Ensuring Safe Food From Production to Consumption (1998) / Chapter Skim
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Appendix D Summary of Comments and Testimony from Workshop (April 29-30,1998) and Agenda
Appendix D Summary of Comments and Testimony from Workshop (April 29-30,1998) and Agenda
Pages 169-180
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Copies of the written testimonies submitted to the committee by workshop presenters are available from the National Academy of Sciences' (NAS) public information file.
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Most countries have emphasized the use of external expertise in developing effective food safety systems. Organizational Strategies (J.
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· United Fresh Fruit & Vegetable Association (John Aguirre) - prefer government "guidance" to regulation; cooperation is key; - opposed to a single food safety agency as present food safety problems are not due to the lack of a single food agency; does not support mandatory HACCP for all foods; noted multiple instances of misguided responses by local officials to food contamination outbreaks (publicly blaming the wrong commodity)
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From page 172... ...
current statute gives USDA no on-farm authority; FSIS has greater resources then FDA, but fewer establishments to regulate as meat and poultry are the most regulated foods; ability of FSIS to tailor efforts to risks is [united; need more understanding of food production principles; and FSIS should focus on verifying that food is safe rather than mandating how it gets safe, but not calling for suspension of continuous inspection. · International Dairy Food Association (Cary FryeJ industry recognizes need to control pathogens; HACCP should not be mandatory for dairy foods; agencies need to be open minded, science based; better state/federal cooperation needed; and need uniformity in regulations.
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· Society of the Plastic Industry, Inc. (Jerome HeckmanJ food packaging does not seem to be a public health or safety problem; and 1997 FDA Modernization Act reduced the premarket notification system for food contact substances to 120 days.
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- need to ensure that food safety agencies coordinate and harmonize their food safety standards; development of national food safety standards should be based on risk and current available science; need to increase funding for food handler training programs; and need mandatory training and certification programs for state and local food safety inspectors. · United Food and Commercial Workers Union (Jackie NowellJ food handlers have a key role in influencing food safety; food handlers often have low socioeconomic status; food handler positions often provide no sick leave or other benefits, thus workers may come to work sick; language barriers and high turnover limit the effectiveness of training programs; and new regulations (HACCP)
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- all food safety related functions should be placed in a single food safety agency; what works well: US has one of the safest food supplies in the world, regulating foods for biotechnology is science-based, and use of HACCP approach to inspection; food safety and public health must be primary purpose of food safety system, let industry address quality issues; food safety programs must encompass all aspects of food safety; and base food safety programs on risk assessment. American Public Health Association (Eric Juzenas)
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- the current reactive-based system dates back to beginning of the century; shifting to science-based, preventive framework is the right track; for new system to be successful, need to deploy resources in a new way, and to develop preventive strategies on system-wide basis; current statutory and organization framework are obstacles to success due to fragmented nature of food safety research and misallocation of inspection resources; need to pursue organizational change due to a present lack of clearly defined responsibility and accountability; and need statutory reform. · Lester Crawford, former administrator of the Food Safety and Inspection Service present system is disorganized; National Advisory Committee on Microbiological Specif cations in Foods, which involves four departments working effectively together, works well; USDA conflicts associated with both promoting and regulating agriculture does not work well; and no system for congressional oversight.
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APPENDIX D 177 Summary: common themes by both Michael Taylor and Lester Crawford - prevention of chronic illness and long-term public health concerns are different from food safety concerns; - inspection and regulation should not be separated; - resistance to change within FDA and USDA comes from both internal and external sources; - any changes should be premised not on reducing staff and saving money but on re-deploying, modernizing and upgrading; problems with food safety research: not enough money, spread out from points of control and regulation, not a high priority in US research establishment, externally driven or investigator driven rather than a tool for achieving the food safety initiative; CDC should be a generator of fundamental knowledge; and need to address communication barriers among CDC, FDA, and FSIS. Phase 3: Open Forum · Food Animal Concerns Trust (FACT, Richard Woody - need a single food safety agency that has a single mission focusing on food safety, has clear roles and responsibilities, has regulatory authority joined with enforcement powers, and has farm-to-table regulatory responsibilities.
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Clarence Merry) D=ies, Resources for the Future 10:30 am Break Ensuring Safe Food: Multi-Faceted Viewpoints 10:45 am Food Producers Panel Presentations Gary Weber, Animal Agriculture Coalition Thomas VanArsdall, National Council of Farmer Cooperatives John Aguirre, United Fresh Fruit and Vegetable Association Donald McNamara, United Egg Producers 11:35 am Food Processors Panel Presentations Steve Ziller, Grocery Manufacturers ofAmerica Rhona Applebaum, National Food Processors Association James Hodges, American Meat Institute Cary Frye' International Dairy Foods Association Richard Gutting, National Fisheries Institute 12:35 pm Lunch ENSURING SAFE FOOD 1:30 pm Food Ingredients, Food Packaging, and Food Distribution Panel Presentations Andrew Ebert, International Food Additive Council John Block, Food Distributors International Jerome Heckman, The Society of the Plastics Industry, Inc.
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APPENDIX D 2:10 pm Consumer Panel Presentations Caroline Smith DeWaal, Centerfor Science in the Public Interest Mark Silbergeld, Consumers Union Robert Hahn, Public Voice for Food and Health 2:50 pm Food Handlers Panel Presentations Jill Hollingsworth, Food Marketing Institute Judy Dausch, National Restaurant Association Jackie Nowell, United Food and Commercial Workers Union 3:30 pm Break 3:45 pm Open Forum and Discussion Richard Wood, Food, Animals Concerns Trust 4:30 pm Concluding Remarks, John Bailar Thursday, April 30 S:30 am Welcome John Bailar 8:40 am State and Local Regulator Panel Presentations Dan Smyly, Association of Food and Drug Officials Richard Kirchho§; National Association of State Departments of Agriculture Dale L Morse, Council of State and Territorial Epidemiologists 9:20 am Stakeholders in Policy Development Bruce Stillings, Institute of Food Technologists Eric Juzenas, American Public Health Association 10:00 am Break 179 10:15 am Former Federal Government Food Safety Officials Michael Taylor, former Deputy Commissioner for Policy of the Food and Drug Administration andformer Administrator of the Food Safety and Inspection Service at the US Department of Agriculture Lester Crawford, former Administrator of the Food Safety and Inspection Service at the US Department of Agriculture 1 1:00 am Closing Remarks, John Bailar
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