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The study is being conducted jointly by the Food and Nutrition Board of the Institute of Medicine and the Board on Agriculture and Natural Resources of the Division of Earth and Life Studies over a period of 14 months. The ad hoc committee is charged with defining the relationship between public health objectives and a Hazard Analysis and Critical Control Points (HACCP)-based approach to food safety; defining the terms "performance standards" and "criteria as related to food products and processes; recommending guidelines for determining the type of data that should be used in developing food safety criteria, including microbiological performance standards; and overseeing the development of two reports on the use of scientific-based criteria in relation to performance standards and HACCP: a) One on raw and processed meat and poultry, and b) a second one on raw and processed seafood, produce and related products, and dairy products.
There are also two subcommittees, one on meat and poultry and one on seafood, produce and related products, and dairy products. Each subcommittee is charged with producing a report that evaluates the role of scientifically determined criteria, including microbiological criteria, in the production and regulation of the food groups under its charge.
Specifically, they are reviewing the extent to which microbiological performance standards are appropriate means of ensuring the safety of these products in a HACCP-based system; evaluating the scientific bases for existing USDA or FDA microbiological performance standards; and recommending improvement. In so doing, they are addressing the question, What process should be used to establish these criteria so they are scientifically valid? The subcommittees are also examining whether or not current USDA or FDA criteria, including microbiological performance standards, accomplish what they purport to accomplish. In so doing, they are addressing the questions, Do they ensure that there is a reduction in public health hazards? Are they technically, economically, and administratively feasible?
In addition, the subcommittees are evaluating the way criteria are used under HACCP and will recommend specific changes for improvement, if any are needed. Finally, the subcommittees will report on the extent to which the current process is adequate for establishing microbiological food safety criteria, or, if necessary, identify improved ways to establish such criteria.
The parent committee is comprised of fourteen members with expertise and background in the implementation and purpose of HACCP, public health, food regulatory processes, food science, epidemiology of foodborne diseases, statistics of process control, risk assessment of food contaminants, and microbial growth modeling.
Each subcommittee is comprised of eight members having expertise that includes production and processing of the selected food groups (meat and poultry, produce and related products, seafood, and dairy products), food microbiology, Good Agricultural Practices, and USDA and FDA regulations. Up to five of the eight members, including the subcommittee chairs, are also members of the main committee.
The overlap of the parent committee and the subcommittees is necessary to ensure the development of coordinated approaches to defining performance standards and methods to develop criteria in food products.
More information on parent committee
More information on Meat and Poultry Subcommitee
More information on Produce and Related Produces, Seafood, and Dairy Products Subcommittee
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