Conference for Food Protection Biannual Meeting Update Panel Discussion Susan Algeo, Tara Paster, George Zameska CASA May 14, 2014

Conference for Food Protection (CFP) Provides a forum for partnership among regulators, industry, academia, professional organizations and consumers Provides opportunity to identify problems, formulate recommendations, and develop and implement practices that ensure food safety Challenges all groups involved in food production and monitoring to work together to enhance the quality of our food supply The Conference for Food Protection meets at least biennially to provide that forum

Councils Council I –Laws and Regulations Council II –Administration, Education, and Certification Council III –Science and Technology

Council Membership Each council comprised of 22 members –Industry –State and Local regulatory agencies –Academia –Consumer Advisors and Consultants –FDA –USDA –CDC

How It Works Submit issues Councils debate Delegates vote CFP Executive Board

Hot Topics One day workshop –Seafood Trends –Sustainability –Import Demands –Supply Source and Development –Fraud and Safety –Species Hazards and Disease

Hot Topics Council I –Allergen Separation –Sore Throat with Fever –Ice Machines –Imminent Health Hazards

Hot Topics Council II –Align Competency of Inspectors ( ) with Standard 2 –Employee Food Safety Training Committee –FPMMC 4 ISO/IEC as an Option to CFP Standards –Demonstration of Knowledge Committee

Hot Topics Council III - Accepted As Submitted III Report - Emergency Action Plan (EAP) Committee III-002 EAP 2 - Emergency Action Plan for Retail Food Establishments III Report - Time as a Public Health Control (TPHC) Committee III TPHC 2 - Foods Starting at Room Temperature and Held Using TPHC III TPHC 3 - Foods Needing More Research for Using TPHC III Report - Listeria Retail Guidelines Committee III Report - Hand Hygiene Committee (HHC )

Hot Topics Council III Accepted as Amended III Re-Create - Listeria Retail Guidelines Committee III Re-create - Hand Hygiene Committee (HHC) III Amend the water temperature requirement of handwashing sinks III Reduced Minimum Temperature for Microwave Steam Cooking of Seafood III When partial cooking is actually incubation III Salmonella as a reportable illness (as opposed to Salmonella Typhi and NTS) III Designating certain cheeses non-time/temperature control for safety foods

Hot Topics Council III No Action Items III EAP 3 - Time/Temperature Chart for Emergency Situations III HHC-3 Recommended Foodservice Glove Language Changes to the Food Code III Establish a Standard for Handwashing Effectiveness III Establish Foundational Hand Hygiene Definitions III Lower Handwash Water Temperature Minimum III Hand Drying With Disposable Paper Toweling III Hand Cleanse-Sanitize Protocol Not Requiring Running Water III Clarify hand washing requirement when donning gloves III Clarify hand washing requirement switching from raw to ready-to-eat foods

Hot Topics Council III No Actions Items III Double Barrier Gloving Exception III Amend Food Code - Consistency with FSIS Cooking Temperatures III Create Committee for Raw and Undercooked Meat and Poultry Products III Create Committee for Safe Cooking and Preparation of Rotisserie Chicken III Potable Ice III Chemicals for Treating Fruits and Vegetables III Seasoned Cast Iron I Amend Food Code - Prevention of Food Allergen Cross-Contac t

Hot Topics Council III No Actions Items III Double Barrier Gloving Exception III Amend Food Code - Consistency with FSIS Cooking Temperatures III Create Committee for Raw and Undercooked Meat and Poultry Products III Create Committee for Safe Cooking and Preparation of Rotisserie Chicken III Potable Ice III Chemicals for Treating Fruits and Vegetables III Seasoned Cast Iron I Amend Food Code - Prevention of Food Allergen Cross-Contac t

Hot Topics Council III No Actions Items III Double Barrier Gloving Exception III Amend Food Code - Consistency with FSIS Cooking Temperatures III Create Committee for Raw and Undercooked Meat and Poultry Products III Create Committee for Safe Cooking and Preparation of Rotisserie Chicken III Potable Ice III Chemicals for Treating Fruits and Vegetables III Seasoned Cast Iron I Amend Food Code - Prevention of Food Allergen Cross-Contac t

Get Involved

Submit issues Join a committee Next CFP biannual meeting –Boise, ID –April 16-20, 2016

Questions??? Thank you! Susan Algeo: George Zameska: Tara Paster: