| Food Safety |
The FDA Food Safety Modernization Act (FSMA)
Public Law 111-353, 124 Stat. 3885
Enacted on January 4, 2011, this new food safety law expansively amended the federal Food, Drug, and Cosmetic Act of 1938. The overhaul shifted the focus from federal regulators reacting to contamination problems, to food processors and producers being proactive to prevent contamination.
The cornerstone of the legislation is the mandate for broad, comprehensive, prevention-based controls for food and feed. Congress has authorized the use of preventive controls more broadly than in the past. FSMA emphasizes farm-to-table responsibility and accountability and will include standards for produce safety, intentional adulteration, and transportation.
Effective immediately,
- Risk-based approaches will be used for inspection conducted at increased frequencies, compliance, and response.
- Inspectors will have mandatory recall authority, expanded records access, expanded administrative detention, and ability to suspend registration.
- Enhanced product tracing and third party lab testing will be required.
The most groundbreaking shift is the new system of import oversight.
- Importers are now responsible for insuring that their foreign suppliers have working preventive controls.
- Third parties may certify food and facilities as meeting US requirements.
- A voluntary qualified importer program may grant expedited reviews.
The bottom line is if FDA is not granted inspection access, the product is not granted entry to the USA.
Enhanced collaborations among federal, state, local, and international agencies with food safety responsibilities and laboratories will be necessary to achieve the above to improve foodborne illness surveillance, access to recall information, and process transparency. The ultimate goal is the protection of public health.
To learn more about FSMA, please consult
http://www.fda.gov/Food/FoodSafety/FSMA/ucm261689.htm#open
If you wish a presentation of FSMA to your members, please let me know. |
Radioactive Contamination in Food
The document found on http://www.ctahr.hawaii.edu/oc/freepubs/pdf/fst-42.pdf has been developed in an effort to provide guidance to consumers and members of the food industry in understanding radioactive contamination in the wake of Japan’s nuclear power disaster on March 11, 2011. The information contained in this document reflects the accepted thinking of the general scientific community based on scientific data up to April 19, 2011. This information, however, is subject to change and will be updated as necessary based on new research findings. Users of the document are encouraged to consult with their respective Extension Agents and Specialists to insure that they are referencing the most recent version.
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Minimizing Foodborne Illness Through Educational Programs for Foodhandlers.
Aurora A. Saulo, Department of Tropical Plant and Soil Sciences, University of Hawai`i at Manoa and the Hawai`i Advisory Council on Food Protection Practices.
The Hawaii Department of Health has a free statewide educational program on food sanitation to which managers and supervisors of food establishments are usually sent the 2 ½-day course. Line food handlers, such as cooks, dishwashers, bus persons, waitstaff, preparation personnel, and others who might have just joined the establishment, are usually not sent to this program. Although the staff foodhandlers do well in the course, the knowledge and information they obtain from the program generally are not disseminated to their line foodhandlers. One reason is because they are not trained to be Trainers. Another reason is that the educational materials used in the program are not suitable for entry-level foodhandlers. This project addressed the need for a Train-the-Trainer educational program endorsed by the State using materials developed for entry-level foodhandlers. The project developed educational materials that were designed to facilitate the education of food handlers in the State of Hawaii on serving safe food through a Train-the-Trainer certification program. These materials include the Food Handler’s Manual on Food Safety Practices, a VHS videotape (now available in DVD), transparency masters, posters, tips of the week sheets, examinations.
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Video
- Food Safety - Do it Right!
[Windows Media Format - 10 min 11 sec]
[Real Format - 10 min 11 sec]
[Quicktime - 10 min 11 sec] (This is a higher-quality video, but will take a few minutes before the video starts)
Manual
Posters
Tip Sheets
The DO IT RIGHT! manual is currently being updated by the project collaborators. We expect to have all updated materials posted on this website by June 2011. In the meantime, if you are interested in organizing a workshop on personal hygiene, sanitation, or any other practices to improve the safety of the food you manufacture or handle, please contact Dr. Aurora Saulo via email (aurora@hawaii.edu), voice (808 956 6564), or text (808 226 1950). |
Good Agricultural Practices (GAP) – Farm Food Safety in Hawaii
In line with the National Good Agricultural Practices Program, the goal of the GAP--Farm Food Safety in Hawaii Program is to reduce microbial risks in fruits and vegetables. This is accomplished by teaching farmers, growers, and packers how to develop a comprehensive program that addresses the key elements of producing safe fresh produce.
The GAP-Farm Food Safety in Hawaii Program is described in detail at
http://www.ctahr.hawaii.edu/adap/FoodSafety/
The program’s success depends on management’s commitment to produce safe fresh fruits and vegetables. The program defines the GAP key elements that are needed to improve one’s operations. To insure that all key elements are covered, one needs to complete the audit preparation materials found at
http://www.ctahr.hawaii.edu/adap/FoodSafety/audit_prep.htm
The amount of time and financial resources that are needed will depend on the number of areas that must be addressed and strengthened. These materials will also teach the importance of keeping records to demonstrate one’s commitment to farm food safety. Some of the records that must be kept are also defined.
When all these areas have been addressed and all records to demonstrate safe farm food practices have been compiled, it is recommended that the farmer, packer, or grower contact one of the Farm Food Safety Coaches to help review operations. A mock audit would be helpful at this stage to prepare for the third-party audit that most vendors now require before they purchase fresh produce.
There are many third-party auditing firms. One needs to insure that the third-party auditing company that is retained to validate GAP is acceptable to the vendor.
After passing a third-party audit, one must continue these safe food practices as a way of doing business. It not only protects the consumer but also benefits the entire Hawaii food industry.
For questions or additional information, please contact
Jim Hollyer, ADAP Project Manager
3050 Maile Way, Gil 112
Honolulu, HI 96822
TEL 808 956 9539
FAX 808 956 6967
EMAIL hollyer@hawaii.edu
If you are interested in organizing a workshop on Good Agricultural Practices to improve the safety of the fresh produce you grow, harvest, or process, please contact Dr. Aurora Saulo via email (aurora@hawaii.edu), voice (808 956 6564), or text (808 226 1950). |
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