WSDA official to speak at annual Pacific NW food safety workshop

Susie Bautista
Food Safety & Consumer Services

Federal, state, university and food industry members are gathering to discuss safe food processing and safe on-farm produce operations next month in Portland at the annual Pacific Northwest Food Safety and Sanitation Workshop Nov. 8-9.

Several employees from WSDA’s Food Safety and Consumer Services Division will be joining the conference as part of the agency’s on-going efforts at promoting food safety. Among the WSDA officials attending will be Claudia Coles, the division’s policy and external affairs manager. Claudia is a well-established training specialist and will share her insights on the federal Food Safety Modernization Act (FSMA). Claudia will also discuss ways to support effective food safety and sanitation processes to minimize the risk of foodborne illnesses.

Milk bottle line

Miriam Burbach of the Food and Drug Administration’s Seattle District Office, will discuss implementation of the new FSMA rules.

The conference typically draws people in the food processing and food safety industries, such as food and animal feed processors, service providers to the food industries, food retailers, sanitation suppliers, consultants and regulators.  

The FDA, Northwest university extensions, WSDA, Oregon Department of Agriculture and the Northwest Food Processors Association work together to put on this annual event.

Agenda items for the conference include:

• The basics of microbiology with a focus on Listeria monocytogenes
• Choosing effective sanitizers and hand hygiene practices
• Pest Control
• Implementation of FSMA
• Whole Genome Sequencing
• Good Manufacturing Practices
• Irrigation Water testing

WSDA will host an informational booth where attendees will be able to find information on multiple food safety topics. If you can’t make it to the conference, but are still seeking food safety information, or updates on courses and workshops, visit the Washington State Food Protection Task Force website.

Training and resources help food processors prevent Listeria contamination

Susie Bautista
Food Safety and Consumer Services Division

Image: CDC PHL#13102, Photographer: James Gathany

Some germs are deadly and can be spread by food, which is why WSDA routinely tests food produced in Washington to check for potential contamination from these germs. 

The germ that prompts the most food recalls for Washington State food processors is Listeria monocytogenes, commonly referred to as Listeria. This germ is one of the leading causes of death from foodborne illness. Older adults, pregnant women, newborns and people with conditions that affect the immune system -- such as those with cancer or AIDS -- are at highest risk for developing illness from Listeria. 

Listeria is widely distributed in the environment and has been found in soil, vegetation, silage, sewage, water, and feces of healthy animals and humans. It’s hardy -- it can grow at refrigeration temperatures and tolerates salt. 

Food processors are particularly concerned with its ability to become established in processing facilities or equipment. Developing control systems can help processors prevent conditions that would allow Listeria to survive in their facilities and possibly contaminate their products.

Here are two important steps food processing companies can take to control Listeria in their facilities:

• Read guidance on control of Listeria available from the FDA: Draft guidance for the control of Listeria monocytogenes in refrigerated or frozen ready to eat foods.  
• Attend the Listeria Control workshop in the Pacific Northwest this May: Northwest Food Processors Association website. 

Controlling Listeria is crucial in reducing incidents of foodborne illness and maintaining public confidence in the food supply. 

The Federal Food Safety Modernization Act (FSMA) aims to ensure that food processors take the necessary control steps. Some companies will need to comply with FSMA beginning in September 2016. Food processing companies can prepare for FSMA by attending an upcoming preventive control course in Washington State. These courses are for small to mid-size companies and are in high demand. So register soon at http://foodprocessing.wsu.edu/fsmapc/ for remaining open slots

Dates and Washington locations for FSMA preventive controls for human foods courses:

• May 4-6 Woodinville
• May 24-26 Vancouver
• June 14-16 Prosser

Food safety resources as well as updates on courses and workshops in Washington can be found on the Washington State Food Protection Task Force website. 

By the way, when WSDA determines food is contaminated with germs that can cause human illness, we notify the processor. We coordinate these notifications with our partner food safety agencies. When they learn a product they produced may be contaminated, food processors generally choose to voluntarily recall the product. 

Information on the disease caused by Listeria can be found on the Centers for Disease Control and Prevention (CDC) website.