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Conference for Food ProtectionBiannual Meeting Update
Panel Discussion
Susan Algeo, Tara Paster, George Zameska
CASA
May 14, 2014
Conference for Food Protection (CFP) www.foodprotect.org
• Provides a forum for partnership among regulators, industry, academia, professional organizations and consumers
• Provides opportunity to identify problems, formulate recommendations, and develop and implement practices that ensure food safety
• Challenges all groups involved in food production and monitoring to work together to enhance the quality of our food supply
• The Conference for Food Protection meets at least biennially to provide that forum
Councils
• Council I– Laws and Regulations
• Council II– Administration, Education, and
Certification• Council III
– Science and Technology
Council Membership
• Each council comprised of 22 members– Industry– State and Local regulatory agencies– Academia– Consumer
• Advisors and Consultants– FDA– USDA– CDC
How It Works
• Submit issues• Councils debate• Delegates vote• CFP Executive Board
Hot Topics
• One day workshop– Seafood Trends– Sustainability– Import Demands– Supply Source and Development– Fraud and Safety– Species Hazards and Disease
Hot Topics
• Council I– Allergen Separation– Sore Throat with Fever– Ice Machines– Imminent Health Hazards
Hot Topics
• Council II– Align Competency of Inspectors (8-402.10)
with Standard 2– Employee Food Safety Training Committee – FPMMC 4 ISO/IEC 17024-2012 as an Option
to CFP Standards– Demonstration of Knowledge Committee
Hot Topics
• Council III - Accepted As Submitted
III-001 - Report - Emergency Action Plan (EAP) Committee
III-002 EAP 2 - Emergency Action Plan for Retail Food Establishments
III-004 - Report - Time as a Public Health Control (TPHC) Committee
III-005 - TPHC 2 - Foods Starting at Room Temperature and Held Using TPHC
III-006 - TPHC 3 - Foods Needing More Research for Using TPHC
III-007 - Report - Listeria Retail Guidelines Committee
III-009 - Report - Hand Hygiene Committee (HHC)
Hot Topics
• Council III Accepted as Amended
III-008 - Re-Create - Listeria Retail Guidelines Committee
III-011 - Re-create - Hand Hygiene Committee (HHC)
III-014 - Amend the water temperature requirement of handwashing sinks
III-021 - Reduced Minimum Temperature for Microwave Steam Cooking of Seafood
III-022 - When partial cooking is actually incubation
III-028 - Salmonella as a reportable illness (as opposed to Salmonella Typhi and NTS)
III-030 - Designating certain cheeses non-time/temperature control for safety foods
Hot Topics
• Council III No Action Items
III-003 - EAP 3 - Time/Temperature Chart for Emergency Situations
III-010 - HHC-3 Recommended Foodservice Glove Language Changes to the Food Code
III-012 - Establish a Standard for Handwashing Effectiveness
III-013 - Establish Foundational Hand Hygiene Definitions
III-015 - Lower Handwash Water Temperature Minimum
III-016 - Hand Drying With Disposable Paper Toweling
III-017 - Hand Cleanse-Sanitize Protocol Not Requiring Running Water
III-018 - Clarify hand washing requirement when donning gloves
III-019 - Clarify hand washing requirement switching from raw to ready-to-eat foods
Hot Topics
• Council III No Actions Items
III-020 - Double Barrier Gloving Exception
III-023 - Amend Food Code - Consistency with FSIS Cooking Temperatures
III-024 - Create Committee for Raw and Undercooked Meat and Poultry Products
III-025 - Create Committee for Safe Cooking and Preparation of Rotisserie Chicken
III-026 - Potable Ice
III-027 - Chemicals for Treating Fruits and Vegetables
III-029 - Seasoned Cast Iron
I-018 - Amend Food Code - Prevention of Food
Allergen Cross-Contact
Hot Topics
• Council III No Actions Items
III-020 - Double Barrier Gloving Exception
III-023 - Amend Food Code - Consistency with FSIS Cooking Temperatures
III-024 - Create Committee for Raw and Undercooked Meat and Poultry Products
III-025 - Create Committee for Safe Cooking and Preparation of Rotisserie Chicken
III-026 - Potable Ice
III-027 - Chemicals for Treating Fruits and Vegetables
III-029 - Seasoned Cast Iron
I-018 - Amend Food Code - Prevention of Food
Allergen Cross-Contact
Hot Topics
• Council III No Actions Items
III-020 - Double Barrier Gloving Exception
III-023 - Amend Food Code - Consistency with FSIS Cooking Temperatures
III-024 - Create Committee for Raw and Undercooked Meat and Poultry Products
III-025 - Create Committee for Safe Cooking and Preparation of Rotisserie Chicken
III-026 - Potable Ice
III-027 - Chemicals for Treating Fruits and Vegetables
III-029 - Seasoned Cast Iron
I-018 - Amend Food Code - Prevention of Food
Allergen Cross-Contact
Get Involved
Get Involved
• Submit issues• Join a committee • Next CFP biannual meeting
– Boise, ID – April 16-20, 2016
Questions???Thank you!
Susan Algeo: [email protected]
George Zameska: [email protected]
Tara Paster: [email protected]