Food Safety – Challenges, Problems, and Opportunities

By

Thomas J. Billy, PresidentInternational Food Safety Consulting, LLC

Former Senior U.S. Food Safety Official and Chairperson, Codex Alimentarius Commission

A Risk Manager’s View

Director, FDA’s Office of Seafood

Administrator, FSIS

Chairman, Codex Alimentarius Commission

Two Mental Models

A Food Production / Supply Model

A Food Safety Control Model

Food Production/Supply ModelProduction

Imports of Raw Ingredients

Processing

Product Exports Product Imports

Distribution

Food Service Retail

Food Safety Control Model

Food Law(s)

RISK MANAGEMENT

RISK ASSESSMENT

Regulations/Decrees

Prior Approvals/MRLs

Inspections

Sampling/Testing

Recalls

Enforcement

RISK COMMUNICATION

FDA Seafood HACCP Rule

NAS Report – Seafood Safety (1991)National Committee on Microbiological Criteria for

FoodsCDC

Food Net Pilot National Estimates of Foodborne Illness

HACCP Rule GMPs HACCP Plans

Hazards and Controls Guide

FSIS: Pathogen Reduction/HACCP Rule

NAS Reports, 1985 and 1987 National Committee on Microbiological Criteria for Foods FSIS National Product Surveys CDC

Food Net / Pulse Net National Estimates of Foodborne Illness

Pathogen Reduction / HACCP Rule SSOPs Establishment HACCP Plan(s) Salmonella Performance Standards HACCP Models / Guides Phase-in Strategy

Codex Alimentarius Commission

Role, Approach, and FocusA Strategic Framework

Role of Science Risk Analysis Paradigm

• Risk Management

• Risk Assessment

• Risk Communication

A New Expert Group – JEMRA

Codex Produces:

• General or Working Principles (Policy advice);

• MRLs (Maximum Residue Limits) for food additives (683), pesticide residues (2,579), veterinary drugs (377), and contaminants (14);

• Commodity Standards (202);

• Codes of Practice (43); and

• Recommendations (Scientific advice and guidance)

Food Safety Recommendations and Opportunities

Treat food safety as a farm/vessel to table system-wide issue

Make risk-based prevention of food safety problems the central focus of industry and consumers

Gain acceptance that the primary duty for prevention falls on industry

Focus regulatory priorities on setting and enforcing standards that make the food industry accountable for performance

Strengthen mandates and tools for food safety and security to assure it is a science-driven and risk-based approach

Thomas J. Billy, President

International Food Safety Consulting, LLC

4802 Chevy Chase Blvd.

Chevy Chase, MD 20815, USA

tombilly@comcast.net

Tel: + 1 202-251-0218

Fax: + 1 301-951-8833