fsis

On August 30^th, FSIS announced the results of our verification audit of China’s poultry processing inspection system, which reaffirmed the equivalence of China’s poultry processing system.  This determination was made after a long and careful review by our expert auditors to ensure that China’s system for processed poultry meets the United States’ safety standards.  FSIS’ core mission is food safety and our staff works hard and diligently to ensure that the U.S. food supply remains safe.  Since the announcement of the audit results, our agency has received several inquires regarding this determination so I want to take the time to explain this process and clarify any misperceptions.

Let me start with explaining what this “equivalence” determination means.  If a country wants to export FSIS regulated product to the United States, as a regulatory agency, we are required to review this request and conduct an audit to determine if their food safety system meets U.S. standards.  The process for determining China’s equivalence began in 2004, when China submitted a formal request to FSIS that the agency evaluate China’s poultry system to assess it equivalence and thus its eligibility to export poultry products to the United States.  After an extensive audit, FSIS granted China “equivalence” for processed poultry in 2006 which meant that China was eligible to export cooked chicken to the U.S. as long as the raw poultry was from an approved source.  FSIS began rulemaking and published a final rule in the Federal Register, adding China to the list of countries eligible to export cooked poultry to the United States.  However, the 2008 appropriations bill prohibited FSIS from using funding to implement the final rule that allowed China to export processed chicken.  In 2010, the appropriations ban was lifted and China submitted a new request for an equivalence audit.

September is National Preparedness Month, and USDA’s Food Safety and Inspection Service reminds you to plan ahead in order to keep your food safe just in case you encounter hurricanes, flooding, fires, power outages or other emergencies that threaten storage conditions.

On any given day, maintaining the proper temperature and sanitation of food storage areas should prevent bacterial growth and keep your food safe to eat.  However, severe weather and other emergencies can compromise these conditions.

Knowing what to do during emergencies can minimize the need to throw away food and the risk of getting sick.  You and your family should have an emergency plan in place that includes food and water safety precautionsYou might find  "A Consumer's Guide to Food Safety: Severe Storms and Hurricanes"  helpful as you can print it out and use it as a guide on what to do during a power outage.  You also can get timely food safety information relevant to a particular state or territory on Twitter by following @XX_FSISAlert.  Just replace the XX with each state or territory's postal abbreviation.

Cross posted from the FoodSafety.gov blog:

It’s tailgate season, are you ready for the kick off? Planning is the key to keeping your food safe during a tailgate so get your gear ready now. Do you have enough coolers, and all the tools you need to cook? In addition to a grill and fuel for cooking make sure you don’t forget your most valuable player, the food thermometer. It’s the only way you can be sure your meat or poultry has reached a safe temperature.

FSIS Consumer Safety Inspectors (CSIs) Anthony Carson, Rick Toot, and Rosalinda Curb are just a few of the exemplary FSIS employees who work hard every day to protect public health and ensure the humane treatment of livestock presented for slaughter.

Anthony Carson, a CSI in the Dallas district, contributes greatly to enforcing humane handling policy at the cull cattle plant where he works.

The oldest son of a small-town veterinarian, Carson has worked with cattle for as long as he can remember. Carson's father has been his greatest influence. "Dad gave me that love of animal husbandry, instilled in me a strong work ethic, and showed me the importance of constant self-improvement."

“Aw, Mom, I’ll be fine,” says a teen off to college for the first time when cautioned about handling food safely.

An elementary school student tells his dad not to mention putting the cold pack in his lunchbox. “Don’t bug me in front of my friends,” says the gradeschooler who feels embarrassed. “Charlie’s folks don’t make him keep his lunch cold.”

Strong, healthy students of all ages may feel invincible to becoming ill from food. It may be the “superhero” mentality of video games and movies or just the optimism of youth. After all, if the food looks and smells good, what can be wrong with it?

It’s happened to all of us: you’re looking for something in the freezer or pantry, and discover food that has been forgotten. Your first impulse is to throw it out, but wait!  Is it still good? Chances are it is!

Food poisoning bacteria does not grow in the freezer, so no matter how long a food is frozen, it is safe to eat. Foods that have been in the freezer for months (recommended freezer times chart) may be dry, or may not taste as good, but they will be safe to eat. So if you find a package of ground beef that has been in the freezer more than a few months, don’t throw it out. Use it to make chili or tacos. The seasonings and additional ingredients can make up for loss of flavor.

Dr. Joanna Zablotsky Kufel discovered community and public health at Tufts University in Massachusetts. Afterwards, she worked in public health for a couple of years and then moved to Baltimore, Md., where she earned her Masters in 2003 and Ph.D. in 2009 at the Johns Hopkins Bloomberg School of Public Health. “After learning all about food safety at the state and local level, I still wanted to learn more about food safety at the federal level, where you can influence food safety throughout the entire food chain,” said Dr. Zablotsky Kufel.

Dr. Zablotsky Kufel began her career with USDA as a summer intern working for the Food Safety Inspection Service (FSIS). Today she works as a Public Health Food Safety Analyst with FSIS, analyzing data from across FSIS gathered by inspectors in the field, and partner agencies to evaluate FSIS policies and performance. The analyses performed and reports produced allow FSIS to effectively use science and data to understand foodborne illness and emerging trends, respond to those risks and ensure that food safety inspection aligns with decreasing those risks.

Los Centros para el Control y Prevención de Enfermedades (CDC, por sus siglas en ingles) han publicado un reporte llamando Signos vitales (“Vital Signs”) enfocado en los riesgo de salud relacionados con el patógeno Listeria monocytogenes, causante de enfermedades a través de los alimentos.  Algunos alimentos tienden a presentar un mayor riesgo de contaminación con la Listeria monocytogenes. Así se demuestra en la evaluación de riesgos Listeria monocytogenes in Retail Delicatessens, recientemente publicada por el Servicio de Inocuidad e Inspección de Alimentos (FSIS, por sus siglas en inglés) del Departamento de Agricultura de los Estados Unidos y Nutrición Aplicada del FDA, han hecho que recientemente la Listeria moncytogenes sean el centro de atención.

The Centers for Disease Control and Prevention’s June issue of Vital Signs focuses on the health risks associated with the foodborne pathogen Listeria monocytogenes.  Certain foods are more likely to pose of higher risk of contamination with Listeria monocytogenes, as outlined in a recently published risk assessment,  Listeria monocytogenes in Retail Delicatessens, by USDA’s, Food Safety and Inspection Service and the FDA’s Center for Food Safety and Applied Nutrition.

Thunderstorms, insects, and annoying relatives are not the only thing that could ruin a cookout. Many beloved summertime foods are susceptible to contamination by several foodborne bacteria.

The USDA Food Safety and Inspection Service (FSIS) reminds all cooks to follow four simple tips—clean, separate, cook and chill—for a safe cookout. Additional safe food handling and cooking tips are available at the Grill It Safe website.