For Safety's Sake • Food Safety Newsletter • May 2009
Information and Tips for Keeping it Fresh!
Volume 2 • Issue 6
Welcome to For Safety's Sake - an informational newsletter dedicated to food safety. We hope you enjoy this issue and share it with others who are concerned about food safety. Sign up to receive this newsletter by email >
Focus on Food Safety
Having recently returned from the Food Safety Summit in Washington, D.C., it was enlightening and educational to exchange a plethora of ideas with literally thousands of food safety leaders and experts from across the country. Together, we discussed the importance of food safety issues. Highly regarded leaders such as Craig Wilson, assistant vice president of Food Safety & Quality for Costco; Dave Theno, Ph.D. and retired senior vice president for Jack in the Box; and Michael Kaufman, chairman of the board for the National Restaurant Association were on hand to speak about our food safety roles and responsibilities as leaders in the food service industry.
The Food Safety Summit stressed the importance for us, as industry leaders, to lead by example and show moral courage on behalf of our organizations. We need to make a commitment to make the right decisions from the outset regarding food safety — even if it isn't the popular choice. If any strategies came out of The Summit, it was that knowledge is the key to prevention. We must continue to educate and institute best practices to ensure food safety across the food service industry. Make sure you have an action plan in place so you can effectively manage a food safety crisis situation. Be diligent in the food safety standards you institute throughout your company. And finally, educate your employees on best practices. To those who are ahead of the game — congratulations. And to those currently working on food safety initiatives, we applaud you as well, on implementing these crucial steps.
On a lighter note, grilling season is upon us, which means we could all use a "Grilling Food Safety 101" refresher. Prevent cross-contamination. Do not mix ready-to-eat foods such as salads and fruits with uncooked items such as meat. Also, avoid putting cooked meat on the same plate that was used to transport the raw meat. Keep hot foods hot and cold foods cold. And, finally make sure your meat is cooked to the right temperature. For more food safety grilling tips, visit: www.cattlenetwork.com.
Finally, be sure to visit us at Booth #7692 during the National Restaurant Association Show, May 16 - May 19 in Chicago, to sample some of our Davidson's Famous Chocolate Chip Cookie dough — you'll never eat cookie dough this safe!
We hope to see you at the show and here's to a safe summer!
Greg West
President of National Pasteurized Eggs, Inc.
Food Safety in the News
Food-borne Illness Outbreaks Put Worry on the Table
Every few weeks, it seems, deadly germs turn up in the food supply. Heather Whybrew, a college student in Washington State, became gravely ill after eating a salad in her school cafeteria. Carl Ours of Ohio, was temporarily paralyzed after eating chili dogs and drinking beer. Mari Tardiff of California, spent three months on life support after she drank unpasteurized milk.
Is it becoming more dangerous to eat?
Public health experts cannot give a definitive answer, largely because the historical figures on food-borne illness are spotty. But most of them believe the nation's food supply is markedly safer now than it was 100 years ago, and probably safer than a decade ago.
Yet, even if fewer people over all are getting sick, the big recalls and outbreaks of recent years, like the discoveries of the industrial chemical melamine in infant formula and salmonella in peanut butter, are still worrisome to many health experts and safety advocates.
Source: New York Times - Posted: May 12, 2009
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Produce Safety Initiative Calls for FDA to Lead
An analysis of the Food and Drug Administration's fresh produce food safety oversight is critical of the agency.
The Produce Safety Project, an initiative of The Pew Charitable Trusts at Georgetown University in Washington, D.C., released the results on May 7 of a side-by-side analysis of six produce safety standards.
The report found significant variations among standards fruit and vegetable growers followed to minimize microbial contamination. According to a news release, since the FDA issued its good agricultural practices guidance document in 1998, numerous organizations have adopted their own standards - some general and others commodity-specific.
The analysis showed the FDA's guidance lacked many of the criteria found in newer standards, according to the release. Although it admitted the FDA was in the process of updating its GAP document, compliance remains voluntary.
"The failure of the past administration to let FDA move toward mandatory and enforceable standards for produce has clearly created a void that others are trying to fill," Jim O'Hara, produce safety project director, said in the release. "But FDA leadership is needed to determine sound science and make certain there is a level playing field."
O'Hara said in the release that he felt it was critical that Peggy Hamburg be confirmed as FDA commissioner as quickly as possible.
According to the release, the FDA sought permission from the Bush administration in 2007 to develop mandatory produce-safety standards following the E. coli outbreak in spinach the previous year, but was unsuccessful.
Bob Whitaker, chief science officer for the Produce Marketing Association, said he hadn't read the report yet, but said that it was important to remember what the FDA's role is.
"Certainly, PMA supports rigorous food safety standards that need to be commodity-specific and risk- and science-based," Whitaker said. "It's important to understand that the FDA doesn't write standards. They write guidance documents. Then, as commodity groups begin to write standards, they get very specific as to how to protect those crops."
"They're kind of different things and need to be looked at in different ways. But the general premise of a stronger, more robust FDA is something that PMA has been advocating for a long time."
Mike Stewart, president of the Florida Fruit and Vegetable Association, Maitland, said adopting one across-the-board standard set of guidelines for all commodities isn't feasible.
"There are certain (common) components involved," Stewart said. "But you have to look at each individual commodity. There are going to be differences, and there need to be in food safety guidelines."
Source: The Packer - Posted: May 11, 2009
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Senators Offer Their Support to FDA Nominee
The Obama administration's choice to lead the Food and Drug Administration (FDA) breezed through her Senate confirmation hearing on Thursday while the administration proposed a budget that would give the agency more money.
Dr. Margaret A. Hamburg's confirmation was all but assured when Senator Orrin G. Hatch, Republican of Utah, strongly endorsed her. "I want you to know that I support you," Mr. Hatch said, "and I intend to help you not only to get through this process but to do your job out there." Mr. Hatch's endorsement was followed by those of Senator Richard M. Burr, Republican of North Carolina, as well as every Democrat at the hearing of the Senate Health, Education, Labor and Pensions Committee.
One reason for the enthusiasm for Dr. Hamburg may be the unease many conservatives have expressed about Dr. Joshua M. Sharfstein, the agency's acting commissioner, who will become principal deputy commissioner when Dr. Hamburg is confirmed.
Dr. Sharfstein once worked at the advocacy organization Public Citizen and served on the staff of Representative Henry A. Waxman, a California Democrat who is a fierce critic of the drug industry.
Mr. Hatch, closely allied with drug makers, wondered aloud why the Obama administration had appointed Dr. Sharfstein and asked Dr. Hamburg how she would split her responsibilities with him. She said she would be the agency's only commissioner.
"I believe that there were reports in the press that were quite misleading," Dr. Hamburg said. The reports suggested "that I would focus on food and tobacco, should that become part of the FDA's mandate, and he would focus on drugs. That is simply untrue," she added.
In her opening remarks, Dr. Hamburg said that she would take an active role in the government's decision about what vaccine to make in response to the swine flu outbreak. She said she would make a priority of improving oversight of food safety.
The committee may vote as soon as next week to send the nomination to the full Senate. Before Dr. Hamburg's hearing, the Obama administration announced that it had proposed increasing the FDA's budget next year by 19 percent, including $295 million in allocated money and $215 million in additional industry user fees. Half of the increase would go to food safety efforts.
The administration proposed collecting $94 million in fees from food companies, a tax that would require Congressional approval.
The administration also proposed collecting $47 million in fees from makers of generic drugs to help finance the staff needed to reduce a backlog of years in generic drug applications. Kathleen Jaeger, president of the Generic Pharmaceutical Association, said her industry would support such fees "so long as there are guarantees that the fees would result in the timely review and approval of generic applications."
Source: The New York Times - Posted: May 7, 2009
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New York Doctor Provides Healthcare for Restaurants
Dr. David Ores, a physician residing in Manhattan's Lower East Side, runs a healthcare cooperative for city restaurants workers. Under the plan, he charges each restaurant a dollar each month for every seat in the establishment and pools the money. In return, employees from the restaurant can visit Dr. Ores free of charge, "The function of us is to keep people out of the emergency room and from coughing in your salad," said Dr. Ores. Currently, fifteen restaurants use Ores' services and the need for such a plan is immediate as 75 percent of the cities restaurant workers are uninsured.
Source: New York Times - Posted: April 24, 2009
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Food Safety Q & A
If you have a question you would like us to address in a future e-newsletter, please contact us at 4safetyssake@gmail.com.
Q. When grilling, what is the proper temperature meat should be cooked to?
A: Hamburger and pork chops should be cooked internally to 160 degrees Fahrenheit, while poultry needs to be cooked to 165 degrees. Steaks need a different internal temperature depending on preference.
Source: cattlenetwork.com - Posted May 11, 2009
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Food Safety Spotlight
Who is leading the pack in food safety? In this section, we highlight foodservice entities that hold the highest standards and can teach all of us a thing or two. If you believe your organization deserves to be recognized, please e-mail us at 4safetyssake@gmail.com and let us know. We'd love to share your story, too.
Beloit Memorial Hospital - Beloit, Wisconsin
Beloit Memorial Hospital has been serving the Southern Wisconsin region for more than 40 years. One of the finest, most efficient patient care structures in North America, the 110-bed hospital has the sixth busiest emergency room in the state. Staffed by a team of dedicated, compassionate employees and volunteers, Beloit Memorial Hospital is always striving to improve its patient's hospital experience. Tom Sullivan, executive chef and manager of nutrition services, is committed to preparing safe, savory meals for both staff and patients, and his dedication is instrumental to Beloit Memorial Hospital's "Experience the Difference" initiative. Responsible for feeding nearly 600 people a day, Sullivan manages menus, the VIP Grille, cafeteria, patient meals, food safety and preparation. Sullivan has worked at Beloit Memorial Hospital for 10 years and welcomes the responsibility of feeding so many, "We take care of a lot of people here; knowing our food is safely and properly prepared helps us all sleep at night," Sullivan said.
Following standardized food safety protocols, Sullivan ensures that all utensils and work stations are properly sanitized and holds monthly training meetings to reinforce Beloit Memorial Hospital's dedication to safety, "The more we talk about food safety, the more it becomes second nature," he said. "We are always looking to go above and beyond with our food service and vigilance is the key."
Recognizing the importance of going above and beyond with his service, Sullivan recently made the switch from liquid to pasteurized shell eggs. "Pasteurized eggs give our staff a lot of flexibility with meal preparation," said Sullivan. "Not only are they a safer alternative, but they allow us to make soft-poached eggs, which is important to many of our patients and it eliminates the risk of salmonella."
Sullivan has no intentions of becoming complacent, "We are constantly looking for new and improved techniques for sanitizing food. When it comes to food safety, there are no shortcuts."
For more information about Beloit Memorial Hospital, visit www.beloitmemorialhospital.org.
From the Food Safety Expert
Food Safety Fundamentals: A Return to the 4 C's
By Matthew J. Botos, Food Safety Consultant
The food industry is the world's largest and oldest industry, which explains why we take for granted the fact that food is readily available for our consumption. Not too long ago, people spent a majority of their time farming and cultivating crops for both trade and personal use. Today's consumer needs only to drive a few blocks to find major grocery chains or convenient stores carrying their favorite snacks; but one major question remains-who is handling our food? How many different organizations had a part in moving and processing that product from its basic components at the farm level to our hand as we prepare to consume it?
In order to move food from farm to fork, several handlers come into play: from the farmer in the field, to the worker in the processing plant, food is handled at all levels of production, and we place tremendous faith in our food handlers. Newer technologies may create safer food supplies, but I am a firm believer that we need to spend more time in fields, processing plants and distribution networks applying the fundamentals of food safety. Food safety begins with basics done well, and that's what I am proposing: that we as food industry members take time to not only educate employees and coworkers, but re-educate ourselves on the basics of food safety.
These basics of food safety are rooted in the 4 C's: cleanliness, cooking, chilling and cross- contamination. The 4 C's have been used for years by retailers and should be applied to all stages of food handling and preparation.
Cleanliness is a fundamental step and applies to a company's sanitary programs, manufacturing practices and employee hygiene. Every step in the supply chain requires cleanliness-from floors to trucks to employees-and educating employers as to why this is important, empowers them to make a difference.
Cooking is the process of determining whether or not your product needs a thermal process. If your product requires a thermal process, please make sure your food safety team understands the pertinent micro-organism(s) you are trying to control or eliminate. Once this is established, develop a method for keeping records; it is important for everyone in the facility to understand the importance of proper heating techniques.
Chilling food slows down and can even stop bacterial growth. Provide your food safety team with the necessary tools to determine ideal temperature for food storage and refrigeration. Additionally, it is important to remember to address temperature controls while shipping. This prevents foods from being adulterated when transported.
Cross-contamination occurs when bacteria or allergen-free food is contaminated during food preparation, cooking, serving or storage. Be cautious when establishing guidelines for proper handling techniques. Due to the harmful nature of certain bacteria and allergens, special attention is required to keep bacteria-free foods from being contaminated by raw foods or other adulterants.
Food safety affects us all; luckily, the 4 C's are tried and true techniques for preventing potentially harmful food-related situations. By helping educate members in the food community-employees, customers and business partners-we can affect positive changes in our industry. Join me in the effort to re-establish the 4 C's as the guiding principles for food handling and safety. A very small amount of effort focused on basics and fundamentals will go a long way toward making the food supply safer and increasing employee morale. Take the time to revisit your food safety plan and make sure you have the basics covered so that everyone in the food chain can enjoy our meals and be confident they are consuming a safe and secure product.
About Matthew Botos
Matthew Botos is a food safety consultant based in suburban Chicago. Previously, Botos was the former director of the Illinois Center for Food Safety and Technology, a non-profit association focused on food safety and science advancements for both local and global food sources. Concurrent with these responsibilities, Botos was executive director of the Illinois Biotechnology Industry Organization-an organization committed to helping public and private entities navigate state and federal issues ranging from genetically modified crops to stem cell research.
Participating in several government-sponsored initiatives for the USDA and USAID, Botos was a founding member of a Homeland Security based organization focused on risk mitigation and management response to natural disasters, industrial accidents and acts of terrorism.
Botos' deep experience in the food and bio-sciences helped cultivate his in-depth understanding of aseptic manufacturing, extended shelf-life products, packaging products and heat exchanger systems. Botos continues to work with food and life science companies to adapt to the ever-changing landscape of food supply contamination.
Botos received his B.S. in biological engineering from Purdue University with an emphasis on thermodynamics and kinetic modeling of foods and pharmaceuticals. To contact Botos directly, call 708-308-0857, via e-mail at Matt@Botos.net or visit his website at www.pilotaseptic.com.
Did You Know?
According to the Centers for Disease Control (CDC), an average of about 36,000 people per year in the United States die from influenza-related causes, and more than 200,000 have to be admitted to the hospital as a result of influenza-related causes*, according to the Centers for Disease Control. Additionally, the CDC currently verifies that there are now 2,600 confirmed swine flu cases reported in the U.S. and three confirmed deaths**. While it is still important to practice precautions, swine flu cases in the U.S. are significantly lower than the common flu.
*Source: www.cdc.gov
**Source: www.cdc.gov
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