Transcript Conference for Food Protection Biannual Meeting Update

Conference for Food Protection
Biannual Meeting Update
Panel Discussion
Susan Algeo, Tara Paster, George Zameska
CASA
May 14, 2014
Conference for Food Protection (CFP)
www.foodprotect.org
• Provides a forum for partnership among regulators,
industry, academia, professional organizations and
consumers
• Provides opportunity to identify problems, formulate
recommendations, and develop and implement
practices that ensure food safety
• Challenges all groups involved in food production and
monitoring to work together to enhance the quality of
our food supply
• The Conference for Food Protection meets at least
biennially to provide that forum
Councils
• Council I
– Laws and Regulations
• Council II
– Administration, Education, and
Certification
• Council III
– Science and Technology
Council Membership
• Each council comprised of 22 members
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Industry
State and Local regulatory agencies
Academia
Consumer
• Advisors and Consultants
– FDA
– USDA
– CDC
How It Works
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Submit issues
Councils debate
Delegates vote
CFP Executive Board
Hot Topics
• One day workshop
– Seafood Trends
– Sustainability
– Import Demands
– Supply Source and Development
– Fraud and Safety
– Species Hazards and Disease
Hot Topics
• Council I
– Allergen Separation
– Sore Throat with Fever
– Ice Machines
– Imminent Health Hazards
Hot Topics
• Council II
– Align Competency of Inspectors (8-402.10)
with Standard 2
– Employee Food Safety Training Committee
– FPMMC 4 ISO/IEC 17024-2012 as an Option
to CFP Standards
– Demonstration of Knowledge Committee
Hot Topics
• Council III - Accepted As Submitted
III-001 - Report - Emergency Action Plan (EAP) Committee
III-002 EAP 2 - Emergency Action Plan for Retail Food
Establishments
III-004 - Report - Time as a Public Health Control (TPHC)
Committee
III-005 - TPHC 2 - Foods Starting at Room Temperature and
Held Using TPHC
III-006 - TPHC 3 - Foods Needing More Research for Using
TPHC
III-007 - Report - Listeria Retail Guidelines Committee
III-009 - Report - Hand Hygiene Committee (HHC)
Hot Topics
• Council III Accepted as Amended
III-008 - Re-Create - Listeria Retail Guidelines Committee
III-011 - Re-create - Hand Hygiene Committee (HHC)
III-014 - Amend the water temperature requirement of
handwashing sinks
III-021 - Reduced Minimum Temperature for Microwave Steam
Cooking of Seafood
III-022 - When partial cooking is actually incubation
III-028 - Salmonella as a reportable illness (as opposed to
Salmonella Typhi and NTS)
III-030 - Designating certain cheeses non-time/temperature
control for safety foods
Hot Topics
• Council III No Action Items
III-003 - EAP 3 - Time/Temperature Chart for Emergency
Situations
III-010 - HHC-3 Recommended Foodservice Glove Language
Changes to the Food Code
III-012 - Establish a Standard for Handwashing Effectiveness
III-013 - Establish Foundational Hand Hygiene Definitions
III-015 - Lower Handwash Water Temperature Minimum
III-016 - Hand Drying With Disposable Paper Toweling
III-017 - Hand Cleanse-Sanitize Protocol Not Requiring Running
Water
III-018 - Clarify hand washing requirement when donning gloves
III-019 - Clarify hand washing requirement switching from raw to
ready-to-eat foods
Hot Topics
• Council III No Actions Items
III-020 - Double Barrier Gloving Exception
III-023 - Amend Food Code - Consistency with FSIS Cooking
Temperatures
III-024 - Create Committee for Raw and Undercooked Meat and
Poultry Products
III-025 - Create Committee for Safe Cooking and Preparation of
Rotisserie Chicken
III-026 - Potable Ice
III-027 - Chemicals for Treating Fruits and Vegetables
III-029 - Seasoned Cast Iron
I-018 - Amend Food Code - Prevention of Food
Allergen Cross-Contact
Hot Topics
• Council III No Actions Items
III-020 - Double Barrier Gloving Exception
III-023 - Amend Food Code - Consistency with FSIS Cooking
Temperatures
III-024 - Create Committee for Raw and Undercooked Meat and
Poultry Products
III-025 - Create Committee for Safe Cooking and Preparation of
Rotisserie Chicken
III-026 - Potable Ice
III-027 - Chemicals for Treating Fruits and Vegetables
III-029 - Seasoned Cast Iron
I-018 - Amend Food Code - Prevention of Food
Allergen Cross-Contact
Hot Topics
• Council III No Actions Items
III-020 - Double Barrier Gloving Exception
III-023 - Amend Food Code - Consistency with FSIS Cooking
Temperatures
III-024 - Create Committee for Raw and Undercooked Meat and
Poultry Products
III-025 - Create Committee for Safe Cooking and Preparation of
Rotisserie Chicken
III-026 - Potable Ice
III-027 - Chemicals for Treating Fruits and Vegetables
III-029 - Seasoned Cast Iron
I-018 - Amend Food Code - Prevention of Food
Allergen Cross-Contact
Get Involved
Get Involved
• Submit issues
• Join a committee
• Next CFP biannual meeting
– Boise, ID
– April 16-20, 2016
Questions???
Thank you!
Susan Algeo: [email protected]
George Zameska: [email protected]
Tara Paster: [email protected]