1. DR. P. VINCENT HEGARTY Founding Director and Professor Emeritus
SOUTH AFRICA: Pretoria MARCH IMPLEMENTING SUCCESSFUL FOOD SAFETY SYSTEMS: IMPORTANT ROLES FOR EVERYBODY
DR. P. VINCENT HEGARTY
Founding Director and Professor Emeritus
INSTITUTE for FOOD LAWS and REGULATIONS
MICHIGAN STATE UNIVERSITY

2. IS OUR FOOD SAFE?

3. WE ARE ALL PARTNERS IN REGULATING FOOD SAFETY
GOVERNMENT Create/Monitorr
CONSUMERS
FOOD INDUSTRY Implement
UNIVERSITIES Analyze/Educate

4. No, those aren’t my diplomas.
Nature Biotechnology,Vol. 17, May 1999
No, those aren’t my diplomas.

5. I don’t want to know what the law is, I want to know who the judge is
I don’t want to know what the law is, I want to know who the judge is Roy H. Cohn
JUDGE

6. CODEX: SOUTH AFRICA ATTENDANCE (Number of attendees in brackets)
CCFFP YES (5) Norway YES (4) Norway YES (6) Indonesia
CCFH NO YES (1) Peru YES (3) Vietnam
CCFL YES (2) Italy YES (2) Canada
CCFA YES (1) China YES (1) China YES (1) China
CCPR NO NO NO NO NO YES (2) China
CCCF NO NO NO YES (1) Netherlands YES (2) Netherlands

7. CODEX: SOUTH AFRICA ATTENDANCE (Continued)
CCNFSDU YES (3) Germany YES (3) Indonesia YES (1) Germany
2012 YES (3) Germany YES (3) Germany YES (4) Chile
CCRVDF YES (1) Costa Rica YES (3) USA
CCFFV NO YES (1) Thailand YES (2) Mexico
CCFICS YES (4) Australia YES (1) Thailand
CCPFV YES (1) USA NO
CCMAS NO NO NO

8. SOUTH AFRICAN FOOD: US FDA IMPORT REFUSALS (2015) www. accessdata. fda
SOUTH AFRICAN FOOD: US FDA IMPORT REFUSALS (2015)
Medical Foods Misbranding Raisins Filthy
Dates Filthy Vegetables Adulteration
Candy List of ingredients Dietary Food Misbranding
Mushroom Soup Unsafe color Dried Fruit Filthy
Soft Drinks Unsafe color

9. WHY ARE THESE COMPANIES ON THE FDA REJECTION LIST?
THEY ARE:
IGNORANT
CARELESS
CRIMINAL
OR SOME OR ALL OF THE ABOVE

10. THE BOTTOM LINE ON FOOD SAFETY:
UNSAFE FOOD COULD COST YOU:
YOUR life
YOUR business
YOUR job
YOUR industry’s and YOUR country’s reputation

11. FOOD SAFETY: SOME HUMAN COSTS (2011)
WHO: diseases are spread through food
EU: E.coli 0104:H deaths; >4,000 sick
USA: Listeria, cantaloupes deaths; sick
CHINA: Food safety law violations people sentenced to prison or to death

14. REMEMBER YOU are an important link in the food chain from Farm to Fork
Do NOT be its weakest food safety link
Know YOUR food safety role in the food chain

15. ACTIVE MANAGERIAL CONTROL OF FOODBORNE ILLNESS RISK FACTORS
YOUR FOOD SAFETY GOAL
ACTIVE MANAGERIAL CONTROL OF
FOODBORNE ILLNESS RISK FACTORS
We should collectively keep in mind that the performance goal for enhancing the effectiveness of the nation’s retail food safety system is the reduction of foodborne illness risk factors. One of the most effective ways to postively impact continuous progress toward this goal is to ensure the individual operators responsible for the day-to-day management of foodservice and retail food store facilities implement food safety program that attain active managerial control of foodborne illness risk factors.

17. RISK ASSESSMENT (SOME EXAMPLES) HIGH RISK = 3; MEDIUM RISK = 2; LOW RISK = 1
PRIMARY PRODUCERS:
Meat, poultry, dairy, fish/seafood
Fresh fruit and vegetables (primary producers
Honey (Production only)
MANUFACTURERS:
Baby food (Non-milk based)
Cereal products
Bakery/Confectionery (Egg/cream based products)
Bakery/Confectionery (Chocolate/sweets/sugar)
Bakery/Confectionery (Bread, cake, etc)

18. RISK ASSESSMENT (Continued:
RETAILERS:
Delicatessen
Food stall (Ready-to-eat)
Food stall (Fruit and vegetables, sweets, etc)
Grocery (With portioning/open food)
Grocery (Pre-packed food only)
Ice cream sellers
SERVICE SECTORS:
Caterers (Serving to final customer)
Hotel (Breakfast only)
Day Care (Regenerating and serving meals)

19. With respect to the Poor Personal Hygiene risk factor in full service restaurants, the food safety procedures that are most in need of attention include:
-Proper adequate handwashing; and
-Prevention of hand contamination – or in other words – eliminating bare hand contact with ready-to-eat foods.
Assessing procedures related to employee hygienic practices, such as eating, drinking and smoking in food preparation areas is also worthy of attention.

20. For the Contaminated Equipment/Protection from Contamination risk factor, food safety procedures most in need of attention in full service restaurants include:
-Cleaning and sanitizing food contact surfaces and utensils;
-Preventing contamination by separating raw animal foods from ready-to-eat foods;
-Separating different species of raw animal foods; and
-Protecting food products from environmental contamination – such as leaking waste water from a condensate drain.

21. As discussed earlier, each of these foodborne illness risk factor categories is comprised of individual data items. These data items provide insights into what aspects of active managerial control for s risk factor should be assessed and verified to ensure appropriate measures are in place to control the food safety hazards of concern.
For full service restaurants, improper holding/time and temperature control was identified as the foodborne illness risk factor with the highest Out of Compliance percentage. If we break this risk factor down into specific food safety practices, there is a need to review food safety systems related to:
Maintaining cold holding temperatures for potentially hazardous food;
-Cooling potentially hazardous food;
-Date marking of ready-to-eat, potentially hazardous foods made on site and open containers of commercially processed, ready-to-eat potentially hazardous food
-Maintaining hot holding temperatures for potentially hazardous food

22. Using the facility type Full Service Restaurants as an example, this bar graph indicates that failure to control product holding temperatures and times was the risk factor with the highest Out of Compliance percentage. Poor personal hygiene, contaminated equipment/protection from contamination and chemical contamination also had notable Out of Compliance percentages. Management systems that were implemented to ensure foods were adequately cooked and from safe sources appeared to be effective when compared to the other risk factors evaluated during this data collection period.
The Report is designed to look at each of these foodborne illness risk factor categories as areas that should have a food safety management system in place to ensure their control.

23. Standards for Continuous Improvement
*Self Assess Improve
Measure
The self assessment and baseline survey allows regulatory jurisdictions to determine where their program stands in relation to all the requirements of the Standards. Then it’s up to them to choose which Standard or Standards to begin working to meet. They decide where to place their resources to achieve the next level of improvement. The idea is to work toward achieving all the Standards over a period of time. What period of time? That’s up to the regulatory jurisdiction and the resources they have available.
The Standards are tools that can be used in a continuous improvement cycle. Self Assess, then select the aspect of the program you want to work to improve, meet that Standard. Then self assess and move to the next Standard on your priority list.
Plan

24. “SAFER FOOD, BETTER BUSINESS” (SFBB) www. food. gov
“SAFER FOOD, BETTER BUSINESS” (SFBB)
SFBB toolkit --- help on food hygiene regulations for:
Caterers
Retailers
Different cuisines
Other languages
Childminders
Care homes
Colleges

25. THE BOTTOM LINE: SAFER FOOD, BETTER BUSINESS
POOR FOOD HYGIENE IS BAD FOR BUSINESS
Safer food can be achieved (usually) with low costs in time and resources
The costs of not achieving are huge, even going out of business

26. RECOMMENDATION:
Adoption of Food Safety Management Systems (FSMS) and a Safer food, Better business slogan will give:
Safer food
Higher profits
Increased competitiveness in domestic and export markets
Better trained staff
Consumer confidence
Etc, etc, etc, etc.

27. WHO: 10 FACTS ON FOOD SAFETY www. who
WHO: FACTS ON FOOD SAFETY
1. More than 200 diseases are spread through food
Foodborne diseases are increasing worldwide
3. Food safety is a global concern
4. Emerging diseases are tied to food production
Minimize the risk of avian influenza
Preventing disease starts on the farm
7. Chemical hazards can contaminate food

28. WHO: 10 FACTS ON FOOD SAFETY (Continued:
Everyone plays a role in food safety
School is a place for food safety
Five keys to food safety:
1. Keep clean
2. Separate raw from cooked
3. Cook all foods thoroughly
4. Keep food at safe temperatures
5. Use safe water and raw materials

29. CAN UNIVERSITIES ASSIST GOVERNMENTS and FOOD INDUSTRY?:
YES by:
Neutral analysis of food regulations
Global perspectives on food safety / food laws
Training courses, workshops, updates
Distance education courses in food regulations and in food safety

30. CODEX DOCUMENTS AVAILABLE OVER THE INTERNET

31. FOOD LAWS & REGULATIONS
The “letter of the law”
Policy issues:
Scientific
Agricultural
Economic
Political
Social
Cultural
Ethical
Religious

32. THE FINAL “BOTTOM LINE”
YOUR attention to food safety issues is important and ongoing
YOU are key people in implementing and supporting a successful food safety system for YOUR:
Company
Industry
Customers
Country

33. THANKS
GO RAIBH MAITH AGAIBH (Irish)
TO:
YOU IUFoST SAAFoST