industry and in many cases, the public.
Often, this results in new practices being deployed nearly nationwide before a
thorough regulatory review.
The “Era of Smarter Food Safety”
championed by FDA and Deputy Commissioner for Food Policy and Response
Frank Yiannas recognizes the challenge
of the pace of evolution in the retail
sector and the need for more agile regulatory policy development in new and
emerging areas. This framework also
recognizes work to improve outbreak
investigation and response, and focus resources on root-cause analysis. Together,
FDA, regulatory agencies, and the food
industry are focusing on the future and
velocity of the change that continues to
impact public safety. n
Angela Montalbano is a supervising food inspector
at the New York State Department of Agriculture and
Markets. Steve Moris is program manager at the KDA
Food Safety and Lodging Program. Elizabeth Shafer
is program quality manager at KDA. Michael Kalish
is formerly of Food Safety Guides. Charlie Kalish is
a food safety and compliance consultant and owner
of Food Safety Guides. Kelsey Holloman, M.P.H., is
the assistant foodborne disease epidemiologist at the
VDH, Peri Pearson is the state food consultant with
the Environmental Health Services at the VDH, and Joe
Corby is a senior adviser at AFDO.
1. Bird’s nest soup is extremely rare and extremely valuable. Produced from the nest of the
swiftlet bird, it costs anywhere from $2,500 to
$10,000/kg, resulting in a single bowl of soup
that can cost anywhere from $30 to $100.
2. A balut is a developing bird embryo (usually
a duck) that is boiled and eaten from the shell.
3. Bush meat is meat from wildlife species
including mammals, reptiles, amphibians, and
birds that are hunted for human consumption
in tropical forests.
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