Conference for Food Protection Biannual Meeting Update
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Conference for Food Protection Biannual Meeting Update Panel Discussion Susan Algeo, Tara Paster, George Zameska CASA May 14, 2014
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Conference for Food Protection Biannual Meeting Update. Panel Discussion Susan Algeo, Tara Paster, George Zameska CASA May 14, 2014. Conference for Food Protection (CFP) www.foodprotect.org. - PowerPoint PPT Presentation
Transcript of Conference for Food Protection Biannual Meeting Update
Conference for Food ProtectionBiannual Meeting Update
Panel DiscussionSusan Algeo, Tara Paster, George Zameska
CASAMay 14, 2014
Conference for Food Protection (CFP) www.foodprotect.org
• Provides a forum for partnership among regulators, industry, academia, professional organizations and consumers
• Provides opportunity to identify problems, formulate recommendations, and develop and implement practices that ensure food safety
• Challenges all groups involved in food production and monitoring to work together to enhance the quality of our food supply
• The Conference for Food Protection meets at least biennially to provide that forum
Councils
• Council I– Laws and Regulations
• Council II– Administration, Education, and
Certification• Council III
– Science and Technology
Council Membership
• Each council comprised of 22 members– Industry– State and Local regulatory agencies– Academia– Consumer
• Advisors and Consultants– FDA– USDA– CDC
How It Works
• Submit issues• Councils debate• Delegates vote• CFP Executive Board
Hot Topics
• One day workshop– Seafood Trends– Sustainability– Import Demands– Supply Source and Development– Fraud and Safety– Species Hazards and Disease
Hot Topics
• Council I– Allergen Separation– Sore Throat with Fever– Ice Machines– Imminent Health Hazards
Hot Topics
• Council II– Align Competency of Inspectors (8-402.10)
with Standard 2– Employee Food Safety Training Committee – FPMMC 4 ISO/IEC 17024-2012 as an Option
to CFP Standards– Demonstration of Knowledge Committee
Hot Topics
• Council III - Accepted As SubmittedIII-001 - Report - Emergency Action Plan (EAP) CommitteeIII-002 EAP 2 - Emergency Action Plan for Retail Food
Establishments III-004 - Report - Time as a Public Health Control (TPHC)
Committee III-005 - TPHC 2 - Foods Starting at Room Temperature and
Held Using TPHC III-006 - TPHC 3 - Foods Needing More Research for Using
TPHC III-007 - Report - Listeria Retail Guidelines Committee III-009 - Report - Hand Hygiene Committee (HHC)
Hot Topics
• Council III Accepted as AmendedIII-008 - Re-Create - Listeria Retail Guidelines Committee III-011 - Re-create - Hand Hygiene Committee (HHC) III-014 - Amend the water temperature requirement of
handwashing sinks III-021 - Reduced Minimum Temperature for Microwave Steam
Cooking of Seafood III-022 - When partial cooking is actually incubation III-028 - Salmonella as a reportable illness (as opposed to
Salmonella Typhi and NTS) III-030 - Designating certain cheeses non-time/temperature
control for safety foods
Hot Topics
• Council III No Action Items III-003 - EAP 3 - Time/Temperature Chart for Emergency
Situations III-010 - HHC-3 Recommended Foodservice Glove Language
Changes to the Food Code III-012 - Establish a Standard for Handwashing Effectiveness III-013 - Establish Foundational Hand Hygiene Definitions III-015 - Lower Handwash Water Temperature Minimum III-016 - Hand Drying With Disposable Paper Toweling III-017 - Hand Cleanse-Sanitize Protocol Not Requiring Running
Water III-018 - Clarify hand washing requirement when donning gloves III-019 - Clarify hand washing requirement switching from raw to
ready-to-eat foods
Hot Topics
• Council III No Actions Items
III-020 - Double Barrier Gloving Exception III-023 - Amend Food Code - Consistency with FSIS Cooking
Temperatures III-024 - Create Committee for Raw and Undercooked Meat and
Poultry Products III-025 - Create Committee for Safe Cooking and Preparation of
Rotisserie Chicken III-026 - Potable Ice III-027 - Chemicals for Treating Fruits and Vegetables III-029 - Seasoned Cast Iron I-018 - Amend Food Code - Prevention of Food
Allergen Cross-Contact
Hot Topics
• Council III No Actions Items
III-020 - Double Barrier Gloving Exception III-023 - Amend Food Code - Consistency with FSIS Cooking
Temperatures III-024 - Create Committee for Raw and Undercooked Meat and
Poultry Products III-025 - Create Committee for Safe Cooking and Preparation of
Rotisserie Chicken III-026 - Potable Ice III-027 - Chemicals for Treating Fruits and Vegetables III-029 - Seasoned Cast Iron I-018 - Amend Food Code - Prevention of Food
Allergen Cross-Contact
Hot Topics
• Council III No Actions Items
III-020 - Double Barrier Gloving Exception III-023 - Amend Food Code - Consistency with FSIS Cooking
Temperatures III-024 - Create Committee for Raw and Undercooked Meat and
Poultry Products III-025 - Create Committee for Safe Cooking and Preparation of
Rotisserie Chicken III-026 - Potable Ice III-027 - Chemicals for Treating Fruits and Vegetables III-029 - Seasoned Cast Iron I-018 - Amend Food Code - Prevention of Food
Allergen Cross-Contact
Get Involved
• Submit issues• Join a committee • Next CFP biannual meeting
– Boise, ID – April 16-20, 2016
Questions???Thank you!
Susan Algeo: [email protected] Zameska: [email protected]
Tara Paster: [email protected]
