WDATCP Priorities for IndustrySTEVE INGHAM

ADMINISTRATOR, DIVISION OF FOOD SAFETY

Where we stand…Safe Food, Honestly Sold

Fair, effective, and efficient service to businesses of all sizes

Consult before changing rules

Educate before we regulate

Science-based decisions

Things that Industry and Regulatory Should ShareRespect for the “specialness” of food

Training and systems that lead to appropriate actions

Courage to make corrections when they are needed

IngredientsHazards, especially allergens

Suppliers and their controls

Legal limits for use

PackagingApplicability

How package type can affect hazards

Limits

LabelingBasic features

Accuracy

Allergens

Contact David St. Jules

David.StJules@Wisconsin.gov

608-224-4713

ProcessHazards

Purpose of steps

Effects of steps on hazards

Effects of one step on other steps

Legal limits

Documentation requirements

FacilityProduct flow

Personnel flow

Air and water flow

Utilities

Construction

CustomersWho are they?

What storage systems do they have?

Special needs or susceptibilities

Recall plan

TransportationTemperature

Cross-contamination

Backhaul

Components for SuccessSee the big picture◦ Holistic sanitation – zones 3 and 4 can matter◦ Thinking beyond “a batch at a time”

Look for trouble – in a positive way◦ Ingredient labels vs. Batch sheet vs. Finished product labels◦ Recall planning and testing◦ Supplier management

Keep and use records wisely◦ Accuracy, precision, trends

Don’t expand until you’re sure you can do it safely

WDATCP Initiatives Meat Bureau◦ Allergen awareness◦ Continuing to grow the Cooperative Interstate Shipment program◦ Drug residue issue awareness◦ Validation of HACCP system components

Food Bureau◦ Environmental sampling program◦ Information management◦ New national approach to drug residue testing in milk◦ FSMA rules – how will they affect our law, rules, and activities?

Details on WDATCP Environmental Sampling

•Zone 2 in Food Processing Plants and Grade B Dairy Plants making exposed RTE products

•“Trigger event” – critical sanitation violation in an area in which the RTE product is exposed

•In absence of trigger event, sampling will be done in plants lacking their own environmental sampling program

•Pilot program will involve sampling even if trigger event is absent, but no follow-up regulatory action will be taken.

Details on WDATCP Environmental Sampling

•Food processing plants and non-Grade “A” dairy plants• Listeria spp. in first round, Listeria

monocytogenes in 2nd round OR• Biotype I E. coli in first round, Biotype I

E. coli and Salmonella spp. in 2nd round

•Consequences of (+) results• Billable reinspection and sampling,

conditions placed on license (after 2nd

round of (+) results)

•Emphasis on prompt turnaround and clear communication

SummaryWe are team-mates for ensuring food safety – let’s work together!

Understand the products, process, and facility – and what must be done to ensure safety.

Create systems that make doing the right thing likely.

“Look for trouble” and have the courage to make necessary corrections.