FDA Focuses On Retail Food Safety

The Food and Drug Administration has called for stepped up efforts to improve food safety practices in retail food establishments, specifically noting that certified food safety managers be present to oversee safety practices. FDA pledged to work closely with state and local governments and operators of restaurants, grocery stores and other food service establishments to prevent illness from contaminated food.

FDA Deputy Commissioner for Foods Michael R. Taylor cited the retail food industry’s recent progress in key areas as well as room for improvement, based on the findings released from FDA’s 10-year study tracking the retail industry’s efforts to reduce five key risk factors.

“In looking at the data, it is quite clear that having a certified food protection manager on the job makes a difference,” Taylor said. “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.”

Taylor also said the FDA initiative will include increased efforts to encourage widespread, uniform and complete adoption of the FDA Model Food Code by the state, local and tribal regulatory agencies that are responsible for retail food safety standard setting and inspection.

The 10-year study looked at more than 800 retail food establishments in 1998, 2003 and 2008 and five risk factors: food from unsafe sources, poor personal hygiene, inadequate cooking, improper holding of food (time and temperature), and contaminated food surfaces and equipment.

According to the FDA, continued improvements are needed across the board, in regard to three risk factors: poor personal hygiene, improper holding of food, and contaminated food surfaces and equipment.

More than 3,000 state, local and tribal agencies have primary responsibility to regulate the more than one million food establishments in the U.S. FDA assists the regulatory agencies and the retail industry through the Food Code, which contains prevention-oriented and science-based food safety guidance, training, program evaluation and technical assistance.