Healthy People Consortium Meeting and Public Hearing
"Building the Next Generation of Healthy People"
November 12 and 13, 1998
Capital Hilton, Washington, D.C.

Food Safety

Summary Points
  1. Suggestions were made that the following be expanded in the Food Safety Chapter: definition of surveillance and discussion of the relationships and interactions among food regulatory and health agencies at the Federal, State and local levels.
  2. Consumer Food Handling: Suggestions made on additions or alternate wording for the consumer handling objective on cooking included changing the word "hamburger" to "ground beef" or "ground meat" and adding objectives or sub-objectives on cooking eggs and poultry. Questions were raised on whether the survey included a question about washing hands before cooking and how "promptly" is defined for the "Chill, refrigerate promptly" objective. Statistical information was requested on the margin of error for the total population for the survey and in particular for the question on chilling food.
  3. Allergy: Three suggestions were made on this developmental objective. First, the description of common food allergens should include "dairy" instead of "milk." Second, educational and ingredient information may be needed for schools, daycare operations, and restaurants. The third suggestion was to include latex allergy as a food allergy. This suggestion was brought by a consumer whose son had suffered a severe anaphylactic reaction after eating salad prepared by workers wearing latex gloves.

Other notes:

For Objective 6.1, the age of children tested for toxoplasmosis was questioned. The objective currently says only "children" and should be more explicit. Wording in the data section explains that "children" includes children in the age range 6-10 years since that is the measure that can be obtained from the National Health and Nutrition Examination Survey (NHANES).

Another suggestion was to return to the chapter an objective on State Adoption of the Food Code, as is currently included in the Healthy People 2000 Priority Area 12, Food and Drug Safety.

Submitted by: Elisa L. Elliot, Ph.D.,
Coordinator, Food Safety Work Group

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