FDA ARTICLE ON FOCUSING ON FOOD SAFETY ON WORLD HEALTH DAY

FROM:  U.S. FOOD AND DRUG ADMINISTRATION
Focus on Food Safety on World Health Day
Apr 07, 2015
By: Howard Seltzer, Center for Food Safety and Applied Nutrition, Food and Drug Administration (FDA)

The World Health Organization (WHO) is devoting World Health Day, April 7, 2015, to the critical importance of food safety, with the theme “From Farm to Plate, Make Food Safe.” WHO estimates that unsafe food is linked to the deaths of 2 million people annually – including many children.  Food containing harmful bacteria, viruses, parasites or chemical substances can cause more than 200 diseases, ranging from diarrhea to cancers, a major health concern for all people on the planet.

Even though our food supply in the United States is among the safest in the world, the Federal Centers for Disease Control and Prevention (CDC) estimates that there are about 48 million cases of foodborne illness in the U.S. annually, sickening 1 in 6 Americans. And each year these illnesses result in an estimated 128,000 hospitalizations and 3,000 deaths. The people most likely to become ill from unsafe food, and to be hospitalized or die as a result, are people with weakened or undeveloped immune systems: older adults, very young children, pregnant women, and people with diseases or medical treatments that affect their immune systems, such as diabetes, cancer, HIV/AIDS, and organ transplants.
Foodborne illnesses occur because of environmental pollution or mishandling somewhere along the food chain from farm to table. Food may become unsafe because of contaminants in soil or water or inadequate safety measures in processing, transportation, or storage. It can also occur because of unsafe handling by workers in the food industry, or by consumers preparing food at home. Ensuring the safety of our food supply requires a farm-to-table approach. This means we are all a part of the food chain—including farmers, processors, transporters, retailers and food service workers, and consumers—and have responsibility for minimizing the risk of food contamination and helping to lower the danger of foodborne illness.

In the U.S., two federal agencies are responsible for regulation and safety standards for both domestic and imported foods:
The U.S. Department of Agriculture – for meat, poultry and processed egg products , and
The U.S. Food and Drug Administration – for all other foods.

They work with state and local government, as well as the governments of countries that export food to the U.S., to help ensure that the food Americans buy is safe. The Food Safety Modernization Act (FSMA) has provided new tools to help build modern concepts and techniques into our food safety standards and compliance programs to help prevent the contamination that can make people sick. The work that government does at every level  to make sure that food in commerce is safe is indispensable, but it’s just as essential that consumers do their part to make sure that food in the home is safe as well. It isn’t very hard or complicated to do. WHO and U.S. health authorities advocate these keys to safe food handling:

Clean  Illness-causing bacteria can survive in many places around your kitchen, including your hands, utensils, and cutting boards. Unless you wash your hands, utensils, and surfaces properly, you could spread bacteria to your food, and your family.

Separate  Even after you’ve cleaned your hands, utensils, and surfaces thoroughly, raw meat, poultry, seafood, and eggs can still spread illness-causing bacteria to ready-to-eat foods—unless you keep them separate.

Cook  The bacteria that cause food poisoning multiply quickest in the “Danger Zone,” between 40˚ and 140˚F.  While many people think they can tell when food is “done” simply by checking its color and texture, there’s no way to be sure it’s safe without using a food thermometer.

Chill  Illness-causing bacteria can grow in perishable foods within two hours unless you refrigerate them. Putting foods promptly into a refrigerator with a temperature between 32˚F and 40˚F will help keep them safe. An appliance thermometer is the only way to be sure the refrigerator is cold enough.

Click on the links above for more information about food safety at home. All of us need to practice these four simple steps to keep food as safe as possible in our homes.

FDA COMPLETES REVIEW OF HOW AGENCY EVALUATES HARMFUL CHEMICALS IN PRODUCTS

FROM:  U.S. FOOD AND DRUG ADMINISTRATION 

FDA Takes Steps to Strengthen Program to Assess the Safety of Chemicals in Foods, Other Products

August 28, 2014

The U.S. Food and Drug Administration has completed a review of how the agency evaluates the harmful effects of chemicals in foods, cosmetics, dietary supplements, animal food/feed and veterinary drugs. Based on the findings, the agency is taking steps to strengthen internal processes.

The chemical safety assessment review is the first of three planned strategic reviews being conducted under the direction of the FDA’s Office of Foods and Veterinary Medicine (OFVM). The other two focus on nutrition and microbiological laboratory programs.

The FDA conducted the chemical safety assessment review in order to ensure that the agency is making the most effective and efficient use of its chemical safety resources. The review focused on the scientific capacity and management of the program’s multiple elements across the Center for Food Safety and Applied Nutrition (CFSAN) and the Center for Veterinary Medicine (CVM). Initiated in 2012, the review included interviews of current and former FDA employees involved in all aspects of the agency’s chemical safety assessment program, as well as senior managers from other U.S. government agencies experienced in chemical safety assessment, and five listening sessions conducted by CFSAN with internal and external stakeholders on OFVM’s overall chemical safety assessment program. In addition, four outside consultants, all of whom are considered experts in the field, and who had previously held senior management positions dealing with chemical safety assessment in the Federal government, met with OFVM and senior CFSAN managers to discuss the interview and listening session reports. Based on this discussion and their review of the interview and listening session reports, each consultant also made his or her own written recommendations for OFVM’s chemical safety program.

Working groups were formed in CFSAN and CVM to review all the reports and consultant recommendations. The issues and recommendations identified in the workgroup reports fall into three overarching categories (Science, Communication and Collaboration, and Training and Expertise).

Among the review’s most significant outcomes: the centers, led by CFSAN, will develop a process for updating FDA’s Toxicological Principles for the Safety Assessment of Food Ingredients (also called the “Redbook”), so that it reflects current science. Additionally, the centers will jointly develop a process to ensure consistency of methodologies used for safety and risk assessments within and across offices at CFSAN, and between CFSAN and CVM.

HHS SAYS U.S. POPULATION GETTING HEALTHIER

FROM:  DEPARTMENT OF HEALTH AND HUMAN SERVICES

HHS announces progress in disease prevention and health promotion

The nation’s health is improving in more than half of the critical measures that are known to have major influence in reducing preventable disease and death, according to a new report from the U.S. Department of Health and Human Services.

Healthy People 2020 represents the nation’s current 10-year goals and objectives for health promotion and disease prevention. Twenty-six specific measures—in categories such as access to care, maternal and child health, tobacco use, nutrition and physical activity—were identified as high-priority health issues. These Leading Health Indicators (LHI), if addressed appropriately, have the potential to significantly reduce major influences or threats on the public’s health that cause illness and death.

“The Leading Health Indicators are intended to motivate action to improve the health of the whole population. Today’s LHI Progress Report shows that we are doing just that,” says Dr. Howard Koh, Assistant Secretary for Health. Koh also notes that with the full implementation of the Affordable Care Act, we can expect to see more improvements across these indicators.

There are 14 health indicators that have either been met or are improving in this first third of the decade, including:

Fewer adults smoking cigarettes;
Fewer children exposed to secondhand smoke;
More adults meeting physical activity targets; and
Fewer adolescents using alcohol or illicit drugs.
While progress has been made across several indicators, the LHI Progress Report highlights areas where further work is needed to improve the health of all Americans. There are 11 Leading Health Indicators that have not shown significant improvement at this point in the decade, and 1 indicator where only baseline data are available.

CDC RELEASES ON 2012 SCHOOL HEALTH POLICIES AND PRACTICES STUDY

FROM:  CENTERS FOR DISEASE CONTROL AND PREVENTION 

CDC releases 2012 School Health Policies and Practices Study results
School districts show positive trends

School districts nationwide are showing improvements in measures related to nutritional policies, physical education and tobacco policies, according to the 2012 School Health Policies and Practices Study (SHPPS).  SHPPS is the largest and most comprehensive survey to assess school health policies.
"Schools play a critical role in the health and well-being of our youth," said CDC Director Tom Frieden, M.D., M.P.H. "Good news for students and parents – more students have access to healthy food, better physical fitness activities through initiatives such as ‘Let’s Move,’ and campuses that are completely tobacco free."
Key findings include:

Nutrition:

The percentage of school districts that allowed soft drink companies to advertise soft drinks on school grounds decreased from 46.6 percent in 2006 to 33.5 percent in 2012.

Between 2006 and 2012, the percentage of districts that required schools to prohibit offering junk food in vending machines increased from 29.8 percent to 43.4 percent.

Between 2006 and 2012, the percentage of districts with food procurement contracts that addressed nutritional standards for foods that can be purchased separately from the school breakfast or lunch increased from 55.1 percent to 73.5 percent.

Between 2000 and 2012, the percentage of districts that made information available to families on the nutrition and caloric content of foods available to students increased from 35.3 percent to 52.7 percent.
Physical education/physical activity:

The percentage of school districts that required elementary schools to teach physical education increased from 82.6 percent in 2000 to 93.6 percent in 2012.
More than half of school districts (61.6 percent) had a formal agreement, such as a memorandum of agreement or understanding, between the school district and another public or private entity for shared use of school or community property. Among those districts, more than half had agreements with a local youth organization (e.g., the YMCA, Boys or Girls Clubs, or the Boy Scouts or Girl Scouts) or a local parks or recreation department.

Tobacco:

The percentage of districts with policies that prohibited all tobacco use during any school-related activity increased from 46.7 percent in 2000 to 67.5 percent in 2012.

SHPPS is a national survey periodically conducted to assess school health policies and practices at the state, district, school, and classroom levels. SHPPS assesses the characteristics of eight components of school health: health education, physical education and activity, health services, mental health and social services, nutrition services, healthy and safe school environment, faculty and staff health promotion, and family and community involvement.

SHPPS was conducted at all levels in 1994, 2000, and 2006. The 2012 study collected data at the state and district levels only.  The school- and classroom-level data from SHPPS will be collected in 2014 and released in 2015.