Food safety culture, FSMA and GFSI

Transcription

1 Food safety culture, FSMA and GFSI Dr. Ben Chapman! Food safety extension specialist! North Carolina State University! May 15, 2012!

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4 Food safety culture It is a set of shared attitudes, values and beliefs around food safety! o Production/sources o Handling/storage o Preparation You can have a good food safety culture or a bad one! Powell, D.A., Jacob, C.J., and Chapman, B.J Enhancing food safety culture to reduce rates of foodborne illness. Food Control, 22:

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6 Sec Hazard Analysis And Risk-Based Preventive Controls (A) In General (B) Hazard Analysis (C) Preventive Controls (D) Monitoring of Effectiveness (E) Corrective Actions (F) Verification (G) Recordkeeping (H) Written Plan and Documentation (I) Requirement to Reanalyze (J) Exemption for Seafood, Juice, and LACF

7 Risk-based controls may include (A) Sanitation procedures (B) Supervisor, manager & employee hygiene training (C) An environmental monitoring program (D) A food allergen control program (E) A recall plan (F) Current Good Manufacturing Practices (cgmps) (G) Supplier verification activities that relate to the safety of food

8 Regardless of standard You have to have a plan! You have to have validated controls that are verifiable! Someone is going to check! o These are all minimum standards (especially if there is an outbreak)

9 Smiling Hara Tempeh Salmonella Paratyphi B! 64 illnesses! 8 hospitalizations! Linked to starter culture!

10 For us it means that we ve identified the point of entry. It had nothing to do with our sanitation, protocol or Blue Ridge Food Ventures. It did not originate in Asheville and it was unknowingly passed along to us. So it s a big relief to us. Now we can look at moving forward it s up to the FDA to trace this further.! Do they ask for any proof of micro analysis? Do they have compelling labels? Do they know how their product is used?

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12 May 15, 2012 What FSMA and GFSI doesn t address Product packaging of fully cooked vs. uncooked products Similar appearance of fully cooked and uncooked breaded products DeDonder, S., Jacob, C.J., Surgeoner, B.V., Chapman, B., Phebus, R. and Powell, D.A Selfreported and observed behavior of primary meal preparers and adolescents during preparation of frozen, uncooked, breaded chicken products. British Food Journal, 111(9):

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15 You sir... are a moron. They send you home with cooked food not raw meat.!

16 Performance indicator (food safety culture) data Inspection results (FSMA rules?)! Audit reports (GFSI or otherwise)! Microbiological results! Self-audits! Staff knowledge! Self-reported practices! Behavior!

17 John Tudor & Son, Wales, school children sickened by E. coli O157:H7 in cooked meats in school lunches! 31 hospitalized, 1 death! packaging machine used by Tudor for both raw and cooked meats probable source of contamination! Powell, D.A., Jacob, C.J., and Chapman, B.J Enhancing food safety culture to reduce rates of foodborne illness. Food Control, 22:

18 Pennington inquiry Tudor had significant disregard for food safety! Serious, repeated breaches of federal food safety regulations! Failures in cleaning and separation of raw and cooked meats! Falsified records! HACCP plan poorly designed, inaccurate and misleading! No food safety culture, money trumped safety! Powell, D.A., Jacob, C.J., and Chapman, B.J Enhancing food safety culture to reduce rates of foodborne illness. Food Control, 22:

19 Maple Leaf Foods, Canada 2008 Listeria monocytogenes-contaminated deli meats caused 57 illnesses and 23 deaths! contamination source was commercial meat slicers that had meat residue trapped deep inside the slicing mechanisms! textbook risk communication, after, lousy risk management! delay in warning the public! Powell, D.A., Jacob, C.J., and Chapman, B.J Enhancing food safety culture to reduce rates of foodborne illness. Food Control, 22:

20 Maple Leaf Listeria review Focus on food safety was insufficient among senior management at company and government! Insufficient planning for a potential outbreak;! Those involved lacked a sense of urgency at the outset of the outbreak! Weatherill (2009) specifically identified the need for cultures of food safety at food processing companies, calling for actions, not words! Powell, D.A., Jacob, C.J., and Chapman, B.J Enhancing food safety culture to reduce rates of foodborne illness. Food Control, 22:

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23 ConAgra food safety culture survey" (Food Technology, Jan 2012) Surveyed plant staff, managers, supervisors! Asked about perception, self policing, good and bad! o Specifically wanted to know more about lessons learned from food safety issues and incidents and how they would prevent future problems. o Employees want to be able to rely on one another. o Recognition

24 Here s the rub Significant deviations between stated and actual behavior! o DeDonder et al.; 2008; Clayton and Griffith 2003; Jay et al., 1999; Redmond et al., 2004; Surgeoner et al., 2009 Most evaluations use this selfreported data for measuring knowledge and intended changes! o Redmond and Griffith, 2004; Chapman et al., 2010

25 May 15, 2012 We evaluate food handling behaviors.

26 May 15, 2012 We tell our staff about outbreaks at businesses similar to ours.

27 Our training program is designed to generate dialogue.

28 We look at research on food safety May 15, 2012 training (what has worked, what hasn't).

29 I survey my staff about their food safety practices.

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31 FSPCA Develop standardized training and distance education modules Design and deliver a state-of-the-art distance learning training portal Develop train-the-trainer materials and student education delivery systems Create a technical assistance network for small- and medium-sized food companies Develop commodity/industry sector-specific guidelines for preventive controls Assess knowledge gaps and research needs for preventive controls Identify, prioritize and compile, critical limits for widely used preventive controls 31 of 18 19th annual CFS, March 2012

32 Conclusions Do small to medium-sized firms have the resources/ knowledge to effectively develop food protection plans? o Not right now Can they properly assess risks (including allergen, chemical and foreign material control) to implement preventative controls? o Not without help Is there a better way for manufacturers to access food safety best practices? o FSPCA?

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35 Dr. Ben Chapman! Follow me on ! May 15, 2012