FOOD SAFETY & SECURITY
Food Safety Modernization Act Seven Key Elements
1. Current Good Manufacturing Practice and Hazard Analysis and Risk-Based Preventive Controls for Human Food (Preventative Controls Rule)
2. Current Good Manufacturing Practice and Hazard Analysis and Risk-Based Preventive Controls for Animal Food
3. Standard for Growing, Harvesting, Packing, and Hold of Produce for Human Consumption (Produce Safety Rule)
4. Sanitary Transportation of Human and Animal Food (Sanitary Transportation Rule)
5. Foreign Supplier Verification Programs (FSVP) for Importers of Food for Human and Animals
6. Accredited Third Party Certification
7. Mitigation Strategies to Protect Food Against Intentional Adulteration
It’s not easy to define a food desert – it requires accounting for several variables. For instance, some factors to consider include location, socioeconomic status, transportation access, and to some degree race. So what are food deserts? Basically, food deserts are made up of areas where grocery stores are few and far between. The food deserts can be in urban, suburban, or rural communities. The challenge is defining how far is too far to travel to shop for healthy foods? And the answer depends on the community, access to public transportation, cars, or walking as the primary mode of transportation. Distance becomes relative to the neighborhood. Food deserts are a lagging indicator of food insecurity and harm to public health.
Food Production in Under-served Areas
According to the 2009 Report to Congress on Access to Affordable and Nutritious Food: Measuring and Understanding Food Deserts and Their Consequences, (page v) (June 2009), Food has been used as a tool for community development. Projects such as farmers’ markets, community gardens, promotion of culturally specific foods for ethnic minorities and Native Americans, local food production and promotion, youth agricultural and culinary training programs, and many other types of programs have all been implemented in a variety of settings. If you are trying to develop a local food project and run into a challenge, call me at (918) 216-0825.