1. Center for Food Safety and Applied Nutrition (CFSAN) Golriz Khadem And Ryan Leitz

2. OVERVIEW of CFSAN Subset organization of the FDA Subset organization of the FDA Established between the FDA and the University of Maryland in April 1996. Established between the FDA and the University of Maryland in April 1996.

3. MISSION OF CFSAN “responsible for promoting and protecting the public’s health by ensuring that the nation’s food supply is safe, sanitary, wholesome, honestly and properly labeled” “responsible for promoting and protecting the public’s health by ensuring that the nation’s food supply is safe, sanitary, wholesome, honestly and properly labeled” To regulate $240 billion worth of domestic food, $15 billion worth of imported foods, and $15 billion worth of cosmetics sold through interstate commerce To regulate $240 billion worth of domestic food, $15 billion worth of imported foods, and $15 billion worth of cosmetics sold through interstate commerce

4. CASH FLOW Consumer: for every dollar spent, twenty-five cents goes to products regulated by the FDA— 75% of that goes towards food products regulated specifically by the CFSAN! Consumer: for every dollar spent, twenty-five cents goes to products regulated by the FDA— 75% of that goes towards food products regulated specifically by the CFSAN! FDA: In year 2000, $280 million spent on food and cosmetic safety activities FDA: In year 2000, $280 million spent on food and cosmetic safety activities

5. RESPONSIBILITIES Five major responsibilities include: Five major responsibilities include: Monitor substances added to food (ionizing radiation, color additives) for safety Monitor substances added to food (ionizing radiation, color additives) for safety Assure no harmful products result through processes of bioengineered foods (allergens, nutrients rejected for uptake by the body, toxicants) Assure no harmful products result through processes of bioengineered foods (allergens, nutrients rejected for uptake by the body, toxicants) Regulate the proper labeling of food and cosmetics (ingredients, nutrition health claims) and their ingredients Regulate the proper labeling of food and cosmetics (ingredients, nutrition health claims) and their ingredients

6. RESPONSIBILITIES CONT’D Regulate policies governing the safety of dietary supplements, infant formulas, and medical foods Regulate policies governing the safety of dietary supplements, infant formulas, and medical foods Consumer education and industry outreach Consumer education and industry outreach

7. FOOD SAFETY CONCERNS Pathogens/diseases (mad cow, E. coli) Pathogens/diseases (mad cow, E. coli) Toxins (mercury levels in shellfish) Toxins (mercury levels in shellfish) Harmful dietary supplements (ephedra) Harmful dietary supplements (ephedra) Allergens (eggs, peanuts, milk) Allergens (eggs, peanuts, milk) Overdosing levels of dietary components Overdosing levels of dietary components Product tampering (esp. post 9/11 with bioterrorism) Product tampering (esp. post 9/11 with bioterrorism)

8. AUTHORITY Food and Drugs Act of 1906 Food and Drugs Act of 1906 Prohibits interstate commerce in misbranded and adulterated foods, drinks, and drugs Prohibits interstate commerce in misbranded and adulterated foods, drinks, and drugs Food, Drug, and Cosmetic Act of 1938 Food, Drug, and Cosmetic Act of 1938 Same as above, extended to cosmetics. Also puts burden of proof on drug manufacturers to show their drug works as intended and without harm to the public. Sets standards for an identity, quality, and amount for foods. Same as above, extended to cosmetics. Also puts burden of proof on drug manufacturers to show their drug works as intended and without harm to the public. Sets standards for an identity, quality, and amount for foods. Public Health Service Act of 1944 Public Health Service Act of 1944 Regulation of biological products and control of communicable diseases. Regulation of biological products and control of communicable diseases. Fair Packing and Labeling Act of 1966 Fair Packing and Labeling Act of 1966 Applied to food, drugs, cosmetics, and medical devices; requires products to be honestly and informatively labeled. Applied to food, drugs, cosmetics, and medical devices; requires products to be honestly and informatively labeled.

9. AUTHORITY CONT’D Infant Formula Act of 1980 Infant Formula Act of 1980 Ensures necessary nutritional content and safety Ensures necessary nutritional content and safety Nutrition Labeling and Education Act of 1990 Nutrition Labeling and Education Act of 1990 Requires nutritional information to be present on all food items; terms “low fat” and “light” are standardized Requires nutritional information to be present on all food items; terms “low fat” and “light” are standardized Dietary Supplement Health and Education Act of 1994. Dietary Supplement Health and Education Act of 1994. Establishes specific labeling on dietary supplements and dietary ingredients and classifies them as “food” Establishes specific labeling on dietary supplements and dietary ingredients and classifies them as “food”

10. CONCLUSION Although the food supply in the U.S. is considered the safest in the world, there is always room for improvement—hence the task of this organization Although the food supply in the U.S. is considered the safest in the world, there is always room for improvement—hence the task of this organization Foodborne illness has been estimated to cause about 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths per year in the U.S. Foodborne illness has been estimated to cause about 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths per year in the U.S.

11. CONCLUSION CONT’D A major program established in January 2001 is the Hazard Analysis and Critical Control Point (HACCP), which was originally created to monitor fruit and vegetable juice production. A major program established in January 2001 is the Hazard Analysis and Critical Control Point (HACCP), which was originally created to monitor fruit and vegetable juice production. Purpose of HACCP is to provide preventive controls at the most contamination-prone points in the production process. Purpose of HACCP is to provide preventive controls at the most contamination-prone points in the production process.

12. SOURCES CITED www.cfsan.fda.gov/~lrd/cfsan4.html www.cfsan.fda.gov/~lrd/cfsan4.html www.cfsan.fda.gov/~lrd/cfsan4.html www.cfsan.fda.gov/mileston.html www.cfsan.fda.gov/mileston.html www.cfsan.fda.gov/mileston.html www.fda.gov/opacom/factsheets/justthefacts/2 cfsan.html www.fda.gov/opacom/factsheets/justthefacts/2 cfsan.html www.fda.gov/opacom/factsheets/justthefacts/2 cfsan.html www.fda.gov/opacom/factsheets/justthefacts/2 cfsan.html www.jifsan.umd.edu www.jifsan.umd.edu www.jifsan.umd.edu