Source:  Chris Scott, MEATINGPLACE.COM, 10/25/10

Boosting food safety practices in U.S. retail food establishments should involve increasing the number of certified food protection managers, according to a 10-year FDA study tracking industry efforts to reduce five key risk factors.

In a news release, the agency said its 2009 Retail Food Report noted that the presence of a certified food protection manager in four of nine facility types resulted in a statistically significant higher compliance rate with food safety practices and behaviors versus facilities without such oversight. Compliance in full-service restaurants, for example, reached 70 percent in those with a manager compared with 58 percent without a manager. In delicatessens, compliance was 79 percent with a manager versus 64 percent without.

Similar compliance results were reported in seafood markets (88 percent compliance with a manager versus 82 percent without) and in produce markets (86 percent versus 79 percent).

The FDA is calling for installation of a food protection manager position to become a common practice, especially in areas where such oversight isn’t already part of state or local regulations. The report, which involved more than 800 retail food establishments, found that overall compliance improved in all nine categories of operations covered, including hospitals, nursing homes, elementary schools, meat and poultry markets and fast food restaurants.

The National Council of Chain Restaurants responded to the report by calling on Congress to amend the federal Food, Drug and Cosmetic Act to require state and local regulators to adopt the FDA Model Food Code. The organization said such a move, including immediate voluntary adoption of the recommendations, would help avoid confusion in the industry and among local inspectors.

To read the FDA’s 2009 Retail Food Report click here.
 

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