REGULATING THE QUALITY AND SAFETY OF FOODS Welcome www.bdfoodsafety.com.

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Presentation transcript:

REGULATING THE QUALITY AND SAFETY OF FOODS Welcome

Basics of Food Safety Only safe and wholesome foods should be produced Regulatory decision-making should be science-based Government has regulated enforcement Compliance with national and international legislation Fully functioning food safety and quality systems

Initiatives to Implement Food Safety Farm to table food safety measurements Prevention of food borne disease Recommended actions to improve safety Food safety system implementations Regulation of current food safety systems Food Safety Audits

Problems With Food Storage Not keeping adequate temperature Keeping different food items together Not keeping equipments clean Unclean storage space Improper packaging of raw food items Keeping raw food items and cooked food items together

Federal Agencies Working for Food Safety FDAUSDA FTC (Advertising) EPA (Pesticides) CDC (Food borne illness) US Customs (Imports) DOT (Transportation) NOAA (Seafood HACCP Training) CVM (Veterinary Medicine) AMS (Shell Eggs surveillance) CFSAN APHIS (Border quarantines) DOC BATF (Alcohol and Firearms) FSISERS (food safety education)

Some common issues with food safety Food Additive Regulation Labeling Novel Food Processing Standardization Responsibility (liability) Food Irradiation Genetic Modifications Consumer protection Risk Assessment Centralization (Food Czar) Strict Liability Global Harmonization and Standardization GATT / NAFTA (Fortress Europe) Regulatory IssuesPolicy Issue

What Consumers expect? Safety Hygienic food Freshness Rotten free eatables Clean packaging food items Availability of good food sources

Food Safety Training and Certification Courses SQF / BRC Consulting HACCP Training HACCP Certification HACCP Development FSMA Compliance PCQI Training 3rd Party Audits

Understanding HACCP Basics Detection of hazards by end product testing is only as good as statistics behind sampling and testing protocols. HACCP prevents food from the biological, chemical and physical hazards. Defects always possible with less than 100% testing.

Seven Principles of HACCP Assess Potential Hazards Determine Critical Control Points Establish requirements for each CCP Establish procedure to monitor each CCP Establish corrective action if deviation Establish record keeping procedures Establish procedure to monitor effectiveness

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