By Oscar Garrison
Traditionally, state food safety programs have focused on basic facility sanitation, Good Manufacturing Practices (GMPs) and economic is- sues with a strategy of two inspections per year at all firms, relying
on inspections that only captured a snapshot. This gradually evolved to encom-
pass more risk-based inspections with a continued focus on sanitation and
GMPs. Currently, a state food safety program must cover facility sanitation,
GMPs and economic issues; however, now the focus is on preventive controls,
process approval, record review and the facility’s overall commitment to food
safety and public health. Embracing this enhanced inspection model requires a
group of professionals who have a balance of assets, including a commitment to
public health, education and the philosophy to educate as we regulate.
There is also an inherent difference between retail facilities that sell food and
those that manufacture it. The challenges associated with each different type of
inspection require enhanced training and expertise. This, combined with differ-
ing federal regulations by program,
has led to the separation of retail and
manufacturing programs. Typically,
state and local food safety agencies
model their science-based regulations
after a federal document. Many states
adopt the U.S. Food and Drug Ad-
ministration (FDA) Model Food Code
as the basis of retail food sales and
foodservice regulations. Dairy pro-
grams adopt or model regulations and
laws after the Pasteurized Milk Ordi-
nance (PMO). Meat and poultry pro-
grams must be equal to the federal
