and other produce safety stakeholders. AMS will continue to review the comments that have been submitted to USDA on the proposed marketing agreement. To further inform its planned rulemaking, the FDA is announcing today the establishment of a docket to receive information about current practices and conditions for the production and packing of fresh produce and practical approaches to improving produce safety. The FDA will work with AMS to have the testimony from the AMS hearings placed in the FDA docket for consideration by the FDA. The FDA encourages all interested persons to submit information they believe will inform the development of safety standards for fresh produce at the farm and packing house, as well as strategies and cooperative efforts to ensure compliance with those standards.

or further information:

Advance Display of Federal Register Notice: http://www.federalregister.gov/inspection.aspx#spec_F

FDA Produce Safety Activities page: http://www.fda.gov/Food/FoodSafety/Product-SpecificInformation/FruitsVeg....

Media Inquiries: FDA-Rita Chappelle, (301) 796-4672, rita.chappelle@fda.hhs.gov

USDA-(202) 720-4623

SOURCE U.S. Food and Drug Administration

POSTED 2/2/2010

Feinstein bill seeks to mandate pathogen-free food

Sen. Dianne Feinstein (D., Cal.) has introduced legislation that would amend three key federal food safety laws to prohibit the sale of any food that has not been certified to be pathogen free.

The Feinstein bill seeks to amend the Poultry Products Inspection Act, the Federal Meat Inspection Act and the Federal Food, Drug & Cosmetic Act, according to a statement from her office.

"Food producers must be obligated to produce food that is free of pathogens," she said. "It is the responsibility of the food producer, not the consumer, to make sure our food safe to eat."

Noting the number of food recalls listed on the U.S. Department of Agriculture's and Food & Drug Administration's web sites, Feinstein said her bill would "require companies that process any kind of food - from ground beef to frozen pot pies - to test their finished products and their ingredients to make sure that they are safe to eat and pathogen free."

Her proposal comes as the Senate is poised to debate S. 510, a major food safety bill authored by Sen. Dick Durbin (D., Ill.) that reforms many of FDA's authorities. That bill has been advanced from the Senate Health, Education, Labor & Pension committee and is awaiting floor action.

Presumably, amendments such as the Feinstein proposal could be offered and voted up or down during the floor debate.

FOOD SAFETY - AAW 2009 ANNUAL CONVENTION REPORT

According to the FDA - 2009 saw over 3900 food related recalls in the United States. Visit  www.henrythehand.com for more information and resources on Food Safety.

What is food poisoning?
Food poisoning (also known as food-borne illness) occurs when you eat or drink something that contains harmful germs (bacteria, viruses or parasites). Sometimes bacteria produce a toxin in food and it’s the toxin that causes the problem.

What are the symptoms of food poisoning?
Symptoms of food poisoning can begin hours to days after consuming the contaminated food or drink. Timing depends in part on the cause of the food poisoning and the amount of food or drink consumed.

Symptoms may include:
• Abdominal pain
• Diarrhea
• Fever
• Loss of appetite
• Nausea
• Vomiting
• Weakness and fatigue

Food poisoning may affect just one person or a whole group of people exposed to the contaminated food or drink. It depends on how much of the germ or toxin each person consumed and how sensitive they are to it.

What foods are most likely to cause food poisoning?
Raw or undercooked meat or poultry, unpasteurized dairy products, raw shellfish, unwashed fruits and unwashed vegetables most commonly cause food poisoning.

Food poisoning is more common at picnics and buffets, where food (such as the mayonnaise in potato salad) is often left out of the refrigerator for a long time.

How do I avoid food poisoning?
You can take a few simple steps to avoid food poisoning:
• Wash fruits and vegetables thoroughly.
• Clean countertops, cutting boards, knives and utensils before exposing them to different food items.
• Wash your hands and utensils often.
• Don't put raw and cooked meats on the same plate.
• If knives have been used to cut up uncooked chicken, do not use them to cut up other ingredients that will not be cooked.
• Cook meat thoroughly. Use a meat thermometer if needed and make sure beef is cooked to at least 160°F, chicken and other poultry to 180°F and fish to 140°F.
• Don't use packaged food that has expired.
• Throw away food in bulging or dented cans.
• Refrigerate leftover food if it isn't going to be eaten within 4 hours.
• Don't eat wild mushrooms.
• Don't eat soft cheeses (especially imported) if you are pregnant or have a weak immune system.
• When traveling abroad, don't eat raw fruits or vegetables that haven't been washed in an antimicrobial rinse and avoid unfiltered (or unboiled) tap water.
• When at restaurants or social gatherings, avoid foods that have been left out of the refrigerator for long periods of time.

 

 

Q. What is E. Coli
A. E. coli is short for Escherichia coli -- a bacteria (germ) that causes severe cramps and diarrhea. E. coli is a leading cause of bloody diarrhea. The symptoms are worse in children and older people, and especially in people who have another illness. E. coli infection is more common during the summer months and in northern states.
 

Q. How do people get E.Coli?
A. The most common way to get this infection is by eating contaminated food. You can be infected with the E. coli germ if you don't use a high temperature to cook your beef, or if you don't cook it long enough. When you eat undercooked beef, the germs go into your stomach and intestines.

The germ can also be passed from person to person in day care centers and nursing homes. If you have this infection and don't wash your hands well with soap after going to the bathroom, you can give the germ to other people when you touch things, especially food.

People who are infected with E. coli are very contagious. Children shouldn't go to a day care center until they have 2 negative stool cultures (proof that the infection is gone). Older people in nursing homes should stay in bed until 2 stool cultures are negative.

Q. What is salmonellosis?
A. Salmonellosis is an infection caused by the bacteria Salmonella. According to the Centers for Disease Control and Prevention (CDC), salmonellosis causes an estimated 1.4 million cases of foodborne illness and more than 500 deaths annually in the United States. The Salmonella family includes over 2,300 serotypes of bacteria which are one-celled organisms too small to be seen without a microscope. Two types, Salmonella Enteritidis and Salmonella Typhimurium are the most common in the United States and account for half of all human infections. Strains that cause no symptoms in animals can make people sick, and vice versa. If present in food, it does not usually affect the taste, smell, or appearance of the food. The bacteria live in the intestinal tracts of infected animals and humans.

Q. How do people get salmonellosis?
A. Salmonella lives in the intestinal track of humans and other animals, including birds. Salmonella is usually transmitted to humans by eating foods contaminated with animal feces. Salmonella present on raw meat and poultry could survive if the product is not cooked to a safe minimum internal temperature, as measured with a food thermometer.

Salmonella can also cause foodborne illness (salmonellosis) through cross-contamination, e.g., when juices from raw meat or poultry come in contact with ready-to-eat foods, such as salads.

Food may also become contaminated by the unwashed hands of an infected food handler. Salmonella can also be found in the feces of some pets, especially those with diarrhea. People can become infected if they do not wash their hands after contact with these feces. Reptiles are particularly likely to harbor Salmonella. People should always wash their hands immediately after handling a reptile, even if the reptile is healthy.