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Enhancing Food Safety

Enhancing Food Safety PDF

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Author: National Research Council
Publisher: National Academies Press
ISBN: 0309152739
Size: 25.99 MB
Format: PDF
Category : Medical
Languages : en
Pages : 588
View: 5468

Book Description: Recent outbreaks of illnesses traced to contaminated sprouts and lettuce illustrate the holes that exist in the system for monitoring problems and preventing foodborne diseases. Although it is not solely responsible for ensuring the safety of the nation's food supply, the U.S. Food and Drug Administration (FDA) oversees monitoring and intervention for 80 percent of the food supply. The U.S. Food and Drug Administration's abilities to discover potential threats to food safety and prevent outbreaks of foodborne illness are hampered by impediments to efficient use of its limited resources and a piecemeal approach to gathering and using information on risks. Enhancing Food Safety: The Role of the Food and Drug Administration, a new book from the Institute of Medicine and the National Research Council, responds to a congressional request for recommendations on how to close gaps in FDA's food safety systems. Enhancing Food Safety begins with a brief review of the Food Protection Plan (FPP), FDA's food safety philosophy developed in 2007. The lack of sufficient detail and specific strategies in the FPP renders it ineffectual. The book stresses the need for FPP to evolve and be supported by the type of strategic planning described in these pages. It also explores the development and implementation of a stronger, more effective food safety system built on a risk-based approach to food safety management. Conclusions and recommendations include adopting a risk-based decision-making approach to food safety; creating a data surveillance and research infrastructure; integrating federal, state, and local government food safety programs; enhancing efficiency of inspections; and more. Although food safety is the responsibility of everyone, from producers to consumers, the FDA and other regulatory agencies have an essential role. In many instances, the FDA must carry out this responsibility against a backdrop of multiple stakeholder interests, inadequate resources, and competing priorities. Of interest to the food production industry, consumer advocacy groups, health care professionals, and others, Enhancing Food Safety provides the FDA and Congress with a course of action that will enable the agency to become more efficient and effective in carrying out its food safety mission in a rapidly changing world.


Improving Food Safety Through A One Health Approach

Improving Food Safety Through a One Health Approach PDF

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Author: Institute of Medicine
Publisher: National Academies Press
ISBN: 0309259339
Size: 76.99 MB
Format: PDF, Kindle
Category : Medical
Languages : en
Pages : 418
View: 7378

Book Description: Globalization of the food supply has created conditions favorable for the emergence, reemergence, and spread of food-borne pathogens-compounding the challenge of anticipating, detecting, and effectively responding to food-borne threats to health. In the United States, food-borne agents affect 1 out of 6 individuals and cause approximately 48 million illnesses, 128,000 hospitalizations, and 3,000 deaths each year. This figure likely represents just the tip of the iceberg, because it fails to account for the broad array of food-borne illnesses or for their wide-ranging repercussions for consumers, government, and the food industry-both domestically and internationally. A One Health approach to food safety may hold the promise of harnessing and integrating the expertise and resources from across the spectrum of multiple health domains including the human and veterinary medical and plant pathology communities with those of the wildlife and aquatic health and ecology communities. The IOM's Forum on Microbial Threats hosted a public workshop on December 13 and 14, 2011 that examined issues critical to the protection of the nation's food supply. The workshop explored existing knowledge and unanswered questions on the nature and extent of food-borne threats to health. Participants discussed the globalization of the U.S. food supply and the burden of illness associated with foodborne threats to health; considered the spectrum of food-borne threats as well as illustrative case studies; reviewed existing research, policies, and practices to prevent and mitigate foodborne threats; and, identified opportunities to reduce future threats to the nation's food supply through the use of a "One Health" approach to food safety. Improving Food Safety Through a One Health Approach: Workshop Summary covers the events of the workshop and explains the recommendations for future related workshops.


Food Safety And International Competitiveness

Food Safety and International Competitiveness PDF

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Author: John Spriggs
Publisher: CABI
ISBN: 9780851998589
Size: 77.65 MB
Format: PDF, Kindle
Category : Business & Economics
Languages : en
Pages : 196
View: 7729

Book Description: Food safety is currently one of the most important issues confronting consumers, producers and distributors. It cannot be dealt with as just a physical problem but must be considered as a multi-dimensional one, affected by politics, economics and social influences. This book focuses on the specific example of food safety in the beef industry in the USA, Canada, the UK and Australia. It outlines the experience of a number of countries with food safety problems (such as BSE) and examines:drivers for change and institutional arrangements within the four countrieswhether there is a socially optimal approach to food safetyhow much consumers can rely on the industry to police itself and governments to look after their interestsIt also examines the implications for competitiveness and world trade.


Food Safety For Farmers Markets A Guide To Enhancing Safety Of Local Foods

Food Safety for Farmers Markets  A Guide to Enhancing Safety of Local Foods PDF

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Author: Judy A. Harrison
Publisher: Springer
ISBN: 9783319883021
Size: 50.29 MB
Format: PDF, ePub, Mobi
Category : Science
Languages : en
Pages : 170
View: 7176

Book Description: This book describes practices used on farms and in farmers markets selling foods directly to consumers in U.S. and international markets. It identifies hazards associated with those practices that could put consumers at increased risk for foodborne illness. It also provides tools for identifying hazards on farms and in markets and guidance for establishing food-safe markets. The local food movement, inspired by initiatives such as the USDA’s “Know Your Farmer, Know Your Food”; “Farm to School”; “Farm to Pre-school”; and “The People’s Garden”, is sweeping the country. Nowhere is this interest more evident than at farmers markets. The number of farmers markets has increased almost 400% since the early 1990s, with over 8,600 farmers markets listed in the USDA’s market directory in 2016. Many of the customers for local markets are senior adults, people who may have health concerns, and mothers with young children shopping for foods they perceive to be healthier and safer than those available in grocery stores. This means that many of the customers may be in population groups that are most at risk for foodborne illness and the serious complications that can result. In surveys, however, farmers selling directly to consumers self-reported practices that could increase risk for foodborne illnesses. These included use of raw manure as fertilizer without appropriate waiting periods between application and harvest, as outlined in the National Organic Program, a lack of sanitation training for farm workers handling produce, a lack of proper cleaning and sanitizing of surfaces that come in contact with produce, and use of untested surface water for rinsing produce before taking it to market. Surveys of market managers found that many had limited experience and most had no food safety plans for their markets. Observational studies in markets have corroborated self-reported practices that could increase foodborne illness risks, including lack of handwashing, lack of access to well-maintained toilet and handwashing facilities, use of materials that cannot be cleaned and sanitized appropriately, and lack of temperature control for foods that must have time and temperature controlled for safety. These potential food safety risks are not only seen in U.S. farmers markets, but also have been identified in international markets. This book is unique in that it provides evidence-based information about food safety hazards and potential risks associated with farmers markets. It presents an overview of farm and market practices and offers guidance for enhancing food safety on farms and in markets for educators, farmers, producers, vendors and market managers. Dr. Judy A. Harrison is a Professor in the Department of Foods and Nutrition at the University of Georgia (UGA) where she has been named a Walter Bernard Hill Fellow for distinguished achievement in public service and outreach. Serving as a food safety specialist for UGA Cooperative Extension, she has provided 25 years of food safety education for a variety of audiences across the food system.


Enhancing Public Health

Enhancing Public Health PDF

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Author:
Publisher:
ISBN:
Size: 36.89 MB
Format: PDF, ePub, Mobi
Category :
Languages : en
Pages :
View: 7584

Book Description:


Food Safety Issues In The Developing World

Food Safety Issues in the Developing World PDF

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Author: Laurian Unnevehr
Publisher: World Bank Publications
ISBN: 9780821347706
Size: 38.95 MB
Format: PDF, Mobi
Category : Technology & Engineering
Languages : en
Pages : 72
View: 7369

Book Description: Food safety is receiving more attention worldwide with the rising incidence of foodborne disease, concern over new potential hazards, and growth in agricultural trade. Investments to improve food safety in developing countries can reduce the burden of disease and remove the barriers to fresh food product exports, providing another source of income for the rural sector. International disputes over sanitary and phytosanitary (SPS) measures influence the ability of developing countries to compete in export markets. These countries need to evaluate their interest in the SPS agreement under the World Trade Organisation (WTO); participate more fully in international agencies responsible for harmonisation; develop the capacity to assess equivalence for process standards, which are increasingly used for fresh food products; and resist the imposition of inappropriate standards.


Food Safety Behavior

Food Safety   Behavior PDF

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Author: Frank Yiannas
Publisher: Springer
ISBN: 1493924893
Size: 77.54 MB
Format: PDF
Category : Medical
Languages : en
Pages : 115
View: 757

Book Description: This book helps in Achieving food safety success which requires going beyond traditional training, testing, and inspectional approaches to managing risks. It requires a better understanding of the human dimensions of food safety. In the field of food safety today, much is documented about specific microbes, time/temperature processes, post-process contamination, and HACCP–things often called the hard sciences. There is not much published or discussed related to human behavior–often referred to as the “soft stuff.” However, looking at foodborne disease trends over the past few decades and published regulatory out-of-compliance rates of food safety risk factors, it’s clear that the soft stuff is still the hard stuff. Despite the fact that thousands of employees have been trained in food safety around the world, millions have been spent globally on food safety research, and countless inspections and tests have been performed at home and abroad, food safety remains a significant public health challenge. Why is that? Because to improve food safety, we must realize that it’s more than just food science; it’s the behavioral sciences, too. In fact, simply put, food safety equals behavior. This is the fundamental principle of this book. If you are trying to improve the food safety performance of a retail or food service establishment, an organization with thousands of employees, or a local community, what you are really trying to do is change people’s behavior. The ability to influence human behavior is well documented in the behavioral and social sciences. However, significant contributions to the scientific literature in the field of food safety are noticeably absent. This book will help advance the science by being the first significant collection of 50 proven behavioral science techniques, and be the first to show how these techniques can be applied to enhance employee compliance with desired food safety behaviors and make food safety the social norm in any organization.


Food Safety Assurance In The Pre Harvest Phase

Food safety assurance in the pre harvest phase PDF

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Author: Frans J.M. Smulders
Publisher: Wageningen Academic Publishers
ISBN: 9076998051
Size: 47.31 MB
Format: PDF, Mobi
Category : Food
Languages : en
Pages : 400
View: 1967

Book Description: A considerable number of pre-harvest factors jeopardise the safety of foods of animal origin. These include factors related to the food animal environment (industrial activity in the immediate production surroundings leading to microbiological or chemical contamination), epidemiological factors resulting from intrinsic characteristics of classical and emerging microorganisms, an increasing degree of chemical pollution, husbandry / harvesting practices (particularly associated with animal feed), and veterinary activities introducing antibiotic resistancy of foodborne pathogens. All of these areas are addressed in this publication by scientists of worldwide repute and affiliated with both Academia and Industry. The involvement of Public Health strategians representing two most powerful tradeblocks (EU and USA) will be extremely important for the scientific community involved in Food Safety Assurance research, as the policies currently set out will inherently have severe impact on associated research strategies in the next decade.


Irradiation For Food Safety And Quality

Irradiation for Food Safety and Quality PDF

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Author: Paisan Loaharanu
Publisher: CRC Press
ISBN: 9781587160813
Size: 74.26 MB
Format: PDF, Kindle
Category : Technology & Engineering
Languages : en
Pages : 232
View: 7152

Book Description: Food irradiation is increasingly used worldwide as a proven and effective method of food preservation, as well as for improvement of food safety and quality. The International Conference on Ensuring the Safety and Quality of Food through Radiation Processing convened for the presentation of new irradiation technology, and to assess the role of irradiation in ensuring the safety and nutritional adequacy of food of plant and animal origin. This new book presents the complete texts of all twenty reports from the conference. Examined are applications of the technology in produce, animal products, and prepared foods, the economics of various irradiation technologies, international regulations, the marketing of irradiated products to consumers and retail outlets, and irradiation's implications for the global trade in food and agricultural commodities. Also included is new information on the scientific, regulatory, and consumer acceptance status of food irradiation and the role this technology will play in the 21st century. The new information in this book will be useful to all those involved in the processing, preservation, and distribution of food, as well as food industry managers and regulatory personnel. To receive your copy promptly, please order now. Information on ordering follows the complete table of contents. Conference Sponsors and Speakers This conference was sponsored by three U.N. Agencies: IAEA (International Atomic Energy Agency), FAO (Food and Agriculture Organization), and the WHO (World Health Organization). All authors are leading experts in aspects of food irradiation. From the Editor's Foreword "Significant developments on the acceptance and application of food irradiation as a method to ensure food safety and quality and to facilitate food trade have occurred in recent years. Regulations on food irradiation in many countries either have been or are being harmonized based on the Codex General Standard for Irradiated Foods and relevant recommendations of the International Consultative Group on Food Irradiation (ICGFI). The number of irradiation facilities for treating food is increasing and many more are under construction or being planned. The consumers are getting accurate information and are beginning to appreciate the benefit of irradiated foods.... The potential of irradiation as a method to ensure the hygienic quality of food, especially those of animal origin, as a quarantine treatment of fresh horticultural commodities, and as a substitute for fumigants, is being realized... The Conference reaffirmed the view that the safety and nutritional adequacy of irradiated food produced under conditions of Good Manufacturing Practice is no longer in question, regardless of the absorbed dose."


Adopting Good Agriculture Practices Gaps For Enhanced Food Safety In The Arab Region

Adopting Good Agriculture Practices  GAPs  for Enhanced Food Safety in the Arab Region PDF

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Author: Vereinte Nationen Economic and Social Commission for Western Asia
Publisher:
ISBN:
Size: 44.15 MB
Format: PDF, Mobi
Category :
Languages : en
Pages :
View: 3281

Book Description: Food safety, which is an integral part of food security, is essential for protecting consumers from the hazards of foodborne illnesses that may be introduced at different stages of the food value chain starting right from production and all the way to retail and food preparation. Applying Good Agriculture Practices (GAP) contribute towards sustainable agriculture and rural development and to meeting the Sustainable Development Goals (SDGs) of the 2030 Agenda on Sustainable development that were adopted by the United Nations General Assembly in 2015. The SDGs promotes a good environmental stewardship by emphasizing on the sustainable use of natural resources while enhancing livelihoods through better access to water and energy services, health, education, gender equality and higher income, and reduction in poverty and food insecurity. Nowadays, most global agro-food industries and supply chains chose to adhere to specific food safety standards, both public and private, from seed and agricultural production to food processing and distribution. This is particularly important for the export of fruit and vegetable produces due to the ease with which they are often contaminated. GAP standards are not mandated by law and as such are adopted on a 'voluntary' basis though in reality they have become de facto requirements for product competitiveness to access international markets.