Regulation of quality and safety of foods

1
Regulating The quality and safety of foods

• Welcome
• www.bdfoodsafety.com

2
Basics of Food Safety

• Only safe and wholesome foods should be produced
• Regulatory decision-making should be
  science-based
• Government has regulated enforcement
• Compliance with national and international
  legislation
• Fully functioning food safety and quality systems

3
Initiatives to Implement Food Safety

• Farm to table food safety measurements
• Prevention of food borne disease
• Recommended actions to improve safety
• Food safety system implementations
• Regulation of current food safety systems
• Food Safety Audits

4
Problems With Food Storage

• Not keeping adequate temperature
• Keeping different food items together
• Not keeping equipments clean
• Unclean storage space
• Improper packaging of raw food items
• Keeping raw food items and cooked food items
  together

5
Federal Agencies Working for Food Safety
FDA USDA FTC(Advertising) EPA(Pesticides)
CDC(Food borne illness) US Customs(Imports) DOT(Transportation) NOAA(Seafood HACCP Training)
CVM(Veterinary Medicine) AMS(Shell Eggs surveillance) CFSAN APHIS(Border quarantines)
DOC BATF(Alcohol and Firearms) FSIS ERS (food safety education)
6
Some common issues with food safety

• Regulatory Issues

• Policy Issue

• Food Additive Regulation
• Labeling
• Novel Food Processing
• Standardization
• Responsibility (liability)
• Food Irradiation
• Genetic Modifications
• Consumer protection

• Risk Assessment
• Centralization (Food Czar)
• Strict Liability
• Global Harmonization and Standardization
• GATT / NAFTA (Fortress Europe)

7
What Consumers expect?

• Safety
• Hygienic food
• Freshness
• Rotten free eatables
• Clean packaging food items
• Availability of good food sources

8
Food Safety Training and Certification Courses

• SQF / BRC Consulting
• HACCP Training
• HACCP Certification
• HACCP Development
• FSMA Compliance
• PCQI Training
• 3rd Party Audits

9
Understanding HACCP Basics

• Detection of hazards by end product testing is
  only as good as statistics behind sampling and
  testing protocols.
• HACCP prevents food from the biological, chemical
  and physical hazards.
• Defects always possible with less than 100
  testing.

10
Seven Principles of HACCP

• Assess Potential Hazards
• Determine Critical Control Points
• Establish requirements for each CCP
• Establish procedure to monitor each CCP
• Establish corrective action if deviation
• Establish record keeping procedures
• Establish procedure to monitor effectiveness

11
Thanks for Watching

• Need assistance with food safety courses or want
  to join HACCP class?
• Contact Us
• BD Food Safety Consultant
• www.bdfoodsafety.com
• 21201 Duncan Ct
• Plainfield, Illinois
• 60544 US
• Call 8156416404
• bartdobek_at_bdfoodsafety.com