Council Drafts Food Safety Plan 1/11/00 The Presidents Council on Food Safety has released a draft Food Safety Strategic Plan. According to the documents introduction, the draft plan "provides examples of the types of objectives and actions that will be included in the Strategic Plan document." The council?which includes representatives from the U.S. Department of Agriculture, the Food and Drug Administration, the Centers for Disease Control and Prevention, and the Environmental Protection Agency?will hold a public meeting in Washington, DC on January 19, 2000 to discuss the development of a comprehensive Food Safety Strategic Plan.The draft plan was applauded by the National Food Processors Association (NFPA) for "focusing on risk assessment and risk management as the crucial means of ensuring that our nations food safety efforts are correctly targeted for maximizing their effectiveness.""NFPA has supported the Presidents Council on Food Safety since it was established in 1998," said Dane Bernard, VP of Food Safety Programs. "We believe that a coordinated approach to U.S. food safety?which focuses on risk assessment, management and communications?holds the greatest promise for further enhancing the safety of our nations food supply. We also will continue to advocate that what is needed is a single food safety policy, rather than the creation of a single food agency."Throughout the process of developing the Strategic Plan, NFPA has made it clear that the following points should be critical components of a coordinated approach to food safety:The Strategic Plan should focus on proper assessment, handling and communication of risk management efforts. Agency resources should be directed toward the areas where there is sound evidence of real risk, with an emphasis placed on how to communicate risk to consumers in ways that inform without causing panic. "This draft Strategic Plan notes that the National Academy of Sciences position that The food safety system must rest on sound science, which is a point that has been made repeatedly by NFPA," Bernard pointed out.Research should focus on improved detection methods, development of data for risk assessment, and on pathogen control, reduction or elimination. Research projects must include industry participation and be guided by real-world knowledge.Increased surveillance for faster identification and response to foodborne disease must have the industrys science and technology experts involved early as part of a partnership. Such an early warning system must have a dedicated management structure for the coordination of data and for decision making during crises, and must avoid improper decisions based on poor information or lack of facts.While the food industry strongly supports the use of HACCP (Hazard Analysis Critical Control Points), mandatory HACCP should not be required for all foods. Rather, resources should be directed toward where the risks lie.Food safety partnerships among federal, state and local health agencies will only be effective if they are well-coordinated.FDA, USDA, EPA and CDC must educate the public on food safety. Focusing resources on educating the public will be more effective in enhancing food safety than mandating HACCP for the processed food industry. Education efforts should be aimed where they will have the most impact?i.e., in the schools and in local newspapers?and industry should be a partner in this educational activity.Bernard noted that "The Councils draft Strategic Plan clearly reflects NFPAs input on the essential components for creating an effective food safety strategy. NFPA looks forward to closely studying this draft Strategic Plan, and to participating in the Councils January 19 meeting to provide further input and comments.""NFPA supports a strong government program to provide every reasonable assurance of the continued safety of Americas food supply," concluded Bernard. "By working cooperatively, consumers, industry and government can continue to achieve the highest levels of food safety."

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