To: Seafood HACCP Mailing List
Fr: Pamela Tom, University of California, Sea Grant Extension Program
In 1998, the U.S. Food and Drug Administration's (FDA) National Retail
Food Team initiated a study to measure the occurrence of food preparation
practices and employee behaviors most commonly reported to the Centers for
Disease Control and Prevention as contributing factors in foodborne
illness outbreaks. This study called for conducting data collection
inspections of various types of foodservice and retail food establishments
at five-year intervals to observe and document the occurrence of the
following contributing factors:
-Food from Unsafe Sources
-Improper Holding/Time and Temperature
-Inadequate Cooking
-Poor Personal Hygiene
-Contaminated Equipment/Prevention of Contamination
The first report in the study was issued in August 2000 and presented data
collected in 1998. The 2004 report is the second report in the series and
presents data collected in 2003. A third data collection is scheduled for
2008.
A summary of foodborne illness risk factors (capitalized headings) and
individual data items (underneath the capitalized headings) in need of
priority attention for seafood at retail include:
A. IMPROPER HOLDING/TIME & TEMP
- Commercially-processed ready-to-eat (RTE), potentially hazardous food
(PHF) date marked
- RTE, PHF date marked after 24 hours
- RTE, PHF discarded after 4 days/45F or 7 days/41F
- PHF held cold at 41F or below
B. CONTAMINIATED EQUIPMENT/PROTECTION FROM CONTAMINATION
- Surfaces/Utensils cleaned/sanitized
- Raw animal food separated from RTE foods
- Raw animal foods separated from each other
C. OTHER/CHEMICAL
- Poisonous or toxic materials properly identified, stored, and used
D. POOR PERSONAL HYGIENE
- Proper, adequate handwashing
- Handwashing facility, cleanser/drying device
- Handwashing facility, convenient/accessible
E. FOOD FROM UNSAFE SOURCES
- Shellstock tags retained for 90 days
A discussion of the above is found in the 208-page "FDA Report on the
Occurence of Foodborne Illness Risk Factors in Selected Instiutional
Foodservice, Restaurant, and Retail Food Store Facility Types (2004)" is
on the web at: http://www.cfsan.fda.gov/~acrobat/retrsk2.pdf
The executive summary is on the web at:
http://www.cfsan.fda.gov/~dms/retrsk2.html
Information on guidelines for addressing the risk factors are available
from:
Sanitation Control Procedures for Procesing Fish and Fishery Products
(Seafood HACCP Alliance)
http://nsgl.gso.uri.edu/flsgp/flsgpe00001/flsgpe00001index.html
Sanitation Control Procedures for Procesing Fish and Fishery Products
(Seafood HACCP Alliance) - Spanish
http://nsgl.gso.uri.edu/flsgp/flsgpe00003/flsgpe00003index.html
U.S. Food Code http://www.cfsan.fda.gov/~dms/fc01-toc.html
Supplement to the Food Code http://www.cfsan.fda.gov/~dms/fc01-sup.html
A satellite downlink public meeting will be held October 13, 2004, from 1
p.m. to 3 p.m., eastern standard time to discuss results in the report.
The satellite broadcast can be received at any place that has access to a
steerable C-band satellite dish. Satellite coordinates with instructions
on how to downlink is posted on FDA's Web site at:
http://www.fda.gov/cdrh/ocer/dcm/html/baseline_event_page.html
A list of open viewing sites in the US are at:
http://www.fda.gov/cdrh/ocer/dcm/html/baseline_open_site.html
This archive was generated by hypermail 2b29 : Fri Oct 01 2004 - 18:11:37 PDT