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Monday, October 17, 2011

Collaborative Project serving as one voice to answer emerging issues in food safety

The intent of this project was to bring positive change and address the Centers for Disease Control’s 10 Essential Public Health Services. It is important for food safety regulators, businesses, farmers, academia and the public to have a better understanding of the regulatory requirements in growing and offering their fresh, locally grown foods. There are a variety of state constitutional exemptions, rules and regulations related to selling and serving food. The interpretation and dissemination of the exemptions varied widely throughout the State. This led to stakeholder confusion. To address this concern, a collaborative work group from regulatory agencies and academia developed food safety factsheets addressing common frequently asked questions and provided clarification. The factsheets serve as one voice to establish a more effective food protection model that achieves compliance through partnership, collaboration, training and enforcement by utilizing the strengths and resources of local farmers, vendors, market managers, restaurateurs, regulators, educators and community stakeholders.

The outreach addressed individual experiences with buying/selling as well as dispelling misconceptions regarding state and local rules and regulations. The result was teaming together in the development, writing, editing and dissemination of user-friendly topic specific factsheets. These factsheets address commonly asked questions regarding federal and state statutes, rules, regulations and policies. By proving one unified voice, we help support and improve the health of the public in eating or purchasing safe, fresh, locally grown foods.

Topics included:
  1. Serving Locally Grown Foods in Food Facilities, June 2010
  2. Existing Food Facilities Planning to Can Fresh Foods for Sale or Service, June 2010
  3. Existing Food Facilities Planning to Freeze, Dry or Otherwise Preserve Fresh Foods for Sale or Service, June 2010
  4. Harvesting and Selling Wild Mushrooms in Minnesota, June 2010
  5. Hand Sanitizers: Not a Replacement for Hand Washing in Food Service Settings, June 2010.
These fact sheets can be found at:
http://www.mda.state.mn.us/en/food/safety/food-safety-resources.aspx
Posted by Unknown at 3:40 PM
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