Food Safety Program Needs Restructuring, Not Another Agency

In the wake of the recent salmonella outbreak that killed 9 people and sickened over 600 others, food safety concerns have become a pressing issue.

The Food and Drug Administration takes the brunt of the responsibility and is the most pressured to find the cause and correct it.

However, at least 15 agencies are involved in making sure food is safe under at least 30 different laws, some of which date back to the early 1900s. it doesn’t matter how old a law is as long as it works. And if those 30 laws work then they should remain in place. However, it seems there needs to be some re-thinking as to how often food gets inspected and by whom.

Rep. Rosa DeLauro, D-Conn. and Sen. Dick Durbin, D-Ill., have been proposing an overhaul of the nation's food safety structure for more than a decade. Food safety advocates agree.

I don’t believe we need another bureaucratic agency to add to the convoluted maze, just shore up practices already in place. The system will work if given enough inspectors with the proper guidelines and abilities.

The Department of Agriculture should inspect anything grown or raised on a farm, domestic and imported. The FDA should cover everything else that enters the human body (drugs, etc), domestic and imported. They need to agree on a schedule of inspections and they both need the ability to shutdown operations if a threat is discovered.

Obviously, an alert system needs to be in place to notify the general public of a possible contamination of food, possible source(s), and where the product was shipped. And this alert needs to take place within days of the discovery not months as is currently the case.

It seems reasonable that if any manufacturer has to face the possibility of a shutdown (cutting into their profits) then it would be in their best interest to ensure their product is safe.

Raw food inspections covered by USDA, this covers growers. Processed foods covered by FDA, this covers processors.

An additional safety net would be provided by the health department to inspect facilities and ensure workers are following safe food-handling procedures.

This means that some foods will be inspected more than once. The bottom line is that all possible sources of contamination needs to be inspected, as the source of all tainted food has come from mis-handling of food and/or contamination of facilities.