Monday, 26th December 2011
The Federal Food Safety Working Group Progress Report
Source: President's Food Safety Working Group
From the report:
Prevention is the front line of food safety defense. The [Food Safety Working Group] agencies have taken substantial steps to reduce the occurrence of foodborne illness by preventing the contamination and adulteration of foods. They have focused on Salmonella, E. coli, Campylobacter, and Listeria among other causes of foodborne illness.
The FSWG’s accomplishments to date represent a large down payment on a stronger food safety system that will deliver greater value, better prevent illnesses and more effectively promote the well-being of the American people. Building on those efforts, the FSWG will continue to strengthen the food safety system through increased prevention, enhanced surveillance, and faster response. It will do so in part through implementing the new FDA Food Safety Modernization Act (FSMA).
+ Link to full report (PDF; 1.11 MB)
By Peggy Garvin
Peggy Garvin, of Garvin Information Consulting, is the author of United States Government Internet Directory (Bernan Press) and Real World Research Skills, 2009 (TheCapitol.Net). In her 20 years in the information business, Peggy has managed electronic information products and services in a variety of environments, including commercial publishing, e-commerce, law firms, and the Congressional Research Service of the Library of Congress. Peggy's work has been recognized with the 2011 SLA Dow Jones Leadership Award. She has a Masters of Library Science degree from Syracuse University School of Information Studies.
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