INTRODUCTION Food control“….the regulatory activity enforce by national or local authorities toprovide consumer protection and ensure that all foods duringproduction, handling, storage, processing, and distribution are safe,wholesome and fit for human consumption; conform to safety andquality requirements; and are honestly and accurately labeled asprescribed by law”.
What food controller does?ØIncreasing burden of foodborne illness and new andemerging foodborne hazards.Ø Rapidly changing technologies in food production,processing and marketing.Ø Developing science-based food control systems with a focuson consumer protection.Ø International food trade and need for harmonization offood safety and quality standards.
Ø Changes in lifestyles, including rapidurbanization.Ø Growing consumer awareness of food safety andquality issues and increasing demand for betterinformation.ØTo enforce the food law(s) protecting theconsumer against unsafe, impure and fraudulentlyfood.
Federal agencies:-Food and Agriculture Organization of the United Nations (FAO) §Helps to improve agriculture, forestry and fisheries practices, ensuring good nutrition and food security. §The FAO Emergency Prevention System for Food Safety (EMPRES Food Safety) §The main aim of EMPRES Food Safety is to prevent and control food safety risks. §EMPRES Food Safety serves FAO members with the three pillars of early warning, emergency prevention and rapid response.
Food and Drug Administration (FDA)-(http://www.fda.org.uk/)•FDA has the broadest and most diverse food safety jurisdiction.•The FDA is responsible for protecting and promoting publichealth through the regulation and supervision of food safety. U.S. Department of Agriculture (USDA) (http://www.rurdev.usda.gov/Home.html) § It aims to meet the needs of farmers to promote agricultural trade and production, work to assure food safety, protect natural resources, foster rural communities and end hunger.
Environmental Protection Agency (EPA)(http://www.epa.ie/)§EPA relies on FDA to enforce pesticide tolerances and on the states to enforcerestrictions on pesticide use.Centers for Disease Control and Prevention (CDC)(http://www.cdc.gov/)§CDC is responsible for food safety epidemiology.§CDC works through its National Center for Environmental Health to supportPublic Health Service sanitarians who work on retail food safety.§ The CDC focus on developing and applying disease prevention and control.
National Food Safety SystemThe National Food Safety System provides a wide range of foodsafety functions includes :• Laboratory Operations – Developed eLEXNET• Outbreak Coordination and Investigation – Developed guidelines,within which federal, state and local agencies could more effectively respond tomulti-state foodborne outbreaks• Roles and Responsibilities for Food Safety• Uniform Standards – Developed uniform criteria for evaluating the capacity and performance of local, state or federal regulatory programs for retail foods, meat and poultry, seafood and manufactured foods regulatory programs.• State Food Safety Task Force• Examination of State Minimum Standards
State Roles and Responsibilities State level agencies perform a wide range of food safety functions, including:• Outbreak Response and Recalls: States often have lead responsibility, incollaboration with local health departments and sometimes CDC, on large-scaleoutbreak investigations. States also implement recalls, often in collaboration withfederal and local regulatory agencies.• Surveillance: States have important responsibility for ongoing foodborneillness surveillance, working both independently and in collaboration with CDCand localities on FoodNet, PulseNet, OutbreakNet, and other surveillanceinitiatives.• Laboratory Testing: State laboratories conduct the majority of all food-relatedlaboratory testing.• Retail and Food Service Inspection: While retail and food service safetyoversight is largely conducted by local agencies, some state agencies are involvedinstandard setting and inspection of retail and food service establishments.
• Processing Inspections: States conduct more than 80 percent of all non-retail food establishment inspections, other than in meat and poultryestablishments, including the majority of “FDA inspections.” These inspectionsare conducted by state agencies under contract with FDA. • Farm Inspections: States conduct on-farm inspections for animal health and other conditions related to food safety,• Education• Technical and Training Assistance
Local Roles and ResponsibilitiesThere are thousands of local health departments and food inspection agencies arepresent across the country and they are best known for their primary role inpreventing foodborne illness through regulation and inspection, they perform awide range of food safety functions, including: • Outbreak Response and Recalls: Local agencies are the first responders and lead investigators on local outbreaks and are actively involved with state and federal agencies on larger, multijurisdictional outbreaks. • Surveillance: Local agencies have frontline responsibility for reporting foodborne diseases and other local activities essential to on-going foodborne illness. • Laboratory Testing: Local agencies carry out food safety laboratory functions.
• Retail and Food Service Licensing and Inspections: Local agenciesconduct licensing and have an extensive role in food safety inspections ofgrocery stores and restaurants to ensure good sanitation and other food safetystandards are observed• Technical and Training Assistance• Education
Federal, State and Local Collaboration on Food Saf• federal collaboration with state and local food safety agencies• the result that federal, state and local programs are today intertwined and interdependent in many ways.• This interdependency and collaboration is illustrated by the following examples related to foodborne illness surveillance, outbreak investigation and response, and regulatory and inspection activities.
Foodborne Illness Surveillance• Emerging Infections Program(EIP)• FoodNet (Active Foodborne Disease Surveillance System):#FoodNet is a collaborative effort among the CDC, FDA, USDA.#used to follow nine major food-borne diseases#Infection caused by nine pathogens (Campylobacter,Cryptosporidium, Cyclospora, Listeria, Salmonella, Shiga toxin-producingEscherichia coli O157, Shigella, Vibrio, and Yersinia).• PulseNet (National Molecular Surveillance Network)#established by Centers for Disease Control • eLEXNET : # The Electronic Laboratory Exchange Network (eLEXNET) is a seamless, integrated, web-based information network. #It is coordinated by FDA,• Epi-X: Run by the CDC, Epi-X is a web-based surveillance communications tool for public health professionals.
Outbreak Response• OutbreakNet: OutbreakNet is a national CDC-coordinated network ofpublic health who investigate outbreaks of enteric disease, including foodborneoutbreaks.• The Council to Improve Foodborne Outbreak Response(CIFOR): #This Council Responseible for a multidisciplinary workingthat to improve performance and coordination among local, state andfederal agencies#The Council includes CDC, FDA, USDA, ASTHO, NACCHO, AFDO,APHl, CSTE, and NEHA.• Epi-Ready: Epi-Ready is a nationwide team-training initiative, led by theCenters for Disease Control and the National Environmental HealthAssociation, which provides up-to-date foodborne disease outbreakinvestigation and surveillance training to public and private sector.• CAL-FERT: The California Food Emergency Response Team (CalFERT) is anoutbreak emergency response team of investigators and analysts that engageincollaborative training and investigation of foodborne outbreaks.
Inspection and Regulatory Activities• FDA’s Food Code: It is a model that provides state and local food safetyagencies with a sound technical and legal basis for regulating the retail andfood service segment of the industry (restaurants and grocery stores andinstitutions such as nursing homes).• FDA Voluntary National Retail Food Regulatory Program• FDA-State Cooperative Inspection Agreements:# State employees carry out inspections at food processing plants underfederal-state cooperative inspection Agreements.#These Inspections are performed under the States’ laws and authorities orthe provisions of the U.S. Food, Drug and Cosmetic Act (FDCA) or both.• Manufactured Food Regulatory Program Standards:#FDA-sponsored program#It establishes a uniform foundation for the design and management of Stateprograms for the regulation of food processing plants.
Food food absolutely appetisingFood food absolutely tantalisingThe wayFOOD it makes your stomach jump at its mentionThe way it melts on your tongue when you go to taste itThe way the mouth waters at its mention or sightingThe uncontrollable breathing for some impatient peopleAs the food is prepared the intensity of its appealThe race to the table to secure a seat at the buffetThe enjoyment as the food passes down the throatWith a nice cold drink to was it down withHow quickly everyone disappears at the sight of empty dirty dishesFood food absolutely appetisingFood food absolutely tantalising
I love food, I love foodIt makes meI LOVE FOOD feel really goodYummy and nutritious foodKeeps me in a superb moodFood is a gift from aboveA sign of His assuring loveLet us not waste this treasureLet‘s be thankful for this pleasureI want the whole world to knowHow it makes me go, grow and glowJust eat healthy and nutritious foodAnd it would do you goodI love food, I love food.
Meals are the food for thebody; Knowledge is the food A FOOD FORfor the mind; Meditation is thefood for the spirit; Music is thefood for the love of EVERYTHINGheart; Dreams are the food forthe consciousness; Prayer isthe food for theAlmighty; Love is the food forthe living heart; Thoughts arethe food for thebrain; Colourful ink is thefood for the pen; Ideas are thefood for the stories; Truth isthe food for the will; Sun’senergy is the food for theplants; Plants are the food forthe living beings; But oneman’s food is another man’spoison!!