Guide aids inspection of imported foods
The number of foodstuffs imported into the US each year is increasing, thanks to ain increased demand for ethnic foods. According to the US Food and Drug Administration (FDA), food imports into the US approached 10 million import lines in 2011, and that figure will continue to climb in coming years.
Keeping up
According to AFDO executive director Joseph Corby, the advice outlined in the guide is important in the face of ever-changing food safety regulations and requirements.
“It is very timely given the anticipated release by the FDA of new regulations for imported foods; it provides basic knowledge and information on the import process and the common issues found,” he said.
Once food products hit American soil and are marketed in the country, responsibility for ensuring the foods are safe for consumers falls largely onto state and local agencies. This AFDO guide is designed to help food inspectors in examining foods and determining if they are suitable for consumption.
Outlining concerns
The 32-page “Issues and Concerns with Imported Foods,” provides a brief description of the process of importing foods, outlines the responsibilities of various U.S. government agencies charged with food protection and explains reasons for product recalls, seizures or embargoes; import alerts; and lab-analysis requests.
In order to bring home the advice, photographs accompany many of the examples and explanations of problems affecting imported foods, including microbiological contamination, undeclared allergens, banned antibiotics, eviscerated processed fish, lead contamination of foods and packaging, undeclared preservatives, lack of English labeling and other concerns. The guide also lists certified colors permitted in foods and food color additives banned in the States
The guide is based in part on an integrated food safety initiative of state and federal officials from New York Agriculture & Markets and the FDA’s New York District.
Copies of the guide can be obtained through the AFDO website here.
