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FDA calls on retail food establishments to better food safety practices
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The FDA has called upon retail food establishments to increase their efforts of improving food safety practices, with a particular request for the addition of a food safety manager, according to new findings from a 10-year study conducted by the FDA.
“In looking at the data, it is quite clear that having a certified food protection manager on the job makes a difference. Some states and localities require certified food protection managers already, and many in the retail industry employ them voluntarily as a matter of good practice. We think it should become common practice,” Michal R. Taylor, Deputy Commissioner for Foods at the FDA, said in a press release.
The FDA will be working closely with state and local governments, as well as restaurant operators, grocery stores, and other food service establishments to regulate the progress of the necessary improvements and to ultimately prevent illness from contaminated foods.
For the study, FDA officials assessed food safety practices at more than 800 retail food establishments during1998, 2003 and 2008. Five risk factors were analyzed: Food from unsafe sources, poor personal hygiene, inadequate cooking, improper holding of food (time and temperature) and contaminated food surfaces and equipment.
Overall compliance was improved in elementary schools, fast food restaurants, full-service restaurants, meat and poultry markets and departments, and produce markets and departments. However, continued improvements are needed across the board in poor personal hygiene, improper holding of food, and contaminated food surfaces and equipment, according to the FDA.
Moreover, the presence of a certified food protection manager led to statistically significant higher compliance levels with food safety practices and behaviors when compared with facilities without a certified manager, according to a 2009 retail food report — a component of the 10-year study. Results indicated that restaurant compliance was 70% with a manager vs. 58% without; compliance in seafood markets was 88% with a manager vs. 82% without; and compliance was 86% with a manager vs. 79% without in produce markets.
In addition, the FDA initiative will include increased efforts to encourage widespread, uniform, and complete adoption of the FDA Model Food Code by state, local, and tribal regulatory agencies that are responsible for retail food safety standard setting and inspection. Officials will assist the regulatory agencies and the retail industry with the Food Code, which contains prevention-oriented and science-based food safety guidance, training, program evaluation, and technical assistance.