Brian Ronholm Deputy Under Secretary for Food Safety US Department of Agriculture Food Safety and Inspection Service FSIS Protects public health by ensuring the safety and proper labeling of the commercial meat poultry and processed egg products supply ID: 503673
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Protecting Public Health through Food Safety
Brian Ronholm
Deputy Under Secretary
for Food Safety
U.S. Department of AgricultureSlide2
Food Safety and Inspection Service (FSIS)Protects public health by ensuring the safety and proper labeling of the commercial meat, poultry, and processed egg products supply10,000 people – inspectors, scientists, veterinarians, educators> 6,200 plants every day; 150 million head of livestock; 9 billion birdsOutbreak response, enforcement, laboratory testing, food defense, food safety educationSlide3
Foodborne IllnessSickens 48 million Americans every year Causes 128,000 hospitalizations Kills more than 3,000 people Costs Billions Is preventableSlide4
A Complex ChallengeInherent risk of productsMarkedly increased demandChanges in production, supply chain, distributionChanging epidemiology, microbial ecologyEmerging pathogens, chemical hazards, novel vehicles
Increased risk of intentional contaminationChanging consumer expectations, demandsIncreasing at-risk populationSlide5
What are we doing about it? Slide6
Interagency CollaborationPresident’s Food Safety Working GroupCharged with improving U.S. food safety systemPrioritizing Prevention; Enhancing Surveillance and Enforcement; Improving Response and RecoveryFoodNetHealthy People 2010/2020
Outbreak ResponseAttribution (IFSAC)Slide7
Food and Drug AdministrationResponsible for produce, dairy, seafood, other foodsAnimal drugs, feedFood Safety Modernization ActMandate for PreventionGreater oversight of imported foodMandatory Recall Authority
Enhanced collaboration with public health agenciesSlide8
FSISFDAMeat, PoultryProduce, Dairy, other foodsCatfish (future)
SeafoodEgg ProductsShell EggsContinuous, Daily InspectionIntermittent InspectionNo on-farm jurisdiction
On farm-
animal drugs, feed
Consumer Education
Consumer EducationSlide9
Cheese Pizza - FDASlide10
Pepperoni Pizza - USDASlide11
Shell Eggs - FDASlide12
Processed Eggs - USDASlide13
FSIS Regulatory FocusFSIS regulates food safety forRed meat: Beef, veal, pork, minor species, raw and ready to eat (RTE)Poultry: Chicken, turkey, minor species, raw and RTEProcessed egg: Dried, frozen and liquid (non-intact)Slide14
Bipartisan LegislationSlide15
Committee JurisdictionSlide16
Food Safety Focus at USDAPreventionToolsPeopleBased in ScienceExecuted through
InspectionSlide17
Food Safety Focus at USDA:In ActionImplementing Prevention-Based PoliciesStrengthening Data Collection, Analysis, and UseLeading a True Farm-to-Fork EffortSlide18
Target PathogensHistorical Regulatory FocusSalmonella – raw and RTE productsShiga toxigenic
E. coli O157:H7 – raw beef (ground beef and components)Listeria monocytogenes (Lm) – RTE products
Emerging Regulatory Focus
Campylobacter
– raw poultry
Non-O157
shigatoxigenic
E. coli
– raw beef
Other pathogens and indicator bacteria
Exploratory and investigative purposesSlide19
Implementing Prevention-Based Policies: Production Environment Beef SafetyChanges to our testing programsPushing prevention upstream in processNon – O157 STEC Policy
Proactive Approach113,000 Illnesses AnnuallySix additional strains of E. coli declared adulterants in non-intact raw beefEffective March 2012Slide20
Implementing Prevention-Based Policies in the Production Environment Poultry SafetyTough new performance standardsUnderstanding drivers of high human illness ratesGround Poultry Safety Initiatives
Ready-To-Eat SafetyJoint risk assessmentSlide21
Leading a True Farm-to-Fork EffortConsumer EducationGround Breaking - Food Safe Families Campaign (Partnership with the Ad Council)Clean : Clean kitchen surfaces, utensils, and hands with soap and water before and after preparing food.
Separate : Separate raw meats from other foods by using different cutting boards.Cook : Cook foods to the right temperature by checking with a food thermometer.Chill : Chill raw and prepared foods promptly.Slide22
Food Safety: The Road AheadSlide23
Strengthening Data Collection, Analysis and UseThe Public Health Information System A robust data management and proactive decision-making toolAutomates and integrates multiple FSIS systems into a single, comprehensive data systemFacilitates information-sharingIdentifies trends and anomalies before public is at risk Slide24
Leading a True Farm-to-Fork EffortPre-harvest Food SafetyE. coli O157:H7 Guidance for beef slaughter establishmentsCharge to National Advisory Committee on Meat and Poultry InspectionSuccessful Public Meeting – November 9 Cross Agency Working Group – One HealthSlide25
Thank You Slide26
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