health and safety

Yesterday, members of Puerto Rico’s 4-H club learned about the importance of safe food handling at a hands-on, entertaining food safety camp. The Food Safety and Inspection Service’s Food Safety Education Staff collaborated with the Puerto Rico Food Safety Educational Consortium to host 60 kids at the University of Puerto Rico’s Botanical Gardens in an effort to instill lifelong good habits that will reduce their risk of foodborne illness.

During the event, called “Exploring the World of Food Safety through Science,” the 4-H club toured 6 interactive learning stations that taught them how to prevent food poisoning by featuring the four food safety behaviors from the Food Safe Families campaign: Clean, Separate, Cook, and Chill.

With degrees in Chinese and political science, advanced credentials in mathematics, and co-authorship of a book titled The ETIM: China's Islamic Militants and the Global Terrorist Threat (and a striking resemblance to actor Bradley Cooper), Jeremy “Todd” Reed sounds like the lead character in a spy movie. Luckily for the USDA and carnivorous Americans, Todd’s real job title is “Chief of the Analytical Design Branch, Office of Data Integration and Food Protection” at the Food Safety and Inspection Service.

Food safety and the prevention of food borne illness is a priority across the food supply chain in the United States.  With the development of better notification systems and increased consumer awareness of food safety, there is a need for greater accountability and for consistent standards and practices across the board.

“Food safety worker” may bring to mind images of scientists in lab coats, inspectors at processing plants, or investigators checking out what’s on supermarket shelves. A crucial but less recognized component of protecting the public from foodborne illness, however, rests on the shoulders of those who alert consumers about potential dangers and actions they should take to keep themselves healthy and safe (Goal 3 of FSIS’ FY 2011-2016 Strategic Plan). And some of those consumers can be difficult to reach. Enter Bridgette Keefe-Hodgson, a top-notch communicator who can make sense out of the most complex language and fashion it so that it is easily understood by consumers.

Ensuring that Americans have access to safe, nutritious food is USDA’s top priority. Yesterday afternoon, USDA introduced plans to modernize and accelerate service delivery in all areas of the Department by introducing our Blueprint for Stronger Service. The plan will help USDA and rural America preserve and strengthen the significant investments we have all made to American agriculture over the past three years. It takes a realistic view of the needs of American agriculture in a challenging budget climate, and lays out USDA’s plans to strengthen service in all areas, particularly in ensuring the safety of America’s food supply.

The work of USDA’s Food Safety and Inspection Service, or FSIS, is critical to the safety of our food supply. As the public health regulatory agency within USDA, FSIS has nearly 10,000 employees scattered throughout the country, working in slaughterhouses, processing facilities, laboratories, or conducting surveillance. Each job is critical to public health. Through their inspection, testing or surveillance duties, FSIS staff make sure America’s meat, poultry and processed egg products are safe, wholesome, and correctly labeled.

It’s always nice to get a few extra hands in the kitchen, especially around the holidays. That was the idea behind Food Safety Inspection Service’s (FSIS) Thanksgiving Twitter Q&A with food safety experts from FSIS, FDA and celebrity chef Ingrid Hoffman.

Cross posted from the White House blog:

With the holiday season in full swing, many of us are thinking about the meals we’ll soon be sharing with family and friends.  Whether it’s turkey and egg nog, or latkes, or a New Year’s buffet, food is always a central and cherished part of the festivities. Of course, we all know that a necessary ingredient for any meal is food safety.

When the President came into office, he said that “protecting the safety of our food and drugs is one of the most fundamental responsibilities government has.” He pledged to strengthen our food safety laws and to enhance the government’s food safety performance.

There has been a lot of talk in the past week about Congress’ lifting of the ban prohibiting federal funding for the inspection of horses, which prevented the slaughter of horses for human consumption for the past five years.  The issue is understandably a sensitive and emotional one for everyone who loves these majestic animals, but it is important that the discussion be tempered with the facts.

Last month, thousands of foodies packed into the Washington Convention Center for the Metropolitan Cooking and Entertaining Show to gain culinary wisdom from icons like Paula Deen, Guy Fieri, Giada De Laurentiis, and… the USDA Food Safety Discovery Zone.

“Would you like a doggy bag to take home?” asks the waiter. “That would be great” says the diner. Nearly half of her dinner remains on the plate and will make a quick second meal for another day.

But wait. Here’s the same diner calling the U.S. Department of Agriculture (USDA) Meat and Poultry Hotline the following day. “I put a restaurant doggy bag in the back seat of my car last night, and when I came out to drive to work, there it sat. Is it safe if I heat it up again?”