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Why are school foods so safe? One reason is the dedicated staff – I have yet to meet a person working in child nutrition programs who does not have the kids’ welfare front and center (and I have inter-acted with a lot of these folks across the nation). Another reason is that, three years ago, school districts were charged to develop and implement a food safety plan based on HACCP principles. HACCP is an internally driven approach to food safety – the food service setting identifies possible risks or hazards that might exist, and then puts into place procedures to mitigate these risks. HACCP is about documentation and ownership by all employees. So, if all employees are knowledgeable about the safe way to handle foods and have to document that these practices are followed – then knowledge can translate into practice. Believe me, I am usually not a fan of increased government regulations. While we still can’t regulate morality or outlaw people acting stupidly, having someone “have to” do something can only increase odds it will get done – so safe food handling is practiced more frequently. |
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Globalization has added to the complexities of the food supply chain, making issues like food safety, quality and logistics even more tortuous than before. What is needed is a comprehensive, ‘farm-to-fork’ approach to food safety. Food producers, processors and manufacturers are turning to food safety management systems (FSMSs) as effective tools to manage this problem. |
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ISO 22000
In order to describe the particular requirements of food safety more precisely and create an umbrella standard for all participants in the food production chain, ‘ISO 22000: Management Systems for Food Safety—Requirements for Organizations in the Food Production Chain’ was developed in 2005 by the International Organization for Standardization. It is a general derivative of ISO 9000. This standard integrates elements such as interactive communication, system management prerequisite programs and HACCP principles into food safety. In comparison with ISO 9001, the standard is more procedure-orientated, rather than based on principles alone. ISO 22000 requires that all hazards that may occur in the food chain, including hazards that may be associated with the type of process and facilities used, to be identified and assessed. This voluntary standard aims to harmonize, on a global level, the requirements for food safety management of businesses within the food chain. It is particularly intended for organizations that seek a more focused, coherent and integrated FSMS than is normally require by law. It requires that an organization meet any applicable food safety-related statutory and regulatory requirements through its FSMS.
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Recent Post |
Food Safety
Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent food borne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards. Food can transmit disease from person to person as well as serve as a growth medium for bacteria that can cause food poisoning. Debates on genetic food safety include such issues as impact of genetically modified food on health of further generations and genetic pollution of environment, which can destroy natural biological diversity. In developed countries there are intricate standards for food preparation, whereas in lesser developed countries the main issue is simply the availability of adequate safe water, which is usually a critical item.
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The International Food Safety Authorities Network (INFOSAN)
The rapid globalization of food production and trade has increased the potential likelihood of international incidents involving contaminated food. Food safety authorities all over the world have acknowledged that ensuring food safety must not only be tackled at the national level but also through closer linkages among food safety authorities at the international level. This is important for exchanging routine information on food safety issues and to have rapid access to information in case of food safety emergencies. INFOSAN also facilitates the exchange of food safety information and experience among its members.
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New Food Safety Consumer
Health and Human Services (HHS) Secretary Kathleen Sebelius and Agriculture (USDA) Secretary Tom Vilsack, the co-chairs of the Obama Administration’s Food Safety Working Group, unveiled a new consumer Web site today at www.foodsafety.gov. The site is designed to help consumers and families get all the latest information on food safety and food recalls in one convenient place.
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Food Safety Reform Needed Now
Today, victims of foodborne illness, including mothers and their children, are dropping off lunch bags to Senate offices in Washington, DC and Senate offices in several communities throughout the country. These mock-up lunch bags detail the potential health hazards that may exist in common lunch items such as sandwiches, snacks, berries and juice- foods that caring moms across the country are packing up to send their kids back to school with, and foods that we take for granted as being safe.
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Safety Food at the Pool
Is it true – can a person get sick from taking a dip at the community swimming pool? Well – yeah. People have gotten sick after swimming because other swimmers have urinated or defecated in the pool. Sure, no one intentionally drinks pool water. But, it does happen – and when it does, contaminated water has entered a person’s system. Chlorine can only do so much. Hopefully your pool has a policy about swim diapers. I bet if a Certified Pool Operator (CPO) is in charge that it does. The CPO® is to pools what ServSafe® or CP-FS is to retail foodservices – an assurance that the person in charge knows the right way to maintain operations. In one study we did among Iowa pool operators, we found CPO®- run pools had more structure.
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