Essentials of Food Science

Biological (Microbiological) Hazards to the Food Supply 395 final cleanup of foods, equipment and utensils, Bacteria: The Major Biological and the food prep areas. Foodborne Illness Some examples of potentially hazardous Bacteria are the primary microbiological hazard foods are products that contain: organism implicated in foodborne disease and are therefore the primary microbial concern • Meat • Shellfish of many consumers, food processors, micro- • Poultry • Some synthetic ingredients biologists, and other personnel responsible for • Eggs • Tofu producing and serving safe food. • Milk • Baked potatoes • Fish • Cut melon Bacteria cause foodborne illnesses by one of three manners: infection, intoxication, or toxin- Wise actions are needed in combating mediated infection as noted in the following: foodborne illness. The government must regulate the food supply, and both the manufacturer and Foodborne infection results from ingesting consumer play vital roles in food safety. living, pathogenic bacteria such as Salmo- nella, Listeria monocytogenes, or Shigella Food manufacturers are significantly involved (see Fig. 19.1). in food safety. “Quality control and anti- tampering measures developed by the food Foodborne intoxication results if a industry in cooperation with government preformed toxin (poison) is ingested, such agencies over the past 2 decades have made the as that produced by Staphylococcus U.S. food supply the safest in the world. Since aureus, Clostridium botulinum, and Bacil- the September 11 [2001] attacks, our industry has lus cereus present in the food (Fig. 19.1). recognized that we must take additional proac- tive measures to ensure safety of consumers. The A toxin-mediated infection is caused safeguards that we developed to address long- by ingestion of living, infection-causing standing food safety issues and past tampering bacteria such as C. perfringens and E. coli incidents are being reexamined, strengthened and O157:H7 that also produce a toxin in the enforced with vigilance in light of these recent intestine (Figs. 19.1 and 19.2). events.” (International Foodservice Distributors Association, IFDA, Mclean, VA) Biological (Microbiological) Hazards The Educational Foundation of the National to the Food Supply Restaurant Association has compiled data on the most common pathogenic, or disease- Biological hazards that cause foodborne illness causing bacteria in foods (The Educational include microorganisms such as bacteria, Foundation of the National Restaurant Associa- viruses, fungi, and parasites. These may be tion, Chicago, IL). In Fig. 19.1, the bacteria small in size, yet they can cause serious food- name, incubation period, duration of illness, borne illness or death. Biological hazards to food symptoms, reservoir, foods implicated, and are controlled by the following: means of prevention in foods are presented. An astute manager of a food manufacturing • Temperature—adequate cooking, cooling, operation (as well as the consumer at home!) refrigeration, freezing, and handling understands the benefit of having this knowl- edge and applying this food safety information • The avoidance of cross-contamination to their own food products. Such understanding • Enforcement of personal hygiene and practice promotes customer goodwill and prevents foodborne illness. among food handlers

396 19 Food Safety Major foodborne diseases of bacterial origin Salmonellosis Shigellosis Listeriosis Infection Staphyloccal Clostridium Bacillus Cereus Botulism Intoxication Perfringens Intoxication Intoxication Infection Infection Toxin Mediated Infection Bacteria Salmonella Shigella Listeria Staphylococcus aureus Clostridium Bacillus cereus Clostridium (facultative) (facultative) monocytogenes (facultative) botulinum (reduced oxygen) (facultative) perfringens (anaerobic) (anaerobic) Incubation 6–72 hours 1–7 days 1 day to 3 weeks 1–6 hours 8–22 hours 1/2–5 hours; 8–16 12–36 hours + 72 Period hours Duration of 2–3 days Indefinite, Indefinite, depends 24–48 hours 24 hours 6–24 hours; 12 Several days to a Illness depends on on treatment, but has hours year treatment high fatality in the immuno- compromised Symptoms Abdominal Diarrhea, Nausea, vomiting, Nausea, vomiting, Abdominal Nausea and Vertigo, visual pain, fever, chills, headache, fever, diarrhea, dehydration pain, diarrhea headache, lassitude, chills, backache, vomiting; disturbances, nausea, dehydration meningitis vomiting, diarrhea, inability to fever, diarrhea abdominal cramps swallow, respiratory paralysis Reservoir Domestic and Human feces, Humans, domestic Humans (skin, nose, Humans Soil and dust Soil, water wild animals; flies and wild animals, throat, infected sores); (intestinal also humans, fowl, soil, water, also, animals tract), animals, especially as mud and soil carriers Foods Poultry and Potato, tuna, Unpasteurized milk Warmed-over foods, Meat that has Rice and rice Improperly Implicated poultry salads, shrimp, turkey and cheese, been boiled, dishes, custards, meat and meat and macaroni vegetables, poultry ham and other meats, steamed, seasonings, dry processed canned Spore products, salads, lettuce, and meats, seafood, braised, stewed food mixes, Former milk, shell moist and and prepared, dairy products, or roasted at spices, puddings, goods of low-acid Prevention eggs, egg mixed foods chilled, ready-to-eat low cereal products, custards and foods custards, potato salad, temperature for sauces, vegetable foods, garlic-in-oil sauces, and a long period of dishes, meat loaf other protein cream-filled pastries, time, or cooled products, grilled foods slowly before and other protein foods serving onions, stews, meat/poultry loaves No No No No Yes Yes Yes Avoid cross- Avoid cross- Use only pasteurized Avoid contamination Use careful Use careful time Do not use contamination, contamination, milk and dairy refrigerate avoid fecal products, cook foods from bare hands, time and and temperature homecanned food, cool contamination to proper cooked meats from temperatures, avoid exclude sick temperature control and quick products, use and meat foodhandlers cross-contamination products by practicing foodhandlers from food control in chilling methods careful time and properly, good personal avoid fecal hygiene, use preparation and cooling and to cool foods, temperature control contamination sanitary food from and water serving, practice good reheating hold hot foods for sous-vide items foodhandlers sources, by practicing control flies personal hygiene, cooked meat above 140°F and all large, bulky good personal hygiene practice sanitary habits, dishes and (60°C), reheat foods keep sous- proper heating and products leftovers to 165°F vide packages refrigeration of food (74°C) refrigerated, purchase garlic-in- oil in small quantities for immediate use, cook onions only on request Fig. 19.1 Major foodborne diseases of bacterial origin (Source: Reprinted with permission from Applied Foodservice Sanitation: A Certification Coursebook, Fourth Edition, # 1992, The Educational Foundation of the National Restaurant Association) As well, the CDC has compiled extensive other illness such as chronic joint disease, i.e., data. Some of that data is available at the end of arthritis (Agricultural Research Service, USDA, this chapter. Washington, DC). Beyond the immediacy of illness, there is also As is the case of bacteria in general, the USDA increasing evidence that foodborne gas- bacteria causing foodborne illness may require trointestinal (GI) pathogens may give rise to the following elements for growth:

Biological (Microbiological) Hazards to the Food Supply 397 Campylobacteriosis E. coli 0157: H7 Norwalk Virus Illness Infection Infection/Intoxication Campylobacter Escherichia coli Norwalk and Norwalk- jejuni like viral agent 3–5 days 12–72 hours 24–48 hours 1–4 days 1–3 days 24–48 hours Diarrhea, fever, Bloody diarrhea; Nausea, vomiting, nausea, abdominal severe abdominal pain, diarrhea, abdominal pain, headache nausea, vomiting, pain, headache, and low- diarrhea, and grade fever occasionally fever Domestic and wild Humans (intestinal Humans (intestinal tract) animals tract); animals, particularly cattle Raw vegetables, Raw and undercooked Raw vegetables, unpasteurized milk beef and other red prepared salads, raw and dairy products, meats, imported shellfish, and water poultry, pork, beef, cheeses, unpasteurized contaminated from and lamb milk, raw finfish, human feces cream pies, mashed potatoes, and other prepared foods potatoes, and other prepared foods No No No Avoid cross- Cook beef and red Use safe food and water contamination, cook meats thoroughly, supplies, avoid fecal foods thoroughly avoid cross- contamination from contamination, use foodhandlers by safe food and water practicing good personal supplies, avoid fecal hygiene, thoroughly contamination from cook foods foodhandlers by practicing good personal hygiene Fig. 19.2 Emerging pathogens that cause foodborne illness (Source: Reprinted with permission from Applied Foodservice Sanitation: A Certification Coursebook, 4th ed., # 1992, The Educational Foundation of the National Restaurant Association) • Protein (or sufficient nutrients) Bacterial growth is portrayed in Fig. 19.3. Bac- teria vary in their temperature requirements—e.g., • Moisture [water activity (Aw) above 0.85] they may be thermophiles (high temperatures • pH (above pH of 4.5, generally neu- needed for survival), mesophiles, or psychrotrophs (cooler temperatures of 50–70 F tral—pH 7) [10–20 C] requirements). Bacteria also vary in • Oxygen (if aerobic) their nutrient needs. • A general temperature 40–140 F Once bacteria are in the TDZ, they remain (4–60 C), the temperature danger in the LAG phase of bacterial growth for zone (TDZ) (consult your local jurisdic- approximately 4 h (cumulative); there is gene- tion for specific temperature require- rally no increase in number. Yet, due to unsafe ments that may differ) temperatures of holding food, or especially

398 19 Food Safety Fig. 19.3 Bacterial growth curve (Source: Reprinted with permission from Applied Foodservice Sanitation: A Certification Coursebook, 4th ed., # 1992, The Educational Foundation of the National Restaurant Association) improper cooling, bacterial growth becomes As mentioned, this makes prevention of exponential. Then, after the LAG phase, the food contamination the primary defense against unicellular structure undergoes binary fission, foodborne illness—harmful substances or possi- and rapid growth occurs in foods which bly their waste products cannot be destroyed are phfs. This rapid growth or multiplication of later through cooking. A careful time– bacteria is termed the LOG (logarithmic) phase temperature control of potentially hazardous of bacterial growth. It is followed by the food is required. Refrigeration, for example, STATIONARY phase, where growth rates slows growth, and freezing halts growth; how- approximate death rates and there is no net ever, neither destroys bacteria. change in the number of pathogens in the food, and, subsequently, by the DECLINE The CDC reports that improper cooling of phase of bacterial growth, where the level of large quantities of food is the number one cause bacteria is reduced. of foodborne illness. (Despite the fact that large quantities of food may be in a pot placed in the It is important to recognize the fact that refrigerator at cold temperatures, bacteria do not although the end of the DECLINE phase may “know” that they are in the refrigerator. Rather, show less than the original amount of bacteria, they are in a large, warm stockpot or steam table this phase may contain more harmful waste pan and LOVE it!) products or toxins that cannot be destroyed by cooking. In addition to toxins, the two Clostrid- Adherence to specific heat application ium bacteria and Bacillus cereus may contain temperatures aids in promoting food safety and spores (unlike the spores of mold), which are is required of food preparation staff. The topic of highly resistant formations in bacterium that food temperature requires important consider- remain in food, even after vegetative cells are ation. There is the traditional food thermometer destroyed. that may be used as part of ensuring food safety. With this instrument, food temperature is read

Biological (Microbiological) Hazards to the Food Supply 399 when the thermometer is inserted up to the “dim- A thermometer fork is another tool used to ple” mark appearing on the thermometer stem. monitor a safe food supply—usually it had out- The thermometer reading presented represents an door cooking applications. The fork uses a ther- average temperature of all food contacting the mocouple or thermistor in the fork tines to read length of the thermometer stem up to the the food temperature which is then displayed on “dimple.” the fork handle. These forks or perhaps spatulas are frequently used in outdoor grilling appli- In another mention of temperature, use of a cations and are able to accurately measure even device known as a TTI (time–temperature indi- thin foods. cator) or a smart label shows the accumulated time–temperature history of a product. The indi- Today, the USDA’s Food Safety and Inspec- cator is commonly used to indicate exposure to tion Service (FSIS) requires establishments that excessive temperature (and length of time at slaughter cattle, chicken, swine, and turkeys to temperature). The approximate dimensions of test specifically for bacteria E. coli. They must the TTI labels are 47 Â 78 mm or 1.800 Â 300. verify the adequacy of process controls for the Time–temperature indicator labels are designed prevention and removal of fecal contamination to be used during processing, storage, and and associated bacteria. Additionally, the FSIS shipping. The labels change color irreversibly if has extended such testing to establishments that there is an unacceptable temperature exposure. slaughter species including ducks, equines, geese, goats, guineas, and sheep. As well as using a TTI or a smart label, there is a wide array of products, including the plastic According to the manufacturer of one TTI, pop-up type of temperature indicators that were “From supplier through warehousing and distri- once only used for cooking the traditional holi- bution all the way to the consumer, the day turkey—with their use, temperature control ThermoTrace TTI system gives customers the in cooking is better assured. The Food Tempera- exact data they need to assess product quality ture Indicator Association works with the USDA and shelf life.” Its size is approximately and food manufacturers to conduct studies 47 Â 78 mm or 1.800 Â 300 (Fig. 19.4). regarding temperature and food safety. As men- tioned, such specialized pop-up timers may be on Viruses items such as turkeys, yet also on a variety of meats and fish to indicate doneness. Paper In addition to bacteria, although with lesser inci- thermometers to save in files or dispose of after dence, viruses may also be responsible for an each use are available. Paper may be used to unsafe food supply and foodborne illness. A measure temperatures with food or dishware. virus does not multiply in food, as do bacteria, yet it can remain in food if it is insufficiently Reading thermometers is important. A pop-up cooked. Subsequently, viruses infect individuals plastic thermometer may indicate doneness by a who ingest it. It is possible for spot contamina- simple binary indicator. (Believe it or not, it may tion of food to occur, so that only those be remelted, pushed closed, cooled, and then individuals consuming the contaminated portion used again!) Thermocouple thermometers mea- of the food become ill. sure in a matter of seconds by utilizing two wires located at the tip of the probe inserted into the A virus of concern to the consumer, or a food food. A thermocouple is designed to be used near processing and handling operation, is the hepati- the end of the cooking cycle. Thermistors are tis A virus. A person will become infected with another temperature tool. They are designed for the virus 15–50 days following ingestion of a use outside of the oven and take approximately contaminated product and will shed the virus 10 s to register the food temperature. Due to the unknowingly, contaminating other people or fact that the semiconductor used to measure tem- food prior to displaying symptoms of illness. perature is located in the tip, either thin or thick Although the actual infection may last several foods may be “temped.”

400 19 Food Safety contaminated water, thus harvesting a contaminated product. Control for the second source of the hepatitis virus is that consumers at home and food handlers in food processing or assembly operations must practice good personal hygiene. Just minute amounts of feces may spot contami- nate food, causing foodborne illness when the food is ingested. A number of state or local health department jurisdictions require the use of disposable gloves by food handlers responsi- ble for handling food that is not subject to further cooking. Hepatitis A is of major concern. Another virus of significance to the consumer and food processing operation is HIV. The CDC states that there is no evidence that this can be trans- mitted by food (CDC). Fungi Fig. 19.4 (a) DeltaTRAK’s ThermoTrace time tempera- Mold and yeast are fungi that may be responsible ture indicator (TTI) (Source: “courtesy of DeltaTRAK for spoilage in the food supply. Details on each Inc. http://www.deltatrak.com”.). (b) ThermoTrace time appear below. temperature indicator (TTI) used on a smart phone ® (Source: “courtesy of DeltaTRAK Inc. http://www. Mold deltatrak.com”.) The (accidental) ingestion of mold is not known to cause gastrointestinal distress. Rather, it has weeks or months and exhibit symptoms such as been implicated in other long-term illness, such abdominal pain, jaundice, and nausea, there are as liver cancer, in animals that have been fed possible widespread and long-lasting financial moldy crops. Mold obviously causes food spoil- implications of this illness to the business that age. It also causes loss of food, dissatisfied is responsible for its spread. consumers, and waste of money. Two sources of the hepatitis A virus are Mold is a multicellular fungus that reproduces (a) raw shellfish from polluted water where by spore formation. After spores form, they are sewage is discarded and (b) feces (and urine) of then dispersed through the air and may replicate infected persons. To control the first listed when in contact with food (mold spores are source, the growth and harvesting of raw shell- unlike bacterial spores). Mold is the unwanted fish (clams, oysters, mussels) is subject to inspec- blue, green, white, and black fuzzy growth on tion and regulation by the FDA. The FDA food. It may be considered acceptable in medi- inspects the water beds from which shellfish is cine, such as penicillin, or some cheeses such as harvested. Also, a tag must appear on commer- blue cheese. A small percent of persons may cial fresh shellfish to show its source. The tag fatally suffer from allergies to molds. needs to be retained by the receiver for 90 days. Unfortunately, some unreputable suppliers may Yeast. Yeast is a unicellular structure that obtain their shellfish supply from “off-limits” grows by the budding process. It causes food spoilage, as is evidenced by the formation of pink patches on moist cheeses or cloudy liquid

Chemical Hazards to the Food Supply 401 in condiment (such as olives) jars. Foodborne quality of food and is not the primary cause of yeast has not been shown to cause illness, yet, foodborne illness. nonetheless, undesirable growth of yeast must be controlled, or food is damaged and wasted. Yeast In order to maintain food safety, any chance of is generally shown to have beneficial uses in the initial contamination should be prevented food industry such as when it leavens baked and then subsequent growth controlled. Cross- products or is used in fermentation to produce contamination, or the transfer of germs from one alcoholic beverages. contaminated food or place to another by hands, equipment, or other foods, should be avoided. Parasites Beside those pathogens mentioned, there Parasites may be a source of foodborne illness. is the possibility of contamination by other Parasites are tiny organisms that depend on liv- emerging pathogens. Their incidence has ing hosts for their nourishment and life. increased within the last few years or they Undercooked pork products, for example, may threaten to increase in the near future. carry the parasite Trichinella spiralis, which causes the disease trichinosis. Two days to 28 Chemical Hazards to the Food Supply days following ingestion of the Trichinella para- site, an individual may exhibit nausea, vomiting, All food is made of chemicals and is expected to abdominal pain, and swelling of tissue surroun- be safe for consumption. However, a chemical ding the eye. Fever and muscular stiffness then hazard to the food supply may occur when develop. Since pork may be contaminated with dosages or levels of specific chemicals reach Trichinella spiralis, all pork products must be toxic levels. Hazards may be accidental, caused cooked to 155 F (68 C) [or 170 F (77 C) if by additives, by toxic metals, or naturally cooked in a microwave oven], and all equipment occurring. used in its preparation should be sanitized. As mentioned previously, chemical contami- Fish from unapproved sources may carry the nation includes accidental chemical contamina- parasite Anisakis and result in the parasitic dis- tion, such as when contents of a container, ease anisakiasis. Reputable suppliers to proces- perhaps unlabeled, are mistakenly used in food. sing plants are the best assurance that the product Excessive quantities of additives become prob- has been handled safely. Freezing for the correct lematic especially when an individual has a spe- time and temperature actually can kill Anisakis. cific allergy. On the other hand, when fresh fish is served raw, food safety takes on new significance! As well, included in the list of chemical hazards are toxic metals such as galvanized Contamination and Spoilage iron. Steel may permanently bond to the metal zinc through galvanizing. Such zinc-coated Contamination and spoilage are not the same. material may be beneficially used for building The latter may not ever cause illness due to the fabrication or for shelving, however, should be fact that the consumer sees signs of spoilage and avoided as a food contact surface since it is that spoiled food never gets eaten! Illness is more highly reactive with acids. In the past, containers likely to be the result of ingesting unseen micro- used for beverages, temporary working surfaces, bial (or chemical) contamination. Thus, it is and shelving made of toxic galvanized steel had contaminated food that is truly “bad” food—is been part of many restaurant operations. not apparent to the eye. Impure or harmful substances may be too small or unnoticeable. One additional type of chemical hazard is the Spoiled food has visible damage to the eating animal/plant foodstuff itself. Naturally occurring toxins in various foods such as the puffer fish or different mushrooms may cause severe illness. Control of chemical hazards prior to receipt or use, and control in inventory, storage, and

402 19 Food Safety Table 19.1 Control of chemical hazards (Watson) I. Control before receipt. Raw material specifications; vendor certification/guarantees; spot checks—verification II. Control before use. Review purpose for use of chemical; ensure proper purity, formulation, and labeling; control quantities used III. Control storage and handling conditions. Prevent conditions conducive to production of naturally occurring toxicants IV. Inventory all chemicals in facility. Review uses and records of use Source: Ref. Watson DH. Safety of Chemicals in Food: Chemical Contaminants Table 19.2 Main materials of concern as physical hazards and common sources Material Injury potential Sources Bottles, jars, light fixtures, utensils, gauge Glass Cuts, bleeding; may require surgery to find covers or remove Fields, pallets, boxes, buildings Wood Cuts, infection, choking; may require surgery to remove Fields, buildings Stones Choking, broken teeth Machinery, fields, wire, employees Metal Cuts, infection; may require surgery to remove Fields, plant postprocess entry Insects, other Illness, trauma, choking filth Building materials Insulation Choking, long term if asbestos Fields, improper plant processing Bone Choking, trauma Fields, plant packaging materials, pallets, Plastic Choking, cuts, infection; may require surgery employees to remove Employees Personal Choking, cuts, broken teeth; may require effects surgery to remove Source: Adaptation from Corlett (Pierson & Corlett 1992) handling are identified in Table 19.1. Care must Animals or crops grown in open fields are be taken to avoid chemical hazards. subject to physical contamination, although hazards may enter the food supply due to a variety Cleaning and sanitizing solutions must be of incidences that range from faulty machinery, to safely stored and utilized. Of course they need packaging wraps, to human error. An astute man- to be appropriately measured for strength to be ager prevents the chance of physical contamina- effective. Whether the solutions are in a cleaning tion by following good manufacturing practices and sanitizing bucket; spray bottle; sink, such as (GMPs) and using his/her observational skills. a three-compartment sink; or dish machine, safety is important to the facility, the health The foremost materials of concern as physical inspector, and the public. hazards include foreign bits and pieces such as glass, wood, metal, plastic, stones, insects and Physical Hazards to the Food Supply other filth, insulation, bones, and personal effects (Katz 2000) (Table 19.2). Modern optical scan- Physical hazards to the food supply are any ning technologies are capable of sorting difficult, foreign objects found in food that may contami- potential problem products and are designed to nate it. Certainly, they are unwanted by the con- minimize such contamination at the processing sumer! Certainly they should not be deliberate! plant. Devices such as screen, filters, magnets, They may be present due to harvesting, or some and metal detectors may be used online or phase of manufacturing, or they may be intrinsic throughout the manufacturing plant to search to the food, such as bones in fish, pits in fruits, for foreign objects and avert health disasters or eggshells, and insects or insect parts. product recalls. X-ray units are reliable in detecting a variety of objects (Fig. 19.5).

Food Protection Systems 403 Metal detectors are designed to detect metals many groups responsible for the United States’ in liquid, solid, granular, or viscous food pro- food safety—considered the safest in the world. ducts, in various packaging trays and wraps. The CDC, the FDA, the USDA’s FSIS, and state The use of the common X-ray, a 40-year-old and county health departments have regulatory technology, is now a quality assurance tool in authority for food protection, and they provide the inspection of finished food products. Its use education to the public. There are also numerous may be a requirement of vendors supplying their trade associations and professional organizations foods to a warehouse club. Continual develop- involved in providing education and protecting ments make it more affordable, compact, and the public from foodborne illness. faster to use in the manufacturing plant (Higgins 2006). A coordination of inspection, enforcement, and research may all contribute to food safety. Personal effects, such as jewelry, may not be Many food companies also maintain extensive worn in the production areas. Personnel rules food protection systems. Eliminating or reducing such as “no gum chewing” and “cover hair” the biological, chemical, and physical hazards to need to be enforced in the workplace. the food supply is the goal of food safety. Physical hazards may harm a consumer’s In the quest to destroy pathogens and better health and cause psychological trauma or dissat- protect foods, the FDA approved irradiation of isfaction. Ill, upset, or dissatisfied consumers meat in 1997, as it was shown to yield safer meat may call or write to the responsible manufacturer than meat that is not irradiated (Crawford and or processor, contact the foodservice establish- DVM). Irradiation, both off-site and online, is ment, or involve the local health department also being utilized as a means of food safety for in investigating their complaint. Any chance a wide array of food items (Higgins 2003). of physical objects getting into the food supply should be prevented. Food safety and defense is mission critical. Through its focus on issues of concern and hot Foreign substance laboratories in food topics, IFT provides viewpoints and technical manufacturing companies as well as personnel in resources that will enhance your understanding of foodservice establishments need to look out for additive and ingredient safety, allergens, novel and be informed of any reported food safety technologies, and microbial and chemical problems—chemical or physical, so that they contaminants. (IFT) may investigate and prevent possible problems. Consumers benefit from this prevention and With regard to the newer term traceability, incidences of contamination are reduced. safety guidelines are crucial and the following is said: See current and recent discussions on food safety: http://www.foodproductdesign.com/ Supply chain management in the food industry, reports.aspx. and more specifically supply chain quality man- agement, encompasses all types of raw materials, See later in this chapter products and items. Suppliers and manufacturers http://www.choosemyplate.gov/food-groups/ must be able to track many shipments, and to do so downloads/TenTips/DGTipsheet23BeFoodSafe. effectively, they need complete histories of where pdf. each material comes from and where it is delivered to. Food traceability is vital when dealing with Food Protection Systems farm-to-fork food shipments. . . Numerous agency names appear in this section of Proper safety guidelines need to be followed at text, with each agency addressing food protec- each point of the farm-to-fork supply chain, begin- tion systems. While the listing may be lengthy, ning with the growing stage. . . . Food traceability the names actually represent only a portion of the allows you to further track your shipments of

404 19 Food Safety Fig. 19.5 Metal detectors (Source: Advanced Detection Systems) Conveyor metal detecƟon system for packaged products. Pipeline metal detecƟon system with reject valve for pumped liquid and slurry applicaƟons Gravity drop metal detecƟon system with divert valve for bulk powder applicaƟon.

FDA (See Chap. 20) 405 processed and packaged food to ensure they are The House of Representatives and the Senate delivered on time. passed the FDA Food Safety Modernization Act. It was signed into law on January 4, 2011. (Global Supplier Quality Assurance) [GSQA] Some of the provisions in the new law: An alternative safety mechanism processing • Issuing recalls: For the first time, FDA plants may use in their food protection programs, will have the authority to order a recall although perhaps not providing real-time informa- of food products. Up to now, with the tion is statistical analysis. It may be used to define exception of infant formula, the FDA acceptable upper and lower control limits and then has had to rely on food manufacturers to improve product quality. Statistical Process and distributors to recall food voluntarily. Control (SPC) provides advances in microbiological analyses that in turn will allow • Conducting inspections: The law calls the manufacturing process to integrate testing for more frequent inspections and for with quality improvement and productivity those inspections to be based on risk. (Hussain 2000). SPC may also be integrated with Foods and facilities that pose a greater the HACCP method of food safety (discussed in a risk to food safety will get the most later section of this chapter, below). attention In addition to a corporate level manufacturing • Importing food: The law provides sig- concern, many retail foodservice operations have nificant enhancements to FDA’s ability sent at least one manager to local training in Food to oversee food produced in foreign Protection Management. Numerous news shows, countries and imported into the United newspapers, and magazines have addressed the States. Also, FDA has the authority to issue of food safety for consumers, and receiving prevent a food from entering this coun- training can supply added assurance to the wary try if the facility has refused US. customer that the restaurant food supply is inspection. served safely. • Preventing problems: Food facilities FDA (See Chap. 20) must have a written plan that spells out the possible problems that could affect The FDA, the CDC of the U.S. Department of the safety of their products. The plan Health and Human Services (HHS), and the FSIS would outline steps that the facility of the USDA release new edition of the Food would take to help prevent those Code every 4 years. problems from occurring. See Food Safety Research Information Office • Focusing on science and risk: The law (FSRIO). Also see FDA Food Code: establishes science-based standards for the safe production and harvesting of http://fsrio.nal.usda.gov/faq-page/regulations- fruits and vegetables. This is an impor- standards-and-guidelines tant step forward. These standards will consider both natural and man-made http://www.fda.gov/Food/FoodSafety/Retail risks to the safety of fresh produce. FoodProtection/FoodCode/default.htm • Respecting the role of small businesses The reader should remain current on and farms: The law also provides some foodborne illness prevention and produce safety. flexibility, such as exemptions from the produce safety standards for small farms The New FDA Food Safety Moderniza- that sell directly to consumers at a road- tion Act (FSMA) side stand or farmer’s market as well as through a community supported agricul- ture program (CSA).

406 19 Food Safety Later came the Current Good Manufacturing USDA Food Protection (See Chap. 20) Practice and Hazard Analysis and Risk-Based Preventive Controls for Human Food Proposed The USDA FSRIO has created a website for the Rule. general public and food safety researchers. The site contains educational, professional, and for- http://www.gpo.gov/fdsys/pkg/FR-2013-01-16/ eign government links for food safety (http:// html/2013-00125.html www.nal.usda.gov/fsrio). “The rule has two major features. First, it See more specifics in the chapters on milk, contains new provisions requiring hazard analy- eggs, and poultry. sis and risk-based preventive controls. Second, it would revise the existing Current Good The HACCP System of Food Manufacturing Practice (CGMP) requirements Protection: USDA found in 21 CFR part 110” rule. The proposed rule: Summary In order to assess and reduce foodborne illness risks from biological, chemical, or physical The Food and Drug Administration (FDA hazards, the Hazard Analysis and Critical Con- or we) is extending the comment period for trol Point—HACCP (pronounced hassip)— the proposed rule, and for the information system of food safety may be required for use collection related to the proposed rule, by food processors and foodservice operations “Standards for the Growing, Harvesting, (Table 19.3). The system depends upon preven- Packing, and Holding of Produce for tion, rather than strictly inspection. Human Consumption” that appeared in the Federal Register of January 16, 2013. The “Mega-Reg” or Pathogen Reduction: We are taking this action in response to HACCP System regulation was signed by the requests for an extension to allow interested US President in 1996. It codified principles for persons additional time to submit comments the prevention and reduction of pathogens and on the proposed rule. We also are taking required both the development of Sanitation this action to keep the comment period for Standard Operating Procedures (SSOPs) and a the information collection provisions written HACCP plan that is monitored and associated with the rule consistent with the verified by inspectors of various food processing comment period for the proposed rule. plants. Compliance deadlines were phased in, Dates depending upon the size of the company. The comment period for the proposed rule published January 16, 2013, at 78 FR 3504, FSIS tests raw livestock and poultry in the is extended. In addition, the comment slaughtering processes for Salmonella and period for the information collection issues E. coli. Seafood HACCP became effective in in the proposed rule, extended February 19, 1997. Juice processors must have HACCP. 2013, at 78 FR 11611, is further extended. Later, HACCP plans for protection against Submit either electronic or written com- L. monocytogenes in ready-to-eat meat products ments on the proposed rule by September were required by the FSIS. Currently, egg 16, 2013. (FDA) processors, as well as dairy plants, and additional industries have implemented HACCP. HACCP traces the flow of food from entry into an operation through exit. It does more

The HACCP System of Food Protection: USDA 407 Table 19.3 Steps of a hazard analysis and critical control point (HACCP) program I. Assessing the hazards Hazards are assessed at each step in the flow of food throughout an operation II. Identifying critical control points (CCPs) Identify CCPs regarding hygiene, avoiding cross-contamination, and temperatures and procedures for cooking and cooling. A flowchart of preparation steps is developed, showing where monitoring is necessary to prevent, reduce, or eliminate hazards III. Setting up control procedures and standards for critical control points Establish standards (criteria) for each CCP and measurable procedures such as specific times and temperatures, moisture and pH levels, and observable procedures such as hand washing IV. Monitoring critical control points Checking to see if criteria are met is one of the most crucial steps in the process. Assigning an employee to monitoring temperatures of storage, cooking, holding, and cooling is necessary to see if controls against hazards are in place V. Taking corrective action Observe if there is a deviation between actual and expected results. Correct the procedures by using an alternate plan if a deficiency or high-risk situation is identified in using the original procedure. This may be accomplished by a trained employee empowered to initiate corrective action without a supervisor being present VI. Develop a record-keeping system to document HACCP Time–temperature logs, flowcharts, and observations are used for record keeping VII. Verify that the system is working Make use of time and temperature logs completed during preparation, holding, or cooling. Observe See Ref on HACCP than detect and correct errors after they have Criteria for Foods) has identified seven major steps occurred; as mentioned, it is a program that involved in the HACCP system (Table 19.3). prevents errors regarding food safety before HACCP can be used in multiple spots within the they occur. By definition of a Quality Assurance food chain, for example, in growing, harvesting, [QA] Program, HACCP may not fit QA. Sanita- processing, preparing, or serving of foods. tion is typically a separate program at a food manufacturing facility and is not put into the With the establishment of an HACCP Pro- same category as other aspects of food quality. gram, new terminology may be used; some Sanitation is a 24/7 duty and may compose the selected HACCP definitions are given in entire third shift of a 24-h food manufacturing Table 19.4. Many food companies must have an plant. HACCP system in place. HACCP was originally designed by the Using the HACCP system, the HACCP team Pillsbury Company, in cooperation with Natick must first identify phf’s that are prepared in their Laboratories of the US Army and the U.S. Air operation. Then, they must observe the flow of Force Space Laboratory Project Group. The sys- those phf’s from the acquisition of raw tem was designed for use by the National Aero- ingredients to completion of the finished product, nautics and Space Administration (NASA) especially studying the flow of sensitive Program. HACCP has been used as a food safety ingredients known to have been associated with system in the food industry since 1971, and it a hazard and for which there is a reason for offers practical food protection techniques that concern. This observation leads to the develop- are needed anywhere food is prepared or served. ment of a flowchart. The National Advisory Committee for After identifying those foods that are poten- Microbiological Criteria for Foods (NACMCF) tially hazardous and creating a flowchart, man- (National Advisory Committee for Microbiological agement needs to identify specific, measurable Critical Control Points (CCPs). In the absence of

408 19 Food Safety Table 19.4 Selected HACCP definitions (health and human service) Control point: any point, step, or procedure at which biological, physical, or chemical factors can be controlled Corrective action: procedures to be followed when a deviation occurs Critical control point (CCP): a point, step, or procedure at which control can be applied and a food safety hazard can be prevented, eliminated, or reduced to acceptable levels Critical limit: a criterion that must be met for each preventive measure associated with a critical control point Deviation: failure to meet a critical limit HACCP Plan: the written document which is based on the principles of HACCP and which delineates the procedures to be followed to assure the control of a specific process or procedure HACCP system: the result of the implementation of the HACCP plan HACCP team: the group of people who are responsible for developing an HACCP plan Hazard: a biological, chemical, or physical property that may cause a food to be unsafe for consumption Monitor: to conduct a planned sequence of observations or measurements to assess whether a CCP is under control and to produce an accurate record for future use in verification Risk: an estimate of the likely occurrence of a hazard Sensitive ingredient: an ingredient known to have been associated with a hazard and for which there is reason for concern Verification: the use of methods, procedures, or tests in addition to those used in monitoring to determine if the HACCP system is in compliance with the HACCP plan and/or whether the HACCP plan is working CCPs, food is subject to unacceptable risks or complete preparation, measuring depth of stor- likelihood of a hazard. age pans, or observing procedures that are used in preparation or storage. The entire HACCP Subsequently, control procedures and criteria process also states the action to be taken if the for critical limits must be established and then criteria are not met. HACCP systems require that monitored by the individual assigned responsi- a designated individual using reliable tools/ bility for tracking CCP procedures. The CCPs instruments must monitor the CCPs. The reliabil- may include temperature of the food product ity of instruments such as thermometers or and processing equipment, time of processing, thermocouples must be validated. package integrity, and more. Measurements and observational skills are employed in order to Handling a phf requires knowledge of the flow reveal any unacceptable deviations between process and how to keep food safe. For example, actual and expected results. Deviation may in receiving chicken, the corrective action to take require corrective action in order to prevent if established criteria are not met would be to foodborne illness. reject the products upon delivery. In storage, the product may require a lower air temperature if A view of the headings on the foodservice the established criteria for maximum temperature HACCP of chicken salad and ribs, HACCP were not met. (Figs. 19.6 and 19.7) indicates several major concepts. First, the flow process of foods is A further cooking criterion requires that drawn from the point of receiving food until it is chicken reach a minimum temperature of 165 F discarded. Secondly, the CCPs are identified, and (74 C). If the temperature is not met at an initial next, criteria for control are established and briefly check for doneness, the chicken must continue to stated for ease of understanding. Criteria for control be cooked until that temperature is reached. Thus, specify such factors as minimum and maximum the HACCP continues with corresponding action temperatures that must be reached, correct storage to take for each criterion if the criterion is not met procedures, instructions for personal hygiene and and includes corrective practices for handling, equipment sanitation, and discard rules. personal hygiene, equipment sanitation, food stor- age, and discarding food. Note that monitoring and verifying the HACCP program includes instructions to follow Identifying such items as the flow process of for assurance of compliance with criteria. It may food, stating CCPs and criteria for control, mon- be taking temperatures, measuring time to itoring and verifying, and specifying action to

The HACCP System of Food Protection: USDA 409 HAZARD ANALYSIS CRITICAL CONTROL POINT FLOW PROCESS FOOD: CHICKEN SALAD FLOW PROCESS CCP CRITERIA FOR CONTROL MONITOR & VERIFY ACTION TO TAKE IF CRITERIA NOT MET Receive refrigerated whole -Maximum 45°F internal -Take internal meat temperature -Reject product chickens temperature with metal stem thermometer Store in Walk-in-Cooler -Maximum 45°F internal -Observe proper storage -Store chicken in approved (WIC) temperature practices manner -Store chickens off floor -Monitor air temperature each -Lower air temperature -Prevent cross-contamination shift-record on log -Air temperature 40°F or less Boil chickens CCP -Minimum 165°F internal -Take internal meat temperature -Cook chicken until temperature is reached Cool to debone (30 minutes temperature of meat -Observe cooking time in WIC) -Observe storage in WIC -Store chicken to allow rapid -Do not cover chickens cooling to debone Debone/dice chicken meat CCP -Clean hands or gloves used to -Observe handling procedures -Instruct workers to wash handle meat hands or use gloves -Inspect employee hands daily -No infected wounds or -Observe proper cleaning of -Remove worker or require bandages on hands gloves equipment -Have equipment rewashed Mix ingredients (mayo, sour -Wash and sanitize equipment -Observe use of utensils cream, relish, spices, meat) used after completion -Correct practice -Use utensils for mixing -Modify procedures to limit time at room temperature Store 1/3 of salad in prep CCP -Limit time for preparation of -Measure time to complete cooler meat salad – refrigerate when preparation process -Change practice completed -Remove excess salad from Store 2/3 of salad in WIC -Observe use (Use 1/2 each day at prep -Use refrigerated ingredients -Measure salad temperature pan cooler) -Cool to 45°F within 4 hours periodically to determine after preparation cooling rate -Lower air temperature -Maximum 45°F internal -Take internal temperature -Store in coolest part of cooler temperature in storage Store salad 3 inches or less in -Measure depth of salad stored pans in pans -Air temperature 40°F or less -Monitor air temperature each shift – record on log Sell -Old salad not mixed with fresh-Observe storage process -Correct practice Discard after 3 days from salad -Discard salad preparation -Observe salad discarded -Discard remaining salad Fig. 19.6 HACCP flow process. Food: chicken salad (Source: Alvin Black, R.S. City of Farmers Branch, Environ- mental Health Division. Farmers Branch, TX) take if the criteria are not met, all function to must do so, by law. As a result of taking those assist management in controlling the spread of critical steps, only a small percentage of all disease. Applying an HACCP system to food foodborne illness cases is linked to poor processing manufacturing or the foodservice operation is practices. A greater number of cases are the result an effective means of reducing the likelihood of of faulty practices in foodservice operations and foodborne illness. HACCP is so much more than the home. Many state and local health departments inspection, and to be effective, it requires dedi- have adopted rules for foodservice establishments cation and perseverance on the part of employees also, requiring knowledge of foodborne illness and management. and HACCP principles. These foodservice establishments include hospitals, restaurants, retail In food manufacturing plants, manufacturers grocery stores, and schools. must take steps to ensure that food is safe! They

410 19 Food Safety HAZARD ANALYSIS CRITICAL CONTROL POINT FLOW PROCESS FOOD: BBQ RIBS FLOW PROCESS CCP CRITERIA FOR CONTROL MONITOR & VERIFY ACTION TO TAKE IF CRITERIA NOT MET Frozen beef ribs -Received frozen -Feel if frozen upon delivery -Reject if thawed Thaw in walk-in-cooler -Meat thawed under refrigeration -Observe ribs stored in WIC -Store ribs properly to (WIC) prevent contamination or -Store meat off floor -Observe proper storage cross-contamination Cook in oven (add BBQ CCP -Prevent cross-contamination practices sauce) -Minimum 140°F internal temperature -Cook ribs until temperature Hold at steam table with CCP of ribs -Take internal meat temperature is reached overhead heat lamp with metal stem thermometer -Minimum 140°F internal temperature -Observe cooking time and oven -Reheat ribs Sell temperature Leftover ribs cooled in CCP -Take temperature of meat every -Discard ribs if held below WIC overnight 2 hours – record on log 130°F over 2 hours -Check equipment Reheat in convention oven CCP next morning -Cool from 140° to 45°F within 4 -Measure meat temperature -Remove excess ribs from hours periodically to determine cooling pan Steam table rate in WIC Sell -Store meat 3 inches or less in pans -Lower air temperature Discard by 6:00 p.m. -Measure depth of meat stored in Remove covers -No tight cover during cooling process pan -Monitor air temperature of WIC -Eliminate stacking -Do not stack pans each shift-record on log -Store meat close to fans in WIC -Move ribs to coolest part of -Air temperature 40°F or less -Observe meat uncovered during WIC -Minimum 165°F internal temperature cooling process -Discard inadequately cooled within 2 hours ribs -Leftovers not mixed with fresh ribs -Take internal meat temperature -Discard remaining ribs with metal stem thermometer -Reheat meat until -Same instructions as above -Observe reheating time and temperature is reached oven temperature -Discard meat -Observe meat discarded -Leftovers not mixed with fresh ribs -Observe storage process -Correct practice -Discard remaining ribs -Observe meat discarded -Discard meat Fig. 19.7 HACCP flow process. Food: BBQ Ribs (Source: Alvin Black, R.S. City of Farmers Branch, Environmental Health Division. Farmers Branch, TX) An example of HACCP plans for foodservice distributed to operations such as retail grocery operations has been shown for chicken salad and stores, hotels, restaurants, or institutional opera- BBQ beef ribs. tions. These foods must provide assurance of food quality, including microbiological (M), chemical As well as the HACCP Flow Process charts (C), and physical (P) safety, and have critical mentioned, samples of two written recipes that limits, including meeting all safety specifications incorporate the HACCP principles appear in prior to shipping, measuring temperatures of Figs. 19.8 and 19.9. These recipes demonstrate incoming and chilled ingredients with calibrated ways in which a foodservice operation may instruments, using microbiological tests for food include CCPs in preparation steps and flow- contact surfaces and the environmental area, charts. For example, an acceptable method of sanitizing equipment, storing, refrigerating defrosting, cooking, and holding is stated after palletizing products, distribution, and labeling. labeling the preparation step as a CCP, and CCPs are highlighted in the flowcharts. A revised HACCP model designed by the FSIS has shown improvements in food safety. Today, numerous foods are processed in Young chicken plants have demonstrated a manufacturing plants (Table 19.5) and are

The HACCP System of Food Protection: USDA 411 Fig. 19.8 HACCP. Basic Basic Beef Chili beef chili (Source: La Vella Food Specialists St. Louis, Ingredients Amount 25 50 100 MO) Lean Ground Lbs 7 14 28 Beef Canned Qts 1½ 3 6 Tomatoes Canned Qts 1¾ 3½ 7 Kidney Beans Tomato Paste Cups 1¾ 3½ 7 Water Gals ½1 2 Dehydrated Ozs 12 4 Onions Chili Powder Tbsp 36 12 Sugar Tbsp 1¼ 2½ 5 Cumin Tbsp 8 Garlic Powder Tbsp 24 4 Onion Powder Tbsp 12 4 Paprika Tbsp 12 4 Black Pepper Tbsp 12 2 ½1 Preparation 1. CCP Thaw ground beef under refrigeration (41°F, maximum 1 day). 2. Place ground beef in steam kettle or in large skillet on stove top. Cook meat using medium high heat until lightly browned (15 minutes). While cooking, break meat into crumbs of about ½″ to ¼″ pieces. 3. Drain meat well, stirring while draining to remove as much fat as possible. If desired, pour hot water over beef and drain to remove additional fat. 4. Mash or grind canned tomatoes with juice. Add to kettle o r stock pot with cooked ground beef. Add remaining ingredients to mixture and stir well. 5. CCP Simmer chili mixture for 1 hour, stirring occasionally. Temperature of cooked mixture must register 155°F or higher. 6. Remove from heat and portion into service pans. 7. CCP Cover and hold for service (140°F, maximum 1 hour). 8. Portion: 1 cup (8 ounces) per serving. Service: 1. CCP Maintain temperature of finished product above 140°F during entire service period. Keep covered whenever possible. Take and record temperature of unserved product every 30 minutes. Maximum holding time, 4 hours. Storage: 1. CCP Transfer unserved product into clean, 2-inch deep pans. Quick-chill. Cooling temperature of product must be as follows: from 140° to 70°F within 2 hours and then from 70° to 41°F or below, within an additional 4 hour period. Take and record temperature every hour during chill-down. 2. CCP Cover, label, and date. Refrigerate at 41°F or lower for up to 10 days (based on quality maintained) or freeze at 0°F for up to 3 months. Reheating: 1. CCP Thaw product under refrigeration, if frozen (41°F). 2. CCP Remove from refrigeration, transfer into shallow, 2-inch deep pans and immediately place in preheated 350°F oven, covered. Heat for 30 minutes or until internal temperature reaches 165°F or above. Discard unused product.

412 19 Food Safety Fig. 19.9 HACCP. Ingredients Amount Chicken Stew 50 100 Chicken stew (Source: La Chicken Lbs 20 40 Vella Food Specialists St. Pieces, 8 cut, 25 Louis, MO) frozen Lbs 10 10 Carrots, fresh, peeled, cut in Qts 2½ 5 2 ¾ inch pieces Onions, Lbs ½1 15 chopped 3¾ 7½ Potatoes, Lbs 8 peeled, cut into 24 ¾ inch pieces Cups 2 Green Peas, Cups ½1 6 frozen Qts 1½ 3 4 Margarine tsp 4 Flour tsp 12 4 Chicken Stock 12 Salt 12 Pepper Preparation 1. CCP Thaw raw chicken pieces under refrigeration (41°F, 1 day). 2. CCP Wash carrots, onions, and potatoes under cool running water. Cut as directed. Use immediately in recipe or cover and refrigerate until needed (41°F, maximum 1 day). 3. Place chicken pieces on sheet pans. Cover and bake in preheated 350°F conventional (325°F convection) oven for 30 minutes. 4. Cook potatoes, carrots, and peas separately in steamer or on stovetop, until tender (4–15 minutes). 5. Remove chicken from oven; dr ain off juices and fat. Place in 4 -inch deep steamtable pans, cover, and return to heated oven (while preparing gravy). 6. In stockpot over medium heat, melt margarine and sauté onions until tender. Add flour and stir until smooth. Add chicken drippings, s tirring well. Add chicken broth as needed for gravy-like consistency. Season with salt and pepper. 7. Add cooked vegetables and gravy to chicken pieces. Cover, place back in 350°F conventional (325°F convection) oven and bake for 30 minutes or until chicke n pieces are tender and sauce is flavorful. 8. CCP Internal temperature of cooked stew must register 165°F for 15 seconds at end of cooking process. 9. CCP Cover and hold for service (140°F, maximum 1 hour). 10. Portion: 1 –2 pieces of chicken, ½ cup vegeta bles with gravy (10 ounces) per serving Service: 1. CCP Maintain temperature of finished product above 140°F during entire service period. Keep covered whenever possible. Take and record temperature of unserved product every 30 minutes. Maximum holding time, 4 hours. Storage: 1. CCP Transfer unserved product into clean, 2 -inch deep pans. Quick -chill. Cooling temperatures of product must be as follows: from 140° to 70°F within 2 hours and then from 70° to 41°F or below, within an additional 4 hours. Take and record temperature every hour during chill-down. 2. CCP Cover, label, and date. Refrigerate at 41°F or lower for up to 10 days (based on quality maintained) or freeze at 0°F for up to 3 months. Reheating: 1. CCP Thaw product under refrigeration, if frozen (41°F). 2. CCP Remove from refrigeration, transfer into shallow, 2 -inch deep pans and immediately place in preheated 350°F oven, covered. Heat for 30 minutes or until internal temperature reaches 165°F or above. Discard unused product.

The HACCP System of Food Protection: USDA 413 Table 19.5 Ingredients of refrigerated chicken salad (Pierson and Corlett) (Pierson & Corlett 1992) CCP CCP description Critical limit(s) description number Hazard controlled 1.1 Sanitary condition 1-MPC Microbiological, physical, and chemical 1.2 Refrig. material 45 F 2-T Point or procedure: incoming inspection 1.3 Frozen material 32 F 3-M Hazard controlled: microbiological 1.4 Vendor met all safety specifications Point or procedure: refrigerated before shipping 4-M Ingredient storage 2.1 Material internal temperature not to Hazard controlled: microbiological exceed 45 F 5-M Point or procedure: sanitation requirements in 6-MPC • Preparation area 2.2 Calibrate temperature-measuring devices 7-M • Staging area before shift • Filling/packaging area 3.1 Comply with USDA sanitation Hazard controlled requirements Point or procedure: Listeria 3.2 Sanitation crew trained Hazard controlled: microbiological 3.3 Each area must pass inspection before Point or procedure: controlled treatment to reduce shift start-up microbiological contamination on raw celery and onions 3.4 Food contact surface: microbiological test Hazard controlled: microbiological Point or procedure: chilled storage temperature of 3.5 Environmental area: microbiological tests prepared celery, onions, and chicken (USDA methodology for 3.4 and 3.5) Application of alternative approved Hazard controlled: microbiological, physical, and treatments chemical Point or procedure: physical barrier to prevent cross- 4.1 Wash product with water containing contamination from raw material preparation area • Chlorine, or • Iodine, or Hazard controlled: microbiological • Surfactants, or • No process additives 4.2 Hot water or steam blanch followed by chilling 4.3 Substitute processed celery or onions • Blanched frozen • Blanched dehydrated • Blanched canned 5.1 Not to exceed 45 F 5.2 Refrigerator not to exceed 45 F 5.3 Daily calibration of temperature- measuring devices 6.1 Physical barrier in place 6.2 Doors kept closed when not in use 6.3 Color-coded uniforms 6.4 Supervision in place 7.1 Comply with USDA sanitation requirements (continued)

414 19 Food Safety Table 19.5 (continued) CCP CCP description Critical limit(s) description number 7.2 Prevent entry of soiled pallets cart wheels, Point or procedure: cross-contamination prevention from totes, and other equipment 8-M transfer equipment from raw material area 8.1 Time limit not to exceed 4 h for any Hazard controlled: microbiological materials in staging area 9-M Point or procedure: time limit for in-process food 9.1 Product pH must not exceed a pH of 5.5 10-M materials 9.2 pH meter must be calibrated with 11-P approved standards before each shift Hazard controlled: microbiological 10.1 Internal temperature not to exceed 45 F Point or procedure: maximum pH limit on finished salad 10.2 Product must not be held more than one before packaging shift before filling/packaging Hazard controlled: microbiological 11.1 Ferrous metal detection device for Point or procedure: chilled product storage temperature individual packages and time before packaging 11.2 Calibration or inspection not to exceed Hazard controlled: physical every 4 h 12.1 Physical barrier in place Point or procedure: metal detector for packages 12.2 Doors kept closed when not in use 12-M Hazard controlled: microbiological 12.3 Color-coded uniforms 12.4 Supervision in place Point or procedure: physical barrier to prevent cross- 13.1 Product internal temperature not to contamination from warehouse area exceed 45 F in 4 h 13.2 Temperature-measuring devices 13-M Hazard controlled: microbiological calibrated before shift 14-M 14.1 Shipping compartments must be Point or procedure: refrigerated storage of cased/palleted precooled to 45 F or less before loading finished product product Hazard controlled: microbiological 15.1 Each package or bulk case shall have 15-M Point or procedure: truck and shipping containers for label instructions distribution of finished product Hazard controlled: microbiological 15.2 Each label shall include • Keep refrigerated Point or procedure: label instructions • Code • Storage instructions Source: Pierson MD, Corlett DA HACCP principles and applications M microbiological hazard, P physical hazard, C chemical hazard greater achievement of performance standards in prevalence of Salmonella compared to pre- FSIS verification checks over traditional slaugh- HACCP baseline figures in raw meat and poultry. ter inspection (FSIS). Traditionally, lower moisture ingredients and grain- Using research data from testing in large based products are not typically considered poten- plants over a 2-year period, the FSIS reports tially hazardous foods. However, unless products that there are substantial reductions in the are pasteurized, companies need to set up a plan

Surveillance for Foodborne Disease Outbreaks 415 that includes hazard identification and risk analysis • Survey of physicians from farm to fork to deal with potential food safety • Survey of the population issues that may arise. (Kuntz 2012) • Epidemiologic studies For more, see HACCP Principles & Applica- The reporting data is tabulated and appears tion Guidelines. Last Updated: 03/15/2013 several years after the occurrence of illness. (Application Guidelines 1997). Recent summary statistics are found at the CDC: Surveillance for Foodborne Disease See http://www.cdc.gov/foodborneoutbreaks/ Outbreaks outbreak_data.htm (CDC’s Outbreak Response Team). The FDA estimates of foodborne diseases have been reported to be in the tens of millions, while See http://www.cdc.gov/foodborneburden/PDFs/ the actual report of cases to the CDC is in the FACTSHEET_B_TRENDS.PDF (1996–2010). thousands. Since all illnesses are not reported, the true number is unknown. The number of FBDOs is reported by state and territorial health departments to the CDC For more than a quarter century, since 1973, on a standard reporting form. the CDC has maintained surveillance data regard- ing the occurrence and causes of foodborne dis- Various food safety CDC data in Morbidity ease outbreaks (FBDOs). Now, the CDC actively and Mortality Weekly Report (MMWR) is in the surveys emerging foodborne diseases. The following and is cited in relevant text material: Foodborne Diseases Active Surveillance Net- work (FoodNet) is the primary foodborne disease http://www.cdc.gov/mmwr/preview/mmwrhtml/ component of the CDC’s Emerging Infections mm6203a1.htm?s_cid¼mm6203a1_w%22 Program (EIP). It began in the mid-1990s with five states and now includes many more states, During 2009–2010, a total of 1,527 foodborne dis- representing over 25.4 million persons (more than ease outbreaks (675 in 2009 and 852 in 2010) were 10 % of the United States population). reported, resulting in 29,444 cases of illness, 1,184 hospitalizations, and 23 deaths. Among the 790 “The Foodborne Diseases Active Surveillance outbreaks with a single laboratory-confirmed etio- Network, or FoodNet, has been tracking trends logic agent, norovirus was the most commonly for infections commonly transmitted through reported, accounting for 42 % of outbreaks. Salmo- food since 1996. FoodNet provides a foundation nella was second, accounting for 30 % of outbreaks. for food safety policy and prevention efforts. It estimates the number of foodborne illnesses, CDC.gov (Fig. 19.10) monitors trends in incidence of specific foodborne illnesses over time, attributes illnesses Many individuals who become ill do not relate to specific foods and settings, and disseminates it to food consumption or report this incident to this information.” (CDC.gov) appropriate authorities. Therefore, perhaps only a small percentage of actual FBDOs are reported. The tracking is an “active” reporting system Nonetheless, surveillance data provide “an indi- where public health officials frequently contact cation of the etiologic agents, vehicles of trans- laboratory directors for data that is then electron- mission, and contributing factors associated with ically transmitted to the CDC. It has five FBDO and help direct public health actions.” components as shown below: Persons most “at risk” for, or likely to become • Active laboratory-based surveillance ill with, a foodborne illness include the elderly • Survey of clinical laboratories (the largest risk segment of the US population), pregnant and nursing women, school-age chil- dren, and infants. These are represented as “highly susceptible populations.” As well, increasing numbers of persons testing positive

416 19 Food Safety Fig. 19.10 Average annual rate of reported foodborne disease outbreaks per one million population and number of outbreaks, by state and major etiology group— Foodborne Disease Outbreak Surveillance System, United States, 2009–2010 for the human immunodeficiency virus (HIV), Other Causes of Spoilage and persons with acquired immunodeficiency and Contamination syndrome (AIDS), or persons with a weakened immune system due to pharmaceutical or radio- In addition to the biological, chemical, and phys- logical treatment are very susceptible to illness. ical hazards that may contaminate the food sup- ply, enzymatic activity and exposure to excessive The growth of the number of persons at risk, moisture spoil food. Pests also contaminate food, coupled with a greater number of meals eaten perhaps making it noticeably nonedible. away from home, provides increasing Cockroaches and insects carry germs, and some opportunities for the occurrence of foodborne insects regurgitate on food with their acidic illness. Controlling hazards and ensuring a safe saliva in order to break it down prior to ingestion. food supply is possible through such Rodents, for example, do not have bladders and methodologies as the use of an HACCP system may contaminate all surfaces with which they and employee training. It is recommended that make contact. FSIS should seek authority to impose monetary penalties for violations and do a better job of Throughout the world, in developed and monitoring test procedures (Food Eng 2000). underdeveloped countries, food spoilage may be responsible for a lot of food waste. Diligence in The CDC Guide to Confirming a Diagnosis in care is a must. Depending upon resources Foodborne Disease is located in: and beliefs, preservation, the use of additives, and packaging (see appropriate chapters for http://www.cdc.gov/foodborneoutbreaks/guide_ each topic) are all methods that may be used fd.htm for controlling undesirable spoilage or contamination. http://www.cdc.gov/outbreaknet/ The USDA FSIS is science-based and respon- For further study and exploration of disease sible for “ensuring the quality of the nation’s related to foods, see food toxicology. One example meat, poultry, and egg products is a process that is seen here: “Food toxicology is the study of is increasingly dependent upon science.” They state, “learn more about how the agency is protecting public health through science.”

Responsibility for Food Safety 417 the nature, properties, effects, and detection of rodents; and ignorance/carelessness. Thus, toxic substances in food, and their disease mani- targeted employee training in these critical festation in humans. . . .including dose–response areas is crucial to food safety. relationships, absorption of toxicants, distribution and storage of toxicants, biotransformation and In the food industry, a loss of human life, loss elimination of toxicants, target organ toxicity, of brand loyalty, or loss of the company itself teratogenesis, mutagenesis, carcinogenesis, food may propel personnel to maintain the right atti- allergy, and risk assessment. . .examine chemicals tude and do things right. Crisis management of food interest such as food additives, mycotoxins, teams and crisis management plans must empha- and pesticides, and how they are tested and size prevention. regulated . . . the etiology of foodborne disease related to naturally-occurring toxins and . . . the Food manufacturing and processing industries, ecology of food.” (The University of Idaho) as well as foodservice operations, including hospitals, nursing homes, and restaurants, must Responsibility for Food Safety comply with government regulations. For example, as a means of food protection, foods Governments, food companies, foodservice companies have reevaluated strategies to provide establishments, and consumers are each respon- required plant sanitation and prevent product sible for safe food. There are increasing numbers recalls. Increases in both time and financial of “at-risk” populations that complicate the pre- resources allocated to food safety are apparent, vention of foodborne and waterborne illnesses. as is the hiring of plant design engineers trained The food supply should be safe. in sanitation (Van Milligen 2001). Governments around the world regulate their Food processors including slaughterhouses own food supply (Chap. 20) to assure its safety are subject to close scrutiny from the FSIS so and wholesomeness, by fostering science-based that there is no risk of mad cow disease in the regulation, inspection and enforcement services, nation’s meat supply. Inspectors continually education, and research. In the United States, the receive audits and training to ensure safety. FDA and the USDA’s FSIS have a history of Food safety websites provide the latest in food providing their numerous, well-researched safety news and recall information consumer documents (also available on their websites) on advice, instructions on reporting possible foodborne illness and risk assessment to both the foodborne illnesses, and more. (http://www. food manufacturer and consumer. Below is a .gov foodsafety.gov/presidentscouncil) reference that becomes the resolve of consumers. The Center for Science in the Public Interest The USDA continues to collaborate with (CSPI) has the following to say regarding food states and private companies to protect food. safety (http://www.cspinet.org/foodsafety): “Food safety remains top priority at USDA” (USDA Homeland Security). Food defense CSPI Mission Statement exercises are taking place throughout the United States to coordinate government, nongovern- Foodborne illness, commonly called “food ment, and the private sector alike. poisoning,” causes an estimated 48 million illnesses, 128,000 hospitalizations, and The Food and Drug Center for Food Safety 3,000 deaths in the United States annually. and Applied Nutrition cites seven critical These illnesses can range from troubling hindrances to maintaining a sanitary operation. cases of nausea, vomiting, and diarrhea to These areas include the aforementioned micro- life-threatening illnesses that require hos- organisms: bacteria and mold; chemical contam- pitalization. Most of these illnesses are ination; pests including birds, insects, and entirely preventable with care throughout the food chain. From the farmer to the chef and from the food processor to the guy at

418 19 Food Safety the grill, everyone has a role to play in at many international food safety meetings, making safe food. and we manage the work of the Interna- tional Association of Consumer Food Food safety is a key area of focus for the Organizations (IACFO), which represents Center for Science in the Public Interest. consumers in every world region. The mission of CSPI’s Food Safety Pro- gram is to reduce the burden of CSPI foodborne illnesses. We provide solid food safety advice to consumers on our After initial passage of the “sweeping,” new website and in Nutrition Action law implementation was slow to move according Healthletter, and our staff of experts to Gannett News: (http://www.usatoday.com/ encourages policymakers, government story/news/nation/2012/12/15/promise-of-food- regulators, and the food industry to work safety-law-largely-unfulfilled/1772261/) harder to protect American consumers from contaminated food. As the President of a food safety and sanita- tion consulting firm noted, “Sanitation is an atti- The Food Safety Program’s lawyers and tude, not a process.” “The bulk of sanitation public health researchers work with Con- cannot be done during production, that’s the gress and State legislatures to strengthen way the rule is and that’s not going to change” food safety laws and to provide funding (Van Milligen 2001). for the federal agencies that protect our food supply and public health. We encour- Also, food companies may literally move age the Food and Drug Administration and “sanitation” tasks from the third shift to the first the U.S. Department of Agriculture to or second shift, reflecting different priorities and improve federal food safety programs and the adoption of a greater emphasis on sanitation increase oversight of industry practices. and the safety of their food products. Perhaps it is We provide those agencies with our best insufficient to just say that a food is safe. Data thinking on food safety policy through must support the claim. petitions, comments, and participation in public hearings. We also communicate In an article entitled “Why can’t scientists directly with industry leaders on ways communicate science?—poor media coverage they can ensure the safety of the food and a lack of consumer education feed fear products they market. about our nation’s food supply,” an important question was raised. It asks the question “. . .how The Food Safety Program provides use- can an industry that can produce such bounty have ful, up-to-date research to the public, a problem when it comes to communicating safety policymakers, and regulators on current and efficiency?” Perhaps safety is not sensational and emerging food safety issues. CSPI’s enough for some media reporters. Yet, there publication Outbreak Alert! is an ongoing might not be anything wrong with “touting your compilation of foodborne illnesses and own success” or “blowing your own horn” to tell outbreaks, organized by food categories. the public how good things are in science and It is used by scientists and policymakers technology and food safety. “Our food supply is around the world. CSPI’s Food Safety Pro- potentially the healthiest in the world. We should gram has been in the forefront of tell people how we do it” (Stier 2006). advocating for a unified food safety system and for tougher laws governing meat, poul- Consumers must ultimately be responsible for try, and seafood production. the consumption of safe foods that they them- selves prepare or that are processed/prepared by Our work doesn’t stop at the border. In others in the food supply. The consumer must be an increasingly global marketplace, the vigilant and become educated on matters Food Safety Program represents consumers concerning food safety because it may be liter- ally in the hands of the food handler!

Responsibility for Food Safety 419 The large body of food and nutrition Separate: Don’t Cross Contaminate professionals, represented by The Academy of Cross-contamination is how bacteria can Nutrition and Dietetics, has stated the following: be spread. When handling raw meat, poul- try, seafood, and eggs, keep these foods . . . the public has the right to a safe food and water and their juices away from ready-to-eat supply. The Association supports collaboration foods. Always start with a clean among dietetics professionals, academics, and scene—wash hands with warm water and representatives of the food industry and appropri- soap. Wash cutting boards, dishes, counter- ate government agencies to ensure the safety of the tops, and utensils with hot soapy water. food and water supply by providing education to • Separate raw meat, poultry, seafood, the public and industry, promoting technological innovation and applications, and supporting fur- and eggs from other foods in your gro- ther research. (AND) cery shopping cart, grocery bags, and in your refrigerator. More specifically, “Clean, Separate, Cook, • Use one cutting board for fresh produce Chill” advice from previous chapters now and a separate one for raw meat, poul- follows with detail that is appropriate in this try, and seafood. chapter. • Use a food thermometer, which measures the internal temperature of cooked meat, Food Safety Advice poultry, and egg dishes, to make sure that the food is cooked to a safe internal Clean: Wash Hands and Surfaces Often temperature. Bacteria can be spread throughout the • Never place cooked food on a plate that kitchen and get onto hands, cutting boards, previously held raw meat, poultry, sea- utensils, counter tops, and food. food, or eggs. • Wash your hands with warm water and Cook: Cook to Proper Temperatures soap for at least 20 s before and after Food is safely cooked when it reaches a handling food and after using the bath- high enough internal temperature to kill room or changing diapers. the harmful bacteria that cause foodborne • Wash your hands after playing with pets illness. Use a food thermometer to measure or visiting petting zoos. the internal temperature of cooked foods. • Wash your cutting boards, dishes, • Use a food thermometer, which utensils, and counter tops with hot soapy water after preparing each food item and measures the internal temperature of before you go on to the next food. cooked meat, poultry, and egg dishes, • Consider using paper towels to clean up to make sure that the food is cooked to a kitchen surfaces. If you use cloth safe internal temperature. towels, wash them often in the hot • Cook beef roasts and steaks to a safe cycle of your washing machine. minimum internal temperature of • Rinse fresh fruits and vegetables under 145 F. Cook pork to a minimum of running tap water, including those with 160 F. All poultry should reach a safe skins and rinds that are not eaten. minimum internal temperature of • Rub firm-skinned fruits and vegetables 165 F throughout the bird, as measured under running tap water or scrub with a with a food thermometer. clean vegetable brush while rinsing with running tap water. • Keep books, backpacks, or shopping bags off the kitchen table or counters where food is prepared or served.

420 19 Food Safety • Cook ground meat to 160 F. Informa- • Never let raw meat, poultry, eggs, tion from the Centers for Disease Con- cooked food, or cut fresh fruits or trol and Prevention (CDC) links eating vegetables sit at room temperature undercooked ground beef with a higher more than 2 h before putting them in risk of illness. Remember, color is not a the refrigerator or freezer (1 h when reliable indicator of doneness. Use a the temperature is above 90 F). food thermometer to check the internal temperature of your burgers. • Never defrost food at room temperature. Food must be kept at a safe temperature • Cook eggs until the yolk and white are during thawing. There are three safe firm, not runny. Don’t use recipes in ways to defrost food: in the refrigerator, which eggs remain raw or only partially in cold water, and in the microwave cooked. Casseroles and other dishes using the defrost setting. Food thawed containing eggs should be cooked to in cold water or in the microwave 160 F. should be cooked immediately. • Cook fish to 145 F or until the flesh is • Always marinate food in the opaque and separates easily with a fork. refrigerator. • Make sure there are no cold spots in • Divide large amounts of leftovers into food (where bacteria can survive) shallow containers for quicker cooling when cooking in a microwave oven. in the refrigerator. For best results, cover food and stir and rotate for even cooking. If there is • Use or discard refrigerated food on a no turntable, rotate the dish by hand regular basis. once or twice during cooking. FDA, USDA, NOAA Statements on • Bring sauces, soups, and gravy to a boil Food Safety when reheating. Heat other leftovers See http://www.fda.gov/newsevents/public thoroughly to 165 F. healthfocus/ucm248257.htm. • Use microwave-safe cookware and plastic wrap when cooking foods in a microwave oven. Chill: Refrigerate Promptly! • The United States enjoys one of the world’s safest food supplies. The U.S. Refrigerate foods quickly because cold Food and Drug Administration (FDA), temperatures slow the growth of harmful the U.S. Department of Agriculture bacteria. Do not overstuff the refrigerator. (USDA), and the National Oceanic and Cold air must circulate to help keep food Atmospheric Administration (NOAA), safe. Keeping a constant refrigerator tem- working with the U.S. Customs and perature of 40 F or below is one of the Border Protection, have systems in place most effective ways to reduce the risk of to assure that our food supply, both foodborne illness. Use an appliance ther- domestic and imported, is safe to eat. mometer to be sure the temperature is con- sistently 40 F or below. The freezer temperature should be 0 F or below. • Refrigerate or freeze meat, poultry, eggs, and other perishables as soon as you get them home from the store.

Responsibility for Food Safety 421 • If the government has any reason to • FDA also works cooperatively with believe that food coming into or pro- U.S. Customs and Border Protection duced in the United States has been and other agencies to help identify ship- tainted, we will keep it from entering ments that may pose a threat. into the stream of commerce. NOAA’s Core Messages • FDA has jurisdiction over 80 % of the • Less than 2 % of the seafood consumed food supply, including seafood, dairy, and produce. USDA regulates meat, poul- in the United States is imported from try, and processed egg products, while Japan. FDA regulates all other food products. • Federal seafood safety experts, includ- ing FDA and NOAA, are working FDA’s Core Messages together to closely monitor the situation • FDA has a team of more than 900 in Japan. These experts will continue to ensure that imported seafood remains investigators and 450 analysts in the safe. Foods program who conduct inspections • In the unlikely scenario that airborne and collect and analyze product samples. pollutants could affect the US fishermen • Altogether, FDA screens all import or fish landed in the United States, entries and performs multiple analyses NOAA will work with the FDA to on about 31,000 import product samples ensure frequent testing of seafood annually. During Fiscal Year (FY) caught in those areas, and inspection of 2010, the Agency performed more than facilities that process and sell seafood 175,000 food and feed field exams and from those areas. conducted more than 350 foreign food and feed inspections. USDA’s Core Messages • FDA works to inspect imports that may • USDA ensures the safety of meat, poultry, pose a significant public health threat by carrying out targeted risk-based ana- and processed egg products both domesti- lyses of imports at the points of entry. cally and from countries approved to • If unsafe products reach our ports, export product to the United States. FDA’s imports entry reviews, inspec- • Since April 21, 2010, Japan has not tions, and sampling at the border help been eligible to export raw beef prevent these products from entering products, which have been the only our food supply. USDA-regulated products they had • Although FDA doesn’t physically exported to the United States prior to inspect every product, the Agency April 2010. screens shipments of imported foods – USDA issued an import alert that products before they reach our borders. Based on Agency risk criteria, an banned importation of commodities automated system alerts FDA to any from Japan that could harbor Foot concerns. Then inspectors investigate and Mouth Disease virus. further and, if warranted, do a physical examination of the product.

422 19 Food Safety

Sanitizing in the Workplace 423 – Japan has not exported any beef • Women who may become pregnant, products to the United States for pregnant women, nursing mothers, nearly a year. and young children should avoid some types of fish and eat types • Japan is not eligible to export any poul- lower in mercury.—FDA try products or processed egg products to the United States since USDA has not Keeping food safety in the mix is what prod- determined Japan to be equivalent in uct developers can and should do (Kuntz 2012). these two commodities. Sanitizing in the Workplace Also see: Having already discussed many aspects of food • FDA—Keep It Safe to Eat: safety, in the following there will be an emphasis on proper sanitizing and its documentation in • Separate raw, cooked and ready-to- food production. It can be seen that proper tem- eat foods. perature is crucial to food safety. • Do not wash or rinse meat or poultry. In addition to the importance of temperature Wash cutting boards, knives, utensils control for food handling, it is also of great and counter tops in hot soapy water significance in warewashing. There are manual after preparing each food item and sinks for washing, rinsing, and sanitizing dishes before going on to the next one. and utensils with or without right or left drain boards off to one side. The sink is two- and three- • Store raw meat, poultry and seafood compartment with hot water or chemical means on the bottom shelf of the refrigera- of sanitizing (one-compartment sinks are more of tor so juices don’t drip onto other a prep sink). As well, there are many sizes and foods. styles of automatic dish machines—including both high-temperature and low-temperature • Cook foods to a safe temperature to dishwashers. There are also pot washing sinks, kill microorganisms. Use a meat spray bottles, and buckets of sanitizing agents— thermometer, which measures the all capable of cleaning and sanitizing jobs in the internal temperature of cooked meat food preparation workplace. Each has its own and poultry, to make sure that the strength, time, and temperature requirement. meat is cooked all the way through. The following are some examples of useful • Chill (refrigerate) perishable food tools that may be utilized as a means of promptly and defrost foods properly. controlling disease in the important tasks of tem- Refrigerate or freeze perishables, perature regulation in cooking and cleaning. See prepared food and leftovers within 2 h. Figs. 19.11 and 19.12. • Plan ahead to defrost foods. Never It is crucial to move the food, especially phf’s defrost food on the kitchen counter quickly through the food facility, and to follow at room temperature. Thaw food by the principle of proper stock rotation—first-in- placing it in the refrigerator, sub- first-out, or FIFO. Product “use-by” date stickers merging air-tight packaged food in available in multiple languages and styles may cold tap water (change water every adhere to a food product and easily dissolve to 30 min), or defrosting on a plate in come off of the container when a food container the microwave. is washed. • Avoid raw or partially cooked eggs or foods containing raw eggs and raw or undercooked meat and poultry.

424 19 Food Safety Fig. 19.11 Various means of temperature checks for controlling food safety. ECOLAB Eagan, MN. http://www. FoodSafetySolutions.com Fig. 19.12 Example of paper thermometer (dishwasher temperature labels) to adhere to items in dish machine. Copyright # Paper Thermometer Company. All rights reserved Labeling as a Means of Assuring Food placed by food processors on the food package. Safety This provides the end user with information regarding optimum time periods to keep foods on Dating hand. However, dating is not a guarantee against spoilage or harmful contamination. Personnel in Other than product dissolvable labels, placed by processing and foodservice operations, as well as food-handling personnel, open dates may be consumers, must observe foods for any possible deterioration and not use damaged products.

Labeling as a Means of Assuring Food Safety 425 Open date labeling is mandatory for dairy time limit to purchase or use the product products, but other foods may voluntarily have at its best quality. It is not a safety date. open date labeling. Foods may also display After the date passes, while not of best a code date, which can be read only by the quality, the product should still be safe manufacturer. Some examples of the types of if handled properly and kept at 40 F or dating that may appear on foods include the below for the recommended storage following: times listed on the chart (see below). • “Best if used by” date—informs If product has a “use-by” date, fol- consumers of the food’s optimal period low that date. for retention of high quality. If product has a “sell-by” date or no • Expiration date—indicates a deadline date, cook or freeze the product by the times for recommended use. on the chart below. • Pack date—indicates when the food Is dating required by federal law? was packaged. Except for infant formula (see below), product dating is not generally required • Pull date—signifies the last day the by Federal regulations. However, if a food may be sold as fresh. All food calendar date is used, it must express products should be made available for both the month and day of the month use only within established time frames. (and the year, in the case of shelf-stable and frozen products). If a calendar date is USDA Meat & Poultry Hotline 1-888- shown, immediately adjacent to the date MPHotline (1-888-674-6854) must be a phrase explaining the meaning of that date such as “sell by” or “use “The Food Safety and Inspection Service before.” There is no uniform or univer- (FSIS) is the public health agency in the sally accepted system used for food dat- U.S. Department of Agriculture respon- ing in the United States. Although dating sible for ensuring that the nation’s com- of some foods is required by more than mercial supply of meat, poultry, and egg 20 states, there are areas of the country products is safe, wholesome, and where much of the food supply has some correctly labeled and packaged.” type of open date and other areas where almost no food is dated. Food Safety Information USDA: FSIS What types of food are dated? Food Product Dating Open dating is found primarily on per- “Sell by Feb 14” is a type of information ishable foods such as meat, poultry, you might find on a meat or poultry eggs and dairy products. “Closed” or product. Are dates required on food “coded” dating might appear on shelf- products? Does it mean the product stable products such as cans and boxes will be unsafe to use after that date? of food. Here is some background information which answers these and other Types of Dates questions about product dating. • A “Sell-By” date tells the store how What is dating? long to display the product for sale. “Open Dating” (use of a calendar date You should buy the product before as opposed to a code) on a food product the date expires. is a date stamped on a product’s pack- • A “Best if Used By (or Before)” date is age to help the store determine how long recommended for best flavor or qual- to display the product for sale. It can ity. It is not a purchase or safety date. also help the purchaser to know the

426 19 Food Safety • A “Use-By” date is the last date Dating Infant Formula recommended for the use of the Federal regulations require a “use-by” product while at peak quality. The date on the product label of infant for- date has been determined by the mula under FDA inspection. manufacturer of the product. What do can codes mean? Cans must exhibit a packing code to • “Closed or coded dates” are packing enable tracking of the product in inter- numbers for use by the manufacturer. state commerce. This enables manufacturers to rotate their stock as Safety After Date Expires well as to locate their products in the Except for “use-by” dates, product dates event of a recall. These codes, which don’t always refer to home storage and appear as a series of letters and/or num- use after purchase. “Use-by” dates usu- bers, might refer to the date or time of ally refer to best quality and are not manufacture. They aren’t meant for the safety dates. But even if the date expires consumer to interpret as “use-by” dates. during home storage, a product should There is no book or website that tells be safe, wholesome and of good quality how to translate the codes into dates. if handled properly and kept at 40 F or Cans may also display “open” or calen- below. dar dates. Usually these are “best if used by” dates for peak quality. In general, See the accompanying refrigerator high-acid canned foods such as charts for storage times of dated tomatoes, grapefruit and pineapple will products. If product has a “use-by” retain best quality on the shelf for 12–18 date, follow that date. If product has a months; low-acid canned foods such as “sell-by” date or no date, cook or freeze meat, poultry, fish and most vegetables the product by the times on the chart will retain best quality on the shelf for below. 2–5 years—if the can remains in good condition and has been stored in a cool, Foods can develop an off odor, flavor clean, dry place. or appearance due to spoilage bacteria. If a food has developed such Dates on Egg Cartons characteristics, you should not use it Use of either a “Sell-by” or “Expira- for quality reasons. If foods are tion” (EXP) date is not federally mishandled, however, foodborne bacte- required, but may be State required, as ria can grow and cause foodborne ill- defined by the egg laws in the State ness—before or after the date on the where the eggs are marketed. Some package. For example, if hot dogs are State egg laws do not allow the use of taken to a picnic and left out several a “sell-by” date. Many eggs reach stores hours, they might not be safe if used only a few days after the hen lays them. thereafter, even if the date hasn’t Egg cartons with the USDA grade expired. shield on them must display the “pack date” (the day that the eggs were Other examples of potential washed, graded, and placed in the car- mishandling are products that have ton). The number is a three-digit code been: defrosted at room temperature that represents the consecutive day of more than 2 h; cross contaminated; or the year starting with January 1 as 001 handled by people who don’t use prac- tice sanitation. Make sure to follow the handling and preparation instructions on the label to ensure top quality and safety.

Labeling as a Means of Assuring Food Safety 427 and ending with December 31 as 365. enhancer than sodium benzoate and potassium When a “sell-by” date appears on a car- sorbate, while also improving the overall flavor ton bearing the USDA grade shield, the profile of the tested formulas” (Food Product code date may not exceed 45 days from Design 2012). the date of pack. Allergen-Free Labeling Always purchase eggs before the “Sell-By” or “EXP” date on the carton. Allergens are an issue that relates to food safety After the eggs reach home, refrigerate (Chap. 20). The FDA is responsible for ingredient the eggs in their original carton and labeling and has given notice to food processors place them in the coldest part of the that exemptions from ingredient labeling would refrigerator, not in the door. For best not be tolerated. A food product must contain quality, use eggs within 3–5 weeks of what it states on the label, and it should not contain the date you purchase them. The “sell- an ingredient it does not disclose. Life-threatening by” date will usually expire during that allergens must be reported on the food label, and in length of time, but the eggs are perfectly uncertain cases, statements such as “may contain” safe to use. are displayed as a safeguard. UPC or Bar Codes The eight major foods to which people have Universal Product Codes appear on allergies include milk, eggs, peanuts, tree nuts packages as black lines of varying (e.g., almonds, cashews), soy, wheat, fish, and widths above a series of numbers. shellfish. These are responsible for 90 % of They are not required by regulation but food allergic reactions and therefore represent manufacturers print them on most prod- ingredients that should thus be isolated in the uct labels because scanners at production process. Severe allergic reactions supermarkets can “read” them quickly can cause anaphylaxis or death (Food Allergy to record the price at checkout. Network) (J Am Diet Assoc 2000). Food safety is being redefined to include allergen-free and Bar codes are used by stores and pathogen-free (Higgins 2000). manufacturers for inventory purposes and marketing information. When read If an allergen is detected following product by a computer, they can reveal such distribution, product recalls may be necessary. specific information as the manu- Doing things right the first time is a more sensible facturer’s name, product name, size of alternative! Either an independent lab or allergen product and price. The numbers are not test kits may authenticate that products are used to identify recalled products. . ..” allergen-free. Testing is part of industry’s GMPs. (fsis.usda.gov) According to the Director of the Office of Regarding labeling, a “clean” label, on a prod- Scientific Analysis and Support at FDA’s Center uct line is: “. . . its ability to offer a clean label for Food Safety and Applied Nutrition, “. . . both and broad-spectrum solution without impacting FDA and food companies are looking harder for the sensory characteristics of the target food or allergens. . .allergic consumers are becoming beverage.” For example, in combating mold, more aware of the allergens in foods, and . . . yeast, and bacteria, applications of a natural anti- [there are] improved allergen-detection methods microbial “. . . proved a more effective shelf-life (FDA).” Some of the best practices for allergen control relate to the following:

428 19 Food Safety • R&D/product development same process may be followed by foodservice operations. • Engineering and system design with dedicated production lines The CDC monitors and reports FBDOs. See Fig. 19.4. Open and code dating are utilized. • Vendor certification of raw materials Food allergens are monitored by the FDA. It is and ingredients the consumer (the one who consumes!) who must ultimately be responsible for the consumption of • Production scheduling to include longer safe foods. production runs Simulated food defense including training • Rework segregated exercises with all levels of the government, non- • Labeling and packaging with the right government agencies, and the private sector allow better preparation for, and protection against, product going into the right package and possible contamination of the food supply from ingredients listing to match the actual terrorist threats. Bioterrorism preparedness food product! training is crucial to food science and • Sanitation. An HACCP-like approach foodservice professionals (http://www.usda.gov/ • Training (Morris 2002) homelandsecurity). See more in chapter addendum. Conclusion The USDA FSRIO has created a website for the general public and food safety researchers. “I just want to eat” says the consumer! The The site contains educational, professional, and consumer expects safe food and protection from foreign government links for food safety (http:// microbial, chemical, and physical hazards to the www.nal.usda.gov/fsrio). food supply. They do not expect to have food safety be an issue for them to experience. Yet, Addendum foodborne illness may be their experience. Unfortunately, illness could originate from bac- Bioterrorism Threat to Food Safety teria, viruses, molds, parasites, and naturally occurring chemicals in food (such as toxins), Responsibility for food safety has been accidental chemical contamination, toxic levels discussed. Specifically, agencies related to food of additives or preservatives, and foreign objects. safety and emergency preparedness are That illness may severely or fatally impact the American Red Cross, CDC, FEMA, FDA, health and welfare of a food company, hospital, OSHA, USDA, and state and local agencies. restaurant, or them as the consumer—even at Several agency reports are cited below. Needless home. to say the agencies are no replacement for personal vigilance. The HACCP is a food safety system that focuses on foodborne disease prevention and The Bioterrorism Preparedness and Response ensures a greater likelihood of food safety. Vari- Act of 2002 (“the Bioterrorism Act”) was issued ous segments of the food industry apply the and contained the following: HACCP system of food protection to their The events of Sept. 11, 2001, reinforced the need handling of hazardous ingredients. HACCP team members promote food safety by assessing to enhance the security of the United States. potential hazards in the flow of foods through Congress responded by passing the Public their operation and by establishing limits or Health Security and Bioterrorism Prepared- controls for the identified hazards. HACCP is ness and Response Act of 2002 (the Bioterror- applied to all steps of handling, including ism Act), which President Bush signed into processing, packaging, and distribution. This law June 12, 2002. http://www.fda.gov/oc/bioterrorism/bioact.html The Bioterrorism Act is divided into five titles:

Addendum 429 • Introduction • “Forming the USDA’s Homeland Security Council was the first step in a series of orga- • Title I—National Preparedness for Bio- nizational changes aimed at improving the terrorism and Other Public Health Department’s ability to perform homeland Emergencies security-related activities.”—former Secre- tary Ann M. Veneman, Statement—Septem- • Title II—Enhancing Controls on Dan- ber 9, 2003 gerous Biological Agents and Toxins An interesting USDA article entitled • Title III—Protecting Safety and Secu- “Keeping Food Safe During an Emergency” rity of Food and Drug Supply may be seen at the following address: • http://www.fsis.usda.gov/fact_sheets/keeping_ • Title IV—Drinking Water Security and Safety food_Safe_during_an_emergency/index.asp (Keeping Food Safe During an Emergency) • Title V—Additional Provisions The CDC includes information on Biological and Chemical Terrorism: The FDA is responsible for carrying out cer- http://www.bt.cdc.gov/agent/agentlist-category. tain provisions of the Bioterrorism Act, particu- asp larly Title III, Subtitle A (Protection of Food For various biologic agents, causes, systems Supply) and Subtitle B (Protection of Drug affected, routes of transmission, and stages of Supply). clinical presentation, also in Spanish, locate agents alphabetically A–Z or by category A, B, In the interim final rule reported on September and C: 28, 2005, registration of food facilities is • http://www.cdc.gov/mmwr/preview/mmwrhtml/ required. The rule requires domestic and foreign rr4904a1.htm facilities that manufacture, process, pack, or hold The International Foodservice Distributors food for consumption in the United States to Association (IFDA, Mclean, VA) has the follow- register with FDA. ing to say regarding vigilance and food safety since September 11 attacks: The FDA answers some consumer questions “The intent of those who store and deliver food on issues of food safety and terrorism, such as on for foodservice operations is to prevent or September 11, 2001. The discussion appears in minimize the potential for attacks on the the following website: food supply. Their aim is to have a safe and • http://www.cfsan.fda.gov/~dms/fsterrqa.html secure system. Each individual program should be equipped to minimize threats “to The USDA is also charged with the duty of the greatest extent possible.” protecting the nation’s food supply from terrorist For foodservice operations, deliveries and threats. Dr. Richard Raymond, USDA Undersec- Memorandum of Understandings (MOUs) are retary for food safety states “We remain steadfast significant. They greatly assist in emergencies. in our commitment to work with our federal, MOU’s are . . . written agreements are used to state and private sector partners so that we can specify what is transported, when, to where, and so keep or agricultural commodities safe.” forth. Foodservice Distributors serving the health- The USDAs FSIS celebrated 100 years of care industry and/or others may provide arrange- ments for the provision of food and food related protecting consumers, “As we stand on the products (including bottled drinking water).” threshold of the second century of ensuring Another reference for Bioterrorism threats the safety of America’s meat, poultry and and food safety is two bioterrorism training com- egg products, we take pride in our puter modules (UTHSCSA) related to food safety. achievements in public health protection and The modules contain the following information: look forward to strengthening our commitment to safeguarding future generations.” (Agricul- ture Deputy Secretary Chuck Conner. USDA) The USDA has said:

430 19 Food Safety “If/when disasters and emergencies happen, • Control measures for bacterial hazards the foodservice operation must be prepared. As include proper temperatures for storage, best as possible, all contamination should be cooking, and holding with avoidance of prevented; the foods should be comforting, the TDZ, eliminating all cross- aligned with culture, ethnicity, religion, nutrition contamination; practice meticulous per- and so forth. Everyday practice of precautions, sonal hygiene. or “the right way” to do something in a non- emergency situation, lessens any panic in an • Chemical hazards include intentional emergency!” (University of Texas Health Science and unintentional substances and may Center San Antonio (UTHSCSA)) be accidental, additives, toxic metals, or toxic substances. The professionals agree that even the best-laid plans and training will not address all situations. The key • Physical hazards are foreign objects factor in addressing unexpected situations is to in food. They may harm health, cause maintain a calm demeanor; make decisions, whether psychological trauma or dissatisfaction, they are right or wrong; and be flexible in changing and must not be viewed merely the decisions that do not work (Cody 2002) as a manufacturing inconvenience. (University of Texas Health Science Some relevant food science facts appear below: Center San Antonio (UTHSCSA)) Terrorism and Food Science Shelf Life of Foods for Storage (FEMA) Relevant Food Science Facts General guidelines for rotating common Government Agencies Protecting the emergency foods: Food Supply Use within 6 months: • Emergency preparedness has been • Powdered milk (boxed) • Dried fruit (in metal container) increased following 9/11. • Dry, crisp crackers (in metal container) • Students in Nutrition, Dietetics (RD), • Potatoes Food Science, and Culinary Arts are Use within 1 year: expected to “expect the unexpected” • Canned condensed meat and vegetable and follow all rules and regulations and current information of governmen- soups tal agencies such as the FDA, USDA, • Canned fruits, fruit juices, and vegetables FEMA, CDC, and health departments. • Ready-to-eat cereals and uncooked Food Processing • Processors, both consumers at home and instant cereals (in metal containers) corporations, must protect foodstuffs • Peanut butter that they are processing. • Jelly • Foods are protected against hazardous • Hard candy, chocolate bars, and canned external conditions by canning, etc.. Food Safety and Spoilage nuts • Foods may become contaminated by May be stored indefinitely (in proper hazards including biological, chemical, containers and conditions): or physical. Prevention of hazards is a • Wheat key to food safety. • Vegetable oils • Microbiological hazards include bacte- • Corn ria, viruses, fungi, and parasites. • Baking powder • Specific bacteria are listed in the CDC • Soybeans website. • Instant coffee, tea • Cocoa • Salt

Addendum 431 • Noncarbonated soft drinks • Boiling . . . • White rice • Chlorination uses liquid chlorine bleach • Bouillon products • Dry pasta (5.25 % sodium hypochlorite as the only • Powdered milk (in nitrogen-packed cans) ingredient) to kill microorganisms. . . • Purification tablets release chlorine or iodine Safety Considerations . . . (FEMA) “In addition to provisions for the work • In a workplace that is equipped for emergency environment, Cody advises individuals to keep preparedness, there must be a constant check 3 days or more worth of food, water (One gallon and consideration for safety. of water [drinking] per person per day) and pre- scription medicine available, because while safe • Safety may be threatened by accidental and food and water will be made available after a intentional activities. bioterrorism emergency, the distribution of these items may take some time to coordinate • In-house regulation by Safety Committee or and organize. an outside agency contributes to the regula- As reported by Puckett and Norton, ideas for tion of safety in the foodservice training within the disaster plan of a foodservice operation include: • Intentional bioterrorist attack may introduce Review of plans and employee duties before, foreign objects into the workplace. during and after an emergency Security procedures • Questionable chemicals should not be used or Location of water, food, emergency supplies, handled, and suspect persons or packages should first aid supplies, fire fighting equipment, be reported.” (University of Texas Health water purification system, key employees Science Center San Antonio (UTHSCSA)) Safe food handling Sanitizing procedures Mildred M. Cody, PhD, RD, author of the Record keeping American Dietetic Association’s Food Safety Physical layout of the foodservice area and entire for Professionals, agrees that adhering to basic facility food safety behaviors will help reduce the risk of Physical security foodborne illnesses. However, considering the ID badges fact that a bioterrorism attack would be silent Important names and numbers, including vendor and the effects might not be visible for several data” (Puckett and Norton 2003) days, Cody also emphasizes following these additional standard food safety guidelines on a For More Information day-by-day basis (Cody 2002): • Accept only food from reputable vendors to • Congressional Inquiries: (202) 720-3897 • Constituent Inquiries: (202) 720-8594 take advantage of public controls from regu- • USDA Meat and Poultry Hotline: (800) latory agencies • Check for intact packaging 535-4555 or (202) 720-3333 Wash cans before opening to keep debris from • Consumer Inquiries: Call USDA’s Meat can lids from falling into foods.” “In the case of water for drinking, cooking or and Poultry Hotline 1-800-535-4555. cleaning, it is essential that it is safe. Some In the Washington, DC, area, call (202) FEMA suggestions for purified water follow, 720-3333. The TTY number is 1-800-256- however there may still be some dangerous 7072. chemical or physical residue.

432 19 Food Safety Emergency Point of Contact: Notes U.S. Food and Drug Administration CULINARY ALERT! 5600 Fishers Lane Rockville, MD 20857 If a food establishment operator suspects that any of his/her products that are regulated by the FDA have been subject to tampering or criminal or terrorist action, he/she should notify the FDA 24-h emergency number at 301-443-1240 or call their local FDA District Office. FDA District Office telephone numbers are listed at: http://www.fda.gov/ora/inspect_ref/iom/ iomoradir. html. The operator should also notify local law enforcement. Contact Us: • Centers for Disease Control and Prevention Atlanta, GA 303331600 Clifton Rd 800-CDC-INFO or (800-232-4636) .................................. Partnership for Food Safety Education: Fight BAC!® (http://www.fightbac.org) • Academy of Nutrition and Dietetics (formerly American Dietetic Association) • American Egg Board and Egg Safety Center • Association of Food and Drug Officials • Consumer Federation of America • Food Marketing Institute • Food Temperature Indicator Association • Institute of Food Technologists • International Food Information Council • International Fresh-Cut Produce Association • National Association of State Departments of Agriculture • National Chicken Council • National Pork Board • National Turkey Federation • NSF International • Produce Marketing Association • School Nutrition Association • The Soap and Detergent Association • United Fresh Fruit and Vegetable Association Federal Government Liaison • U.S. Department of Agriculture • U.S. Food and Drug Administration • U.S. Department of Health and Human Services, CDC • U.S. Environmental Protection Agency

References 433 Glossary Temperature danger zone (TDZ) Tempera- ture range within which most bacteria grow Biological hazard Microbiological hazard from and reproduce 40–140 F (4–60 C). bacteria, viruses, fungi, and parasites. Toxin Poison produced by a microorganism Chemical hazard Toxic levels of a specific while it is alive; may remain in food and chemical that may occur by accident, use of cause illness after the bacteria is killed. toxic level additives, or toxic metals. Toxin-mediated infection Infection/intoxica- Contaminated Presence of harmful substances. tion illness that results from ingestion of liv- Cross-contamination Transfer of harmful ing, infection-causing bacteria that also produce a toxin in the intestine, such as microorganisms from one food to another by C. perfringens or E. coli 0157:H7. way of another food, hands, equipment, or utensils. References Emerging pathogens Pathogens whose inci- dence has increased within the last few years (2000) Dietitians face the challenge of food allergies. or which threaten to increase in the near J Am Diet Assoc 100:13 future. Foodborne illness Disease carried to people by (2000) Eye on Washington. Food Eng 72:16 food. (2012) All-natural sanitizers and preservatives. Food Prod Fungi Microorganisms that include mold and yeast. Des 2012:54 HACCP Hazard Analysis and Critical Control Crawford LM, DVM (2000) Food irradiation’s Point system of food safety. Infection Illness that results from ingesting liv- advantages will not escape public attention. Food ing, pathogenic bacteria such as Salmonella, Technol 52(1):55 Listeria, or Shigella. HACCP Principles & Application Guidelines (1997) Adopted Intoxication Illness that results from ingesting a August 14, 1997. Page Last Updated: 03/15/2013 preformed toxin such as that produced by Food and Drug Administration. Department of Health and Staphylococcus aureus, Clostridium botuli- Human Services. Public Health Service num, or Bacillus cereus. Higgins KT (2000) Food safety is being redefined to Pathogenic Disease-causing agent. include allergen-free as well as pathogen-free. Food Physical hazard Foreign object found in Eng 72(6):75–82 food; may be due to harvesting or Higgins KT (2003) E-beam comes to the heartland. Food manufacturing; may be intrinsic to the food Eng 75(10):89–96 (bone, shell, pit). Higgins KT (2006) Beam me through, Scotty. Food Eng Potentially hazardous food Natural or syn- 78(1):107–112.0 thetic food in a form capable of supporting Hussain SA (2000) ConAgra refrigerated prepared foods, the rapid and progressive growth of infectious technical services. Surak JG, Clemson University, or toxigenic microorganisms; the growth and Cawley JL, Northwest Analytical. Butterball toxin production of C. botulinum or, in shell integrates SPC with HACCP. Food Eng 72(10):82 eggs, the growth of S. enteritidis. Katz F (2000) Research priorities move toward healthy Spoiled Damage to the eating quality. and safe. Food Technol 54(12):42–46 Spore Thick-walled formation in a bacterium Kuntz LA (2012) Keeping food safety in the mix. Food that is resistant to heat, cold, and chemicals; Prod Des: 2–13 it remains in food after the vegetative cells are Morris CE (2002) Best practices for allergen control. destroyed and is capable of becoming vegeta- Food Eng 74(3):33–35 tive cell. National Advisory Committee for Microbiological Criteria for Foods (NACMCF). HACCP principles for food production. USDA—FSIS Information Office, Washington, DC Pierson MD, Corlett DA (eds) (1992) HACCP principles and applications. Chapman & Hall, New York (reprint 2012) Stier RF (2006) Why can’t scientists communicate sci- ence? Food Eng 78(3):25 Van Milligen D (2001) Sanitation 101. Food Eng 73 (1):55–60

434 19 Food Safety Addendum Model Food Code National Restaurant Association (1992) The Educational CDC Table B 1-4 Guidelines for confirmation of foodborne-disease outbreaks. http://www.cdc.gov/ Foundation. Applied Foodservice Sanitation, 4th edn. mmwr/preview/mmwrhtml/ss4901a3.htm Wiley, New York Texas A&M University—Center for Food Safety. College Cody MM (2002) Food safety for professionals. The Station, TX American Dietetic Association, Chicago, IL University of Idaho—http://www.webpages.uidaho.edu/ foodtox/ Partnership for Food Safety Education—Fight BAC!® USDA ChooseMyPlate.gov (http://www.fightbac.org) USDA Food Safety Research Information Office (FSRIO) Watson DH (1993) Safety of chemicals in food: chemical Puckett RP, Norton LC (2003) Disaster and emergency contaminants. Ellis Horwood, New York preparedness in foodservice operations. The American Dietetic Association, Chicago, IL Associations and Organizations University of Texas Health Science Center San Antonio (UTHSCSA) Bibliography American Public Health Association (APHA). Washington, DC CDC Surveillance for Foodborne Disease Outbreaks— United States (2009–2010) Association of Food and Drug Officials (AFDO). York, PA Cooperative Extension Service (CES), throughout the Center for Science in the Public Interest (CSPI) Centers for Disease Control and Prevention (CDC) United States Current Good Manufacturing Practice and Hazard Analy Council for Agriculture Science and Technology (CAST). sis and Risk-Based Preventive Controls for Human Ames, IA Food Proposed Rule. (http://www.gpo.gov/fdsys/pkg/ Food Marketing Institute (FMI). Washington, DC FR-2013-01-16/html/2013-00125.htm) Gannett News FDA, USDA, National Oceanic and Atmospheric Admin- Institute of Food Technologists (IFT). Chicago, IL istration (NOAA) Statements on Food Safety International Association of Milk, Food, and Environ- FDA Center for Food Safety and Applied Nutrition Food Safety and Inspection Service (FSIS) mental Sanitarians (IAMFES). Des Moines, IA Food Seminars International International Council of Hotel, and Restaurant Industry Grocery Manufacturers Assoc. http://www.gmaonline.org http://producesafetyalliance.cornell.edu Educators (CHRIE). Washington, DC http://www.cdc.gov/foodborneoutbreaks/outbreak_data. International Foodservice Distributors Association htm http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6203a1. (IFDA). Mclean, VA htm?s_cid¼mm62031_w\\ International Food Manufacturers Association (IFMA). Institute of Food Technologists’ Expert Panel on Food Safety and Nutrition. Scientific Status Summary, Chicago, IL Foodborne illness: Role of home food handling National Center for Nutrition and Dietetics (NCND) practices National Environmental Health Association (NEHA). LaVella B, Bostik JL (1994) HACCP for food service. LaVella Food Specialists, St. Louis, MO Denver, CO Medeiros LC, Kendall P, Hillers V, Chen G, DiMascola S National Sanitation Foundation (NSF) International. Ann (2001) Identification and classification of consumer food-handling behaviors for food safety education. Arbor, MI J Am Diet Assoc 101(1326–1332):1337–1339 The Academy of Nutrition and Dietetics National Center for Nutrition and Dietetics (NCND). Chicago, IL The Educational Foundation of the National Restaurant Association. Chicago, IL United States Environmental Protection Agency, (EPA), Washington, DC University of Texas Health Science Center San Antonio (UTHSCSA). San Antonio, TX

Part IX Government Regulation of the Food Supply

Government Regulation of the Food 20Supply and Labeling Introduction The FDA’s Federal Food, Drug, and Cos- metic Act of 1938 (FD&C Act) is the main law Consumers want the assurance that they have a that regulates the food supply in the United sure, safe, and sanitary food supply. They want States. They are responsible for public health deceptive claims and fraudulence to be encompassing safety, specific safe drugs, and nonissues for them to face in everyday life. cosmetics as well as biological products and Therefore, for centuries, governments through- medical devices. It ensures the safety of all food out the world have regulated the food supply. except for meat, poultry, and some egg products. Federal, state, and local government, their regu- lation, enforcement, as well as the educational The FDA Code of Federal Regulations (CFR) materials they offer, assist in providing a safe is cited several times in this chapter, with the food supply. The intent of this chapter is to hope of better portraying and understanding the view government regulation of the food supply government ruling on an issue. and labeling. However, a safe and sound food supply is still dependent, not alone on a govern- Interstate transport of food, food packaging, ment agency or program yet also upon the and labeling are regulated, and grading standards individual! and ordinances that specify sanitation for the food environment are enforced. Intrastate trans- All the way through this food science text- port is regulated by each state’s Department of book, the role of government has been addressed. Agriculture that may adopt their own, more strict One of the major regulatory agencies protecting regulations than the federal. the food supply is the Food and Drug Adminis- tration (FDA). Their basic purpose is to protect Another federal regulatory agency with influ- the public from foodborne illness. The FDA ence and enforcement over the food supply is regulations known as “Good Manufacturing the United States Department of Agriculture Practices” or GMPs are in operation at food (USDA). This agency has responsibility for plants. Of course, maintaining plant sanitation inspecting animal products, including meat, and food safety (see Chap. 19) are ongoing duties poultry, and eggs; processing plants for meat of the food processing plant’s own personnel— and poultry; as well as voluntary grading. hopefully well trained and motivated! The two federal agencies, FDA and USDA, despite friction at times, work together to main- tain food safety and consumer health. It may be V.A. Vaclavik and E.W. Christian, Essentials of Food Science, 4th Edition, Food Science Text Series, 437 DOI 10.1007/978-1-4614-9138-5_20, # Springer Science+Business Media New York 2014

438 20 Government Regulation of the Food Supply and Labeling proactive or reactive responses that are necessary animal drugs and feed; and makes sure that for the well-being of the US citizens. cosmetics and medical and consumer products that emit radiation do no harm. (FDA) Of course, in addition to the government’s regulation of the food supply, industry and FDA Federal Food, Drug, and Cosmetic consumers must be vigilant and play their part Act: 1938 in assuring a safe food supply! Food safety is still dependent upon the individual! “The Food and Drugs Act of 1906 was the first of more than 200 laws that constitute one of the Additionally, general labeling, nutrition label- world’s most comprehensive and effective ing, health claims, food allergen labeling, and networks of public health and consumer labeling for foodservice are discussed in this protections. The Federal Food, Drug, and Cosmetic chapter. Act of 1938 officially passed after a legally marketed toxic elixir killed 107 people, including The Food and Drug Administration many children. The FD&C Act completely overhauled the public health system. Among other The FDA is a public health agency. The agency provisions, the law authorized the FDA to demand regulates approximately 25 % of every dollar spent evidence of safety for new drugs, issue standards annually by American consumers—over $1 trillion for food, and conduct factory inspections.” (FDA) worth of products (FDA)—and does so at a tax- payer cost of just dollars per individual. The FDA Since the origin of this law, there have been inspects food—to assure that it is safe and whole- numerous amendments. This law replaced the some, it also inspects cosmetics, medicines and 1906 Federal Food and Drug Act, or “Pure medical devices, radiation-emitting devices (such Food Law,” and is assigned to regulate many as microwave ovens), animal feed, and drugs. packaged or processed food products. The regu- lation includes the necessity for adequate and Biological products often represent the truthful labels if the food is subject to import or cutting edge of medical science and interstate commerce. Additionally, a federal research. Also known as biologics, these Code of Regulations was written to cover spe- products replicate natural substances such cific rules for the food industry. as enzymes, antibodies, or hormones in our bodies. The FDA has several thousand researchers, inspectors, and legal staff in approximately 150 Biological products can be composed cities throughout federal, regional, and local of sugars, proteins, or nucleic acids, or a offices in the United States, including scientists combination of these substances. They (over 2,000), chemists (approximately 900), and may also be living entities, such as cells microbiologists (approximately 300). Agents of and tissues. Biologics are made from a the FDA may work with public affairs or small variety of natural resources—human, ani- business as well as any laboratory personnel. mal, and microorganism—and may be They interpret law and monitor the manufacture, produced by biotechnology methods.— import, transport, and storage of products both FDA prior to and following sale on the market. Products are examined for construction integrity, Today, the FDA regulates $1 trillion worth of and labels must be truthful. products a year. It ensures the safety of all food except for meat, poultry and some egg products; Among the varied activities of federal FDA ensures the safety and effectiveness of all drugs, agents includes advising state and local agencies biological products (including blood, vaccines and in general duties and prevention of disasters. The tissues for transplantation), medical devices, and FDA has both a regulatory arm of enforcement

The Food and Drug Administration 439 and cooperative programs of partnership with no food item that is, or can be, totally safe at any industry. The latter, for example, helps train level of ingestion. (Simply consuming too much employees in preventing foodborne illness. water has landed people in the hospital!) The Despite budgetary constraints and a transition future will offer more debate and regulation of of the FDA to a Hazard Analysis Critical Control this matter. Point (HACCP) focus, the role of this govern- • 1960 Color Additives Amendment: The use of ment agency remains to protect the public. food colors is subject to FDA approval. Voluntary correction of public health • 1966 Fair Packaging and Labeling Act problems is necessary, although when warranted, legal sanctions may be brought to bear against requires all consumer products in interstate manufacturers or distributors. Recalls of faulty commerce to contain accurate information on products are generally the fastest and most effec- the package, facilitating better control of mis- tive way to protect the public from unsafe information. Consumers benefit in that they products on the market. can use the label information on packages, in making purchasing and value comparisons. Amendments to the Food, Drug, • 1990 Nutrition Labeling and Education Act and Cosmetic Act (NLEA) was passed by Congress, and the FDA then wrote regulations for compliance Several major amendments to the Food, Drug, covering extensive labeling changes, includ- and Cosmetic Act that were introduced and ing mandatory nutrition labels, uniform use of became the US law include the following: product health claims, and uniform serving • 1954 Pesticide Chemical Amendment: The sizes. This was an attempt to protect the consumer use of pesticides is subject to FDA approval. against misinformation and fraud. New “nutri- Raw agriculture products are prohibited from tion facts” labels appeared on food products in containing pesticide residues above a certain May of 1994. level. • 1958 Food Additives Amendment: With this GRAS Substances amendment, the burden of proof for usefulness and harmlessness of an additive was shifted to GRAS substances, according to the General industry. Exempt from this proof were Gener- Provisions of the CFR, Title 21 (21CFR582), ally Recognized as Safe (GRAS) substances Sec. 582.1, are discussed as follows: already in common use with no proof of cancer (see section “GRAS Substances” below). “It is impractical to list all substances that are • The Delaney Clause (1966) of the Food generally recognized as safe for their intended Additives Amendment states that an additive use. However, by way of illustration, the Com- cannot be used if it leads to cancer in man or missioner regards such common food ingredients animals or if the carcinogen is detectable by as salt, pepper, sugar, vinegar, baking powder, any appropriate test. and monosodium glutamate as safe for their In recent years, a much-debated question on intended use.” the necessity of the Delaney Clause has arisen. For example, what is an appropriate test to deter- Standards for Interstate Transport mine the level of a food additive that induces of Food cancer? Finer detection of minute amounts of agents responsible for cancer has become avail- The FDA has mandatory standards, identified in able. Thus, the question is: At what level is the the following: presence of a carcinogen indicative of the need to remove that item from the food supply? There is Standard of Identity. The FDA describes food and lists both required and optional ingredients

440 20 Government Regulation of the Food Supply and Labeling that are included in manufacture. Examples of medium, such as canned fruits or vegetables, products that follow a Standard of Identity must contain the stated weight of the product. included foods such as mayonnaise, white bread, and jelly. Adulterated and Misbranded Food When initially introduced as law, a food Adulterated and misbranded foods are defined as product followed a Standard of Identity in its follows: manufacture, and many required and optional ingredients were not listed on labels, as it was Adulterated food may not be offered for understood that the consumer was familiar with sale. According to the FDA, a food is ingredients that composed basic foods. In time, adulterated if it: however, it became apparent that this familiarity with foods was not widespread! As a result, • Is poisonous or harmful to health at after 1967, optional ingredients of foods were detrimental concentrations required to be included on labels, even if the product followed the Standard of Identity. A • Contains filth or is decomposed standard was continually reviewed and revised • Contains a food or coloring agent as new additives are approved for food use. that is not approved or certified Currently, manufacturers are required to state • Was prepared or packed under all ingredients on the product label, including required and optional ingredients. This change unsanitary conditions, making it to the complete identification of food ingredients contaminated benefits consumers who are unfamiliar with food • Is derived from a diseased animal ingredients that make up a food, as well as those • Contains any excessive levels of with food allergies or intolerances. residue • Was subject to radiation, other than Standards of Minimum Quality. The FDA where permitted states the minimum quality standards for specific • Has any valuable constituent omitted characteristics in a food, such as color, defects, • Substitutes a specified ingredient and tenderness. (Color, tenderness, blemishes, with an unspecified ingredient clarity of liquid, and product size are some of • Is damaged or conceals defects the criteria used at the wholesale and retail level • Is increased in bulk weight or for evaluation.) A food must state “below stan- reduced in its strength, making it dard in quality” if the minimum level of a partic- appear better than it is ular quality descriptor is not obtained. According to the FDA, a food is For example, we see processors of canned misbranded if it: vegetables and fruits follow this standard. Sub- standard does not signify safety hazards. • Is labeled falsely or misleadingly • Is offered for sale under the name of Standard of Fill of Container. This FDA standard ensures that the headspace/void volume another food of packaged food offered for sale does not inter- • Is an imitation of another food, with- fere with the weight of the product as stated on the label. It assures that the product offers the correct out stating “imitation” on the label weight even if the package is only partially full! • Is packaged (formed or filled) so as For example, packages of cereal, crackers, and potato chips may not appear full due to extra air to be misleading space in the package that is needed to prevent • Fails to list the name and address of food breakage, yet, this fact is taken into account, and the food is sold by the weight, not by the the manufacturer, packer, and distrib- volume. Food products packed in a liquid utor and a statement of net contents on the label

The Food and Drug Administration 441 • Fails to declare the common name of are establishing a science-based, flexible the product and the names of each system to better prevent foodborne illness ingredient or has label information and protect American families.” . . . that is not legible and easily understood See Food Safety Modernization Act. The focus of • Is represented as a food for which legislation changed from responding to a prob- there is a Standard of Identity but lem to its prevention. the food does not conform with an accurate statement of quantity or In the FSMA through the FDA, two new rules ingredients were proposed. One requires HACCP, risk-based preventive controls and plans for correcting any • Is represented to conform to a quality domestic food problem that arise. “The second standard or to a fill of container and rule proposes science- and risk-based standards does not conform for the safe production and harvesting of produce on farms” (Kuntz 2013) (see more on this law in • Is represented with a nutritional Chap. 19). claim or for special dietary use but the label fails to provide information The FDA also enforces the Public Health concerning dietary properties of the Service Act to maintain sanitary standards at food, as required by law retail foodservice establishments and in milk processing and shellfish operations. The FDA • Lacks proper nutrition labeling monitors food for safety and wholesomeness on interstate carriers such as planes and trains. As Food Safety Modernization Act (FSMA) well, the FDA has a Seafood HACCP (program, Proposed 1/2013 which is aimed at controlling pathogens and foodborne illness from seafood). “ . . .The rules follow extensive outreach by the FDA to the produce industry, the If the FDA determines that a product poses a consumer community, other government serious risk to public health, the FDA inspectors agencies and the international community. will submit Form 482c Notice of Inspection- Since January 2011, FDA staff have toured Request for Records in order to conduct an emer- farms and facilities nationwide and gency food contamination inspection. The FDA participated in hundreds of meetings and is allowed to obtain needed records, and the form presentations with global regulatory must be submitted in writing to the owner, oper- partners, industry stakeholders, consumer ator, or agent in charge of the company. groups, farmers, state and local officials, and the research community. Maintaining business, protecting profits, as well as learning how to recover from disasters “The FDA Food Safety Modernization are duties of the food plant. Each of these goals Act is a common sense law that shifts the must be protected. As mentioned in a recent arti- food safety focus from reactive to preven- cle Building your plant’s ark, “Noah may have tive,” said Health and Human Services been among the first to plan for impending natural Secretary Kathleen Sebelius. “With the disaster. Don’t let him be the last” (Stier 2006). support of industry, consumer groups, and the bipartisan leadership in Congress, we Developing an emergency plan is “more than putting words on paper. Map out how your plant will react to a variety of disasters: hurricanes,

442 20 Government Regulation of the Food Supply and Labeling earthquakes, tornados, fires, chemical spills/ Inspection Service (FSIS) of the USDA. The leaks, terrorism or other potential problems. At inspection, labeling, and handling of poultry the very least, you need an evacuation plan to get and poultry products are similar to the meat workers to a safe location” (Stier 2006). inspection process. Processed poultry products do not undergo a mandatory inspection. The United States Department of Agriculture (USDA) The FSIS conducts activities such as the fol- lowing to ensure the safety of meat and poultry The USDA is another major government agency products consumed in the United States: regulating and with enforcement powers, the food • The USDA inspectors and veterinarians con- supply in the United States. At the helm is the Secretary of Agriculture, and it is a full federal duct slaughter inspection of all carcasses at government department. It is responsible for meat and poultry slaughtering plants for dis- inspection of meat, poultry, agricultural products, ease and other abnormalities and sample for including milk, eggs, fruit, and vegetables, and also the presence of chemical residues. meat and poultry processing plants. The USDA • The USDA conducts processing inspection also has involvement in the protection of the for sanitation and cleanliness, labeling, and United State’s natural resources and environment. packing at facilities where meat and poultry is cut up, boned, cured, and canned. While the inspection service, including bacte- • Scientific testing in support of inspection rial counts, is mandatory, the grading service is operations is performed by USDA/FSIS labo- voluntary and is paid for by the manufacturer, ratory services to identify the presence of marketer, or packer. Accommodations such as a pathogens, residues, additives, diseases, and desk, telephone, and parking space should be foreign matters in meat and poultry. made available for the USDA inspector who is • Inspection systems in countries exporting routinely or regularly present at a plant to assure meat and poultry products to the United States safe food handling and plant sanitation. Of are reviewed by the USDA as part of the course, it needs to be stressed once more—food import–export inspection system. safety is still dependent upon the individual! • The USDA is placing increased emphasis on pathogen reduction and HACCP in the entire The USDA, or the individual State Departments meat and poultry production chain. This of Agriculture (states may exceed, however, at involves developing new methods for rapid least meet federal standards), inspects meat and detection of pathogenic microorganisms, stamps it with an abbreviation of “Inspected and new production, and inspection practices to Passed,” containing a number that identifies the reduce bacterial contamination and educating plant from which it came. Every carcass, although consumers on safe food-handling practices. not every cut of meat, requires this stamp (made • The USDA’s Meat and Poultry Hotline is a using nontoxic vegetable dye) as proof of sanitary toll-free service where consumers, educators, quality and wholesomeness. The stamp is required researchers, and the media can speak with for shipment in interstate commerce. The label experts in the field of food safety. stating wholesome indicates that no signs of illness The USDA also has a Food and Nutrition were found, not that the meat is free from patho- Service (FNS). genic microorganisms. The USDA FNS administers the food and nutrition assistance programs in the U.S. Depart- The Federal Meat Inspection Act of 1906, ment of Agriculture. FNS provides children and Federal Poultry Products Inspection Act of needy families with better access to food and a 1957, and the Wholesome Poultry Products Act more healthful diet through its programs and of 1968 are enforced by the Food Safety and nutrition education efforts. Program and Service Highlights includes:

The United States Department of Agriculture (USDA) 443 • Women, Infant, and Children (WIC) • Food Distribution Programs—The FNS Program—The FNS administers several Food Distribution Programs’ mission is programs that provide healthy food to to strengthen the nation’s nutrition children including the National School safety net by providing food and nutri- Lunch Program, the School Breakfast tion assistance to school children and Program, the Child and Adult Care families and support American agricul- Food Program, the Summer Food Ser- ture by distributing high-quality, 100 % vice Program, the Fresh Fruit and Veg- American-grown USDA Foods. etable Program, and the Special Milk Program. Administered by state agencies, • Disaster Assistance—Nothing is more each of these programs helps fight hunger important than providing food when and obesity by reimbursing organizations people find themselves suddenly, and such as schools, child care centers, and often critically, in need following a after-school programs for providing storm, earthquake, flood, or other healthy meals to children. disaster emergency. The USDA makes sure that people have enough to eat. • Supplemental Nutrition Assistance Pro gram—SNAP offers nutrition assistance • Child and Adult Care Food Program— to millions of eligible, low-income CACFP plays a vital role in improving individuals and families and provides eco- the quality of day care for children and nomic benefits to communities. SNAP is elderly adults by making care more the largest program in the domestic hun- affordable for many low-income families. ger safety net. The FNS works with state agencies, nutrition educators, and neigh- Through CACFP, more than 3.3 million borhood and faith-based organizations to children and 120,000 adults receive nutri- ensure that those eligible for nutrition tious meals and snacks each day as part of assistance can make informed decisions the day care they receive. about applying for the program and can access benefits. FNS also works with state • Summer Food Service Program—During partners and the retail community to the school year, many children receive improve program administration and free and reduced-price breakfast and ensure program the integrity. lunch through the School Breakfast and National School Lunch Programs. What • School Meals—The FNS administers happens when school lets out? Hunger is several programs that provide healthy one of the most severe roadblocks to the food to children including the National learning process. Lack of nutrition dur- School Lunch Program, the School ing the summer months may set up a Breakfast Program, the Child and Adult cycle for poor performance once school Care Food Program, the Summer Food begins again. Hunger also may make Service Program, the Fresh Fruit and children more prone to illness and other Vegetable Program, and the Special health issues. The Summer Food Service Milk Program. Administered by state Program is designed to fill that nutrition agencies, each of these programs helps gap and make sure children can get the fight hunger and obesity by reimbursing nutritious meals they need. organizations such as schools, child care centers, and after-school programs for • Farmers’ Market Nutrition Programs— providing healthy meals to children. The WIC Farmers’ Market Nutrition Program (FMNP) is associated with

444 20 Government Regulation of the Food Supply and Labeling the Special Supplemental Nutrition Pro- organizations to define and implement a strategy gram for Women, Infants and Children, for action agenda. popularly known as WIC. The WIC Program provides supplemental foods, Presently, there are many nutrition programs, health care referrals, and nutrition edu- as mentioned, such as the Food Stamp Program cation at no cost to low-income pregnant, and Special Supplemental Nutrition Program for breastfeeding, and non-breastfeeding Women, Infants, and Children. There are also postpartum women and to infants and Dietary Guidelines, NLEA, etc., the “building children up to 5 years of age, who are blocks” over the past few decades, yet they found to be at nutritional risk. do not represent a national nutrition policy (Crockett et al. 2002). The WIC FMNP was established by Congress in 1992, to provide fresh, unpre- The most recent USDA Food Code is discussed pared, locally grown fruits and vegetables to in the chapter on Food Safety (Chap. 19). WIC participants and to expand the aware- ness, use of, and sales at farmers’ markets. The USDA’s FSIS has a Food Biosecurity Women, infants (over 4 months old), and Action Team (F-BAT). Its intent is to protect children that have been certified to receive agriculture and the food supply, ensure employee WIC program benefits or who are on a safety, have adequate capacity and security at waiting list for WIC certification are eligible agency laboratories, ensure that essential USDA to participate in the WIC FMNP. State functions can continue, and be able to pass on agencies may serve some or all of these necessary information (to employees, consumers, categories. A variety of fresh, nutritious, industry, the media, Congress, and other agencies) unprepared, locally grown fruits, vegetables, in a single, consistent message (USDA). and herbs may be purchased with FMNP coupons. State agencies can limit sales to The USDA Undersecretary for Food Safety specific foods grown within state borders to formed the F-BAT to coordinate and facilitate all encourage FMNP recipients to support the activities pertaining to biosecurity, countering ter- farmers in their own states. rorism, and emergency preparedness with FSIS. F-BAT also serves as FSIS’ voice with other gov- • Nutrition Education—NS provides chil- ernmental agencies and internal and external dren and adults of all ages with nutrition constituents on biosecurity issues (USDA). education materials on how to improve their diets and their lives.—USDA Unfortunately the FSIS has managed many recalls of food products. However, they have There are many USDA programs. In order to decided that during food recalls, distribution lists, face the complex nutrition issue in the twenty- which are usually confidential, may be made avail- first century, there may be a need for researchers, able to state and federal agencies. Such lists would policymakers, and both private and public sector not be subject to public disclosure. See Current Good Manufacturing Practice and Hazard Analysis and Risk-Based Preventive Controls for Human Food Proposed Rule. [Federal Register Volume 78, Number 11 (2013)] [www.gpo.gov]

General Labeling 445 do their part in adhering to proven government State and Local Health Departments safety and labeling strategies (see Chap. 19). As previously mentioned, the federal agencies General Labeling (FDA, USDA) regulate interstate food supplies, and it is the task of state agencies, such as state General labeling requires that complete informa- FDAs and state Agriculture Departments, to tion about food must be supplied on food regulate intrastate food supplies. In some states, packages. It must include the following: the State Health Department has complete authority over all food operations, whereas in • Name of product; name and place of other states, county or city health departments business adopt their own specific foodservice regulations. • Net weight—ounces (oz.), or pounds Additional Agencies Regulating and ounces the Food Supply • Ingredients—listed by weight in The Federal Trade Commission (FTC) protects descending order on ingredients list of against unfair and deceptive advertising practices label (not Nutrition Facts portion) of products, including food. • Company name and address The National Marine Fisheries Service • Product date if applicable to product (NMFS) of the Commerce Department is respon- • Open date labeling—voluntary types sible for voluntary grading of seafood. able to be read by the consumer The Occupational Health and Safety • Expiration date—deadline for Administration (OSHA) regulates health hazards in the workplace (such as food manufacture, recommended eating (i.e., yeast) processing, or retail foodservice) and determines • “Best if used by” date—date for opti- compliance with regulations. mum quality, QA, or freshness The Environmental Protection Agency • Pack date—date food was packaged (EPA) sets environmental standards. This • Pull date—last day sold as fresh (i.e., agency regulates air and water pollution by plants, toxic substances, pesticides, and the use milk, ice cream, deli) of radiation. • Code date—read only by manufacturer • Nutrition information—“Nutrition Facts” Education and Training on nearly all labels Education and training on the part of the govern- • Nutrient content claims substantiated ment and industry is significant in regulating the • Health claims used only as allowed food supply. Each segment/person must be prop- • Other information erly trained and motivated to do their part in maintaining a safe food supply and seeing that • Religious symbols—such as Kosher they adhere to proper labeling. The public should (if applicable) • Safe handling instructions—such as on meats • Special warning labels—alcohol, aspartame that may affect select consumers • Product code (UPC)—bar code