Summary of Key Provisions of the Food Safety Modernization Act

Image via WikipediaThe FDA Food Safety Modernization Act (FSMA), which signed into law by President Obama on January 4, 2011, amends the Federal Food, Drug, and Cosmetic Act to shift the focus of the Food and Drug Administration (FDA) from primarily reacting to food safety problems to prevention.

A summary of key new provisions and their impact is available on the Institute for Food Laws and Regulations website here.

Still Time to Enroll in Summer Academy on Global Food Law & Policy

There are only five places left at the upcoming 3rd Summer Academy on Global Food Law & Policy planned from 25 till 29 July, Lake Como, Italy.

In the keynote speech David Byrne, the former EU Commissioner for Health and Consumer Protection, will present his views about the future of EU and international food regulation and the role public authorities should play in nutritional issues. Others covers topics such as the past, present, and future of the WTO SPS Agreement, the challenge of regulatory compliance with national and transnational food & beverages regimes, and Codex Alimentarius: Waste of time or food deliberate democracy? and more.

More information is available here.

European E. Coli Outbreak Puts Spotlight on US Government Preparedness

David Acheson, Managing Director of Food and Import Safety at Leavitt Partners, pointed out in a recent CNBC interview, "You can't say it won't happen here. You have to assume it will happen. We need to ramp up our prevention controls." 

The National Center for Biomedical Research and Training (NCBRT), a member of the Food and Agriculture Protection Training Consortium (FAPTC), is offering DHS-certified and sponsored training at no direct cost to state and local food emergency responders. "A Coordinated Response to Food Emergencies: Practice and Execution" is designed to have an impact on limiting the devastation caused by contamination of the food supply.The course provides responders with training on food emergency response procedures with an emphasis on coordination between local, state and federal food and health officials. In the United Sates, communication among this patchwork of government agencies can lead to slow detection of illness and slow response in containing an outbreak.

"The deadly E. coli outbreak in Europe should not be a surprise. This type of outbreak could happen anywhere," said Thomas Tucker, NCBRT Director. "We are especially vulnerable here in the United States with our complex processing and distribution system and high volume of imported goods. That is why the NCBRT has gotten ahead of the game by developing and offering training to help prevent and prepare for such an incident."  

"We are pleased to support such a crucial course," says Jerry Wojtala, Executive Director with the International Food Protection Training Institute (IFPTI). "This course is a key to preventing the devastating consequences a food contamination incident, like the one we're seeing now, can have if government, food industry and public health officials are unprepared."

The Food and Agriculture Protection Training Consortium (FAPTC), is comprised of eight university-based training centers along with the International Food Protection Training Institute.  It is focused on developing and delivering food protection training primarily to U.S. government regulatory officials at the federal, state, local, tribal and territorial levels along with others responsible for safety of the U.S. food supply, such as industry, third party auditors and regulatory officials in other countries.  

FAPTC provides sustainable, standardized, current, peer-reviewed, on-demand training both domestically and internationally essential for the coordinated prevention and response to food safety incidents impacting the U.S. food supply and citizens. More information on FAPTC can be found at www.faptc.org. 

NCBRT Contact:

Julie Cavin

Public Affairs & Outreach Coordinator, NCBRT

(225) 578-0619

jcavin@ncbrt.lsu.edu

IFPTI Contact:

Jerry Wojtala

jerry.wojtala@ifpti.org 

Language and Culture Day Camps at MSU

Every summer, MSU offers language and culture day camps for children ages 7-12 on campus. They take place for one week (Monday-Thursday or Friday) from 9 am - 4 pm. Morning-only options are available for all camps. No previous knowledge of the language is necessary and children of higher proficiency levels can be accommodated. For more information, visit http://cls.celta.msu.edu/camp.php.