Food Quality Guzzle BSU

Food Quality Guzzle BSU - Food Quality Patrick Guzzle, MA,...

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Food Quality Patrick Guzzle, MA, MPH, REHS Food Protection Program Manager Idaho Department of Health and Welfare
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Lecture outline Basic rules of food safety Regulatory history HACCP Current regulatory environment Critical risk factors Idaho specific data Real examples of foodborne illnesses
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A foodborne outbreak is a failure of the system. Salmonellosis outbreak associated with peanut butter, 2009
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Global food supply
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The opportunities for contamination of foods are legion.
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Food contaminants Physical Examples? Biological Examples? Chemical Examples?
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By following basic rules safe food can be assured. It’s like driving…pay attention and follow the rules and you will be fine and arrive safely Don’t pay attention or disregard the rules and it’s more likely you won’t arrive safely What are some basic, universal rules of food safety
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A brief history on how we got to this point. 1906 The Jungle by Upton Sinclair 1906 “Beef Inspection Act” 1906 “Pure Food and Drugs Act” 1927 – FDA created to enforce the Pure Food Act Today – as many as 12 different federal agencies can be involved with food safety USDA, FDA, EPA, CDC, BHS
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Early food inspection codes Earliest codes developed for consistency purposes – e.g. weight of loaves of bread vs. price of wheat Groups of regulators got together to discuss specific situations Solutions for situations were institutionalized into rule State issue – 50 (or more) different sets of regulations Still state issue but more standardized by use of FDA Food Code
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What happened with the computer age? Inspections began to be more standardized Eventually, a standardized 44 item inspection tool was developed 44 item inspection tool proved to be beneficial and, in many locations, it is still used today Reports began to be generated and data compared Trends began to emerge
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1971 Conference for Food Protection Meeting in Denver, Colorado brought together State Regulators, Federal Regulators, and Industry representatives for first time 1971 meeting has evolved in the current CFP – the leading organization for food safety activities in the U.S. More on this later…
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Frank Bryan studies and CDC’s input into risk factors. Frank Bryan – bacteriologist with CDC Began compiling data on foodborne disease outbreaks Identified 5 major risk factors: inadequate cooking, improper time/temperature control, cross contamination, poor personal hygiene, foods from unapproved sources 1982: Estimates “…76 million cases of GI illness, 325,000 hospitalizations, 5,000 deaths annually in U.S.”
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Food Quality Guzzle BSU - Food Quality Patrick Guzzle, MA,...

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