Foodborne Illness: Prevention and Response
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From Food Safety in the 21st Century Marketplace: Best Practices Throughout the Supply Chain, http://www.restaurant.org/events/foodsafety.
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- Slide 1: Foodborne Illness: Prevention and Response Tom Stenzel President/CEO United Fresh Produce Association
- Slide 2: Today’s Agenda • A quick glance at United Fresh Produce Association • Produce safety today – prevention of illness; where do we stand? • Outbreak investigations – what lessons must we learn to improve going forward? • What can we expect in the future – from industry, regulators, legislators? National Restaurant Association Food Safety Conference
- Slide 3: About United Fresh Produce • Vertically integrated membership from total produce supply chain – Grower, packer, distributor, retail/restaurant – Over 100 commodity, regional associations – 40-member Board of Directors • Core mission areas – Government advocacy in all issue areas – Food safety, quality assurance – Programs to grow produce consumption – Education and business tools to help members grow profitability National Restaurant Association Food Safety Conference
- Slide 4: About United Fresh Produce • Strong supporter of restaurant industry – Collaborative relationship with National Restaurant Association on a variety of issues, from immigration to food safety • Strong leadership by restaurant industry – Retail-Foodservice Board focused on end-user needs and challenges in supply chain – McDonald’s, Darden Restaurants, Independent Purchasing Cooperative, Taco Johns, Yum Brands, BYU Dining Services, International Corporate Chefs Association National Restaurant Association Food Safety Conference
- Slide 5: Produce Safety Today • Produce is an extraordinarily safe and healthy food – Every major worldwide public health authority (even FDA!) advises that the health risks of not eating produce far outweigh the risks of foodborne disease – CDC (and Prevention) is the lead federal agency promoting increased consumption of fresh produce for better health – Over 1 billion servings of produce are consumed daily in the U.S., without issue National Restaurant Association Food Safety Conference
- Slide 6: Produce Safety Today • But, produce is a natural product grown outside in nature – Often consumed without supply chain kill step, or cooking at point of consumption – Without cooking, 0.2% pathogen incidence is not acceptable for produce • Focus must be to prevent contamination – First at field, but throughout the supply chain – Food prep is a “CCP” in serving consumers – Zero is our goal, but reality is daunting National Restaurant Association Food Safety Conference
- Slide 7: Good Agricultural Practices FDA Guidance: • Guide To Minimize Microbial Food Safety Hazards For Fresh Fruits And Vegetables (October 1998) •Applicable to all producers of fruits and vegetables •Sets scientifically valid steps all producers should follow •Key risk factors are just as relevant today – water, wildlife, workers, soil amendments •GAPs are taught by USDA, academia, industry across all commodities, continents •Adoption, compliance remain critical National Restaurant Association Food Safety Conference
- Slide 8: Produce Safety Today • Commodity Specific GAPs – FDA brought focus to specific commodity challenges in 2002 – 5 commodities responsible for 90% of outbreaks – herbs (basil/cilantro), green onions, leafy greens, cantaloupe, tomatoes – Production and handling practices vary, requiring different interventions – Resources must be focused on greatest risk National Restaurant Association Food Safety Conference
- Slide 9: Produce Safety Today • Leafy greens – First commodity specific GAPs – Metrics added in CA Leafy Greens Marketing Agreement for compliance measurement – National agreement being reviewed by USDA • Tomatoes – Recently published second edition of GAPs, handling standards – Implemented in FL through state law and regulation; support for federal standards – Metrics being developed for measurement National Restaurant Association Food Safety Conference
- Slide 10: Standards and Practices in Fresh-Cut Processing FDA Fresh-Cut Guidance: • Processors legally required to comply with GMPs • Guide to Minimize Microbial Food Safety Hazards of Fresh-cut Fruits and Vegetables •Final document published March 12, 2007 •Provides FDA’s direction on how processors should comply with legal requirements of GMPs •Compliance measured through FDA inspections National Restaurant Association Food Safety Conference
- Slide 11: Produce Safety Today • Conclusion? – Produce has never been safer – Produce is becoming safer yet – Focus on commodity specific GAPs is making a huge difference – you won’t find any commodity working harder on prevention than tomatoes and leafy greens – Fresh-cut produce processors are a strongly regulated part of food manufacturing, and essential partner to restaurants in safe food preparation National Restaurant Association Food Safety Conference
- Slide 12: Outbreak Investigations • The difference in fire prevention vs. putting out forest fires – In all our attention on prevention, we’ve overlooked this critical dimension of firefighting when needed • Yet, firefighting/outbreak management is the key factor that can -- – Destroy consumer confidence – Destroy companies regardless of your own food safety practices and investments National Restaurant Association Food Safety Conference
- Slide 13: Outbreak Lessons Learned • Views gathered from 2006 E coli outbreak linked to spinach, 2008 Salmonella outbreak linked to jalapeno peppers, recent investigation of E coli illness in Michigan • Purpose not to attack individuals or best motives of hard working people – But, systemic flaws are apparent – If we don’t learn lessons of the past we’re doomed to repeat them National Restaurant Association Food Safety Conference
- Slide 14: Outbreak Lessons Learned • Crisis preparation is inadequate – No clear framework for roles and responsibilities for all players o When do locals, states, feds act? o What information is public, private? – Re-inventing of processes in each case o Variability in case control studies o Process used to clear product of concern – No “dress rehearsals” or “mock scenarios” – CIFOR recognizes the problem, but has not yet been able to solve it National Restaurant Association Food Safety Conference
- Slide 15: Outbreak Lessons Learned • There’s no one in charge – Diffuse and conflicting roles of local, state and federal authorities o Locals ability to pre-empt feds o CDC/FDA odd relationship/rivalry – No chain of command for clear decision- making when authorities have different views – The “buck does not stop anywhere” – Look at National Transportation and Safety Board model National Restaurant Association Food Safety Conference
- Slide 16: Outbreak Lessons Learned • Epidemiology role needs better definition – Uneven level of expertise and resources o Bad epidemiology/product ID by underfunded states can set the course o Misidentification of source is dangerous, e.g. strawberries, tomato cases – Even good epidemiology can create false sense of certainty o Tracebacks, product testing required to confirm hypothesis o Hypothesis testing could be enhanced much earlier in process National Restaurant Association Food Safety Conference
- Slide 17: Outbreak Lessons Learned • Current system does not use expertise available – Industry has tremendous expertise in food production, distribution patterns o Business knowledge could inform investigations with sense of reality o Examples of tomatoes, peppers o Product testing could also be valuable – USDA, academia also largely ignored – System need to “pre-clear” experts for use in outbreak events National Restaurant Association Food Safety Conference
- Slide 18: Outbreak Lessons Learned • FDA traceback approach not designed to quickly narrow and focus on source – Highly legalistic approach to “build a case” o Records demands often miss the mark – Linear sequencing tied to paper records o Even companies’ electronic records must be printed out for FDA to fax to HQ – Pace and expertise dependent (again) on state cooperation – “Inconclusive” results can mean more than you think! National Restaurant Association Food Safety Conference
- Slide 19: Outbreak Lessons Learned • Risk management and risk communication wholly inadequate – How does government weigh risks and benefits to consumers in issuing warnings? – Unintended health consequences o Panicked consumers scared away from healthy products – spinach sales are still down two years later o Who remembers the extent of contaminated spinach in the food supply? – Unintended long-term business consequences o Who will invest in food safety? National Restaurant Association Food Safety Conference
- Slide 20: What Can We Expect in Future • From industry – Safer and safer produce through: o Better GAP compliance o Strong GMPs in fresh-cut processing o Enhanced use of food safety technology wherever applicable – A word about geography o It’s not where a product is grown, but by whom and how that makes a difference o All imports are not dangerous; all locally grown is not safe – Produce Traceability Initiative National Restaurant Association Food Safety Conference
- Slide 21: Basic Principles of Traceability • Unique identification of products (cases) from the farm (first packer) • If product is repacked, linkage of incoming case code to new outgoing code • Capturing and storing of data by every receiver all along the supply chain • Final tracking outbound from DC to retail store, restaurant National Restaurant Association Food Safety Conference
- Slide 22: Example of Case Bar Coding 00614141999996 Check Digit Company Prefix Reference Number (i.e. Case Number) National Restaurant Association Food Safety Conference
- Slide 23: What Can We Expect in Future • From FDA – Clear sense of stepped up efforts – a soon-to- be empowered regulatory agency o Some say the “handcuffs are coming off” – New analysis of 1998 GAPs document o Could lead to mandate based on common best practices across industry – Commodity-specific regulation likely – Strong hand in import safety o Collaboration with foreign governments o Mandates on importers National Restaurant Association Food Safety Conference
- Slide 24: What Can We Expect in Future • From Outbreak Investigators (I hope!) – Recognition that we have a major problem o Increased ability to detect illnesses will demand new paradigm in investigations – New collaboration among all stakeholders, including feds, states, locals, industry, consumer groups – Increased role by CIFOR, FDA Advisory Committees, FDLI, academia, think tanks – But, Congressional action may be required to drive systemic changes needed National Restaurant Association Food Safety Conference
- Slide 25: What Can We Expect in Future • From Congress – 2009 to be an “active” year in food safety – Both House and Senate leaders are ready with ideas, bills, and energy – Broad food safety legislation most likely o Concentration/delineation of authority o Emphasis on preventive controls o Import certification o Commodity specific GAPs o Traceability o User fees National Restaurant Association Food Safety Conference
- Slide 26: What Can We Expect in Future • From United Fresh Produce Association – Strong collaboration with National Restaurant Association in tackling our common issues – Strong support of our individual restaurant and foodservice members in tackling their specific food safety issues – Strong communication on the health and safety of fresh produce to answer consumers’ questions and concerns with transparency, honesty and facts National Restaurant Association Food Safety Conference
- Slide 27: Our Challenge Together • Drive risk to an ever lower level – There is no such thing as zero risk – Food safety is a journey, not a destination • Ensure public trust in a system of food protection that: – Maintains confidence in eating healthy fresh fruits and vegetables – Can deal with sporadic problems National Restaurant Association Food Safety Conference
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