Food Safety Management at the Retail Level Katherine MJ Swanson, PhD Vice President Food Safety May...

Food Safety Management at the Retail Level

Katherine MJ Swanson, PhDVice President Food Safety

May 28, 2008

Campinas, BrazilIAFP Latin American Symposium

On Food Safety

2

© 2008 Ecolab Inc. All rights reserved.

Discussion Topics

Management of real and perceived risks

Food safety management evolution

Food safety controls in store and supply chain

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Retail Food Safety Risk Management

Food safety risksPathogensAllergensForeign materialToxic chemicals

Economic risksSpoilageCostSource of supply

Regulatory risksLocal standards Import/export standards

Perception risksCountry of originGMO IrradiationOrganic, natural, etc.

Real Risks versus Perceived Risks

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Solid preventive programs

Proactive plans

Measurement with corrective action

Essentials for food safety management

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Cleaning & sanitation

Cross contamination prevention

Temperature control

Personal hygiene

Supplier control

Food rotation

Chemical management

Pest management

Preventive maintenance

Training and assessments

Specifications

Solid preventive programs

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Proactive plansHACCP/food safetyQuality management Incident managementBusiness continuity

Measurement & actionAudits & assessmentsMonitoringProduct & program compliance

Support for program design

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Food Safety ObjectivesFSO

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Emerging Food Safety Management Concept

The maximum frequency and/or concentration of a hazard in a food at the time of consumption that provides or contributes to the appropriate level of protection (ALOP).Codex Alimentarius

Food Safety Objectives (FSO)

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Ho - Σ R + Σ I FSO or PO

Starting level

Reduction

IncreaseRecontamination

or growth

Performance ObjectiveHazard level in the

food chain

Food Safety ObjectiveHazard level at moment of

consumption

Food Safety Objectives

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Public health burden

primary production

manufacturing retail preparation consumption

Exposure

transport

Performance objective

PO

Food Safety Objective

FSO

Performance criterion

Control Measure

PO POPO


Control Measure


Control Measure


Control Measure

FSOs in the Food Chain

Slide based on JL Cordier 2007

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Public health burden

primary production

manufacturing retail preparation consumption

Exposure

transport

Performance objective

PO

Food Safety Objective

FSOPO POPO

Poultry Supply Chain Example


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Poultry Plant Salmonella Interventions

0 20 40 60 80 100

Chlorine Dioxide OLR

Trisodium phosphateOLR

Acidified sodiumchlorite (ASC) OLR

Peracid in Chiller

ASC Post-Chill Dip +Peracid in Chiller

Salmonella spp. Prevalence (%)

Incoming Post-chill

Not detected

Adapted from: Danilson. 2005. US Poultry & Agr Assoc, Salmonella Control Conference, March 17, 2005

NOTE: Use requires country approval

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Acidified Sodium Chlorite on Chicken Carcasses

TPC E. coli Salmonella Campylobacter

cfu/cm2 % cfu/cm2 % cfu/cm2 % cfu/cm2

Untreated 2.78 100 1.55 90 -1.80 100 1.59

ASC 1.23 13 -0.64 10 -1.85 23 -2.21

Mean log difference

1.55 2.19 0.05 3.80

Sexton et al 2007. Intl J. Food Microbiol. 115 (2): 252-5

Substantial reduction in prevalence and levelAustralian commercial operation

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Food Safety Controls at Retail

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Top 10 Factors Contributing to US Foodborne Illness 1998-2002

1. Food at room temp for several hours – 29%2. Bare-hand contact by food handler – 25%3. Inadequate cleaning of equipment – 22%4. Handling by infected person or carrier – 20%5. Inadequate cold-holding temperature – 19%6. Cross contamination from raw animal products – 12%7. Insufficient cooking – 12%8. Raw ingr. contaminated by animal or environment – 11%9. Slow cooling – 11%10. Inadequate hot-holding time/temperature – 10%

Source: CDC 2006 MMWR 55(SS10):1-34

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Cold Temperature Evaluation

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Retail Refrigerated Product Temperatures in USA 2007

010

20304050

6070

Cotta

ge C

hees

e

Yogur

t

Pre-P

ack L

unch

Mea

t

Deli C

ount

er M

eat

Pre-P

acka

ged

Deli

Fish C

ount

er

Fresh

Mea

t

Per

cen

t (%

)

>5°C

>7°C

>10°C

Source: EcoSure 2007 US Cold Temperature Evaluation

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Retail Refrigeration TemperaturesUSA 1989, 1999, 2007

3

5

7

9

1989 1999 2007

Tem

per

atu

re (

°C)

Yogurt

Pre-Pack LunchMeat

Deli Counter Meat

Fish Counter

Fresh Meat


Trend indicates improved temperature control

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Home Refrigeration TemperaturesUSA

02468

10121416182022

1989 1999 2007

Tem

per

atu

re (

°C)

Mean 95th percentile Maximum


Consider consumer use when setting shelf life

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Training & Assessments

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Manager food safety certification improves compliance scores

Facility type% In Compliance

Difference (%)Certified Not certified

Quick serve restaurant 78.7 64.7 14.0

Full serve restaurant 66.3 56.5 9.8

Retail delis 69.7 69.6 0.1Retail meat & poultry 84.6 76.0 8.6

Retail seafood 80.3 78.9 1.4Retail produce 83.0 75.4 7.6Bold = significant difference Source: FDA 2004 www.cfsan.fda.gov/~dms/retrsk2.html

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Employee training can improve behavior

Employee training significantly improved handwashing knowledge and behavior

Roberts et al, 2008 Food Protection Trends 28(4):252-260

Hand hygiene is a leading factor contributing to illness

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Inspections, assessments, and audits

Typical answersTo measure compliance with food safety standardsTo help identify opportunities for improvement

Overlooked benefitTo cause a behavior change

What is the purpose of an inspection program?

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Elements of an effective assessment

People

Data review

Filters

Live data viewed by appropriate management

Corrective action plans on those out of specification

Positive reward for those hitting the desired levels

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Pest Management

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How Do Pests Impact A Store?

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Pest Attractions

Food

Water

Harborage

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Sources of Harborage

Accessibility

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Where’s the Entry Point?

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Dime size openings can provided access for rodents.

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Concluding Remarks

Effective food safety management is a balancing act.

Requires:TimeCommitmentCommunicationTraining

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Success Requirements

TEAMWORK – internal and suppliers

Solid understanding of potential risks

Solid understanding of food safety management systems

Systematic approach to managing issues

Food Safety Management at the Retail Level Katherine MJ Swanson, PhD Vice President Food Safety May...

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