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Dr. Richard Raymond Under Secretary for Food Safety USDA Office of Food Safety Tuesday, November 15 National Advisory Committee on Meat and Poultry Inspection
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Office of Food Safety Recent Food Safety Successes:
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Percentage of Positive Regulatory Samples E. coli O157:H7 Office of Food Safety
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Listeria monocytogenes Percentage of Positive Regulatory Samples Office of Food Safety
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E. coli O157:H7 Foodborne Illnesses Have Decreased By 42% Since the 1996-98 Baseline 1996-2004 FoodNet Foodborne Illness Incidence Data (Cases per 100,000 persons) Office of Food Safety
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Listeria monocytogenes Foodborne Illnesses Have Decreased By 40% Since the 1996-98 Baseline 1996-2004 FoodNet Foodborne Illness Incidence Data (Cases per 100,000 persons) Office of Food Safety
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Campylobacter Foodborne Illnesses Have Decreased By 31% Since the 1996-98 Baseline 1996-2004 FoodNet Foodborne Illness Incidence Data (Cases per 100,000 persons) Office of Food Safety
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Yersinia Foodborne Illnesses Have Decreased By 45% Since the 1996-98 Baseline 1996-2004 FoodNet Foodborne Illness Incidence Data (Cases per 100,000 persons) Office of Food Safety
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The Kearney Patrol Assignment We need less time traveling and more time in-plant. Gibbon Beaver City Franklin
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Step #1 HACCP Implementation 1998-2000 Step #2 HIMP Step #4 ?? Step #5 ?? Step #6 Full Implementation of our Risk-based System The journey to a fully implemented risk-based system Step #3 Listeria Risk Assessment
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Office of Food Safety RBS The Risk-Based System is supported by three equally important legs.
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Office of Food Safety FSIS Employees RBS FSIS Employees
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Office of Food Safety Industry RBS FSIS Employees Industry
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Office of Food Safety Consumers RBS FSIS Employees Industry Consumers
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Office of Food Safety Communication, Cooperation, and Collaboration are Essential: If one leg is removed, the system can collapse. S B R
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Office of Food Safety Public health is constantly evolving
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Office of Food Safety This is why we must continue to enhance our food safety and public health system.
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