Dr. Richard Raymond Under Secretary for Food Safety USDA Office of Food Safety Tuesday, November 15 National Advisory Committee on Meat and Poultry Inspection.

Dr. Richard Raymond Under Secretary for Food Safety

USDA Office of Food Safety

Tuesday, November 15

National Advisory Committee on Meat and Poultry Inspection

Office of Food Safety

0

20

40

60

80

100

120

1997 1999 2002 2004

Recall Data

Number ofRecalls percalendar year

0

10

20

30

40

50

60

70

1997 1999 2002 2004

Recall Data

Pounds ofProduct (Inmillions) percalendar year

Recent Food Safety Successes:

Percentage of Positive Regulatory Samples

0

0.1

0.2

0.3

0.4

0.5

0.6

0.7

0.8

0.9

2000 2001 2002 2003 2004

E. coli O157:H7

E. coli O157:H7

Office of Food Safety

Listeria monocytogenes

Percentage of Positive Regulatory Samples

0

0.5

1

1.5

2

2.5

3

1996 1998 2000 2002 2004

ListeriaMonocytogenes

Office of Food Safety

E. coli O157:H7Foodborne Illnesses Have Decreased By 42% Since the 1996-98 Baseline

1996-2004 FoodNet Foodborne Illness Incidence Data

(Cases per 100,000 persons)

0

0.5

1

1.5

2

2.5

3

1996 1998 2000 2002 2004

E. coli O157:H7

Office of Food Safety

Listeria monocytogenesFoodborne Illnesses Have Decreased By 40% Since the 1996-98 Baseline

1996-2004 FoodNet Foodborne Illness Incidence Data

(Cases per 100,000 persons)

00.050.1

0.150.2

0.250.3

0.350.4

0.450.5

1996 1998 2000 2002 2004

ListeriaMonocytogenes

Office of Food Safety

CampylobacterFoodborne Illnesses Have Decreased By 31% Since the 1996-98 Baseline

1996-2004 FoodNet Foodborne Illness Incidence Data

(Cases per 100,000 persons)

0

5

10

15

20

25

1996 1998 2000 2002 2004

Campylobacter

Office of Food Safety

YersiniaFoodborne Illnesses Have Decreased By 45% Since the 1996-98 Baseline

1996-2004 FoodNet Foodborne Illness Incidence Data

(Cases per 100,000 persons)

00.10.20.30.40.50.60.70.80.9

1

1996 1998 2000 2002 2004

Yersinia

Office of Food Safety

Office of Food Safety

The Kearney Patrol Assignment We need less time traveling and more time in-plant.

Gibbon

Beaver City Franklin

Step #1 HACCP

Implementation 1998-2000

Step #2

HIMP

Step #4 ??

Step #5 ??

Step #6 Full

Implementation of our Risk-based

System

The journey to a fully implemented risk-based system

Step #3 Listeria Risk Assessment

Office of Food Safety

RBS

The Risk-Based System is supported by three equally important “legs.”

Office of Food Safety

FSIS Employees

RBSF

SIS

Em

ploy

ees

Office of Food Safety

Industry

RBSF

SIS

Em

plo

yees

Ind

ust

ry

Office of Food Safety

Consumers

RBSF

SIS

Em

plo

yees

Ind

ust

ry

Co

nsu

mers

Office of Food Safety

Communication, Cooperation, and Collaboration are Essential: If one leg is removed, the system can collapse.

SBR

Office of Food Safety

Public health is constantly evolving

Office of Food Safety

This is why we must continue to enhance our food safety and public health system.