FDA must change its procedures for inspecting food safety due to COVID-19.
On March 18, executives from the food sector and other stakeholders were updated by senior officials of the Food and Drug Administration on the actions the agency has taken to guarantee the safety of the food supply during the coronavirus (COVID-19) epidemic. Among the participants in the conference call were Susan Mayne, PhD, director of the Center for Food Safety and Applied Nutrition; Michael Rogers, assistant commissioner for human and animal food operations, Office of Regulatory Affairs; and Frank Yiannas, deputy commissioner, Office of Food Policy and Response.
“There are presently no widespread disruptions reported in the food chain, and food production and manufacturing are widely dispersed throughout the United States,” Mr. Yiannas stated. “We, and by we, I mean all of us, have to keep telling the American people that they shouldn’t stockpile food and should only buy what they need to feed their family for about a week.”
Mr. Yiannas stressed that “we do not anticipate that food products would need to be recalled or withdrawn from market should a person that works in a food facility be confirmed for COVID-19.” This is because there is no evidence linking food or food packaging to the spread of COVID-19.
According to Mr. Yiannas, the measures implemented to lessen the possibility of infection for FDA inspectors shouldn’t impede the safe food distribution procedure.
Mr. Rogers is in charge of the FDA’s sample collection, inspections, and investigations at local and international companies that produce and market food for humans and animals.
He said the FDA said on March 10 that it would be delaying the majority of inspections of overseas facilities until April and that inspections outside of the US that are deemed critical will be taken into consideration.
e stated that mission critical and for-cause inspections (the latter carried out in reaction to a recall, for example) would receive the majority of the FDA’s domestic inspection efforts and resources during the pandemic. The FDA has decided to defer its regular monitoring inspections that it had intended to carry out this fiscal year.
“Our strategy is centered on guaranteeing the safety of the food supply, and it will always prioritize the agency’s public health mission,” Mr. Rogers stated. “It also considers the safety of our employees, their families, and the workforce in the industry.”
Speaking about domestic inspections, Mr. Rogers clarified, “We will consider the operational status of the company and in many cases, we must reflect any geographic restrictions that the states are adopting — for example, some of the decisions related to shelter in place.”
When and when they are needed, the FDA will carry out mission-critical inspections, for example, of facilities that produce foods thought to be at high risk of contamination, if there is any way to get there and complete them without endangering anyone, according to Mr. Rogers.
The FDA is investigating methods for carrying out these inspections without the customary degree of on-site presence.
Mr. Rogers stated, “We also intend to consult with industry on the best way to accomplish that.”
He said that the majority of FDA food facility inspections in the past have been unannounced.
“We have made the decision to alter that process, and going forward, the majority of the inspections that we will be carrying out in the domestic arena will be pre-announced,” he stated. “We might occasionally need to perform an ad hoc inspection, but to be honest, there aren’t many situations that would call for that course of action at this time.”
You may also like:
Food security in emerging nations: issues and remedies
Are drinks the secret to increasing cannabis use among consumers?
Managing the lack of labour for mushroom picking
Dr. Mayne stressed how crucial it is that food establishments follow their mandated food safety plans.
“We recommend frequent washing and sanitizing of all food contact surfaces and utensils as a next precaution to help avoid the transmission of this virus through surface contact,” the spokesperson stated.
Dr. Mayne advised businesses to keep information about their suspected exposure to COVID-19 private even if they confirm that a worker has the virus. If a coworker has been proven to have COVID-19, employees should heed the advice provided by the CDC on their website.
During a brief Q&A session, a food company inquired about the possibility of having to halt products until they are 100% safe in the event that one of its staff members contracts COVID-19.
“You want to prevent spreading within the plant, obviously, so the primary goal is to prevent the spread person to person,” Dr. Mayne retorted. “But we are not asking that food be recalled or put on hold or anything like that.”