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State food safety program involvement with food allergens |
J. CORBY, Div. of Human Resources Management, New York State Dept. of Agriculture & Markets, 1 Winners Cir., Albany, NY 12235 Currently, there are five basic elements to a state food safety program. These elements are: 1. Inspection, 2. Investigation, 3. Surveillance, 4. Education, and 5. Enforcement. Each of these program areas provide an important part in how states regulate the food industry and how the regulatory process can help to assure allergens are managed properly. Just as states have had to do with the emergence of harmful pathogens, they must also adjust their traditional inspection philosophy to include allergen concerns and practices, which contribute to allergen hazards. The burden of inspection is compounded when one considers the enormity of the retail food sector and potential allergen problems that can exist here. Many states, however, have been very progressive in their regulatory approach to allergens. In addition to their own staff training, they have formed partnerships with FDA, sought threshold levels from academia, increased surveillance, and conducted numerous recalls. They have also tried to work closer to industry and their trade associations in order to establish a reasonable, more uniform approach for dealing with allergens.
Session 10, Emerging issues in food allergy
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