The Conference for Food Protection (CFP)

The 14th biennial meeting of the Conference for Food Protection convened in San Antonio on April 11-16, 2008. A true "working conference", the CFP promotes food safety through collaboration of food industry, regulatory, academic and consumer professionals.  The Conference for Food Protection is unique in providing for the balanced consideration of Issues assigned to three Councils. The resulting Council recommendations are then sent to the Assembly of State Delegates, the voting body of the Conference.  Approved Conference recommendations may be incorporated into the FDA Model Food Code and offered for adoption by regulatory agencies to help establish nationwide uniformity.

During Council deliberations, several changes were proposed to the FDA Food Code.  Most of these were accepted by the state voting delegates.  FDA has the final say on whether or not to amend the Food Code.

The accepted Food Code Issues include replacing the current two-tier criticality system (Critical/Non-Critical) with a three-tier system, temporarily termed Category 1, 2, and 3, with permanent designations to be decided.  Another proposal recommended FDA work with interested parties to clarify language in the Food Code addressing the presence of a Person in Charge (PIC) in food establishments where the Regulatory Authority has separately permitted individual departments at a single location (e.g., a grocery store with deli, seafood and produce departments).

Several technical proposals recommended the FDA make changes to harmonize the Food Code with EPA sanitizer provisions, including using the term "EPA-registered label use instructions" as appropriate.  Another recommendation is to allow utensils that have been cleaned and sanitized using mechanical warewashing equipment to be rinsed with potable water after sanitizer contact times are achieved and before air-drying.

The delegates accepted several Issues involving temperature changes:  (1) recommended FDA modify the Food Code to allow any initial temperature for uncut tomatoes when using time without temperature control; and that time marking indicate the time that is 4 hours past the point in time when tomatoes are cut;  (2) recommended that "cut leafy greens" be stored in refrigerated equipment that maintains an ambient air temperature of 7°C (45°F) or less; and (3) recommended FDA change the Food Code to allow raw meat and poultry products to be partially cooked only if foods are properly cooled, followed by cooking to required temperatures, provided that written procedures are maintained.

Conference Committees will be working during the next two-year period.  New Committees include one to address hot holding temperatures/times as well as accuracy and proper use of temperature measuring devices.  Previous committees to be re-formed with charges for the 2010 Conference include Food Allergens, Blade-Tenderization, Plan Review, Sanitizer and numerous other committees.  Learn more at www.foodprotect.org. 

Update on Fresh Produce Safety


The recent Salmonella risk with cantaloupes from Honduras prompted the FDA to issue an import alert for cantaloupes from Agropecuaria Montelibano, a Honduran grower and packer, because the fruit from this company appears to be associated with a Salmonella Litchfield outbreak in 16 states and Canada. At least 50 illnesses have been reported.  The FDA recommends refrigerating cantaloupes promptly and scrubbing whole melons with a clean produce brush and cool water before cutting.  

The Centers for Disease Control and prevention reported that of 384 foodborne illness outbreaks linked to fresh produce from 1998 - 2004, Norovirus caused 73 of them, the most of any single microbe.

Two states have undertaken actions to reduce hazards associated with fresh produce, California and Florida.  The California Leafy Green Marketing Agreement is a voluntary agreement for growers, but once signed on, adherence to requirements is mandatory.  The Florida Tomato Rule will take effect in July 2008, applying to all growers and packers.  The Rule adopts tomato best practices, and requires a pathogen-reduction step for field-pack.

Restaurants and food retailers say that fresh produce sourcing is a critical step and is being addressed by many corporate supplier approval processes.  These include stringent standards for employee hygiene, field sanitation and facilities, animal control and agricultural water.  Requirements for supplier internal audits as well as third-party audits prompted a push for benchmarking on different key food safety standards.  The Global Food Safety Initiative has the goal:  "Once certified, accepted everywhere", which would eliminate duplicative audits while ensuring safe food in a cost-effective manner.

According to industry experts, produce handling practices in restaurants and supermarkets must involve training for employees, checking for approved sources and checking product quality.  Critical points include:

• Proper handwashing and no bare-hand contact
• Clean and Sanitized vegetable sinks 
• Procedures for washing and preparing produce

Dr. Michael Doyle, director of the University of Georgia's Center for Food Safety, has conducted research to determine attachment of E. coli 0157:H7 to fruits and vegetables, including lettuce.  Doyle and his team are now working to develop interventions to treat produce such as cut lettuce and still yield a product with a good shelf life and one that consumers accept.

Creating a Training Plan


Training employees in food safety is key in preventing foodborne illness and accidents.  Managers who have obtained the Certified Professional Food Manager (CPFM) designation can bring the concepts they have learned back to their employees in the various departments and make it relevant to their daily jobs.

A good training plan is important to put in place before beginning training.  Consider the following questions, adapted from various training resources:

WHY?  Why is training needed?  Maybe there is a new company policy to implement, a revised Food Code section, or perhaps a repeat violation on a regulatory inspection.

WHO?  Will this training be for every employee?  Is it to update the meat and seafood departments?  Or is the session for new employees only?  Are they "Baby Boomers" or "Generation X-ers"?  Are there any language barriers?  

WHAT?   What do they need to know?  Determine the important topics or concepts you should present:  time/temperature control, cleaning and sanitizing procedures, personal health and hygiene, accident prevention, customer relations, etc.  What resources are available?  

WHERE & WHEN?  Plan for where the training will take place, how much time is allotted, and how many employees will attend.  Is there a need for multiple sessions?

HOW?  How will you present the training?  Will it be in a traditional classroom setting?  Will you use video in addition to lecture?  What about computer-based training?  Can hands-on learning activities be included?

WHAT WAS LEARNED?  How will you evaluate whether the training was effective?  Can you observe on the job, looking for the new skills?

With a training plan, one size does not fit all.  The plan must be well thought out and created to fit the specific training goal and the particular audience of learners. Training is an effective tool in active managerial control of food safety in any food facility.

For further information on designing and implementing a training plan or food safety classes for your company, contact Chemstar at 1-800-327-0777 or www.chemstarcorp.com.

Did You Know?

There are many different species of Salmonella, known to inhabit the intestinal tract of animals and humans, which can contaminate a variety of foods ranging from poultry to produce.  Salmonella Litchfield has been identified as the cause of the recent outbreak traced to imported Honduran cantaloupes.  Symptoms of foodborne salmonella infection may include nausea, vomiting, fever, diarrhea and abdominal cramps.

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