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2
Regulations
Revised January 2006 Food and Drug Administration (FDA)
requires food manufacturers to: List common allergens on labels in simple
terms that adults and older children can understand
Listed in: Ingredients list After the list Right next to it
3
Food Allergens List top eight, which account for 90% of all
documented food allergies: Milk Eggs Peanuts Tree nuts (such as almonds, cashews, walnuts Fish (such as bass, cod, flounder) Shellfish (such as crab, lobster, shrimp) Soy Wheat
Represent allergens most likely to cause a severe or life-threatening allergic reaction (anaphylaxis).
4
Food Label Questions What foods are labeled?
Any domestic or imported packaged food regulated by FDA.
What’s included on label? Lists type of allergens as well as any ingredient that
contains a protein from the eight major food allergens What foods aren’t labeled?
Fresh produce, fresh meat, and certain highly refined oils.
Foods that might inadvertently come into contact with a food allergen during growing, harvesting, or manufacturing.
C-6.01 -- Non-Microbial Hazards
Biological HazardsSeafood Toxins Ciguatera toxin Scombroid toxin Shellfish toxins Systemic fish toxins
Plant Toxins Poisonous plants
Fungal Toxins Poisonous mushrooms
C-6.01 -- Non-Microbial Hazards
Chemical Hazards
Toxic Metals Lead, copper, brass, zinc, antimony, cadmium
Cleaning Agents Detergents, sanitizers, polishers, abrasive
cleaners, lubricants
Pesticides and insecticidesFood additives Preservatives (nitrite and sulfites), flavor
enhancers (MSG), nutritional additives (niacin)
C-6.01 -- Non-Microbial Hazards
Physical Hazards Band-aids Fingernails and nail polish Jewelry Broken light bulbs Hair Metal and wood Chipped glass Broken dinnerware
C-6.01 -- Non-Microbial Hazards
Allergens 6 to 7 million Americans have food
allergies. Most common food allergens:
Milk Eggs Fish Shellfish Wheat Soy Peanuts and tree nuts
C-6.02 -- Regulations
Who is responsible for our food?
Primary responsibility for enforcing federal regulations is USDA and FDA.
USDA is responsible for overseeing approximately 20% of the food supply.
FDA is responsible for 80%. Other agencies also
oversee various aspects of food safety.
C 6.02 -- Regulations
USDA Responsible for regulating:
Red meat, poultry, and certain egg products
Key legislation that USDA enforces: Federal Meat Inspection Act Poultry Products Inspection
Act Egg Products Inspection Act Voluntary Inspection Program
C 6.02 -- Regulations
Food and Drug Administration
Responsible for regulating: All other foods not regulated by
USDA. Food is – food or drink for man or
animal, chewing gum, and any food component.
Key legislation: Federal Food Drug and Cosmetic
Act Food Code Low Acid Foods Registration and
Process Filing
C 6.02 -- Regulations
Environmental Protection Agency
Set pesticide residue tolerances or legal limits on how much residue that can be on particular foods.
FDA and USDA enforce those tolerances on their portions of the food supply.
Tolerance levels set for over 9,000 pesticides.
C 6.02 -- Regulations
Department of Commerce Oversee management
of fisheries in the United States.
Responsible for seafood quality and grading.
Operate a voluntary inspection program for fish in conjunction with FDA.
C 6.02 -- Regulations
Department of Treasury
Two divisions address food safety: Bureau of Alcohol,
Tobacco, and Firearms
U.S. Customs
C 6.02 -- Regulations
Federal Trade Commission (FTC )
Works with FDA and USA over claims made by food manufacturers. FTC oversees food
advertising FDA oversees food labeling
FTC requires that any objective claim made in advertising must be substantiated.
C-6.02 -- HACCP
What is HACCP? HACCP (Hazard Analysis Critical Control
Point) is a systematic way to identify, evaluate, and control food safety hazards.
Hazards are biological, chemical, or physical agents likely to cause illness or injury if they are not controlled.
HACCP prevents food safety hazards rather than reacts to food safety hazards.
To develop a HACCP plan, one follows the seven principles.
C-6.02 -- HACCP
Prerequisite Programs
Focus on employees, facilities, and equipment. Examples of prerequisite programs include:
Illness policy Cleaning and sanitizing procedures Garbage removal Pest control Equipment selection Employee hygiene
C-6.02 -- HACCP
1: Conduct a hazard analysis
Identify hazards associated with a specific menu item. Prepare flow diagram from receiving to service. List likely hazards associated with each step. Identify how to prevent the hazards at each step.
Hazards can be biological, chemical, or physical.
List hazards likely to occur and that will cause severe consequences if not controlled.
Hazards that are low risk and that are not likely do not need to be considered.
C-6.02 -- HACCP
2: Determine CCPs A control point is any point, step, or
procedure where biological, physical, or chemical factors can be controlled.
A critical control point (CCP) is a point, step, or procedure where an identified hazard can be prevented, eliminated, or reduced to acceptable levels.
Critical control points are monitored much more frequently than are control points.
C-6.02 -- HACCP
3: Establish critical limits
Establish criteria that must be met to prevent, eliminate, or the reduce the identified hazard at the CCP so that the food is safe to eat.
Examples of critical limits are: temperature, time, physical dimensions, water
activity, pH, and available chlorine Critical limits can come from regulatory
standards and guidelines, scientific literature, experimental studies, and consultation with experts.
C-6.02 -- HACCP
4: Establish monitoring procedures
Monitoring is a planned observation or measurement: to determine if a CCP is under control and
Examples of monitoring include: Visual observations Temperature measurements Time assessment pH measurements Water activity measurements
C-6.02 -- HACCP
5: Establish corrective actions
Corrective actions focus on: what do when a food does not meet the critical limit.
Example of a corrective action: A hamburger is 140oF (50oC) Critical limit -- Cook hamburger to 155oF (68oC) or
hotter. Continue cooking until hamburger is 155oF (68oC) or
hotter. Throwing out food might be a corrective action. Maintain records of all corrective actions taken.
C-6.02 -- HACCP
6: Verification proceduresFour phases needed for a HACCP plan:1. Determine that critical limits for all CCPS
are sound.2. Make sure that the establishment’s HACCP
plan is being properly implemented.3. Have regulatory personnel review the plan
to make sure that it is being properly implemented.
4. Check the accuracy of all monitoring equipment.
C-6.02 -- HACCP
7: Establish record keeping
The following make up the records of a HACCP Plan
– List of HACCP team and their assigned responsibilities– Description of each menu item– Flow diagram for each menu item indicating CCPs– Hazards associated with each CCP and preventive
measures– Critical limits– Monitoring procedures– Corrective actions plans– Record keeping procedures– Procedures for verification of the HACCP plan
C-6.02 -- Farm to Table
Farm
Good Agricultural Practices (GAPS)1. Water2. Manure and municipal biosolids3. Worker health and hygiene4. Sanitary facilities5. Field sanitation6. Packing facility sanitation7. Transportation8. Traceback
C-6.02 -- Farm to Table
Food Processing
Good Manufacturing Practices -- procedures for processing and packing under sanitary conditions.
Standard Sanitary Operating Procedures -- ensure a clean and sanitary environment
HACCP -- Systematic approach to identify, assess and control the risks of identified hazards.
C-6.02 -- Farm to Table
Foodservice -- HACCP HACCP – seven steps to systematically identify,
assess, and control identified hazards. Not all foodservice establishments must have a
HACCP plan. If do the following, a HACCP plan is needed:
– Vacuum package food– Service of raw meats– Package fresh squeezed orange juice– Serve shellfish directly from a tank– Curing or smoking food for preservation
C-6.02 -- Farm to Table
Home – Four Steps to Fight BAC!
CLEAN: Wash hands and surfaces often
SEPARATE: Don't cross-contaminate!
COOK: Cook to proper temperature
CHILL: Refrigerate promptly Fight BAC! -- national food
safety campaign targeting consumers.
OBJECTIVE 7.01 -- Distribution 35
Distribution
Target Market -- define demographics. State the needs or wants of that target
market. State how your product will satisfy the
needs or wants of your target market.
OBJECTIVE 7.01 -- Distribution 36
Market
State where your product will be produced.
State where your target market will expect to receive your product.
State how you will be distributing your product in a timely manner.
OBJECTIVE 7.01 -- Distribution 37
Survey of sales
State how you will survey customers to evaluate the reception of your product.
OBJECTIVE 7.01 -- Distribution 38
Payment for product
State how much you will be profiting on the sale of each item.
Estimate the profit you will be making on each production run.
State how payment will be received.
D 7.02 -- Differences
Conventional Production
Most farmers in the U.S. use conventional production practices.
Use synthetic chemicals, such as: Fertilizers Pesticides Herbicides Antibiotics
D 7.02 -- Differences
Organic Food Production Focus on management
practices that promote and enhance ecological harmony
Practices encourage soil and water conservation and to reduce pollution.
To be labeled organic, must meet specific standards.
D 7.02 -- Differences
Organic Food Trends Grown at nearly 20% per year for the last seven
years. Americans spent more than $51 billion on
natural and organic products in 2005. Consumers in the U.S. and the European Union
(EU) make up 95% of the world’s retail sales of organic food products -- estimated at more than $25 billion worldwide.
Research is currently being done to explore the differences in conventionally and organic produced food.
D 7.02 -- Differences
Differences in Practices
CONVENTIONAL ORGANICFertilizers Apply chemical
fertilizers to promote plant growth.
Apply natural fertilizers, such as manure or compost, to feed soil and plants.
Insecticides Spray insecticides to reduce pests and disease.
Use beneficial insects and birds, mating disruption or traps to reduce pests and disease.
D 7.02 -- Differences
Differences in Practices
CONVENTIONAL ORGANIC
Herbicides
Use chemical herbicides to manage weeds.
Rotate crops, till, hand weed or mulch to manage weeds.
Antibiotics
Give animals antibiotics, growth hormones and medications to prevent disease and spur growth.
Give animals organic feed and allow access to outdoors. Use preventive measures —rotational grazing, a balanced diet and clean housing — to minimize disease.
D 7.02 -- Differences
Differences in Product
STANDARD ORGANIC CONVENTIONAL
Nutrition No difference No difference
Quality Spoil faster Spoil more slowly
Appearance Less perfect More uniform
Safety No difference No difference
Taste No difference No difference
D 8.01 --Biotechnology 47
Definition
• Techniques used to modify deoxyribonucleic acid (DNA) or the genetic material of a microorganism, plant, or animal to achieve a desired trait.
D 8.01 --Biotechnology 48
Biotech-produced foods
Also known as: Genetically engineered Bioengineered Genetically modified, although
"genetically modified" can also refer to foods from plants altered through methods such as conventional breeding
D 8.01 -- Uses of Biotechnology
General Uses
New products that are higher quality, safer, and/or more nutritious.
Lower production and processing costs.
Improve microbial processes upon which processors rely. Fermentation Enzymes
D 8.01 -- Uses of Biotechnology
Two Uses – Quality and Safety
Quality Food additives – natural flavors and colors Processing aids – enzymes, emulsifiers, and starter cultures Environment – more waste treatment options, greener manufacturing options, biodegradable plastic wrap that kills bacteria.
Food safety rapid detection tools to detect microorganisms and the toxins they produce.
D 8.02 -- Claims
Empirical vs. Ethical
Empirical – statements of fact Statements about risks and benefits are
empirical claims. Statements about what something is made of
or how something functions are empirical claims.
Ethical – values “It is good to care for the environment and
promote human health.” Ethical claims set forth what is good to do
and what is bad to do in general.
D 8.02 -- Claims
What are ethics?
Ethics is critical thinking about right and wrong action.
Ethics involve the study of values, not just reliance on intuition or what our friends think.
The ethical conclusion is the specific course of action that one should follow, if the empirical claims (facts) and ethical claims (values and beliefs) are accepted as true.
D 8.02 -- Claims
Ethical Concerns of Biotechnology
Environmental impact Health and allergens Allergens Labeling Unknown effects Gene source and religion
D 8.02 -- Labeling
Labeling Laws for Biotech Foods
Designed to help consumers make informed buying decisions.
The European Union and Japan require some foods derived from biotechnology be labeled.
The U.S. does NOT require labeling.
D 8.02 -- Labeling
Why U.S. opposed to labeling?
Labeling required in the U.S. for health reasons.
Safety should be addressed through non-regulatory means -- outreach or education programs.
Labeling of biotech foods might send a negative signal to consumers about the safety of these products which the FDA has deemed to be safe.
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