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Food Safety and Inspection
Service United States Department of Agriculture Washington, D.C. 20250-3700 |
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Food Safety and Inspection
Service United States Department of Agriculture Washington, D.C. 20250-3700 |
The Food Safety and Inspection Service (FSIS) provides service to consumers by regulating the meat, poultry, and egg product industries to ensure that products in interstate commerce are safe, wholesome, and accurately labeled, including the inspection marks. The FSIS strategic goal is to enhance the public health by minimizing foodborne illness from meat, poultry, and egg products. The outcome of this goal will be a 25% reduction in the number of foodborne illnesses associated with meat, poultry, and egg products by the year 2000. The Centers for Disease Control and Prevention (CDC) estimates that foodborne illness may cause 76 million illnesses and 5,000 deaths in the United States every year.
1. Reduce pathogens on raw products.The Agency’s Pathogen Reduction/Hazard Analysis and Critical Control Point (HACCP) Systems regulation for meat and poultry products requires plants to adopt this system of process controls to prevent chemical, physical, and biological food safety hazards. Specific regulatory requirements for plants for sanitation and microbiological testing are now in place.
By 2000, 100% of all federally inspected meat and poultry products will be produced under a HACCP system; by 1998, 80% of all federally inspected meat and poultry products will be produced under a HACCP system.
Based on the best science available, prepare appropriate regulatory and non-regulatory options, including HACCP, for egg products.
Develop a better understanding of E. coli O157:H7, Salmonella and other foodborne pathogens by developing baseline data and by collaborating on research and other regulatory and non-regulatory approaches.
By 1998, more than 95% of plants slaughtering cattle, swine, chicken, and turkeys will be tested routinely for Salmonella incidence.
Status:
Presently, large and small meat and poultry plants under Federal inspection have HACCP systems. More than 3,000 plants produce 90% of the federally-inspected meat and poultry in the U.S. In January 2000, the approximately 3,400 remaining very small plants (each with less than 10 employees or less than $2.5 million in annual sales) will be required to operate under HACCP plans, bringing 100% of federally inspected meat and poultry under HACCP.
In September 1996, FSIS began work on a proposal requiring HACCP for egg products. In June 1998, FSIS published the final risk assessment of Salmonella enteritidis in shell eggs and egg products. Based on the risk assessment, FSIS decided to withdraw the ANPR and begin work on a new HACCP proposal. FSIS is planning to publish a proposed rule for HACCP for egg products.
The Agency is developing baseline data and collaborating on research to develop a better understanding of E. coli 0157:H7, Salmonella, Campylobacter, and other foodborne pathogens. The baselines are finished for generic E. coli and Salmonella. In addition, the Agency is doing a baseline for Campylobacter.
As of January 1999, plants slaughtering about 95% of cattle, swine, and chicken are subject to testing for Salmonella incidence.
Expand and improve interagency cooperative agreements on inspection and establish effective partnerships with States and other agencies.
Collaborate with other food safety and public health agencies to identify and encourage research to address food safety risks.
Collaborate with States, other Federal agencies, industry, and academia to expand existing information systems and data on foodborne illness and establish a national clearinghouse on food safety information and education.
Status:
FSIS participated with FDA and EPA in the National Federal-State Food Safety Conference as a means of building a new federal-state partnership, an integrated national food safety system. The Conference has formed several committees to address a variety of subjects requiring State and Federal cooperation, including handling outbreaks and emergency responsiveness, standardization of laboratories, communication, standards (e.g., the Food Code) and data gathering (information technology), and the roles and responsibilities of members.
FSIS continues to actively participate in the Partnership for Food Safety Education, the Secretary’s Council for Food Safety, National Partnership for Reinventing Government and other intra- and inter-agency food safety task forces. FSIS and FDA jointly worked together to establish the National Food Safety Information Network, part of the President’s Food Safety Initiative, that maintains a database of education materials. The Agency also continues to produce educational materials for a wide audience.
FSIS has signed a Memorandum of Understanding (MOU) with FDA to exchange information on an on-going basis, about all "dual jurisdiction" plants. These plants number about 2,000 and make products that fall under the jurisdiction of both agencies.
In 1998, the President established the Joint Institute for Food Safety Research (JIFSR) to be chaired by the Secretary of Agriculture and the Secretary of Health and Human Services. The Institute is responsible for coordinating all Federal food safety research, including academia and the private sector. In the summer of 1999, the Institute submitted a report to the President presenting structure, organizing principles, goals/outcomes, and implementation schedule for the Institute.
Cooperate with States and producers to expand knowledge and use of public health-based on-farm practices.
Improve food safety during transportation and distribution.
By 2000, communicate to 158 million people a year food safety information through partnerships between FSIS and industry, academics and educational institutions, scientists, and consumers.
Promote the nationwide adoption of the Food Code.
Status:
Through the efforts of FSIS, state animal officials are incorporating food safety responsibilities into practices, and there is an increase in the understanding of the impact of the HACCP rule on producers and veterinarians. State partnerships, to foster producer education, encourage small packer-producer information sharing, and to strengthen relationships between and among public health and animal health officials, are increasing. FSIS has entered into several state partnerships and the producers from those states represent 32% of all producers.
The "Fight BAC"campaign began in October 1997 as a unique partnership of industry, government, and consumer groups dedicated to reducing the incidence of foodborne illness. Among other activities, "Fight BAC" has printed more than 650,000 copies of an easily reproducible publication in both Spanish and English and has distributed about 52,000 community action kits to those who can further disseminate the information. In addition, its World Wide Web site has had 2.5 million "hits."
FSIS is working toward the standardization and adoption by the states of the food code through its involvement in the Federal-State Food Safety Conference.
Train the workforce to carry out the re-defined regulatory tasks and procedures generated by the HACCP rule.
Clarify and emphasize industry’s responsibility for food safety through regulatory reform.
Promote new technologies to enhance food safety.
Establish a Management Development Academy.
Centralize the management of all policy, rulemaking, and program development activities to reform existing regulations and eliminate layering.
Status:
FSIS has trained over 4,000 inspectors in the HACCP tasks and procedures to ensure a smooth transition to HACCP in large and small plants. Inspection personnel have been provided with resource materials, participated in work unit meetings and were able to contact the HACCP hotline at the new Technical Service Center for additional information if needed. In addition to training, we are redrafting directives to field personnel at the same time we publish new regulations implementing HACCP. The same training and support will be provided to those inspectors assigned to very small plants and who have not received training.
FSIS developed plans for a Management Leadership Academy and plans for its implementation are underway.
FSIS formed the Office of Policy, Program Development and Evaluation. The office is centralizing the management of all policy, rulemaking, and program development activities to reform existing regulations and eliminate layering.
The Agency developed a plan that includes the regulatory changes required by the HACCP rule as well as a general overhaul of existing regulations. FSIS has published rulemaking notices that eliminate label approval and facility and equipment approvals. FSIS published the Performance Standards for the Production of Certain Meat and Poultry Products in January, 1999, and several other regulations are currently being reviewed and in various stages of development.
Assure the safety of the domestic food supply through the application of appropriate domestic food safety standards to imported products.
Participate in Codex Alimentarius to improve the Codex system and to develop and adopt international food safety standards that promote fair trade
Status:
FSIS houses the US Codex Office, maintains an active role in all Codex activities and has contributed to several accomplishments over the past year. These include restructuring the interagency policy steering committee to ensure focus on policy development and coordination; training of delegates; conducting foreign outreach efforts; hosting Codex sessions on food hygiene, processed fruits and vegetables, and residues of veterinary drugs in foods. Domestic outreach efforts have also taken place in establishing relationships and working partnerships.
To ensure the safety of imported meat and poultry products, FSIS has developed and applied a process to assess the equivalency of eligible foreign countries’ inspection programs relative to the requirements of the HACCP rule.
For Further Information:
FSIS Planning Office
Phone: (202) 501-7138