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Wikipedia

Food safety

March 04, 2023

Not to be confused with Food security.

Food safety (or food hygiene) is used as a scientific method/discipline describing handling, preparation, and storage of food in ways that prevent food-borne illness. The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food is known as a food-borne disease outbreak.[1] This includes a number of routines that should be followed to avoid potential health hazards. In this way, food safety often overlaps with food defense to prevent harm to consumers. The tracks within this line of thought are safety between industry and the market and then between the market and the consumer. In considering industry to market practices, food safety[2] considerations include the origins of food including the practices relating to food labeling, food hygiene, food additives and pesticide residues, as well as policies on biotechnology and food and guidelines for the management of governmental import and export inspection and certification systems for foods. In considering market to consumer practices, the usual thought is that food ought to be safe in the market and the concern is safe delivery and preparation of the food for the consumer. Food safety, nutrition and food security are closely related. Unhealthy food creates a cycle of disease and malnutrition that affects infants and adults as well.[3]

FDA lab tests seafood for microorganisms

Food can transmit pathogens which can result in the illness or death of the person or other animals. The main types of pathogens are bacteria, viruses, parasites, and fungus. Food can also serve as a growth and reproductive medium for pathogens. In developed countries there are intricate standards for food preparation, whereas in lesser developed countries there are fewer standards and less enforcement of those standards. Even so, in the US, in 1999, 5,000 deaths per year were related to foodborne pathogens. [4] Another main issue is simply the availability of adequate safe water, which is usually a critical item in the spreading of diseases.[5] In theory, food poisoning[6] is 100% preventable. However this cannot be achieved due to the number of persons involved in the supply chain,[7] as well as the fact that pathogens can be introduced into foods no matter how many precautions are taken.

Issues

Food safety issues and regulations concern:

Food contamination

Food contamination happens when foods are corrupted with another substance. It can happen In the process of production, transportation, packaging, storage, sales, and cooking process. Contamination can be physical, chemical, or biological.[9]

Physical contamination

Physical contaminants (or ‘foreign bodies’) are objects such as hair, plant stalks or pieces of plastic and metal.[10] When a foreign object enters food, it is a physical contaminant.[10] If the foreign objects are bacteria, both a physical and biological contamination will occur.

Common sources of physical contaminations are: hair, glass or metal, pests, jewelry, dirt, and fingernails.[10]

Physical food contamination is a hazardous yet natural accident of contaminating food with dangerous objects around the kitchen or production base when being prepared. If kitchens or other places where food may be prepared are unsanitary, it is very likely that physical contamination will occur and cause negative consequences.[11] Dangerous objects such as glass and wire may be found in food which can cause many issues with the individuals who consume it including choking, breaking of teeth and cutting the insides of the body.[12] Children and the elderly are at the highest risk of being harmed by food contamination due to their weaker immune systems and fragile structures. [12] The most common reasoning for physical contamination to occur is when the food is left uncovered without lids.[11] To prevent such contamination and harm to those consuming food from restaurants, cooks are recommended to wear hair nets, remove jewelry, and wear gloves when necessary, especially over wounds with bandages.

[13]

Chemical contamination

Chemical contamination happens when food is contaminated with a natural or artificial chemical substance.[9] Common sources of chemical contamination can include: pesticides, herbicides, veterinary drugs, contamination from environmental sources (water, air or soil pollution), cross-contamination during food processing, migration from food packaging materials, presence of natural toxins, or use of unapproved food additives and adulterants.[14]

Biological contamination

It happens when the food has been contaminated by substances produced by living creatures, such as humans, rodents, pests or microorganisms.[15] This includes bacterial contamination, viral contamination, or parasite contamination that is transferred through saliva, pest droppings, blood or fecal matter.[15] Bacterial contamination is the most common cause of food poisoning worldwide.[15] If an environment is high in starch or protein, water, oxygen, has a neutral pH level, and maintains a temperature between 5°C and 60°C (danger zone) for even a brief period of time (~0–20 minutes),[16] bacteria are likely to survive.[17]

Example of biological contamination: Tainted Romaine Lettuce

In April and May 2018, 26 states in the United States suffered an outbreak of the bacteria strain E. coli O157:H7.[18] Several investigations show the contamination might have come from the Yuma, Arizona, growing region.[19] This outbreak, which began April 10, is the largest US flare-up of E. coli in a decade.[20] One person in California has died.[18] At least 14 of the people affected developed kidney failure.[18] The most common symptoms of E. coli include diarrhea, bloody diarrhea, abdominal pain, nausea and vomiting.[18]

Safe food handling procedures (from market to consumer)

The five key principles of food hygiene, according to WHO, are:[21]

  1. Prevent contaminating food with pathogens spreading from people, pets, and pests.
  2. Separate raw and cooked foods to prevent contaminating the cooked foods.
  3. Cook foods for the appropriate length of time and at the appropriate temperature to kill pathogens.
  4. Store food at the proper temperature.
  5. Use safe water and safe raw materials.

Proper storage, sanitary tools and work spaces, heating and cooling properly and to adequate temperatures, and avoiding contact with other uncooked foods can greatly reduce the chances of contamination. Tightly sealed water and air proof containers are good measures to limit the chances of both physical and biological contamination during storage. Using clean, sanitary surfaces and tools, free of debris, chemicals, standing liquids, and other food types (different than the kind currently being prepared, i.e. mixing vegetables/meats or beef/poultry) can help reduce the chance of all forms of contamination. However, even if all precautions have been taken and the food has been safely prepared and stored, bacteria can still form over time during storage. Food should be consumed within one to seven (1-7) days while it has been stored in a cold environment, or one to twelve (1-12) months if it was in a frozen environment (if it was frozen immediately after preparation).[22][23] The length of time before a food becomes unsafe to eat depends on the type of food it is, the surrounding environment, and the method with which it is kept out of the danger zone.

  • Always refrigerate perishable food within 2 hours—1 hour when the temperature is above 90°F (32.2°C).
  • Check the temperature of your refrigerator and freezer with an appliance thermometer. The refrigerator should be at 40°F (4.4°C) or below and the freezer at 0°F (-17.7°C) or below.[24]

For example, liquid foods like soup kept in a hot slow cooker (149°F or 65°C) may last only a few hours before contamination[citation needed], but fresh meats like beef and lamb that are promptly frozen (-2°C) can last up to a year. The geographical location can also be a factor if it is in close proximity to wildlife. Animals like rodents and insects can infiltrate a container or prep area if left unattended. Any food that has been stored while in an exposed environment should be carefully inspected before consuming, especially if it was at risk of being in contact with animals. Consider all forms of contamination when deciding if a food is safe or unsafe, as some forms or contamination will not leave any apparent signs. Bacteria may not be visible to the naked eye, debris (physical contamination) may be underneath the surface of a food, and chemicals may be clear or tasteless; the contaminated food may not change in smell, texture, appearance, or taste, and could still be contaminated. Any foods deemed contaminated should be disposed of immediately, and any surrounding food should be checked for additional contamination.

ISO 22000 is a standard developed by the International Organization for Standardization dealing with food safety. This is a general derivative of ISO 9000. The ISO 22000 international standard specifies the requirements for a food safety management system that involves interactive communication, system management, prerequisite programs, HACCP principles. ISO 22000 was first published in 2005. It is the culmination of all previous attempts from many sources and areas of food safety concern to provide an end product that is safe as possible from pathogens and other contaminants. Every 5 years standards are reviewed to determine whether a revision is necessary, to ensure that the standards remain as relevant and useful to businesses as possible.[25]

Incidence

 
World Health Organization

A 2003 World Health Organization (WHO) report concluded that about 30% of reported food poisoning outbreaks in the WHO European Region occur in private homes.[26] According to the WHO and CDC, in the USA alone, annually, there are 76 million cases of foodborne illness leading to 325,000 hospitalizations and 5,000 deaths.[27]

Regulations by jurisdiction and agency

WHO and FAO

In 1963, the WHO and FAO published the Codex Alimentarius which serves as an guideline to food safety.[28]

However, according to Unit 04 - Communication of Health & Consumers Directorate-General of the European Commission (SANCO): "The Codex, while being recommendations for voluntary application by members, Codex standards serve in many cases as a basis for national legislation. The reference made to Codex food safety standards in the World Trade Organizations' Agreement on Sanitary and Phytosanitary measures (SPS Agreement) means that Codex has far reaching implications for resolving trade disputes. WTO members that wish to apply stricter food safety measures than those set by Codex may be required to justify these measures scientifically." So, an agreement made in 2003, signed by all member states, inclusive all EU, in the codex Stan Codex 240 – 2003 for coconut milk, sulphite containing additives like E223 and E 224 are allowed till 30 mg/kg, does NOT mean, they are allowed into the EU, see Rapid Alert System for Food and Feed (RASFF) entries from Denmark: 2012.0834; 2011.1848; en 2011.168, "sulphite unauthorised in coconut milk from Thailand ". Same for polysorbate E 435: see 2012.0838 from Denmark, unauthorised polysorbates in coconut milk and, 2007.AIC from France. Only for the latter the EU amended its regulations with (EU) No 583/2012 per 2 July 2012 to allow this additive, already used for decades and absolutely necessary.

Australia

Main article: Food safety in Australia

Food Standards Australia New Zealand requires all food businesses to implement food safety systems. These systems are designed to ensure food is safe to consume and halt the increasing incidence of food poisoning, and they include basic food safety training for at least one person in each business. Food safety training is delivered in various forms by, among other organisations, Registered Training Organisations (RTOs), after which staff are issued a nationally recognised unit of competency code on their certificate. Basic food safety training includes:

  • Understanding the hazards associated with the main types of food and the conditions to prevent the growth of bacteria which can cause food poisoning and to prevent illness.
  • Potential problems associated with product packaging such as leaks in vacuum packs, damage to packaging or pest infestation, as well as problems and diseases spread by pests.
  • Safe food handling. This includes safe procedures for each process such as receiving, re-packing, food storage, preparation and cooking, cooling and re-heating, displaying products, handling products when serving customers, packaging, cleaning and sanitizing, pest control, transport and delivery. Also covers potential causes of cross contamination.
  • Catering for customers who are particularly at risk of food-borne illness, as well as those with allergies or intolerance.
  • Correct cleaning and sanitizing procedures, cleaning products and their correct use, and the storage of cleaning items such as brushes, mops and cloths.
  • Personal hygiene, hand washing, illness, and protective clothing.

Food safety standards and requirements are set out at the national level in the Food Standards Code, and brought into force in each state and territory by state-based Acts and Regulations. Legislation means that people responsible for selling or serving unsafe food may be liable for heavy fines.

China

Main article: Food safety in China

Food safety is a growing concern in Chinese agriculture. The Chinese government oversees agricultural production as well as the manufacture of food packaging, containers, chemical additives, drug production, and business regulation. In recent years, the Chinese government attempted to consolidate food regulation with the creation of the State Food and Drug Administration in 2003, and officials have also been under increasing public and international pressure to solve food safety problems. However, it appears that regulations are not well known by the trade. Labels used for "green" food, "organic" food and "pollution-free" food are not well recognized by traders and many are unclear about their meaning. A survey by the World Bank found that supermarket managers had difficulty in obtaining produce that met safety requirements and found that a high percentage of produce did not comply with established standards.[29]

Traditional marketing systems, whether in China or the rest of Asia, presently provide little motivation or incentive for individual farmers to make improvements to either quality or safety as their produce tends to get grouped together with standard products as it progresses through the marketing channel. Direct linkages between farmer groups and traders or ultimate buyers, such as supermarkets, can help avoid this problem. Governments need to improve the condition of many markets through upgrading management and reinvesting market fees in physical infrastructure. Wholesale markets need to investigate the feasibility of developing separate sections to handle fruits and vegetables that meet defined safety and quality standards.[30]

European Union

The parliament of the European Union (EU) makes legislation in the form of directives and regulations, many of which are mandatory for member states and which therefore must be incorporated into individual countries' national legislation. As a very large organisation that exists to remove barriers to trade between member states, and into which individual member states have only a proportional influence, the outcome is often seen as an excessively bureaucratic 'one size fits all' approach. However, in relation to food safety the tendency to err on the side of maximum protection for the consumer may be seen as a positive benefit. The EU parliament is informed on food safety matters by the European Food Safety Authority.

Individual member states may also have other legislation and controls in respect of food safety, provided that they do not prevent trade with other states, and can differ considerably in their internal structures and approaches to the regulatory control of food safety.

From 13 December 2014, new legislation - the EU Food Information for Consumers Regulation 1169/2011 - require food businesses to provide allergy information on food sold unpackaged, in for example catering outlets, deli counters, bakeries and sandwich bars.[31] A further addition to the 2014 legislation, named 'Natasha's Law' will come into force on 1st October in the UK and NI. Following the death of Natasha Ednan-Laperouse, who died after eating a sandwich containing the allergen sesame, foods pre-packed on premises for direct sale will require individual ingredients labelling - this replaces the historic requirement for outlets to provide ingredients information for these types of food upon request.[32]

France

Agence nationale de sécurité sanitaire de l'alimentation, de l'environnement et du travail (ANSES) is a French governmental agency dealing with food safety.

Germany

The Federal Ministry of Food, Agriculture and Consumer Protection (BMEL)[33] is a Federal Ministry of the Federal Republic of Germany. History: Founded as Federal Ministry of Food, Agriculture and Foresting in 1949, this name did not change until 2001. Then the name changed to Federal Ministry of Consumer Protection, Food and Agriculture. At 22 November 2005, the name got changed again to its current state: Federal Ministry of Food, Agriculture and Consumer Protection. The reason for this last change was that all the resorts should get equal ranking which was achieved by sorting the resorts alphabetically. Vision: A balanced and healthy diet with safe food, distinct consumer rights and consumer information for various areas of life, and a strong and sustainable agriculture as well as perspectives for our rural areas are important goals of the Federal Ministry of Food, Agriculture and Consumer Protection (BMELV). The Federal Office of Consumer Protection and Food Safety is under the control of the Federal Ministry of Food, Agriculture and Consumer Protection. It exercises several duties, with which it contributes to safer food and thereby intensifies health-based consumer protection in Germany. Food can be manufactured and sold within Germany without a special permission, as long as it does not cause any damage on consumers’ health and meets the general standards set by the legislation. However, manufacturers, carriers, importers and retailers are responsible for the food they pass into circulation. They are obliged to ensure and document the safety and quality of their food with the use of in-house control mechanisms.

Greece

In Greece, the Hellenic Food Authority (EFET) governing body supervised by the Ministry of the Environment and Energy (Greek: Υπουργείο Περιβάλλοντος και Ενέργειας), it is in charge of ensuring food sold is safe and fit for consumption. It controls the food business operators including agricultural producers, food processors, retailers, caterers, input material suppliers and private laboratories.

Hong Kong

In Hong Kong SAR, the Food and Environmental Hygiene Department is in charge of ensuring food sold is safe and fit for consumption.

Hungary

In Hungary, the National Food Chain Safety Office controls the food business operators including agricultural producers, food processors, retailers, caterers, input material suppliers and private laboratories.[34] Its activities also cover risk assessment, risk communication and related research.[35][36]

India

Food Safety and Standards Authority of India, established under the Food Safety and Standards Act, 2006, is the regulating body related to food safety and laying down of standards of food in India.

This act also sets up the formulation and enforcement of food safety standards in India. The FSSAI appoints food safety authorities on the state level.

The FSSAI functions under the administrative control of the Ministry of Health and Family Welfare. The main aim of FSSAI is to

  • Lay down science-based standards for articles on food
  • To regulate the manufacture, storage, distribution, import, and sale of food
  • To facilitate the safety of food

The FSS Act is a bucket for all the older laws, rules and regulations for food safety.

The FSS Act took 7 older acts into one umbrella:

  • Prevention of Food Adulteration Act, 1954
  • Fruit Products Order, 1955
  • Meat Food Products Order, 1973
  • Vegetable Oil Products (Control) Order, 1947
  • Edible Oils Packaging (Regulation) Order 1988
  • Solvent Extracted Oil, De- Oiled Meal and Edible Flour (Control) Order, 1967
  • Milk and Milk Products Order, 1992.

New Zealand

See also: Food safety in New Zealand

The New Zealand Food Safety Authority (NZFSA), or Te Pou Oranga Kai O Aotearoa is the New Zealand government body responsible for food safety. NZFSA is also the controlling authority for imports and exports of food and food-related products. The NZFSA as of 2012 is now a division of the Ministry for Primary Industries (MPI) and is no longer its own organization.

Pakistan

The Pure Food Ordinance 1960 consolidates and amends the law in relation to the preparation and the sale of foods. Its aim is to ensure purity of food being supplied to people in the market and, therefore, provides for preventing adulteration.

Pakistan Hotels and Restaurant Act, 1976 applies to all hotels and restaurants in Pakistan and seeks to control and regulate the standard of service(s) by hotels and restaurants. In addition to other provisions, under section 22(2), the sale of food or beverages that are contaminated, not prepared hygienically or served in utensils that are not hygienic or clean is an offense.[37]

South Korea

Korea Food & Drug Administration

Korea Food & Drug Administration (KFDA)[38] is working for food safety since 1945. It is part of the Government of South Korea.

IOAS[39]-Organic Certification Bodies Registered in KFDA: "Organic" or related claims can be labelled on food products when organic certificates are considered as valid by KFDA. KFDA admits organic certificates which can be issued by 1) IFOAM (International Federation of Organic Agriculture Movement) accredited certification bodies 2) Government accredited certification bodies – 328 bodies in 29 countries have been registered in KFDA.

Food Import Report: According to Food Import Report,[40] it is supposed to report or register what you import. Competent authority is as follows:

Product Authority
Imported Agricultural Products, Processed Foods, Food Additives, Utensils, Containers & Packages or Health Functional Foods KFDA (Korea Food and Drug Administration)
Imported Livestock, Livestock products (including Dairy products) NVRQS (National Veterinary Research and Quarantine Service)
Packaged meat, milk & dairy products (butter, cheese), hamburger patties, meat ball and other processed products which are stipulated by Livestock Sanitation Management Act NVRQS (National Veterinary Research and Quarantine Service)
Imported Marine products; fresh, chilled, frozen, salted, dehydrated, eviscerated marine produce which can be recognized its characteristics NFIS (National Fisheries Products Quality Inspection Service)

National Institute of Food and Drug Safety Evaluation

National Institute of Food and Drug Safety Evaluation (NIFDS)[41] is functioning as well. The National Institute of Food and Drug Safety Evaluation is a national organization for toxicological tests and research. Under the Korea Food & Drug Administration, the Institute performs research on toxicology, pharmacology, and risk analysis of foods, drugs, and their additives. The Institute strives primarily to understand important biological triggering mechanisms and improve assessment methods of human exposure, sensitivities, and risk by (1) conducting basic, applied, and policy research that closely examines biologically triggering harmful effects on the regulated products such as foods, food additives, and drugs, and operating the national toxicology program for the toxicological test development and inspection of hazardous chemical substances assessments. The Institute ensures safety by investigation and research on safety by its own researchers, contract research by external academicians and research centers.

Taiwan

In Taiwan, the Ministry of Health and Welfare in charge of Food and Drug Safety, also evaluate the catering industry to maintenance the food product quality.[42] Currently, US $29.01 million budget is allocated each year for food safety-related efforts.[43]

Turkey

In Turkey, the Ministry of Agriculture and Forestry, is in charge of food safety and they provide their mission as "to ensure access to safe food and high-quality agricultural products needed by Turkey and world markets" among other responsibilities. The institution itself has research and reference laboratories across the country helping the control and inspection of food safety as well as reviewing and updating the current regulations and laws about food safety constantly.[44]

United Kingdom

In the UK the Food Standards Agency is an independent government department responsible for food safety and hygiene across the UK.[45] They work with businesses to help them produce safe food, and with local authorities to enforce food safety regulations. In 2006 food hygiene legislation changed and new requirements came into force. The main requirement resulting from this change is that anyone who owns or run a food business in the UK must have a documented Food Safety Management System, which is based on the principles of Hazard Analysis Critical Control Point HACCP.[46] Furthermore, according to UK legislation, food handlers and their supervisors must be adequately trained in food safety. Although food handlers are not legally obliged to hold a certificate they must be able to demonstrate to a health officer that they received training on the job, have prior experience, and have completed self-study. In practice, the self-study component is covered via a Food Hygiene & Safety certificate.[47] Common occupations which fall under this obligation are Nannys, childminders, teachers, food manufacturers, chefs, cooks and catering staff.[48]

In early 2019, as part of US-UK negotiations to arrive at a trade deal prior to Brexit, the Trump administration asked the UK to eliminate its existing ban on chlorinated chicken, genetically modified plants and hormone-injected beef, products that the US would like to sell in the UK.[49]

United States

Main article: Food safety in the United States
 
US FDA scientist tests for Salmonella

The US food system is regulated by numerous federal, state and local officials. Since 1906 tremendous progress has been made in producing safer foods as can be seen in the section below. Still, it has been criticized as lacking in "organization, regulatory tools, and not addressing food borne illness".[50]

Federal level regulation

The Food and Drug Administration (FDA) publishes the Food Code, a model set of guidelines and procedures that assists food control jurisdictions by providing a scientifically sound technical and legal basis for regulating the retail and food service industries, including restaurants, grocery stores and institutional foodservice providers such as nursing homes. Regulatory agencies at all levels of government in the United States use the FDA Food Code to develop or update food safety rules in their jurisdictions that are consistent with national food regulatory policy. According to the FDA, 48 of 56 states and territories, representing 79% of the US population, have adopted food codes patterned after one of the five versions of the Food Code, beginning with the 1993 edition.[51]

In the United States, federal regulations governing food safety are fragmented and complicated, according to a February 2007 report from the Government Accountability Office.[52] There are 15 agencies sharing oversight responsibilities in the food safety system, although the two primary agencies are the US Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS), which is responsible for the safety of meat, poultry, and processed egg products, and the FDA, which is responsible for virtually all other foods.

The Food Safety and Inspection Service has approximately 7,800 inspection program personnel working in nearly 6,200 federally inspected meat, poultry and processed egg establishments. FSIS is charged with administering and enforcing the Federal Meat Inspection Act, the Poultry Products Inspection Act, the Egg Products Inspection Act, portions of the Agricultural Marketing Act, the Humane Slaughter Act, and the regulations that implement these laws. FSIS inspection program personnel inspect every animal before slaughter, and each carcass after slaughter to ensure public health requirements are met. In fiscal year (FY) 2008, this included about 50 billion pounds of livestock carcasses, about 59 billion pounds of poultry carcasses, and about 4.3 billion pounds of processed egg products. At US borders, they also inspected 3.3 billion pounds of imported meat and poultry products.[53]

US legislation history

 
FDA official inspecting a candy factory c. 1911

Recognition of food safety issues and attempts to address them began after Upton Sinclair published the novel The Jungle in 1906. It was a fictional account of the lives of immigrants in the industrial cities in the US around this time. Sinclair spent nine months undercover as an employee in a Chicago meat plant doing research. The book inadvertently raised public concern about food safety and sanatization of the Chicago meat packing industry. Upon reading The Jungle, President Theodore Roosevelt called on Congress to pass the Pure Food and Drug Act and the Federal Meat Inspection Act (FMIA), which passed in 1906 and 1907 respectively.[54] These laws were the first to address food safety in the US Misbranding and adulteration were defined as they concerned food additives and truth in labeling. Food preservatives such as formaldehyde and borax used to disguise unsanitary production processes were also addressed.

The first test and major court battle involving the Pure Food and Drug Act was United States v. Forty Barrels and Twenty Kegs of Coca-Cola, an attempt to outlaw Coca-Cola due to its excessive caffeine content. The Meat Inspection Act led to the formation of the Food and Drug Administration (FDA). Between 1906 and 1938, acts were created that monitored food coloration additives, and other chemical additives such as preservatives, as well as food labeling and food marketing.

During the winter of 1924–1925, the worst food-borne illness to date in the US occurred because of improper handling of oysters.[55] This produced a typhoid fever epidemic, and food-borne illness outbreaks gained national attention. Unfortunately, it was not until 1969 that the FDA began sanitization programs specifically for shellfish and milk, and began its focus and implementation on the food service industry as a whole.

In 1970 the Center for Disease Control (CDC) began keeping records on food-borne illness deaths. This was the beginning of effective record keeping that could be used to control and prevent similar outbreaks in the future. The first major food recall in the US was caused by canned mushrooms in 1973.[56] This outbreak of botulism produced the National Botulism Surveillance System. This system collected the data on all confirmed cases of botulism in the US This led to processing regulations for low-acid foods to ensure proper heat treating of canned foods. The Jack in the Box E. coli outbreak of 1993 led the Clinton administration to put $43 million into the Food Safety Initiative to create many of the common specific regulations in place today. This initiative produced regulations on seafood, meat, poultry, and shell-eggs. This initiative produced a program for DNA fingerprinting to help track outbreaks and to determine their source. It also called for a cooperative detection and response effort between the CDC, FDA, USDA and local agencies called FoodNet.[57]

In 2011 the Food Safety Modernization Act (FSMA) produced what is considered the most significant food safety legislation in over 70 years. The significant difference between this and previous acts was that it shifted to focus from response and containment of food-borne disease outbreaks to their prevention. This act is still in the early implementation phase but gives the FDA authority to regulate the way foods are grown, processed, and harvested.

Industry pressure

There have been concerns over the efficacy of safety practices and food industry pressure on US regulators. A study reported by Reuters found that "the food industry is jeopardizing US public health by withholding information from food safety investigators or pressuring regulators to withdraw or alter policy designed to protect consumers". A 2010 survey found that 25% of US government inspectors and scientists surveyed had experienced during the past year corporate interests forcing their food safety agency to withdraw or to modify agency policy or action that protects consumers. Scientists observed that management undercuts field inspectors who stand up for food safety against industry pressure. According to Dr. Dean Wyatt, a USDA veterinarian who oversees federal slaughterhouse inspectors, "Upper level management does not adequately support field inspectors and the actions they take to protect the food supply. Not only is there lack of support, but there's outright obstruction, retaliation and abuse of power."[58] A growing number of food and beverage manufacturers are improving food safety standards by incorporating a food safety management system which automates all steps in the food quality management process.[59]

State and local regulation

 
FDA official and New Jersey state inspector review harvest of clams

A number of US states have their own meat inspection programs that substitute for USDA inspection for meats that are sold only in-state.[60] Certain state programs have been criticized for undue leniency to bad practices.[61] Contrastingly, there are some state-level programs that supplement Federal inspections rather than replacing them. Said programs generally operate with the goal of increasing consumer confidence in their state's produce, play a role in investigating outbreaks of food-borne disease bacteria- such as in the 2006 outbreak of pathogenic Escherichia coli O157:H7[62]- and promote better food processing practices to eliminate food-borne threats.[63] Additionally, several states which are major producers of fresh fruits and vegetables (including California, Arizona and Florida) have their own state programs to test produce for pesticide residues.[64]

The food system represents one of the most significant components of the U.S. economy. It affects the social and economic well-being of nearly all Americans and plays a significant role in the well-being of the global community. The U.S. food and fiber system accounted for 18 percent of employment 4 percent of imported goods, and 11 percent of exports in 2011. The relative economic contribution of each various step of the U.S. food supply chain has changed significantly over the past 100 years. Generally speaking, the economic importance of the farm production subsector has steadily diminished relative to the shares of the other components of the food supply chain.

Restaurants and other retail food establishments fall under state law and are regulated by state or local health departments. Typically these regulations require official inspections of specific design features, best food-handling practices, and certification of food handlers.[65][66] In some places a letter grade or numerical score must be prominently posted following each inspection.[67] In some localities, inspection deficiencies and remedial action are posted on the Internet.[68] In addition, states may maintain and enforce their own model of the FDA Food Code. For example, California maintains the California Retail Food Code (CalCode), which is part of the Health and Safety Code and is based on most current and safe food handling practices in the retail industry.[69] It has been argued that restaurant hygiene ratings, though useful at times, are not informative enough for consumers.[70]

Vietnam

The Vietnam Food Administration manages food hygiene, safety, and quality and has made significant progress since its establishment in 1999. Food safety remains a high priority in Vietnam with the growth of export markets and increasing food imports raising the need to rapidly build capacity of the Food Administration in order to reduce threats of foodborne disease. The Food Administration has demonstrated commitment to the food safety challenges it faces, and has embarked on an innovative capacity building activity with technical assistance from the World Health Organization.[71]

Manufacturing control

HACCP guidelines

Meat and Poultry manufacturers are required to have a HACCP plan in accordance with 9 CFR part 417.[72]

Juice manufacturers are required to have a HACCP plan in accordance with 21 CFR part 120.[72]

Seafood manufacturers are required to have a HACCP plan in accordance with 21 CFR part 123.[72]

Consumer labeling

Main article: List of food labeling regulations

United Kingdom

Foodstuffs in the UK have one of two labels to indicate the nature of the deterioration of the product and any subsequent health issues. EHO Food Hygiene certification is required to prepare and distribute food. While there is no specified expiry date of such a qualification the changes in legislation it is suggested to update every five years.

Best before indicates a future date beyond which the food product may lose quality in terms of taste or texture amongst others, but does not imply any serious health problems if food is consumed beyond this date (within reasonable limits).

Use by indicates a legal date beyond which it is not permissible to sell a food product (usually one that deteriorates fairly rapidly after production) due to the potential serious nature of consumption of pathogens. Leeway is sometimes provided by producers in stating display until dates so that products are not at their limit of safe consumption on the actual date stated (this latter is voluntary and not subject to regulatory control). This allows for the variability in production, storage and display methods.

United States

With the exception of infant formula and baby foods which must be withdrawn by their expiration date, Federal law does not require expiration dates. For all other foods, except dairy products in some states, freshness dating is strictly voluntary on the part of manufacturers. In response to consumer demand, perishable foods are typically labelled with a 'SELL BY' date.[73] It is up to the consumer to decide how long after the 'SELL BY' date a package is usable. Other common dating statements are 'BEST IF USED BY' date, 'USE BY' date, 'EXPIRES/EXPIRATION' date, 'GUARANTEED FRESH' date, and 'PACKED/PACKED ON' dating.[74] When used, freshness dating must be validated using AOAC International (Association of Official Analytical Collaboration International) guidelines.[75] Although this dating requires product testing throughout the entire timeframe, accelerated shelf life testing, using elevated temperatures and humidity, can be used to determine shelf life before the long-term results can be completed.

Australia and New Zealand

Guide to Food Labelling and Other Information Requirements: This guide provides background information on the general labelling requirements in the Code. The information in this guide applies both to food for retail sale and to food for catering purposes. Foods for catering purposes means those foods for use in restaurants, canteens, schools, caterers or self-catering institutions, where food is offered for immediate consumption. Labelling and information requirements in the new Code apply both to food sold or prepared for sale in Australia and New Zealand and food imported into Australia and New Zealand. Warning and Advisory Declarations, Ingredient Labelling, Date Marking, Nutrition Information Requirements, Legibility Requirements for Food Labels, Percentage Labelling, Information Requirements for Foods Exempt from Bearing a Label.[76][77]

See also

References

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Further reading

Journals

External links

March 04, 2023
food, safety, confused, with, food, security, this, article, needs, additional, citations, verification, please, help, improve, this, article, adding, citations, reliable, sources, unsourced, material, challenged, removed, find, sources, news, newspapers, book. Not to be confused with Food security This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Food safety news newspapers books scholar JSTOR May 2017 Learn how and when to remove this template message Food safety or food hygiene is used as a scientific method discipline describing handling preparation and storage of food in ways that prevent food borne illness The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food is known as a food borne disease outbreak 1 This includes a number of routines that should be followed to avoid potential health hazards In this way food safety often overlaps with food defense to prevent harm to consumers The tracks within this line of thought are safety between industry and the market and then between the market and the consumer In considering industry to market practices food safety 2 considerations include the origins of food including the practices relating to food labeling food hygiene food additives and pesticide residues as well as policies on biotechnology and food and guidelines for the management of governmental import and export inspection and certification systems for foods In considering market to consumer practices the usual thought is that food ought to be safe in the market and the concern is safe delivery and preparation of the food for the consumer Food safety nutrition and food security are closely related Unhealthy food creates a cycle of disease and malnutrition that affects infants and adults as well 3 FDA lab tests seafood for microorganisms Food can transmit pathogens which can result in the illness or death of the person or other animals The main types of pathogens are bacteria viruses parasites and fungus Food can also serve as a growth and reproductive medium for pathogens In developed countries there are intricate standards for food preparation whereas in lesser developed countries there are fewer standards and less enforcement of those standards Even so in the US in 1999 5 000 deaths per year were related to foodborne pathogens 4 Another main issue is simply the availability of adequate safe water which is usually a critical item in the spreading of diseases 5 In theory food poisoning 6 is 100 preventable However this cannot be achieved due to the number of persons involved in the supply chain 7 as well as the fact that pathogens can be introduced into foods no matter how many precautions are taken Contents 1 Issues 2 Food contamination 2 1 Physical contamination 2 2 Chemical contamination 2 3 Biological contamination 3 Safe food handling procedures from market to consumer 4 Incidence 5 Regulations by jurisdiction and agency 5 1 WHO and FAO 5 2 Australia 5 3 China 5 4 European Union 5 5 France 5 6 Germany 5 7 Greece 5 8 Hong Kong 5 9 Hungary 5 10 India 5 11 New Zealand 5 12 Pakistan 5 13 South Korea 5 13 1 Korea Food amp Drug Administration 5 13 2 National Institute of Food and Drug Safety Evaluation 5 14 Taiwan 5 15 Turkey 5 16 United Kingdom 5 17 United States 5 17 1 Federal level regulation 5 17 2 US legislation history 5 17 2 1 Industry pressure 5 17 3 State and local regulation 5 18 Vietnam 6 Manufacturing control 6 1 HACCP guidelines 7 Consumer labeling 7 1 United Kingdom 7 2 United States 7 3 Australia and New Zealand 8 See also 9 References 10 Further reading 11 External linksIssues EditFood safety issues and regulations concern Agriculture and animal husbandry practices Food manufacturing practices Food additives 8 Novel foods Genetically modified foods Food label Food contaminationFood contamination EditFood contamination happens when foods are corrupted with another substance It can happen In the process of production transportation packaging storage sales and cooking process Contamination can be physical chemical or biological 9 Physical contamination Edit Physical contaminants or foreign bodies are objects such as hair plant stalks or pieces of plastic and metal 10 When a foreign object enters food it is a physical contaminant 10 If the foreign objects are bacteria both a physical and biological contamination will occur Common sources of physical contaminations are hair glass or metal pests jewelry dirt and fingernails 10 Physical food contamination is a hazardous yet natural accident of contaminating food with dangerous objects around the kitchen or production base when being prepared If kitchens or other places where food may be prepared are unsanitary it is very likely that physical contamination will occur and cause negative consequences 11 Dangerous objects such as glass and wire may be found in food which can cause many issues with the individuals who consume it including choking breaking of teeth and cutting the insides of the body 12 Children and the elderly are at the highest risk of being harmed by food contamination due to their weaker immune systems and fragile structures 12 The most common reasoning for physical contamination to occur is when the food is left uncovered without lids 11 To prevent such contamination and harm to those consuming food from restaurants cooks are recommended to wear hair nets remove jewelry and wear gloves when necessary especially over wounds with bandages 13 Chemical contamination Edit Chemical contamination happens when food is contaminated with a natural or artificial chemical substance 9 Common sources of chemical contamination can include pesticides herbicides veterinary drugs contamination from environmental sources water air or soil pollution cross contamination during food processing migration from food packaging materials presence of natural toxins or use of unapproved food additives and adulterants 14 Biological contamination Edit It happens when the food has been contaminated by substances produced by living creatures such as humans rodents pests or microorganisms 15 This includes bacterial contamination viral contamination or parasite contamination that is transferred through saliva pest droppings blood or fecal matter 15 Bacterial contamination is the most common cause of food poisoning worldwide 15 If an environment is high in starch or protein water oxygen has a neutral pH level and maintains a temperature between 5 C and 60 C danger zone for even a brief period of time 0 20 minutes 16 bacteria are likely to survive 17 Example of biological contamination Tainted Romaine LettuceIn April and May 2018 26 states in the United States suffered an outbreak of the bacteria strain E coli O157 H7 18 Several investigations show the contamination might have come from the Yuma Arizona growing region 19 This outbreak which began April 10 is the largest US flare up of E coli in a decade 20 One person in California has died 18 At least 14 of the people affected developed kidney failure 18 The most common symptoms of E coli include diarrhea bloody diarrhea abdominal pain nausea and vomiting 18 Safe food handling procedures from market to consumer EditThe five key principles of food hygiene according to WHO are 21 Prevent contaminating food with pathogens spreading from people pets and pests Separate raw and cooked foods to prevent contaminating the cooked foods Cook foods for the appropriate length of time and at the appropriate temperature to kill pathogens Store food at the proper temperature Use safe water and safe raw materials Proper storage sanitary tools and work spaces heating and cooling properly and to adequate temperatures and avoiding contact with other uncooked foods can greatly reduce the chances of contamination Tightly sealed water and air proof containers are good measures to limit the chances of both physical and biological contamination during storage Using clean sanitary surfaces and tools free of debris chemicals standing liquids and other food types different than the kind currently being prepared i e mixing vegetables meats or beef poultry can help reduce the chance of all forms of contamination However even if all precautions have been taken and the food has been safely prepared and stored bacteria can still form over time during storage Food should be consumed within one to seven 1 7 days while it has been stored in a cold environment or one to twelve 1 12 months if it was in a frozen environment if it was frozen immediately after preparation 22 23 The length of time before a food becomes unsafe to eat depends on the type of food it is the surrounding environment and the method with which it is kept out of the danger zone Always refrigerate perishable food within 2 hours 1 hour when the temperature is above 90 F 32 2 C Check the temperature of your refrigerator and freezer with an appliance thermometer The refrigerator should be at 40 F 4 4 C or below and the freezer at 0 F 17 7 C or below 24 For example liquid foods like soup kept in a hot slow cooker 149 F or 65 C may last only a few hours before contamination citation needed but fresh meats like beef and lamb that are promptly frozen 2 C can last up to a year The geographical location can also be a factor if it is in close proximity to wildlife Animals like rodents and insects can infiltrate a container or prep area if left unattended Any food that has been stored while in an exposed environment should be carefully inspected before consuming especially if it was at risk of being in contact with animals Consider all forms of contamination when deciding if a food is safe or unsafe as some forms or contamination will not leave any apparent signs Bacteria may not be visible to the naked eye debris physical contamination may be underneath the surface of a food and chemicals may be clear or tasteless the contaminated food may not change in smell texture appearance or taste and could still be contaminated Any foods deemed contaminated should be disposed of immediately and any surrounding food should be checked for additional contamination ISO 22000 is a standard developed by the International Organization for Standardization dealing with food safety This is a general derivative of ISO 9000 The ISO 22000 international standard specifies the requirements for a food safety management system that involves interactive communication system management prerequisite programs HACCP principles ISO 22000 was first published in 2005 It is the culmination of all previous attempts from many sources and areas of food safety concern to provide an end product that is safe as possible from pathogens and other contaminants Every 5 years standards are reviewed to determine whether a revision is necessary to ensure that the standards remain as relevant and useful to businesses as possible 25 Incidence Edit World Health Organization A 2003 World Health Organization WHO report concluded that about 30 of reported food poisoning outbreaks in the WHO European Region occur in private homes 26 According to the WHO and CDC in the USA alone annually there are 76 million cases of foodborne illness leading to 325 000 hospitalizations and 5 000 deaths 27 Regulations by jurisdiction and agency EditWHO and FAO Edit In 1963 the WHO and FAO published the Codex Alimentarius which serves as an guideline to food safety 28 However according to Unit 04 Communication of Health amp Consumers Directorate General of the European Commission SANCO The Codex while being recommendations for voluntary application by members Codex standards serve in many cases as a basis for national legislation The reference made to Codex food safety standards in the World Trade Organizations Agreement on Sanitary and Phytosanitary measures SPS Agreement means that Codex has far reaching implications for resolving trade disputes WTO members that wish to apply stricter food safety measures than those set by Codex may be required to justify these measures scientifically So an agreement made in 2003 signed by all member states inclusive all EU in the codex Stan Codex 240 2003 for coconut milk sulphite containing additives like E223 and E 224 are allowed till 30 mg kg does NOT mean they are allowed into the EU see Rapid Alert System for Food and Feed RASFF entries from Denmark 2012 0834 2011 1848 en 2011 168 sulphite unauthorised in coconut milk from Thailand Same for polysorbate E 435 see 2012 0838 from Denmark unauthorised polysorbates in coconut milk and 2007 AIC from France Only for the latter the EU amended its regulations with EU No 583 2012 per 2 July 2012 to allow this additive already used for decades and absolutely necessary Australia Edit Main article Food safety in Australia Food Standards Australia New Zealand requires all food businesses to implement food safety systems These systems are designed to ensure food is safe to consume and halt the increasing incidence of food poisoning and they include basic food safety training for at least one person in each business Food safety training is delivered in various forms by among other organisations Registered Training Organisations RTOs after which staff are issued a nationally recognised unit of competency code on their certificate Basic food safety training includes Understanding the hazards associated with the main types of food and the conditions to prevent the growth of bacteria which can cause food poisoning and to prevent illness Potential problems associated with product packaging such as leaks in vacuum packs damage to packaging or pest infestation as well as problems and diseases spread by pests Safe food handling This includes safe procedures for each process such as receiving re packing food storage preparation and cooking cooling and re heating displaying products handling products when serving customers packaging cleaning and sanitizing pest control transport and delivery Also covers potential causes of cross contamination Catering for customers who are particularly at risk of food borne illness as well as those with allergies or intolerance Correct cleaning and sanitizing procedures cleaning products and their correct use and the storage of cleaning items such as brushes mops and cloths Personal hygiene hand washing illness and protective clothing Food safety standards and requirements are set out at the national level in the Food Standards Code and brought into force in each state and territory by state based Acts and Regulations Legislation means that people responsible for selling or serving unsafe food may be liable for heavy fines China Edit Main article Food safety in China Food safety is a growing concern in Chinese agriculture The Chinese government oversees agricultural production as well as the manufacture of food packaging containers chemical additives drug production and business regulation In recent years the Chinese government attempted to consolidate food regulation with the creation of the State Food and Drug Administration in 2003 and officials have also been under increasing public and international pressure to solve food safety problems However it appears that regulations are not well known by the trade Labels used for green food organic food and pollution free food are not well recognized by traders and many are unclear about their meaning A survey by the World Bank found that supermarket managers had difficulty in obtaining produce that met safety requirements and found that a high percentage of produce did not comply with established standards 29 Traditional marketing systems whether in China or the rest of Asia presently provide little motivation or incentive for individual farmers to make improvements to either quality or safety as their produce tends to get grouped together with standard products as it progresses through the marketing channel Direct linkages between farmer groups and traders or ultimate buyers such as supermarkets can help avoid this problem Governments need to improve the condition of many markets through upgrading management and reinvesting market fees in physical infrastructure Wholesale markets need to investigate the feasibility of developing separate sections to handle fruits and vegetables that meet defined safety and quality standards 30 European Union Edit The parliament of the European Union EU makes legislation in the form of directives and regulations many of which are mandatory for member states and which therefore must be incorporated into individual countries national legislation As a very large organisation that exists to remove barriers to trade between member states and into which individual member states have only a proportional influence the outcome is often seen as an excessively bureaucratic one size fits all approach However in relation to food safety the tendency to err on the side of maximum protection for the consumer may be seen as a positive benefit The EU parliament is informed on food safety matters by the European Food Safety Authority Individual member states may also have other legislation and controls in respect of food safety provided that they do not prevent trade with other states and can differ considerably in their internal structures and approaches to the regulatory control of food safety From 13 December 2014 new legislation the EU Food Information for Consumers Regulation 1169 2011 require food businesses to provide allergy information on food sold unpackaged in for example catering outlets deli counters bakeries and sandwich bars 31 A further addition to the 2014 legislation named Natasha s Law will come into force on 1st October in the UK and NI Following the death of Natasha Ednan Laperouse who died after eating a sandwich containing the allergen sesame foods pre packed on premises for direct sale will require individual ingredients labelling this replaces the historic requirement for outlets to provide ingredients information for these types of food upon request 32 France Edit Agence nationale de securite sanitaire de l alimentation de l environnement et du travail ANSES is a French governmental agency dealing with food safety Germany Edit The Federal Ministry of Food Agriculture and Consumer Protection BMEL 33 is a Federal Ministry of the Federal Republic of Germany History Founded as Federal Ministry of Food Agriculture and Foresting in 1949 this name did not change until 2001 Then the name changed to Federal Ministry of Consumer Protection Food and Agriculture At 22 November 2005 the name got changed again to its current state Federal Ministry of Food Agriculture and Consumer Protection The reason for this last change was that all the resorts should get equal ranking which was achieved by sorting the resorts alphabetically Vision A balanced and healthy diet with safe food distinct consumer rights and consumer information for various areas of life and a strong and sustainable agriculture as well as perspectives for our rural areas are important goals of the Federal Ministry of Food Agriculture and Consumer Protection BMELV The Federal Office of Consumer Protection and Food Safety is under the control of the Federal Ministry of Food Agriculture and Consumer Protection It exercises several duties with which it contributes to safer food and thereby intensifies health based consumer protection in Germany Food can be manufactured and sold within Germany without a special permission as long as it does not cause any damage on consumers health and meets the general standards set by the legislation However manufacturers carriers importers and retailers are responsible for the food they pass into circulation They are obliged to ensure and document the safety and quality of their food with the use of in house control mechanisms Greece Edit In Greece the Hellenic Food Authority EFET governing body supervised by the Ministry of the Environment and Energy Greek Ypoyrgeio Periballontos kai Energeias it is in charge of ensuring food sold is safe and fit for consumption It controls the food business operators including agricultural producers food processors retailers caterers input material suppliers and private laboratories Hong Kong Edit In Hong Kong SAR the Food and Environmental Hygiene Department is in charge of ensuring food sold is safe and fit for consumption Hungary Edit In Hungary the National Food Chain Safety Office controls the food business operators including agricultural producers food processors retailers caterers input material suppliers and private laboratories 34 Its activities also cover risk assessment risk communication and related research 35 36 India Edit Food Safety and Standards Authority of India established under the Food Safety and Standards Act 2006 is the regulating body related to food safety and laying down of standards of food in India This act also sets up the formulation and enforcement of food safety standards in India The FSSAI appoints food safety authorities on the state level The FSSAI functions under the administrative control of the Ministry of Health and Family Welfare The main aim of FSSAI is to Lay down science based standards for articles on food To regulate the manufacture storage distribution import and sale of food To facilitate the safety of foodThe FSS Act is a bucket for all the older laws rules and regulations for food safety The FSS Act took 7 older acts into one umbrella Prevention of Food Adulteration Act 1954 Fruit Products Order 1955 Meat Food Products Order 1973 Vegetable Oil Products Control Order 1947 Edible Oils Packaging Regulation Order 1988 Solvent Extracted Oil De Oiled Meal and Edible Flour Control Order 1967 Milk and Milk Products Order 1992 New Zealand Edit See also Food safety in New Zealand The New Zealand Food Safety Authority NZFSA or Te Pou Oranga Kai O Aotearoa is the New Zealand government body responsible for food safety NZFSA is also the controlling authority for imports and exports of food and food related products The NZFSA as of 2012 is now a division of the Ministry for Primary Industries MPI and is no longer its own organization Pakistan Edit The Pure Food Ordinance 1960 consolidates and amends the law in relation to the preparation and the sale of foods Its aim is to ensure purity of food being supplied to people in the market and therefore provides for preventing adulteration Pakistan Hotels and Restaurant Act 1976 applies to all hotels and restaurants in Pakistan and seeks to control and regulate the standard of service s by hotels and restaurants In addition to other provisions under section 22 2 the sale of food or beverages that are contaminated not prepared hygienically or served in utensils that are not hygienic or clean is an offense 37 South Korea Edit Korea Food amp Drug Administration Edit Korea Food amp Drug Administration KFDA 38 is working for food safety since 1945 It is part of the Government of South Korea IOAS 39 Organic Certification Bodies Registered in KFDA Organic or related claims can be labelled on food products when organic certificates are considered as valid by KFDA KFDA admits organic certificates which can be issued by 1 IFOAM International Federation of Organic Agriculture Movement accredited certification bodies 2 Government accredited certification bodies 328 bodies in 29 countries have been registered in KFDA Food Import Report According to Food Import Report 40 it is supposed to report or register what you import Competent authority is as follows Product AuthorityImported Agricultural Products Processed Foods Food Additives Utensils Containers amp Packages or Health Functional Foods KFDA Korea Food and Drug Administration Imported Livestock Livestock products including Dairy products NVRQS National Veterinary Research and Quarantine Service Packaged meat milk amp dairy products butter cheese hamburger patties meat ball and other processed products which are stipulated by Livestock Sanitation Management Act NVRQS National Veterinary Research and Quarantine Service Imported Marine products fresh chilled frozen salted dehydrated eviscerated marine produce which can be recognized its characteristics NFIS National Fisheries Products Quality Inspection Service National Institute of Food and Drug Safety Evaluation Edit National Institute of Food and Drug Safety Evaluation NIFDS 41 is functioning as well The National Institute of Food and Drug Safety Evaluation is a national organization for toxicological tests and research Under the Korea Food amp Drug Administration the Institute performs research on toxicology pharmacology and risk analysis of foods drugs and their additives The Institute strives primarily to understand important biological triggering mechanisms and improve assessment methods of human exposure sensitivities and risk by 1 conducting basic applied and policy research that closely examines biologically triggering harmful effects on the regulated products such as foods food additives and drugs and operating the national toxicology program for the toxicological test development and inspection of hazardous chemical substances assessments The Institute ensures safety by investigation and research on safety by its own researchers contract research by external academicians and research centers Taiwan Edit In Taiwan the Ministry of Health and Welfare in charge of Food and Drug Safety also evaluate the catering industry to maintenance the food product quality 42 Currently US 29 01 million budget is allocated each year for food safety related efforts 43 Turkey Edit In Turkey the Ministry of Agriculture and Forestry is in charge of food safety and they provide their mission as to ensure access to safe food and high quality agricultural products needed by Turkey and world markets among other responsibilities The institution itself has research and reference laboratories across the country helping the control and inspection of food safety as well as reviewing and updating the current regulations and laws about food safety constantly 44 United Kingdom Edit In the UK the Food Standards Agency is an independent government department responsible for food safety and hygiene across the UK 45 They work with businesses to help them produce safe food and with local authorities to enforce food safety regulations In 2006 food hygiene legislation changed and new requirements came into force The main requirement resulting from this change is that anyone who owns or run a food business in the UK must have a documented Food Safety Management System which is based on the principles of Hazard Analysis Critical Control Point HACCP 46 Furthermore according to UK legislation food handlers and their supervisors must be adequately trained in food safety Although food handlers are not legally obliged to hold a certificate they must be able to demonstrate to a health officer that they received training on the job have prior experience and have completed self study In practice the self study component is covered via a Food Hygiene amp Safety certificate 47 Common occupations which fall under this obligation are Nannys childminders teachers food manufacturers chefs cooks and catering staff 48 In early 2019 as part of US UK negotiations to arrive at a trade deal prior to Brexit the Trump administration asked the UK to eliminate its existing ban on chlorinated chicken genetically modified plants and hormone injected beef products that the US would like to sell in the UK 49 United States Edit Main article Food safety in the United States US FDA scientist tests for Salmonella The US food system is regulated by numerous federal state and local officials Since 1906 tremendous progress has been made in producing safer foods as can be seen in the section below Still it has been criticized as lacking in organization regulatory tools and not addressing food borne illness 50 Federal level regulation Edit The Food and Drug Administration FDA publishes the Food Code a model set of guidelines and procedures that assists food control jurisdictions by providing a scientifically sound technical and legal basis for regulating the retail and food service industries including restaurants grocery stores and institutional foodservice providers such as nursing homes Regulatory agencies at all levels of government in the United States use the FDA Food Code to develop or update food safety rules in their jurisdictions that are consistent with national food regulatory policy According to the FDA 48 of 56 states and territories representing 79 of the US population have adopted food codes patterned after one of the five versions of the Food Code beginning with the 1993 edition 51 In the United States federal regulations governing food safety are fragmented and complicated according to a February 2007 report from the Government Accountability Office 52 There are 15 agencies sharing oversight responsibilities in the food safety system although the two primary agencies are the US Department of Agriculture USDA Food Safety and Inspection Service FSIS which is responsible for the safety of meat poultry and processed egg products and the FDA which is responsible for virtually all other foods The Food Safety and Inspection Service has approximately 7 800 inspection program personnel working in nearly 6 200 federally inspected meat poultry and processed egg establishments FSIS is charged with administering and enforcing the Federal Meat Inspection Act the Poultry Products Inspection Act the Egg Products Inspection Act portions of the Agricultural Marketing Act the Humane Slaughter Act and the regulations that implement these laws FSIS inspection program personnel inspect every animal before slaughter and each carcass after slaughter to ensure public health requirements are met In fiscal year FY 2008 this included about 50 billion pounds of livestock carcasses about 59 billion pounds of poultry carcasses and about 4 3 billion pounds of processed egg products At US borders they also inspected 3 3 billion pounds of imported meat and poultry products 53 US legislation history Edit FDA official inspecting a candy factory c 1911 Recognition of food safety issues and attempts to address them began after Upton Sinclair published the novel The Jungle in 1906 It was a fictional account of the lives of immigrants in the industrial cities in the US around this time Sinclair spent nine months undercover as an employee in a Chicago meat plant doing research The book inadvertently raised public concern about food safety and sanatization of the Chicago meat packing industry Upon reading The Jungle President Theodore Roosevelt called on Congress to pass the Pure Food and Drug Act and the Federal Meat Inspection Act FMIA which passed in 1906 and 1907 respectively 54 These laws were the first to address food safety in the US Misbranding and adulteration were defined as they concerned food additives and truth in labeling Food preservatives such as formaldehyde and borax used to disguise unsanitary production processes were also addressed The first test and major court battle involving the Pure Food and Drug Act was United States v Forty Barrels and Twenty Kegs of Coca Cola an attempt to outlaw Coca Cola due to its excessive caffeine content The Meat Inspection Act led to the formation of the Food and Drug Administration FDA Between 1906 and 1938 acts were created that monitored food coloration additives and other chemical additives such as preservatives as well as food labeling and food marketing During the winter of 1924 1925 the worst food borne illness to date in the US occurred because of improper handling of oysters 55 This produced a typhoid fever epidemic and food borne illness outbreaks gained national attention Unfortunately it was not until 1969 that the FDA began sanitization programs specifically for shellfish and milk and began its focus and implementation on the food service industry as a whole In 1970 the Center for Disease Control CDC began keeping records on food borne illness deaths This was the beginning of effective record keeping that could be used to control and prevent similar outbreaks in the future The first major food recall in the US was caused by canned mushrooms in 1973 56 This outbreak of botulism produced the National Botulism Surveillance System This system collected the data on all confirmed cases of botulism in the US This led to processing regulations for low acid foods to ensure proper heat treating of canned foods The Jack in the Box E coli outbreak of 1993 led the Clinton administration to put 43 million into the Food Safety Initiative to create many of the common specific regulations in place today This initiative produced regulations on seafood meat poultry and shell eggs This initiative produced a program for DNA fingerprinting to help track outbreaks and to determine their source It also called for a cooperative detection and response effort between the CDC FDA USDA and local agencies called FoodNet 57 In 2011 the Food Safety Modernization Act FSMA produced what is considered the most significant food safety legislation in over 70 years The significant difference between this and previous acts was that it shifted to focus from response and containment of food borne disease outbreaks to their prevention This act is still in the early implementation phase but gives the FDA authority to regulate the way foods are grown processed and harvested Industry pressure Edit There have been concerns over the efficacy of safety practices and food industry pressure on US regulators A study reported by Reuters found that the food industry is jeopardizing US public health by withholding information from food safety investigators or pressuring regulators to withdraw or alter policy designed to protect consumers A 2010 survey found that 25 of US government inspectors and scientists surveyed had experienced during the past year corporate interests forcing their food safety agency to withdraw or to modify agency policy or action that protects consumers Scientists observed that management undercuts field inspectors who stand up for food safety against industry pressure According to Dr Dean Wyatt a USDA veterinarian who oversees federal slaughterhouse inspectors Upper level management does not adequately support field inspectors and the actions they take to protect the food supply Not only is there lack of support but there s outright obstruction retaliation and abuse of power 58 A growing number of food and beverage manufacturers are improving food safety standards by incorporating a food safety management system which automates all steps in the food quality management process 59 State and local regulation Edit FDA official and New Jersey state inspector review harvest of clams A number of US states have their own meat inspection programs that substitute for USDA inspection for meats that are sold only in state 60 Certain state programs have been criticized for undue leniency to bad practices 61 Contrastingly there are some state level programs that supplement Federal inspections rather than replacing them Said programs generally operate with the goal of increasing consumer confidence in their state s produce play a role in investigating outbreaks of food borne disease bacteria such as in the 2006 outbreak of pathogenic Escherichia coli O157 H7 62 and promote better food processing practices to eliminate food borne threats 63 Additionally several states which are major producers of fresh fruits and vegetables including California Arizona and Florida have their own state programs to test produce for pesticide residues 64 The food system represents one of the most significant components of the U S economy It affects the social and economic well being of nearly all Americans and plays a significant role in the well being of the global community The U S food and fiber system accounted for 18 percent of employment 4 percent of imported goods and 11 percent of exports in 2011 The relative economic contribution of each various step of the U S food supply chain has changed significantly over the past 100 years Generally speaking the economic importance of the farm production subsector has steadily diminished relative to the shares of the other components of the food supply chain Restaurants and other retail food establishments fall under state law and are regulated by state or local health departments Typically these regulations require official inspections of specific design features best food handling practices and certification of food handlers 65 66 In some places a letter grade or numerical score must be prominently posted following each inspection 67 In some localities inspection deficiencies and remedial action are posted on the Internet 68 In addition states may maintain and enforce their own model of the FDA Food Code For example California maintains the California Retail Food Code CalCode which is part of the Health and Safety Code and is based on most current and safe food handling practices in the retail industry 69 It has been argued that restaurant hygiene ratings though useful at times are not informative enough for consumers 70 Vietnam Edit The Vietnam Food Administration manages food hygiene safety and quality and has made significant progress since its establishment in 1999 Food safety remains a high priority in Vietnam with the growth of export markets and increasing food imports raising the need to rapidly build capacity of the Food Administration in order to reduce threats of foodborne disease The Food Administration has demonstrated commitment to the food safety challenges it faces and has embarked on an innovative capacity building activity with technical assistance from the World Health Organization 71 Manufacturing control EditHACCP guidelines Edit Meat and Poultry manufacturers are required to have a HACCP plan in accordance with 9 CFR part 417 72 Juice manufacturers are required to have a HACCP plan in accordance with 21 CFR part 120 72 Seafood manufacturers are required to have a HACCP plan in accordance with 21 CFR part 123 72 Consumer labeling EditMain article List of food labeling regulations United Kingdom Edit Foodstuffs in the UK have one of two labels to indicate the nature of the deterioration of the product and any subsequent health issues EHO Food Hygiene certification is required to prepare and distribute food While there is no specified expiry date of such a qualification the changes in legislation it is suggested to update every five years Best before indicates a future date beyond which the food product may lose quality in terms of taste or texture amongst others but does not imply any serious health problems if food is consumed beyond this date within reasonable limits Use by indicates a legal date beyond which it is not permissible to sell a food product usually one that deteriorates fairly rapidly after production due to the potential serious nature of consumption of pathogens Leeway is sometimes provided by producers in stating display until dates so that products are not at their limit of safe consumption on the actual date stated this latter is voluntary and not subject to regulatory control This allows for the variability in production storage and display methods United States Edit With the exception of infant formula and baby foods which must be withdrawn by their expiration date Federal law does not require expiration dates For all other foods except dairy products in some states freshness dating is strictly voluntary on the part of manufacturers In response to consumer demand perishable foods are typically labelled with a SELL BY date 73 It is up to the consumer to decide how long after the SELL BY date a package is usable Other common dating statements are BEST IF USED BY date USE BY date EXPIRES EXPIRATION date GUARANTEED FRESH date and PACKED PACKED ON dating 74 When used freshness dating must be validated using AOAC International Association of Official Analytical Collaboration International guidelines 75 Although this dating requires product testing throughout the entire timeframe accelerated shelf life testing using elevated temperatures and humidity can be used to determine shelf life before the long term results can be completed Australia and New Zealand Edit Guide to Food Labelling and Other Information Requirements This guide provides background information on the general labelling requirements in the Code The information in this guide applies both to food for retail sale and to food for catering purposes Foods for catering purposes means those foods for use in restaurants canteens schools caterers or self catering institutions where food is offered for immediate consumption Labelling and information requirements in the new Code apply both to food sold or prepared for sale in Australia and New Zealand and food imported into Australia and New Zealand Warning and Advisory Declarations Ingredient Labelling Date Marking Nutrition Information Requirements Legibility Requirements for Food Labels Percentage Labelling Information Requirements for Foods Exempt from Bearing a Label 76 77 See also Edit food portal Cooking portalAdulterated food Aseptic processing Biosecurity Codex Alimentarius Danger zone food safety Directorate General for Health and Food Safety European Food Safety Authority Five second rule Food and Bioprocess Technology Food chemistry Food engineering Food grading Food microbiology Food packaging Food rheology Food Safety and Inspection Service Food Safety Authority disambiguation Food sampling Food spoilage Food technology Global Food Safety Initiative Infant food safety International Food Safety Network ISO 22000 List of food safety organisations Optical sortingReferences Edit Texas Food Establishment Rules Texas DSHS website Texas Department of State Health Services 2015 p 6 Food Safety Definition amp Why is Food Safety Important www fooddocs com Retrieved 16 November 2022 Food safety www who int Retrieved 1 November 2022 Morris Glenn 2011 How Safe Is Our Food Emerging Infectious Diseases Centers for Disease Control and Prevention 17 1 126 128 doi 10 3201 eid1701 101821 PMC 3375763 PMID 21192873 Retrieved 12 November 2021 Shiklomanov I A 2000 Appraisal and Assessment of World Water Resources PDF Water International International Water Resources Association pp 11 32 Food poisoning Symptoms and causes Mayo Clinic Retrieved 16 November 2022 Supply Chain Corporate Finance Institute Retrieved 16 November 2022 Food Additive Definition Types Uses amp Facts Britannica www britannica com Retrieved 16 November 2022 a b What is Food Contamination Retrieved 10 June 2018 a b c Physical contaminants in food identification and prevention at Campden BRI www campdenbri co uk Retrieved 10 June 2018 a b Miller Vicky 30 September 2021 Physical Food Contamination CPD Online College Retrieved 28 November 2022 a b Investigation and Identification of Physical Contaminants in Food Food Safety www food safety com Retrieved 28 November 2022 360training 10 June 2021 What Are The Four Types of Food Contamination 360training Retrieved 28 November 2022 Modern Analysis of Chemical Contaminants in Food Food Safety Magazine www foodsafetymagazine com Retrieved 10 June 2018 a b c What are the different types of food contamination Retrieved 10 June 2018 Danger Zone www fsis usda gov Retrieved 21 November 2018 Food Safety and the Different Types of Food Contamination Retrieved 23 June 2018 a b c d North Dakota confirms E coli outbreak case 26 states hit Food Safety News Food Safety News 6 May 2018 Retrieved 22 June 2018 Hoffman Jan 7 May 2018 Romaine Riddle Why the E Coli Outbreak Eludes Food Investigators The New York Times Retrieved 23 June 2018 FDA may never find source of Romaine E coli outbreak The Mercury News 31 May 2018 Retrieved 22 June 2018 Prevention of foodborne disease Five keys to safer food World Health Organization Archived from the original on 25 March 2006 Retrieved 10 December 2010 Zeratsky Katherine How long can you safely keep leftovers in the refrigerator Mayo Clinic Katherine Zeratsky R D L D Retrieved 21 November 2018 Storage Times for the Refrigerator and Freezer FoodSafety gov Retrieved 21 November 2018 Basics for Handling Food Safely USDA Food Safety and Inspection Service 24 March 2015 ISO 22000 Food Safety Management ISO 1 July 2017 Retrieved 25 November 2017 Several foodborne diseases are increasing in Europe World Health Organization 16 December 2003 Archived from the original on 16 April 2005 Food safety and foodborne illness World Health Organization Archived from the original on 27 February 2004 Retrieved 10 December 2010 Codex Alimentarius and Food Hygiene Codex Alimentarius Food and Agriculture Organisation of the United Nations Retrieved 15 October 2007 China s Compliance with Food Safety Requirements for Fruits and Vegetables Promoting Food Safety Competitiveness and Poverty Reduction PDF World Bank and China Agriculture Press 2005 Shepherd Andrew W 2006 Quality and safety in the traditional horticultural marketing chains of Asia PDF Rome Food and Agriculture Organisation of the United Nations Allergy and intolerance guidance for businesses Food Standards Agency www food gov uk Food Standards Agency Preparing for Natasha s Law Knowledge German Federal Ministry of Food Agriculture and Consumer Protection Bundesministerium fur Ernahrung Landwirtschaft und Verbraucherschutz Kft Wolters Kluwer 2008 evi XLVI torveny az elelmiszerlancrol es hatosagi felugyeleterol Archived from the original on 29 March 2017 Retrieved 9 May 2017 Elelmiszerlanc biztonsagi strategia 2013 2022 Strategia az elelmiszerlanc biztonsagaert elbs hu in Hungarian Retrieved 9 May 2017 Kasza Gyula Csenki Eszter Szakos David Izso Tekla 1 August 2022 The evolution of food safety risk communication Models and trends in the past and the future Food Control 138 109025 doi 10 1016 j foodcont 2022 109025 ISSN 0956 7135 S2CID 248223805 Siraj Mazhar 2004 Food Safety Legislation in Pakistan Consumer Rights Commission of Pakistan Archived from the original DOC on 20 July 2011 Retrieved 3 November 2010 Ministry of Food and Drug Safety Korea Food and Drug A Archived from the original on 14 December 2007 Retrieved 11 December 2010 IFOAM Accredited Certification Bodies PDF International Organic Accreditation Service Korea Food and Drug Administration 14 February 2008 Archived from the original PDF on 10 March 2016 Retrieved 11 December 2010 Foods Import Report Guide PDF Korea Food and Drug Administration 22 October 2010 Archived from the original PDF on 8 March 2016 Retrieved 11 December 2010 National Institute of Food and Drug Safety Evaluation Korea National Institute of Food and Drug Safety Evaluation Taiwan Ministry of Health and Welfare website 2015 9 www mohw gov tw Taiwan to increase food safety budget by 50 for 2017 president Politics FOCUS TAIWAN CNA ENGLISH NEWS Republic Of Turkey Ministry Of Agriculture And Forestry tarimorman gov tr 13 December 2019 About Us Food Standards Agency Food Hygiene Guidelines PDF Pip Archived from the original PDF on 4 March 2016 Retrieved 11 December 2014 Food Hygiene Training westminster gov uk 10 February 2021 Retrieved 28 April 2021 Level 2 food amp hygiene essentialfoodhygiene co uk Retrieved 28 April 2021 Ellsmoor James Trump Asks UK To Drop Food And Environment Standards To Secure Post Brexit Trade Deal Forbes Retrieved 8 March 2019 Becker Geoffrey 10 April 2010 The Federal Food Safety System A primer Congressional Research Service FDA Food Code Food and Drug Administration 5 October 2007 Archived from the original on 13 May 2009 Retrieved 1 September 2008 High Risk Designation Can Bring Needed Attention to Fragmented System PDF Federal Oversight of Food Safety Government Accountability Office FSIS Testimony March 11 2009 PDF United States Department of Agriculture Food Safety and Inspection Service Archived from the original PDF on 19 April 2009 Retrieved 21 April 2009 Food and Drug Administration 5 October 2017 Part I The 1906 Food and Drugs Act and Its Enforcement Food and Drug Administration Retrieved 24 November 2017 Food Safety News 28 March 2012 Oyster Borne Typhoid Fever Killed 150 in Winter of 1924 25 Food Safety News Retrieved 24 November 2017 The New York Times 19 February 1973 F D A Is Recalling More Mushrooms For Botulism Check The New York Times Retrieved 24 November 2017 Center for Disease Control and Prevention 3 March 2017 Food Borne Disease Active Surveillance Network FoodNet Center for Disease Control and Prevention Retrieved 24 February 2017 Industry Has Sway Over Food Safety System US Study Reuters 14 September 2010 Archived from the original on 14 September 2010 Alt URL Kuchinski Kelly Can Automation Reduce the Risk of Food Recalls Retrieved 27 July 2015 FSIS State Inspection Programs United States Department of Agriculture Food Safety and Inspection Service Archived from the original on 9 April 2013 USDA Allowed State Meat Inspection Programs To Operate Even After Finding Cutting Boards Contaminated With Old Meat And Soot Like Residues On Swine Carcasses PDF Consumer Federation of America 28 September 2006 State Health Department announces test results match genetic fingerprints to E coli outbreak Press releases California Department of Health Services 12 October 2006 Archived from the original on 7 November 2006 ben 0987 8765 CDHS Education Training Unit California Department of Health Services Archived from the original on 26 December 2007 Retrieved 14 December 2007 Pesticides and food How we test for safety PDF California Department of Pesticide Regulation June 2003 Food Handlers Card Help FoodHandlersCardHelp New York Restaurant Inspection Information The New York City Department of Health and Mental Hygiene Archived from the original on 10 December 2005 NYC Health Dept Launches Restaurant Cleanliness Certificate HealthyLiving NYC A Guide to Food Safety Practices in Virginia Restaurants Fairfax Health District HealthSpace Archived from the original on 29 October 2007 Retrieved 14 December 2007 California Retail Food Code CalCode www emd saccounty net Does the food safety ranking system act as a nudge FAO WHO Global Forum of Food Safety Regulators Proceedings www fao org a b c Querl Joshua 1 January 2020 Food Safety amp HACCP Plan Development amp Implementation Quality Control Solutions Retrieved 1 January 2020 Expiration Use by and Sell by Dates Part 1 Expiration dating is not federally required on all products Home Cooking About com Expiration Use by and Sell by Dates Part 2 Deciphering food expiration codes can be tricky Home Cooking About com AOAC Accreditation Guidelines for Laboratories ALACC AOAC INTERNATIONAL Retrieved 18 December 2022 Guide to Food Labelling and Other Information Requirements Overview of Food Labelling Food Standards Australia New Zealand Archived from the original on 20 November 2010 Retrieved 11 December 2010 Warning and Advisory Statements and Declarations User Guide to Standard 1 2 3 Mandatory Warning and Advisory Statements and Declarations PDF Food Standards Australia New Zealand Archived from the original PDF on 16 December 2011 Retrieved 15 September 2010 Further reading EditFortin Neal D 2017 Food Regulation Law Science Policy and Practice 2nd ed Hoboken New Jersey John Wiley amp Sons Inc ISBN 9781118964477 LCCN 2016031565 OCLC 976412308 Retrieved 18 June 2017 Satin Morton 2008 Food alert the ultimate sourcebook for food safety 2nd ed New York NY Facts On File ISBN 9780816069682 Clute Mark October 2008 Food Industry Quality Control Systems CRC Press ISBN 978 0 8493 8028 0 JournalsComprehensive Reviews in Food Science and Food Safety ISSN 1541 4337 electronic ISSN 1541 4337 paper Blackwell Publishing Food Control ISSN 0956 7135 Elsevier Food and Chemical Toxicology ISSN 0278 6915 Elsevier Food Policy ISSN 0306 9192 Elsevier Journal of Food Protection ISSN 0362 028X International Association for Food Protection Journal of Food Safety ISSN 1745 4565 electronic ISSN 0149 6085 paper Blackwell Publishing Journal of Foodservice ISSN 1745 4506 electronic ISSN 1748 0140 paper Blackwell Publishing Sensing and Instrumentation for Food Quality and Safety ISSN 1932 9954 electronic ISSN 1932 7587 paper Springer Internet Journal of Food Safety ISSN 1930 0670 International Association for Food Safety QualityExternal links EditFood safety and quality at the Food and Agriculture Organization FAO Retrieved from https en wikipedia org w index php title Food safety amp oldid 1141578575, wikipedia, wiki, book, books, library,

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