WSU Thurston County

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Lacey WA  98503

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Thurston County Extension

Food Safety: Food Borne Illness

The Olympian, January 9, 1999

At the beginning of this New Year, it’s a wonderful time to review some of the food safety accomplishments and progress made last year.

1998 was a good year. From the farm to the table, it was a year of cooperation and collaboration between producers, processors, government agencies and President Clinton, all geared toward reducing foodborne illness and the continuous improvement of the safety of our food supply. As consumers, we will benefit in 1999 and for many years to come as a result of the new programs that were introduced or developed by government agencies last year. This week’s column focuses on programming from the Food and Drug Administration, the U.S. Department of Agriculture, the Centers for Disease Control, and the Environmental Protection Agency, which are continually improving our food system.

HACCP for Seafood

For the past year, consumers have benefited from a modern food safety system called HACCP. HACCP which stands for Hazard Analysis and Critical Control Point is a science based preventative approach to food safety.

HACCP was initially developed for use in the NASA program. Seafood processors, re-packers, and warehouses have written plans and verification systems that focus on identifying and preventing hazards that could cause foodborne illnesses. The HACCP system is required in all seafood operations. The newly implemented regulations apply to both domestic and foreign exporters.

If you look closely in the supermarkets, you’ll notice that some seafood packaging refers to the HACCP system. You’ll hear more about HACCP as it is used in marketing safe foods to consumers.

HACCP for Meat and Poultry

In January 1998, the U.S. Department of Agriculture (USDA) regulations requiring HACCP systems in the largest meat and poultry plants took effect. Depending on the number of employees and processing size, other meat and poultry processing plants will be required to implement HACCP programs by January 1999 or January 2000.

Restaurant, Groceries

Last April, the Food and Drug Administration (FDA) requested volunteers from retail food businesses to test the feasibility of using HACCP in restaurants, grocery stores, institutional food services, and vending operations. The results of this pilot project will enable even more improvements in the safety of the food we purchase from retail outlets. In Thurston County, food service inspections conducted by the Department of Health already utilize the HACCP approach.

B. Susie Craig

Area Faculty

WSU Thurston County Cooperative Extension

WSU Extension programs and employment are available to all without discrimination.  Evidence of noncompliance may be reported through your local Extension Office.   Cooperating agencies: Washington State University, U.S. Department of Agriculture, and the county of Thurston.

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