Transcript Center for Food Safety and Applied Nutrition

Center for Food Safety
and Applied Nutrition
(CFSAN)
Golriz Khadem
And
Ryan Leitz
OVERVIEW of CFSAN
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Subset organization of the FDA
Established between the FDA and the
University of Maryland in April 1996.
MISSION OF CFSAN
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“responsible for promoting and protecting the
public’s health by ensuring that the nation’s food
supply is safe, sanitary, wholesome, honestly and
properly labeled”
To regulate $240 billion worth of domestic
food, $15 billion worth of imported foods, and
$15 billion worth of cosmetics sold through
interstate commerce
CASH FLOW
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Consumer: for every dollar spent, twenty-five
cents goes to products regulated by the FDA—
75% of that goes towards food products
regulated specifically by the CFSAN!
FDA: In year 2000, $280 million spent on food
and cosmetic safety activities
RESPONSIBILITIES
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Five major responsibilities include:
Monitor substances added to food (ionizing
radiation, color additives) for safety
 Assure no harmful products result through
processes of bioengineered foods (allergens,
nutrients rejected for uptake by the body, toxicants)
 Regulate the proper labeling of food and cosmetics
(ingredients, nutrition health claims) and their
ingredients
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RESPONSIBILITIES CONT’D
Regulate policies governing the safety of dietary
supplements, infant formulas, and medical foods
 Consumer education and industry outreach
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FOOD SAFETY CONCERNS
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Pathogens/diseases (mad cow, E. coli)
Toxins (mercury levels in shellfish)
Harmful dietary supplements (ephedra)
Allergens (eggs, peanuts, milk)
Overdosing levels of dietary components
Product tampering (esp. post 9/11 with
bioterrorism)
AUTHORITY
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Food and Drugs Act of 1906
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Food, Drug, and Cosmetic Act of 1938
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Same as above, extended to cosmetics. Also puts burden of proof on
drug manufacturers to show their drug works as intended and without
harm to the public. Sets standards for an identity, quality, and amount for
foods.
Public Health Service Act of 1944
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Prohibits interstate commerce in misbranded and adulterated foods,
drinks, and drugs
Regulation of biological products and control of communicable diseases.
Fair Packing and Labeling Act of 1966
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Applied to food, drugs, cosmetics, and medical devices; requires products
to be honestly and informatively labeled.
AUTHORITY CONT’D
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Infant Formula Act of 1980
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Nutrition Labeling and Education Act of 1990
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Ensures necessary nutritional content and safety
Requires nutritional information to be present on all food
items; terms “low fat” and “light” are standardized
Dietary Supplement Health and Education Act of
1994.
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Establishes specific labeling on dietary supplements and
dietary ingredients and classifies them as “food”
CONCLUSION
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Although the food supply in the U.S. is
considered the safest in the world, there is
always room for improvement—hence the task
of this organization
Foodborne illness has been estimated to cause
about 76 million illnesses, 325,000
hospitalizations, and 5,000 deaths per year in the
U.S.
CONCLUSION CONT’D
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A major program established in January 2001 is
the Hazard Analysis and Critical Control Point
(HACCP), which was originally created to
monitor fruit and vegetable juice production.
Purpose of HACCP is to provide preventive
controls at the most contamination-prone points
in the production process.
SOURCES CITED
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www.cfsan.fda.gov/~lrd/cfsan4.html
www.cfsan.fda.gov/mileston.html
www.fda.gov/opacom/factsheets/justthefacts/2
cfsan.html
www.jifsan.umd.edu