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3116.0 The food industry - exposing safety issues for food, water and the environment
Monday, November 8, 2010: 10:30 AM - 12:00 PM
Food and water contamination affects hundreds of thousands of Americans each year, causing sickness, hospitalization and even death. The food industry, the government that inspects industry and consumers that prepare foods all have a part in improving food safety and reducing food-related illness. This session presents surveys, in-depth interviews, public record reviews and broad Institute of Medicine evaluations of the state of the U.S. food safety system, including inspections protocols, facility registries. Consumerís awareness of their risk to food-borne pathogen exposure in commonly consumed foods, frozen entrees, will be reviewed. The session will round out with a review the environmental impact of concentrated dairy production on local ground water quality in the Central Valley, California and regulations that could lessen dairy productionís impact on the communityís local groundwater.
Session Objectives: 1. Identify the strengths and weaknesses of the Food and Drug Administrationís (FDA) food safety program. 2. Explain accuracy food producerís adherence to the FDAís food facility registry guidelines. 3. Describe the FDAís inspections processes, and their past performance in identifying and rectifying food facility violations. 4. Explain consumerís common misconceptions about food safety issues in frozen meat entrťe preparation. 5. Describe how improved regulations could lessen impact of concentrated dairy production on groundwater quality.
Sara B. Fein, PhD
See individual abstracts for presenting author's disclosure statement and author's information.
Organized by: Food and Nutrition
CE Credits: Medical (CME), Health Education (CHES), Nursing (CNE), Public Health (CPH)
See more of: Food and Nutrition