Table Of Content"Current and Projected Technologies
for Food Protection-
Recommendations and Implementation"
Proceedings of the 1986
Conference for Food Protection
CHARLES W. FELIX
Food
Protection
Technology
First published 1987 by CRC Press
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Reissued 2018 by CRC Press
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Library of Congress Cataloging-in-Publication Data
Food protection technology.
Papers presented at the Third Conference for Food
Protection, Ann Arbor, Mich., Aug. 17-20, 1986.
Includes bibliographies and index.
1. Food contamination — Congresses. 2. Food—
Microbiology — Congresses. I. Felix, Charles W.
II. Conference for Food Protection (3rd : 1986 :
Ann Arbor, Mich.)
TX511.F678 1987 664’ .07 86-27745
ISBN 0-87371-047-9
A Library of Congress record exists under LC control number: 86027745
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ISBN 13: 978-1-315-89297-9 (hbk)
ISBN 13: 978-1-351-07207-6 (ebk)
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PREFACE
The Conference for Food Protection was conceived in the late 1960s
as the brainchild of environmental health officials responsible for food
safety in federal, state, and local jurisdictions, and their counterparts in
the food industry. They decided that much would be gained by having
the leaders in food protection in the United States come together for a
few days of earnest discussion about the major food protection problems
of the day, with a view to recommending solutions to those problems.
The first Conference for Food Protection was held in Denver, Colo-
rado, in the spring of 1971. Attendance was by invitation only. About
400 food protection specialists participated. Their discussions resulted
in more than 100 recommendations, which ranged from a sanguine call
for the formation of a single federal food protection agency to the
introduction of a new method of sanitation control now known as Haz-
ard Analysis Critical Control Point (HACCP) procedure.
The Denver Conference was financed by the U.S. Food and Drug
Administration under a contract with the American Public Health Asso-
ciation. In the years following, APHA made a valiant effort to secure
funding for a follow-up conference, but to no avail. Federal funds for a
reprise of the undertaking were no longer available. At last, APHA sent
an invitation to like-minded professional and trade associations to join it
in a Study Committee for a Conference for Food Protection. More than
70 organizations, including federal agencies and national food compa-
nies, banded together to promote the concept of a conference that
would be self-supporting.
Under that multiple sponsorship, the Second National Conference for
Food Protection was held in Washington, DC, in May 1984. Again
more than 400 interested parties attended. They included not only fed-
eral, state, and local health officials, but also industry executives, aca-
demicians, and consumer representatives. Their deliberations resulted
in more than 150 recommendations for the improvement of food safety
to the year 1990.
The very first recommendation to come out of the 1984 Conference
was the decision to establish a continuing organization, national and
international in scope, that would see to it that a food protection confer-
ence would be held every two years. The Conference was incorporated
in 1985 and, with the assistance of the National Sanitation Foundation,
which adopted the Conference as a management project, a third meet-
ing was scheduled for the summer of 1986.
The 1986 Conference met in Ann Arbor, Michigan, on August 17-20,
1986. Over 200 Conference members convened to consider the theme
"Current and Projected Technologies for Food Protection — Recommen-
dations and Implementation." As in the 1984 Conference, they were
divided into seven working committees representing the major technical
perspectives of the participants. These committees, operating units of the
Conference organization, include Toxicology; Microbiology; Good Man-
ufacturing Practices and Quality Control; Standards and Regulations;
Education and Training; New Foods, Food Processing, and Packaging;
and the Conference Program Committee, which is responsible for mak-
ing recommendations regarding the structure and policy of the Confer-
ence as an organization.
The 60 recommendations of the 1986 Conference were the product of
the following procedure: The 25-member executive committee decided
among themselves the subjects that would be discussed in each commit-
tee under the agreed-upon theme. They invited technical experts to
develop "white papers" on the selected subjects. The white papers were
reviewed by appointed reviewers who represented the spectrum of Con-
ference membership: government, industry, consumers, and academia.
The papers were distributed to registrants before the meeting. At the
meeting, participants reviewed the main points of the papers, including
suggested recommendations, and entered into discussion.
The recommendations finally agreed upon in each committee, and a
few minority reports of dissenting views, were reviewed by the Confer-
ence's five councils. The councils correspond to the principal interest
groups represented at the meeting: government, industry, consumers,
academia, and professional associations. Their viewpoints on the
appropriateness of the technical recommendations were then conveyed
to the membership assembled in plenary session for voting. A vote was
then taken on each of the recommendations in turn, following full
discussion of the issues as desired.
What you will find in these pages are the white papers which formed
the basis for discussion at the Conference, and the recommendations
which came out of those discussions. In between the two, there were
hours and hours of serious, sometimes heated, exchange on the issues, as
people of good will and sound science sought to resolve the serious
problems of food safety presented to them.
This book should appeal to anyone who has a responsibility for food
safety or an interest in it. That will include regulators at every level of
government, food industry executives, professors and students in schools
of food science and public health, and very many consumers whose
interest in food protection has been aroused by the ever more frequent
vi
incidents of food contamination and foodborne illness that have been
reported in the media in recent years.
This volume will also be of keen interest to members of the Confer-
ence for Food Protection. It is the official proceedings of their third
Conference meeting and a continuation of the dialogue they entered
into when they joined the Conference as individual or organizational
members. We hope it will attract those who read it to enter into that
dialogue by becoming, themselves, members of the Conference for
Food Protection, committing themselves and their organizations to the
goal of the Conference as enunciated in its constitution:
"To foster public health by promoting safety in the production, pro-
cessing, packaging, sale and service of foods; and to provide a continu-
ing forum for the exchange of information among all national and
international parties interested in food safety."
To all who share that ambition, I recommend the Conference for
Food Protection and this publication of its 1986 proceedings.
Charles W. Felix
Chairman
1986 Conference for Food Protection
VII
TABLE OF CONTENTS
Introduction: A New Manifesto for Food Safety,
Sanford A. Miller xiii
TOXICOLOGY
1. An Historical Perspective on FDA's Use of Risk
Assessment, Robert }. Scheuplein 3
2. De Minimis and the Threshold of Regulation,
Alan M. Rulis 29
3. The Difficulties and the Possibilities of Epidemiologic
Investigations of Low Risk Attributable to Food
Constituents, Frank Cordle and D. Jesse Wagstaff 39
4. Food Safety, Risk Assessment, and Democracy:
Achieving Public Understanding and Acceptance of
What the Experts Say and Do, Michael R. Taylor 55
5. Risk Assessment for Effects Other Than Cancer,
Joseph V. Rodricks, Vasilios Frankos, Duncan Turnbull,
and Robert G. Tardiff 61
6. Toxicology Committee Conclusions and
Recommendations 75
MICROBIOLOGY
7. Principles and Applications of the HACCP Approach
for the Food Processing Industry, John H. Silliker 81
8. Practical Procedures for Using the HACCP Approach in
Food Service Establishments by Industry and
Regulatory Agencies, John J. Guzewich 91
ix
9. Microbiological Criteria for Foods and Food
Ingredients: A Review of the Report of the National
Research Council, Carl Vanderzant 101
10. Selection of Microbiological Criteria Based on Hazard
Analysis of Food, Donald A. Corlett, Jr 113
11. Rapid Methods for the Detection and Identification of
Microorganisms in Foods, Nelson A. Cox,
J. Stan Bailey, D. Y. C. Fung, and Paul A. Hartman 125
12. Automated Monitoring of Food Operations and
Microbial Detection, Anthony N. Sharpe 133
13. Foodborne Disease Surveillance, Charles A. Bartleson 141
14. Concerns About Foodborne Viral Gastroenteritis and
Listeria Monocytogenes,
Dean O, Cliver and Michael P. Doyle 157
15. Microbiology Committee Conclusions and
Recommendations 163
GOOD MANUFACTURING PRACTICES
AND QUALITY CONTROL
16. The Hazard Analysis Critical Control Point Concept,
Howard E. Bauman 175
17. Process/CIP Engineering for Product Safety,
Dale A. Seiberling 181
18. Aseptic Processing of Low-Acid Heterogeneous Foods in
Relation to Current Good Manufacturing Practices,
Dilip I. Chandarana, Dane T. Bernard, and
Austin Gavin HI 201
19. Quality Control and Quality Assurance Progress in the
Food Safety Inspection Service, USDA,
Ralph W. Johnston 207
20. Good Manufacturing Practice Regulations, Guidelines,
and Voluntary Programs, Thomas R. Mulvaney 211
21. Good Manufacturing Practices and Quality Control
Committee Recommendations 219
STANDARDS AND REGULATIONS
22. A Model Food Establishment Unicode,
Darrell J. Schwalm 223
23. Development of Standards and Regulations by a Third
Party Consensus Process, George A. Kupfer 235
24. Forces That Initiate Change in Standards and
Regulation, Sherwin Gardner 243
X
25. The Forthcoming Merger in Quantitative Risk
Assessment, Robert L. Sielken, Jr 251
26. Standards and Regulations Committee Conclusions and
Recommendations 289
EDUCATION AND TRAINING
27. Current Consumer Interests as Reflected by Consumer
Complaints, Lilyan M. Goossens 293
28. Competency-Rased Adult Learning in Food Safety
Programs, Linda B. Rhodes 299
29. Producing Consumer Education Material: A Practical
Guide, John Knapp 307
30. Uniform Facilities Planning and Plan Review for Food
Service Establishments, James L. Brown 315
31. Education and Training Committee Recommendations 321
NEW FOODS, PROCESSING, AND PACKAGING
32. Genetically Engineered Foods and
Ingredients —Technical Basis and Industrial
Applications, Nanette Newell 325
33. Genetically Engineered Foods and Ingredients — Legal
Considerations, Gerad McCowin 331
34. Food-Packaging Interaction — Technical Aspects of
Polymeric Materials, Robert W. Keown 337
35. Food-Packaging Interaction — Regulatory Guidance:
Migration Testing of Plastic Packaging,
Gregory M. Cramer 341
36. Task Force on Irradiation Processing — Wholesomeness
Studies, Peter S. Elias 349
37. Irradiation Processing — Industrial Applications,
Darrell F. Wood 363
38. Irradiation Processing — Regulatory Procedures,
Gerad McCowin 369
39. Aseptic Processing of Particulates — Technical Advances
and Industrial Applications, Daryl Lund 377
40. Aseptic Processing of Particulates — Approval
Procedures, D. I. Chandarana, A. Gavin, and
D. T. Bernard 387
41. Novel Processes — Ultra High Pressure Processing,
Daniel F. Farkas 393
42. Biotechnology and Food Protection, Nanette Newell 397
xi
