How Food Safety Systems Protect our Food Supply

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How Food Safety Systems Protect our Food Supply
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• The implementation and maintenance of strict food
  safety systems ensures the health and safety of
  the public.

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The only time most people think about these
systems is when they break down, for example in
the August 2010 egg recall case.

• After increased outbreaks of Salmonella
  Enteriditis occurred,

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food safety personnel quickly traced the source
of the outbreak to eggs from producers in Iowa,
which resulted in the recall of over 500 million
eggs.
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All three branches of the US Government are
involved with public food safety, including the
enforcement of statutes,
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regulation and the judicial branch is involved in
rendering decisions when problems occur within
our food safety systems.
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Companies that produce any kind of food have a
legal responsibility to ensure that it is safe
for public consumption, and overall the public
has great confidence in these systems.
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We can trust that the flour we purchase, for
example, will have been stored, milled, processed
and packaged under strict regulation and is safe
for us to consume.
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Scientists, food safety regulatory bodies and
public health officials work hand in hand to
maintain safe food safety, and all processes are
transparent and open to the publics scrutiny at
any time.
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There are five main federal organizations
responsible for consumer protection where food is
concerned, but dozens of other smaller agencies
are involved too.
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The FDA is probably the first that comes to
mind, but other bodies include the DHHS, the
organization directly involved in
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the inspection of food is the FSIS and it is
apparent what function the Animal and Plant
Health Inspection Service performs.
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The Customs Service checks all foods imported
into this country, which adds up to many millions
of tons each year.
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The National Marine Fisheries Service inspects
the fish we eat, and a specialist organization
checks out foods that are biologically engineered.
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One of the main aims of these food safety systems
is to focus on eradicating microbial pathogens in
food, which are avoidable,
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so a system of checks are in place along the
entire length of the processing chain, beginning
with the farm and ending with the publics dinner
table.
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This focus has changed from concentrating on the
risks from food additives and other risks to
human health although these are still considered
to be very important.
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Risk analysis of Salmonella in eggs is complete,
also studies of e.coli in ground beef and Mad
Cow Disease (Bovine Spongiform Encephalopathy).
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Risk analysis is currently undergoing for
Listeria, which can occur in some prepared foods.
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So next time you are in the supermarket, consider
the complex and effective food safety systems put
in place by our government for your protection.
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An excellent source of practical advice about
food safety systems including produce
traceability can be found at http//www.redlinefor
produce.com