Lori Yelton, MS, RDN & Tim Slawinski 1 - MI Academy · PDF fileThe Food Safety Modernization Act (FSMA) 4/22/2016 Lori Yelton, MS, RDN & Tim Slawinski 2 How does food contamination

The Food Safety Modernization Act (FSMA) 4/22/2016
Lori Yelton, MS, RDN & Tim Slawinski 1
The Food Safety Modernization Act (FSMA)
Michigan Academy of Nutrition and Dietetics 2016 Annual Conference, April 22, 2016
Lori Yelton, MS. RDN. [email protected]
Tim Slawinski [email protected]
Assure food safety Protect animal and plant health
Sustain environmental stewardship Provide consumer protection
Enable rural development Foster efficient administrative operations
Michigan Department of Agriculture and Rural Development (MDARD)
Foodborne Illness in United States
Is a common public health problem that is costly and preventable
Yearly one in six Americans get sick from contaminated foods or beverages
128,000 are hospitalized and 3,000 die
$365 million in direct medical costs annually Source:
http://www.cdc.gov/VitalSigns/foodsafety/
Why Is Food Safety Important?
Certain populations are at greater risk
Elderly
Children
Pregnancy
Those with reduced immunity
It is PREVENTABLE
http://www.cdc.gov/VitalSigns/foodsafety/http://www.cdc.gov/VitalSigns/foodsafety/http://www.cdc.gov/VitalSigns/foodsafety/http://www.cdc.gov/VitalSigns/foodsafety/

How does food contamination occur?
Growing the food on the farm
Processing
Packaging
Distribution
Transportation
Storage
Preparing
Serving
Growth Parameters of Foods
Intrinsic factors: Acidity or pH Moisture and water activity Oxidation - reduction potential Nutrient content Biological structures
Growth Parameters of Foods
Extrinsic factors:
Storage and handling
Humidity
Gases present
Presence of competitive microbiota

Examples of Foodborne Germs
Botulism
Campylobacter
Clostridium perfingens
Cyclospora
Salmonella
Examples of Foodborne Germs
Escherichia coli (E. coli)
Hepatitis A
Norovirus
Shigella
Vibrio
Listeria
INSPECTIONS
Local Public Health Departments
MDARD
FDA
USDA
REPORTING
public health department-state department- CDC
Tracking Foodborne Illness Foodborne Outbreaks
Foodborne outbreak occurs when two or more people get the same illness from the same contaminated food or drink.
Reports are made from consumer or physician to LPHD
The local, state (MI)and federal (CDC) and they collaborate by reporting to the Foodborne Disease Outbreaks & National Outbreak Reporting System (NORS)

Multistate Outbreak of Human Salmonella Agona
Infections Linked to Whole, Fresh Imported Papayas
List of Selected Outbreak Investigations 2016
Raw Milk Listeria monocytogenes
Wonderful Pistachios Salmonella Montevideo
Jack & The Green Sprouts Alfalfa Sprouts E. coli O157
Sweetwater Farms Alfalfa Sprouts Salmonella Muenchen
RAW Meal Organic Shake & Meal Products - Salmonella Virchow
Packaged Salads Listeria monocytogenes
Source: CDC
Examples Foodborne Illness in the
United States
In a review by CDC, almost half of foodborne illnesses were found to be attributable to produce.

Questions?
Michigan Department of Agriculture
@MichDeptofAg MIagriculture
Stay connected with MDARD!
Food Safety Modernization Act
Michigan Academy of Nutrition and Dietetics
Tim Slawinski
Food and Dairy Division
April 22, 2016
Food Safety Modernization Act
Signed into Law January 4, 2011
41 Sections
Focus on Prevention
Ensure the US Food Supply is Safe
http://www.facebook.com/MIDeptofAgriculturehttp://twitter.com/

Preventive Focus
Food Safety Incident
Unacceptable Condition
Breakdown or Lack of Preventive Plan
Preventive Controls for human food
Preventive Controls for animal food
Produce Safety
Foreign Supplier Verification
Third Party Auditor
Sanitary Transportation
Intentional Adulteration
FSMA 7 Rules
Preventive Controls Preventive Controls
Whos Covered:
Manufacture/Process, Pack or Hold Food
Whos Not Covered:
Restaurants, Retail, Farms, Non-Profit, Transport Vehicles, USDA Facilities, Municipal Water, Fishing vessels and Private Residence.
Exemptions:
Juice, Seafood, Low Acid Canned Food, Alcoholic Beverages, Dietary Supplements, Low-Risk On-Farm, Businesses with less than $1M in Annual Sales

Compliance Dates
Large Businesses: >500 employees
1 Year After Final Rule
Small Businesses:

Preventive Controls
Monitoring:
Written Procedures
Adequate Frequency
Corrective Action:
Steps to be taken to:
Identify and correct the problem
Evaluate food
Prevent adulterated food from entering commerce
Preventive Controls
Verification:
Validation (Proof that it works)
Verification Activities:
Calibration
Product Testing
Environmental Monitoring
Records Review
Supply-Chain Program
Required when an identified hazard is controlled by the supplier
Use Approved Suppliers
Verification Activities
Onsite Audits
Testing
Record Review
Other
Documentation
Produce Safety

Produce Safety
Whos Covered?
Produce that is typically eaten raw.
Whos Not Covered?
RACs Not typically eaten raw
RACs destine for Commercial processing
On-farm consumption
Farms with

Agricultural Water
Whats Required?
Inspect water source(s)
Testing for E.coli
Different standards for pre and post harvest
Respond to unacceptable results
Soil Amendments
Treated:
Processed to adequately reduce microorganisms.
Physical and Chemical processes or combination.
Composting (Specific Time/Temp requirements)
Untreated:
Not fully processed or contaminated
Treated combined with untreated
Contains Agricultural Tea Additive
Equipment, Tools and
Buildings
Equipment that contacts produce
Can be adequately cleaned
Inspect, maintain, clean and sanitize
Fully or partially enclosed buildings
Adequate size, construction and design
Cleaned and Maintained
Prevent pest harborage
Animals in the Growing Area
Domestic Animals:
Grazing when contamination is likely
Waiting period before harvest
Working Animals:
Prevent the introduction of contamination.
Animal Intrusion:
Monitor for evidence of animal intrusion
Do not harvest contaminated produce
https://www.google.com/url?q=http://en.wikipedia.org/wiki/Compost&sa=U&ei=FqUgU6eFHeL4yQH7j4DoCQ&ved=0CC0Q9QEwAA&sig2=3D0dt0KJHLJgU0AfXSWXVA&usg=AFQjCNGvBWTruSECK2v8EOaaam0C0QE0Rghttps://www.google.com/url?q=http://www.yourepeat.com/g/harvesting&sa=U&ei=nKUgU8-BL6jSyAG6uoG4AQ&ved=0CH8Q9QEwKQ&sig2=7KFk8edggoEX2Boyu-tykw&usg=AFQjCNGR07lKuTM9xT1Tog_4TEOcaobOFg

Health and Hygiene
Exclude ill employees
Observation, acknowledgment or medical
Hand washing
Before starting work
After using toilet
After break
After touching animals
Training
Foreign Supplier Verification Program (FSVP)
Whos Covered?
All Importers of Food into the US
Whats Required?
Perform a Compliance Status Review
Assess Suppliers Food Safety Plans
Supplier Verification Activities
Third Party Auditor Accreditation
Applies to 3rd Party Auditors of foreign facilities that will perform certifications
How will certifications be used?
FDA can require based on risk
Voluntary Qualified Importer Program
Intentional Adulteration
Whos Covered?
Facilities that manufacture or pack human food
Over $10M in annual sales required.
Whats Covered?
Acts intended to cause massive public health harm
Whats Required?
Food Defense Plan
Focused Mitigation Strategies
https://www.google.com/url?q=http://msutoday.msu.edu/news/2013/eww-only-5-percent-wash-ha

Documents

Lori Yelton, MS, RDN & Tim Slawinski 1 - MI Academy · PDF fileThe Food Safety Modernization Act (FSMA) 4/22/2016 Lori Yelton, MS, RDN & Tim Slawinski 2 How does food contamination