Ensuring Safe Food From Production to Consumption (1998) / Chapter Skim
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Appendix C Executive Summary: Food Safety from Farm to Table: A National Food-Safety Initiative
Appendix C Executive Summary: Food Safety from Farm to Table: A National Food-Safety Initiative
Pages 161-168
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From page 161... ...
CFood Safety from Farm to Table: A National Food-Safely Initiative A Report to the President May 1997 Executive Summary *
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From page 162... ...
The contents of the entire report, from which the Executive Summary has been extracted are given here for the reader information
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In his January 25, 1997 radio address, President Clinton announced he would request $43.2 million in his 1998 budget to fund a nationwide earlywarning system for foodborne illness, increase seafood safety inspections, and expand food-safety research, training, and education. The President also directed three Cabinet members the Secretary of Agriculture, the Secretary of Health and Human Services, and the Administrator of the Environmental Protection Agency to identify specific steps to improve the safety of the food supply.
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From page 164... ...
Resource constraints increasingly limit the ability of federal and state agencies to inspect food processing facilities (e.g., years can go by before some plants receive a federal inspection.) Increasing quantities of imported foods flow into this country daily with limited scrutiny.
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From page 165... ...
CDC will equip the sentinel sites and other state health deparOnentswith DNA fingerprinting technology, and will link states together to allow the rapid sharing of information and to quickly determinewhether outbreaks in different states have a common source. Improve Responses to Foodborne Outbreaks At the federal level, four agencies are charged with responding to outbreaks of Foodborne and waterborne illness: CDC, FDA, FSIS, and EPA.
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From page 166... ...
Improve Risk Assessment Risk assessment is the process of determining the likelihood that exposure to a hazard, such as a foodborne pathogen, will result in harm or disease. Riskassessment methods help characterize the nature and size of risks to human health associated with foodborne hazards and assist regulators in making decisions about where in the food chain to allocate resources to control those hazards.
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From page 167... ...
Propose preventive measures for fresh fruit and vegetable juices. Based on the best science available, FDA will propose appropriate regulatory and non-regulatory options, including HACCP, for the manufacture of Quit and vegetable juice products.
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From page 168... ...
Educate professionals and high-risk groups. Agencies will better educate physicians to diagnose and treat foodborne illness; strengthen efforts to educate producers, veterinarians, and state and local regulators about proper animal drug use and HACCP principles; and work with the Partnership to better train retail- and food-service workers in safe handling practices and to inform high-risk groups about how to avoid foodborne illness, e.g., in people with liver disease, illness that may be caused by consuming raw oysters containing Vibrio vulnifcus.
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