dr. richard raymond under secretary for food safety usda office of food safety tuesday, november 15...
TRANSCRIPT
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Dr. Richard Raymond Under Secretary for Food Safety
USDA Office of Food Safety
Tuesday, November 15
National Advisory Committee on Meat and Poultry Inspection
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Office of Food Safety
0
20
40
60
80
100
120
1997 1999 2002 2004
Recall Data
Number ofRecalls percalendar year
0
10
20
30
40
50
60
70
1997 1999 2002 2004
Recall Data
Pounds ofProduct (Inmillions) percalendar year
Recent Food Safety Successes:
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Percentage of Positive Regulatory Samples
0
0.1
0.2
0.3
0.4
0.5
0.6
0.7
0.8
0.9
2000 2001 2002 2003 2004
E. coli O157:H7
E. coli O157:H7
Office of Food Safety
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Listeria monocytogenes
Percentage of Positive Regulatory Samples
0
0.5
1
1.5
2
2.5
3
1996 1998 2000 2002 2004
ListeriaMonocytogenes
Office of Food Safety
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E. coli O157:H7Foodborne Illnesses Have Decreased By 42% Since the 1996-98 Baseline
1996-2004 FoodNet Foodborne Illness Incidence Data
(Cases per 100,000 persons)
0
0.5
1
1.5
2
2.5
3
1996 1998 2000 2002 2004
E. coli O157:H7
Office of Food Safety
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Listeria monocytogenesFoodborne Illnesses Have Decreased By 40% Since the 1996-98 Baseline
1996-2004 FoodNet Foodborne Illness Incidence Data
(Cases per 100,000 persons)
00.050.1
0.150.2
0.250.3
0.350.4
0.450.5
1996 1998 2000 2002 2004
ListeriaMonocytogenes
Office of Food Safety
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CampylobacterFoodborne Illnesses Have Decreased By 31% Since the 1996-98 Baseline
1996-2004 FoodNet Foodborne Illness Incidence Data
(Cases per 100,000 persons)
0
5
10
15
20
25
1996 1998 2000 2002 2004
Campylobacter
Office of Food Safety
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YersiniaFoodborne Illnesses Have Decreased By 45% Since the 1996-98 Baseline
1996-2004 FoodNet Foodborne Illness Incidence Data
(Cases per 100,000 persons)
00.10.20.30.40.50.60.70.80.9
1
1996 1998 2000 2002 2004
Yersinia
Office of Food Safety
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Office of Food Safety
The Kearney Patrol Assignment We need less time traveling and more time in-plant.
Gibbon
Beaver City Franklin
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Step #1 HACCP
Implementation 1998-2000
Step #2
HIMP
Step #4 ??
Step #5 ??
Step #6 Full
Implementation of our Risk-based
System
The journey to a fully implemented risk-based system
Step #3 Listeria Risk Assessment
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Office of Food Safety
RBS
The Risk-Based System is supported by three equally important “legs.”
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Office of Food Safety
FSIS Employees
RBSF
SIS
Em
ploy
ees
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Office of Food Safety
Industry
RBSF
SIS
Em
plo
yees
Ind
ust
ry
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Office of Food Safety
Consumers
RBSF
SIS
Em
plo
yees
Ind
ust
ry
Co
nsu
mers
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Office of Food Safety
Communication, Cooperation, and Collaboration are Essential: If one leg is removed, the system can collapse.
SBR
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Office of Food Safety
Public health is constantly evolving
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Office of Food Safety
This is why we must continue to enhance our food safety and public health system.