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Water Security
HACCP - Hazard Analysis of Critical Control Points
FDA Food Labeling Guide
CFSAN - Center for Food Safety & Applied Nutrition
AMI - American Meat Institute
IAFIS - International Association of Food Industry
Suppliers
IBWA - International Bottled Water Association
IDFA - International Dairy Foods Association
WWFE - Worldwide Food Expo
Water Security
The events of September 11, 2001 reinforced the need to enhance United
States security programs. Congress responded by passing the Public
Health Security and Bioterrorism Preparedness and Response Act of 2002
(the Bioterrorism Act), which President Bush signed into law June 12,
2002.
The Bioterrorism Act is divided into five titles:
Introduction
Title I -- National Preparedness for Bioterrorism and Other Public
Health Emergencies
Title II -- Enhancing Controls on Dangerous Biological Agents and
Toxins
Title III -- Protecting Safety and Security of Food and Drug Supply
Title IV -- Drinking Water Security and Safety
Title V -- Additional Provisions
The US Food and Drug Administration (FDA) is responsible for carrying
out certain provisions of the Bioterrorism Act, particularly Title
III, Subtitle A (Protection of Food Supply) and Subtitle B (Protection
of Drug Supply).
http://www.fda.gov/oc/bioterrorism/bioact.html
HACCP
Hazard Analysis of Critical Control Points
Traditionally, the industry and its regulators have depended on
spot-checks of manufacturing conditions and random sampling of final
products to ensure food safety. This approach tends to be reactive,
rather than preventive, and can be less efficient than the new HACCP
system.
HACCP (Hazard Analysis of Critical Control Points) is a food
safety program that was developed for astronauts nearly 30 years ago
that the FDA has adopted and is currently applying to seafood and
juice processing facilities. The agency plans to eventually implement
HACCP for much of the US food supply industry. The program focuses on
preventing hazards that could cause food-borne illnesses by applying
science-based controls, from raw material to finished products. Many
of its principles are already practiced in the FDA-regulated low-acid
canned food industry. FDA established HACCP for the seafood industry
in a final rule on December 18, 1995 and for the juice industry in a
final rule released January 19, 2001. The effective dates for the
final rule for the juice industry are: January 22, 2002 for large and
medium businesses, January 21, 2003 for small businesses, and January
20, 2004 for very small businesses.
www.cfsan.fda.gov/~lrd/haccp.html
FDA Food
Labeling Guide
The FDA is responsible for assuring that foods sold in the United
States are safe, wholesome and properly labeled. This applies to foods
produced domestically, as well as foods from foreign countries. The
Federal Food, Drug, and Cosmetic Act (FD&C Act) and the Fair Packaging
and Labeling Act are the Federal laws governing food products under
FDA's jurisdiction. The FDA receives many questions from
manufacturers, distributors, and importers about the proper labeling
of their food products. The following link is a summary of the
required statements that must appear on food labels under these laws
and their regulations.
www.cfsan.fda.gov/~dms/flg-toc.html
CFSAN
Center for Food Safety & Applied Nutrition
The Center for Food Safety and Applied Nutrition, is one of six
product-oriented centers (in addition to a nationwide field force)
that carry out the mission of the FDA. FDA is a scientific regulatory
agency responsible for the safety of the nation's domestically
produced and imported foods, cosmetics, drugs, biologics, medical
devices, and radiological products. CFSAN, in conjunction with the
Agency's field staff, is responsible for promoting and protecting the
public's health by ensuring that the nation's food supply is safe,
sanitary, wholesome, and honestly labeled, and that cosmetic products
are safe and properly labeled.
www.cfsan.fda.gov/list.html
NTL will
be exhibiting at:
Worldwide Food Expo
October 29th November 1st, 2003
Chicago, IL
WWFE Sponsors
include:
AMI represents
the interests of packers and processors of beef, pork, lamb, veal and
turkey products and their suppliers throughout North America.
Headquartered in Washington, D.C., the Institute provides legislative,
regulatory and public relations services, conducts scientific and
economic research, offers marketing and technical assistance and
sponsors education programs.
www.meatami.com
IAFIS is a
91-year-old trade association of more than 500 members supplying the
food, beverage, dairy and related sanitary processing industries. The
organization's goal is to be the acknowledged leader in connecting the
members of the global food industry and to be a provider of
information that facilitates those relationships.
www.iafis.org
IBWA is the
authoritative source of information about all types of bottled waters.
Founded in 1958, IBWA member companies account for approximately 80%
of all bottled water sales in the U.S. IBWA's membership includes U.S.
and international bottlers, distributors and suppliers. IBWA is
committed to working with the U.S. Food and Drug Administration (FDA),
which regulates bottled water as a packaged food product, and state
governments in concert with the IBWA Model Code to set stringent
bottled water standards for safe, high-quality products.
www.bottledwater.org.
IDFA represents
the nation's dairy processors and manufacturing industries and their
suppliers. The IDFA is composed of three constituent organizations:
Milk Industry Foundation (MIF), National Cheese Institute (NCI) and
the International Ice Cream Association (IICA). Together, member
companies process and manufacture an estimated 85% of the nation's
dairy products.
www.idfa.org
Worldwide Food
Expo is the premier showcase of processing, packaging,
equipment, ingredients and services for the global food industry.
Sponsored by the International Dairy Foods Association (IDFA), the
International Association of Food Industry Suppliers (IAFIS), the
International Bottled Water Association (IBWA), the American Frozen
Food Institute (AFFI) and the American Meat Institute (AMI), Worldwide
Food Expo '03, will be held October 29-November 1, 2003, at McCormick
Place in Chicago, Ill. The biennial event attracts more than 30,000
industry leaders from 150 countries to see the largest North American
display of food industry suppliers in one location. Attendees will
view the innovations of more than 1,200 exhibitors in 1.2 million
square feet of floor space, and attend up to 50 educational workshops
emphasizing new technologies in the food processing industry. Expo '03
is comprised of the Food, Dairy & Beverage Exposition and the
International Meat, Poultry & Seafood Convention and Exposition. For
more information, visit
www.worldwidefood.com.
For more useful information and links, go to the
RESOURCES page for the Food Company
section of this site.
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