food safety and produce
DESCRIPTION
Unit Two. Food Safety and Produce. AEC 317 November 13, 2013. Where did this tomato come from? How was it handled? How do I know it’s safe? I thought fresh produce was good for my health. Food Safety. Focus of the Presentation. Increasing link for consumers between food and health - PowerPoint PPT PresentationTRANSCRIPT
Food Safety and Food Safety and ProduceProduce
AEC 317AEC 317
November 13, 2013November 13, 2013
Unit Two
Where did this tomato come from?Where did this tomato come from?How was it handled?How was it handled?
How do I know it’s safe?How do I know it’s safe?I thought fresh produce was good for my I thought fresh produce was good for my
health.health.
Food Food SafetySafety 22
33
Focus of the PresentationFocus of the Presentation
Increasing link for consumers Increasing link for consumers between food and healthbetween food and health
Produce lightening rodProduce lightening rod Managing food safetyManaging food safety
– Government (FDA)Government (FDA)– Industry supply chain strategiesIndustry supply chain strategies
Marketing Food SafetyMarketing Food Safety
Health Costs of Foodborne illnessHealth Costs of Foodborne illnessA recent study estimated total health costs of food safety outbreaks at $152 billion in the U.S.
Physician services
Hospital services
Medicines
Quality of life lossesoDeaths
oPain and suffering
oDisabilities
This does not include agricultural losses
55
The big pictureThe big picture Between 6 and 33 million people affected by Between 6 and 33 million people affected by
foodborne illness each year (all foods)foodborne illness each year (all foods) Post Sept 11 expanded to include biosecurityPost Sept 11 expanded to include biosecurity Deaths as high as 8,000 in a single yearDeaths as high as 8,000 in a single year Main food safety challenges in produceMain food safety challenges in produce
PathogensPathogens (bacteria, etc.) (bacteria, etc.)Chemical residuesChemical residuesForeign matterForeign matter (glass, staples, etc.) (glass, staples, etc.)Pathogens by far the largest source of Pathogens by far the largest source of
riskrisk
The big pictureThe big picture Produce quality assurance regulated by the Food & Produce quality assurance regulated by the Food &
Drug AdministrationDrug Administration 639 outbreaks and over 31,000 reported illnesses 639 outbreaks and over 31,000 reported illnesses
connected with produce connected with produce Class I recallClass I recall—The product poses a reasonable —The product poses a reasonable
probability of probability of serious adverse health serious adverse health consequences or deathconsequences or death. Example: E. coli in . Example: E. coli in spinach. spinach.
Class II recallClass II recall—The product may cause temporary —The product may cause temporary or medically or medically reversible adverse health reversible adverse health consequencesconsequences, or the probability of serious adverse , or the probability of serious adverse health consequences is remote. Example: health consequences is remote. Example: undeclared milk allergens in soup. undeclared milk allergens in soup.
Class III recallClass III recall—The product is —The product is not likely to cause not likely to cause adverse health consequencesadverse health consequences. Example: Soda . Example: Soda labeled “caffeine-free” is found to contain caffeine.labeled “caffeine-free” is found to contain caffeine.
An interesting fact…An interesting fact…
There is no evidence that anybody There is no evidence that anybody has ever died from pesticide residues has ever died from pesticide residues on food from lawful application of on food from lawful application of pesticidespesticides
An interesting problem….An interesting problem….
The science to detect the smallest The science to detect the smallest threats is far ahead of the science to threats is far ahead of the science to protect a food system from these protect a food system from these threatsthreats
The degree of safety is highly The degree of safety is highly subjective and hazards characterized subjective and hazards characterized more by “uncertainy” (the unknown) more by “uncertainy” (the unknown) than by “risk” (observed actuarial).than by “risk” (observed actuarial).
79
69
33
Kentucky Other U.S. Imports
0
20
40
60
80
100
“More safe”
“Less safe”
Food Safety RatingBy Kentucky Producers
Source: Woods, 2003
8373
36
5949
21
Kentucky Other U.S. Imports
0
20
40
60
80
100
Conventional OrganicFarmers Farmers
Perceptions of the safety of produce in U.S. markets
10
40
8 7
21
15
3
37
1310
22
10
FarmsProcessors
WarehouseSupermarket
RestaurantHome
05
10152025303540
KY Farmers US Consumers
Where do most food safety problems occur? Farmers vs Consumers
5.3
6.9
KY Farmers US Consumer
0
1
2
3
4
5
6
7
High risk
Risk of Pesticide Related Death
S
R
Q
P
O
N
M
L
System wide supply chain System wide supply chain prioritiespriorities
Percent of participants rating issue as a high priority
Issue Retailer Grower/shipper
Food safetyQuality specificationsCold chain maintenanceHACCP standardsInventory turnsVendor partnershipsProduct traceabilityDecreased order timeE-commerceVMIFlow through/cross dock
100.0100.0100.0
97.595.090.087.560.052.542.545.0
90.995.577.281.870.091.095.561.986.486.460.0
Source: Perisio, et al., 2001
Current Industry Best Current Industry Best Management PracticesManagement Practices
Preserving the cold chainPreserving the cold chain Worker sanitationWorker sanitation (clean, healthy (clean, healthy
workers)workers) Facility sanitationFacility sanitation Hazard Analysis of Critical Control Hazard Analysis of Critical Control
PointsPoints (HACCP) (HACCP) Implemented in most fresh cut and Implemented in most fresh cut and
packing/shipping operationspacking/shipping operations Lower inventories and accelerated Lower inventories and accelerated
time to markettime to market
CertificationCertification Many industry safety guidelines are Many industry safety guidelines are
voluntaryvoluntary Third party certificationThird party certification Hinton Strawberry FarmsHinton Strawberry Farms Primus LabsPrimus Labs
American Food Safety InstituteAmerican Food Safety Institute Signals of quality assurance increasing in Signals of quality assurance increasing in
importance to most retail and foodservice importance to most retail and foodservice customerscustomers
CertificationCertification Signals of quality assurance increasing in Signals of quality assurance increasing in
importance to most retail and foodservice importance to most retail and foodservice customerscustomers
Global Good Ag PracticesGlobal Good Ag Practices California Leafy Greens – toward a California Leafy Greens – toward a
mandated order?mandated order?
Marketing Food SafetyMarketing Food Safety
Growth in organicsGrowth in organics– Major retailersMajor retailers– Natural foods storesNatural foods stores– USDAUSDA
Eco-labelingEco-labeling– Ecolabeling StandardsEcolabeling Standards
Traceback systems – Radio frequency id Traceback systems – Radio frequency id tags – Dole, WalMarttags – Dole, WalMart
Growth in direct marketing and Growth in direct marketing and association of ‘local’ with ‘safe’?association of ‘local’ with ‘safe’?
Marketing “Green” Marketing “Green” PackagingPackaging
Recyclable containersRecyclable containers
Marketing “Green” Marketing “Green” PackagingPackaging
Recyclable containersRecyclable containers
Food Safety Modernization Food Safety Modernization Act (2011)Act (2011)
Mandatory food safety programs for Mandatory food safety programs for produce and other food processorsproduce and other food processors
Includes farm-level third party auditsIncludes farm-level third party audits Exempts small firms under $500,000Exempts small firms under $500,000 Fairness and effectiveness Fairness and effectiveness
questionedquestioned