Knowledge Equity The Key to Successful Food Safety Systems

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Knowledge EquityThe Key to Successful Food
Safety Systems

• Joellen M. Feirtag, Ph.D.
• Extension Food Safety Specialist
• Department of Food Science and Nutrition
• University of Minnesota

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USDA/FSIS FDA State Regulatory Bodies

• Critical decision to transform their relationship
  with the Food Industry
• From detection, command, and control
• To science-based prevention techniques and
  performance standards
• HACCP Hazard Analysis Critical Control Point
  System

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WHY Transformation?

• Jack-in-the-Box Restaurants
• Schwans Ice Cream
• Hudson Foods
• Odwalla Apple Cider
• Orange Juice - Walt Disney World
• School Lunch Strawberries
• Malt-O-Meal Cereal

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WHY Transformation?

• E. coli O157H7
• Salmonella spp.
• Campylobacter
• Hepatitis A
• Shigella spp.
• Listeria monocytogenes
• Cryptosporidium/Cyclospora

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High Risk Populations

• Infants Elderly Immunocompromised
• Immune System
• -not well developed
• -compromised
• Natural stomach acids
• -produce less acid

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Food Safety Overviews

• CDC estimates
• Estimates 76 million cases/year in US
• 5000 deaths/year in the U.S.
• Total cost from 1 billion to 10 billion/year

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Major Factors Contributing to Foodborne Disease
in 90s

• Changes in food consumed
• New methodology of food production and processing
• Distribution of food products
• Emergence of new infectious agents or new trends
  with known agents

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Comments

• Weve never had a problem!
• Weve been doing it this way for 20 years why
  should we change?
• Is our operation better or worse than the
  operation down the street?
• We didnt know it was a regulation.

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It cant happen to us - we have HACCP!
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So what happened if they all had HACCP?

• Sara Lee - Bil Mar 98 and 00
• Hudson Foods
• Odwalla
• Malt-O-Meal
• Kohler Mix Speciality
• Rochester Meats

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??? HACCP ???

• Six men of learning, lacking sight,
• explained about an elephant,
• each thinking he was right,
• The first reached out, touched the beast and
  said Its like a tree.
• The rest in turn touched different parts,
• so no one could agree.

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HACCP

• HACCP has been around for over 25 years
• Why then is this issue so controversial?
• What does it mean to have an effective HACCP
  Program in place?
• Is HACCP the complete answer to food safety?

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Whats the Missing Link?

• Creating HACCP plans vs. Implementation of a
  Effective and Successful Food Safety Program
• Theory vs. Reality (Every day)
• Regulatory HACCP vs. Operational HACCP

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Knowledge Equity
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Knowledge Equity

• We need to acquire an awareness and
  understanding of what caused these outbreaks and
  how to prevent them.

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Knowledge Equity

• Awareness/Understanding
• What are the hazards?
• Do I know my process/product?
• Am I aware of what could cause a problem?
• Do I understand how to control the hazards?

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Knowledge Equity

• Access
• Communication
• Trust

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Knowledge Equity

• Access
• Where do I get the information needed?
• How do I know what the rules are?
• Perception Understanding Interpretation

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Knowledge Equity

• Effective Communication
• Between employees and management
• Between regulators and industry
• Between the scientific community and industry
  and regulators
• Win-Win Mentality

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New Paradigm in the Application of Food Safety
Concepts to the Food IndustryTRUST!
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Knowledge Equity

• Access
• Communication
• Trust
• SUCCESS in the area of FOOD SAFETY!

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Thank You!

• Florida Section IFT
• IFT Scientific Lecture Program