Lecture 14 Flashcards
what are some examples of internation organizations which enforce food regulations
1)World trade organization: If a country decides to have a food saftey standard different from standards of food of the rest of the world, this may act as a non tarrif barrier to food importation and the WTO has to get involved to deal with this.
Ex: advanced way of handling a specific food
International Standard for food saftey
USDA, FDA and others get together for meetings to decide what the best regulations and practices to control food saftey around the world should be. Different nations use this as a model to form their own regulations but are not required to do so.
Food and agricultural organization (FAO) and world health organization(WHO):
Organizations that work together to write documents to guide nations in issues related to health and agriculture.
What are the National Food Saftey organizations?
1) FDA- Food and drug administration (1938), controls food saftey regulations related to all different types of foods.
2) USDA- Regulates saftey regulations related to meat and poultry even if foods contain little bits of meat in them (Processing plants are inspected and managed by USDA)
3) CDC- regulates public health by coordinating state efforts to investigate and solve outbreak issues when it is a multistate problem.
4) EPA- Used to regulate the types of ingredients put into pesticides/sanitizers and what they are used for.
How do state and local food organizations control food regulations:
Every state has it’s own food code or a set of standards that restaurants, grocery stores etc. have to follow if they are within a state. They are built by adopting all or some of the regulation requirements of the FDA model code. Each state has it’s own department of agriculture and department of health
What is the FDA Model code?
Regulations made by the FDA which indicate what restaurants, groceries etc. should follow to maintain food saftey. Changed every year through group discussions between…
How does the state department of public health work?
It inspects and makes saftey requirements and limits related to wanter, blumping, swiiming pools restaurants and sewage systems in the state.
Current good manufacturing practices (1938-1973)
- wear hairnets
- wear labcoats
- keep out pests and rodents
- clean food processing facility
- keep foods cold
Current good maufacturing practices (1973-
FDA wrote new regulations related to low acid and canned foods due clostridium botilinum outbreaks
HACCP
A number of regulations intially pertaining to seafood and juice
FSMA(Food saftey and modernization act)
Developed HACCP plans for all foods regulated by the FDDA besides just juice and seafood.
Contains 4 basic components:
Titile 1: Preventing food saftey problems
Titile 2: Detecting and responding to problems
Title 3: Improved saftey of imported food- gives FDA extra tools to improve food saftey
Title 4: micellaneous materials-other provisons
Difference between HACCP and Prevenetitive controls
Preventative controls require the elimination of radiological hazards, and economically motivated adulturation of foods. Also require companies to have a plan with regard to recalling their items if needed.
Title 1: FD&C allows HHS secretory
Involve regulations related to fresh fruits and vegetables and establishes minimum standards of processing needed to be done to prevent food saftey from becoming an issue.
Directs secretary to collect fees to
-Inspect food facilities
-Reinspect importers bringing food
-Fund the voluntary qualified importer program
-Recall Food
Directs secretory to develop voluntary education related to allergies and anaphlaxis for schools, daycares and other early childhood education programs
Title 2: Facilities and imported food are allowed to be inspected according to known food saftey risks
Provides resources to Inspect of facilities and imported food according to known saftey risks
- establishes a tracing system which allows food to be traced
- makes systems more advanced and efficient which monitor food bourne illness
- gives secretary the ability to recall foods even if a company refuses
Title 3: Improving the saftey of imported food
- Requires Importers to comply to regulatory standards of the US
- gives companies an opportunity to volunteer to be to comply with FDA regulations and as a result move through customs faster for importation
- Can refuse facilities in homecountries to be inspected by the FDA at the risk of food product not being imported into the US
- -Allows third party agencies to help FDA determine if international food is safe
