Center for Food Safety and Applied Nutrition (CFSAN)

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Center for Food Safety and Applied Nutrition
(CFSAN)

• Golriz Khadem
• And
• Ryan Leitz

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OVERVIEW of CFSAN

• Subset organization of the FDA
• Established between the FDA and the University of
  Maryland in April 1996.

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MISSION OF CFSAN

• responsible for promoting and protecting the
  publics health by ensuring that the nations
  food supply is safe, sanitary, wholesome,
  honestly and properly labeled
• To regulate 240 billion worth of domestic food,
  15 billion worth of imported foods, and 15
  billion worth of cosmetics sold through
  interstate commerce

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CASH FLOW

• Consumer for every dollar spent, twenty-five
  cents goes to products regulated by the FDA75
  of that goes towards food products regulated
  specifically by the CFSAN!
• FDA In year 2000, 280 million spent on food
  and cosmetic safety activities

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RESPONSIBILITIES

• Five major responsibilities include
• Monitor substances added to food (ionizing
  radiation, color additives) for safety
• Assure no harmful products result through
  processes of bioengineered foods (allergens,
  nutrients rejected for uptake by the body,
  toxicants)
• Regulate the proper labeling of food and
  cosmetics (ingredients, nutrition health claims)
  and their ingredients

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RESPONSIBILITIES CONTD

• Regulate policies governing the safety of dietary
  supplements, infant formulas, and medical foods
• Consumer education and industry outreach

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FOOD SAFETY CONCERNS

• Pathogens/diseases (mad cow, E. coli)
• Toxins (mercury levels in shellfish)
• Harmful dietary supplements (ephedra)
• Allergens (eggs, peanuts, milk)
• Overdosing levels of dietary components
• Product tampering (esp. post 9/11 with
  bioterrorism)

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AUTHORITY

• Food and Drugs Act of 1906
• Prohibits interstate commerce in misbranded and
  adulterated foods, drinks, and drugs
• Food, Drug, and Cosmetic Act of 1938
• Same as above, extended to cosmetics. Also puts
  burden of proof on drug manufacturers to show
  their drug works as intended and without harm to
  the public. Sets standards for an identity,
  quality, and amount for foods.
• Public Health Service Act of 1944
• Regulation of biological products and control of
  communicable diseases.
• Fair Packing and Labeling Act of 1966
• Applied to food, drugs, cosmetics, and medical
  devices requires products to be honestly and
  informatively labeled.

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AUTHORITY CONTD

• Infant Formula Act of 1980
• Ensures necessary nutritional content and safety
• Nutrition Labeling and Education Act of 1990
• Requires nutritional information to be present on
  all food items terms low fat and light are
  standardized
• Dietary Supplement Health and Education Act of
  1994.
• Establishes specific labeling on dietary
  supplements and dietary ingredients and
  classifies them as food

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CONCLUSION

• Although the food supply in the U.S. is
  considered the safest in the world, there is
  always room for improvementhence the task of
  this organization
• Foodborne illness has been estimated to cause
  about 76 million illnesses, 325,000
  hospitalizations, and 5,000 deaths per year in
  the U.S.

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CONCLUSION CONTD

• A major program established in January 2001 is
  the Hazard Analysis and Critical Control Point
  (HACCP), which was originally created to monitor
  fruit and vegetable juice production.
• Purpose of HACCP is to provide preventive
  controls at the most contamination-prone points
  in the production process.

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SOURCES CITED

• www.cfsan.fda.gov/lrd/cfsan4.html
• www.cfsan.fda.gov/mileston.html
• www.fda.gov/opacom/factsheets/justthefacts/2cfsan.
  html
• www.jifsan.umd.edu