2. USDA’s Food Safety and Inspection Service Past, Present and Future Presented for:The Washington Internship for Native Students Program Presented by: Sibyl Wright Academic Outreach Coordinator, FSIS

3. Background Congress passed three Acts to ensure products are safe, wholesome, and accurately labeled: I.Federal Meat Inspection Act II.Poultry Products Inspection Act III.Egg Products Inspection Act

4. FSIS has broad statutory authority to regulate meat, poultry, and egg products. 1906 - Meat inspection 1995 - Egg products inspection was trans ferred to FSIS 1957 - Poultry inspection

5. The agency also monitors products in storage, distribution, and retail channels. Compliance actions are used to protect the public, which includes: Voluntary product recalls Court-order seizures of products Administrative withdrawal of inspection Referral for criminal prosecution

6. The agency also conducts: 2. Voluntary reimbursed inspection for rabbits, other domestic food animals, bison and other exotic food animals. 1. State programs for the inspection of meat and poultry products sold in intrastate commerce.

7. PAST FSIS relied heavily on organoleptic or visual inspection activities and prior approval of programs to ensure industry complied with federal requirements. Command and Control

8. PRESENT Early 1990’s - Deadly E.coli incidence National response:  President’s Food Safety Initiative  New culture/New roles  Adoption of HACCP inspection  Farm to table strategy  Food safety education programs

9. “From the Hoof to the Plate in Navajo Land” Cooperators - FSIS, Navajo Nation (Dept. of Agriculture, Veterinary and Livestock Program), New Mexico Meat Inspection, New Mexico Livestock Board, Livestock Producers Promote quality animal meat products Pre/post slaughtering of Navajo lamb Economic development and meat safety Goals:

10. Cooperators: FSIS and other agencies, Montana State University, Montana Department of Livestock, and seven Tribal Colleges and Communities “Top Notch Food Safety”

11. Tribal Colleges and Communities: Blackfeet Community College and Reservation Dull Knife Memorial College/Northern Cheyenne Reservation Fort Belknap Community College and Reservation Fort Peck Community College and Reservation Little Big Horn Community College/Crow Reservation Salish Kootenai College/Flathead Reservation Stone Child Community College/Rocky Boy Reservation

12. “Top Notch Food Safety” Building Tribal community capacity and partnerships Promoting the holistic “Farm to Fork” food safety approach Supporting value - added food production Goals:

13. Food Safety Habits: Prevent Time - Temperature Abuse Prevent Cross - Contamination Proper Personal Hygiene Proper Cleaning & Sanitizing

14. “Honor the Gift of Food by Keeping It Safe” Cooperators: FSIS, FDA, FNS Southwest Regional Office, Food Distribution Program, Langston University and Indian Tribes

15. Increase food safety awareness to consumers “Honor the Gift of Food by Keeping It Safe” Goal: Topics: Food Safety Begins at Home; Clean Hands-Cross Contamination; Cook- Proper Temperatures; Refrigeration and Thawing; and Food Labeling.

16. “The Navajo Sheep Quality Assurance Program” Cooperators: FSIS, Langston University, New Mexico State University, and Crownpoint Institute of Technology Adoption of residue avoidance Adoption of pathogen reduction Recording keeping practices Biosecurity Goals:

17. FSIS’ Food Safety Virtual University Information on animal production food safety practices Participation is open to anyone who has an interest to learn more about food safety Easy downloading capacity

18. FSIS Biosecurity Activities January 2002 - Defense Appropriations Act FSIS received $16.5 million: –$10 million for Bioterrorism Protection Program –$5 million for biosecurity at critical facilities –$1.5 million to hire more inspectors

19. F-BAT FSIS’ Food Biosecurity Action Team Coordinates all activities pertaining to biosecurity, terrorism, and emergency preparedness. Ensure FSIS functions during emergencies Maintain employee safety Ensure effective communication channels Goals:

20. Profile of employees Recruitment Training and Education Workforce Diversity

21. Future Food safety educational programs Increase diversity Extend HACCP Programs Biosecurity - Farm to Table Improve coordination with stakeholders Decision on inspection of exotic species

22. Wrap-Up Review Questions & Answers Discussion

23. T he E nd