National Food Safety Initiative

Article

Tisler, John M.   (1998, ASQ)   Food and Drug Administration, Washington, DC

Annual Quality Congress, Philadelphia, PA    Vol. 52    No. 0
QICID: 10668    May 1998    pp. 95-97
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Article Abstract

Six federal agencies are charged with reducing the occurrence of foodborne illnesses, through improved inspection, surveillance, responses, risk assessment, research, and education. The agencies in this national food safety initiative are the Food and Drug Administration; Centers for Disease Control and Prevention; Food Safety and Inspection Service; Agricultural Research Service; Cooperative State Research, Education, and Extension Services; and the Environmental Protection Agency. Elements of the initiative include adoption of hazard analysis and critical control point (HACCP) systems to identify and control suspect processes; development of a national early warning system for foodborne illness outbreaks; participation of local and state agencies in interstate response efforts; establishment of an interagency risk assessment consortium; development of new tests for food pathogens; improvements in seafood HACCP systems and control of imported foods; and enhancements in food safety education.

Keywords

Federal government,Food products,Safety,Inspection,Health care


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