Garry L. McKee, PhD, MPH, USDA/FSIS, 221 Farnam St., Omaha, NE 68102, 401-221-7400, garry.mckee@fsis.usda.gov

This presentation will address how policy is developed for food processing. The principles underlying the Hazzard Analysis and Critical Control Point (HACCP) approach and underlying theory are explained in the context of food safety measures. These seven principles, with roots in Space Age technology, provide a state of the art to food safety covering foods such as seafood, juice and dairy products. Examples of how outbreaks of food borne illness drive policy illustrate the policy development process.

Learning Objectives:

• To be able to explain how food protection fits into the Public Health model
• To describe how food products continue to be safer by using Public Health strategies.

Presenting author's disclosure statement:
I do not have any significant financial interest/arrangement or affiliation with any organization/institution whose products or services are being discussed in this session.