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This
page provides a text alternative for an article in the Winter/Spring
2007 issue (PDF Only, 5.4MB).
From the Editor-in-Chief
By Daniel P. Puzo
Behind be FoodSafe: Clarity at the Core
The editorial philosophy of be FoodSafe: The FSIS Magazine is to present compelling information in an accessible
and understandable way with insight and perspective that will benefit readers from both the public and private sectors.
Contemporary design and compelling graphics will also help tell the story that is the complex world of food safety.
Our goal is to eliminate what I have frequently titled the "dead language of government," or the regulatory
rhetoric that can be mind numbing and uninspiring to the majority of our readers. There is no reason why government
publications — at any level — have to be inscrutable, dense, and hard to understand. be FoodSafe
strives to provide a mechanism — both in print and online at befoodsafe.gov —
to painlessly access important information as well as learn the rationale and reason behind developing topics.
Our first issue (Fall 2006) celebrated the Centennial of the 1906
Meat Inspection Act, which provided the essential foundation for USDA's Food Safety and Inspection Service to protect
the food supply today. We also highlighted the important mission being carried out every day by FSIS' workforce of
approximately 10,000 Americans from all over the country: protecting public health.
This issue and those going forward will cover food safety at all levels — from the farm and the butcher
shop down the road, to the complexities of international trade standards. Our coverage is designed to translate
complicated issues into plain and useful information.
For instance, we devote our cover story to how the public health community — as well as average citizens —
can better serve the growing "at-risk" population, or those who are more susceptible to foodborne illnesses
than otherwise healthy adults.
The surprising fact about those considered "at risk" is that as many as one in five Americans falls
into the category. And those who don't, at the moment, may sometime also face a similar challenge to their
health and well-being. Ensuring that food handlers take the necessary safety and sanitary precautions at all
levels of the production, processing and distribution system will save lives. And that responsibility also
extends to the home, where so much of the care giving for "at-risk" individuals takes place.
Sometimes care giving can be rote, or an afterthought, and we now know that kind of approach can have
tragic consequences. So, it's time to recognize how sometimes the seemingly inconsequential to some can be
vital for others.
Another goal of be FoodSafe is inclusiveness. We want to offer as many voices as possible;
particularly those that contribute to a better understanding of the challenges we face today. Please feel
free to contact us directly at beFoodSafeMagazine@fsis.usda.gov.
There will never be a final word when it comes to food safety. However, there will be many critical moments,
and it is our hope that be FoodSafe will provide clarity to subjects that may be confounding at present, as
well as context and relevance that advance public health in a significant way.
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BACK COVER
Subscription Info:
Don't miss the next issue of be FoodSafe: The FSIS Magazine
Mail subscriptions are available from the GPO Bookstore for $29 per year $40.50 foreign addresses
E-mail: ContactCenter@gpo.gov
Web: https://webarchive.library.unt.edu/eot2008/20090115191959/http://bookstore.gpo.gov
Phone: (866) 512-1800
Fax: (202) 512-2104
Mail: New Orders: be FoodSafe
Superintendent of Documents, Stop IDCC
Washington, DC 20402
Electronic subscription available on the Web: befoodsafe.gov
Click on be FoodSafe: The FSIS Magazine
Ask Karen:
Question: How do you keep food safe during a power failure?
Answer: During a power outage, the refrigerator will keep food cold for about 4 hours if it
remains unopened. A full stand-alone freezer will hold the temperature for approximately 48 hours (24 hours
if it is half full) if the door remains closed. The freezing compartment in a refrigerator-freezer may not
keep foods frozen as long. If the freezer is not full, quickly group packages together so they will retain
the cold more effectively. To learn more about when to save and when to throw out specific foods, see our
"Keeping Food Safe During an Emergency" publication.
Visit Ask Karen at AskKaren.gov To Ask A Food Safety Question
Call the USDA Meat & Poultry Hotline 1-888-MPHOTLINE (1-888-674-6854)
INSIDE COVER
[advertisement]
Celebrating the Partnership for Food Safety Education's 10th Anniversary
1st National BAC Fighters! PROGRAM AWARDS
To recognize outstanding local food safety education programming based on the Fight BAC!® campaign's
four core safe food-handling practices: CLEAN, SEPARATE, COOK, CHILL
One outstanding program will be recognized in each of three categories:
- General Consumer Outreach
- Hospital/Clinic/Healthcare Setting
- Developed by Retailer/Restaurant/Food Service for Customers
For more information and an entry form, go to www.fightbac.org and click on the "education and outreach" tab.
AWARDS
- A trip for two members of the winning team to Washington, D.C., for the Partnership's Fight BAC!® Capitol Hill celebration in September 2007
- Featuring of the program on www.fightbac.org and in a newsletter distributed to BAC Fighters! and Partnership supporters nationwide, and
- $150 worth of Fight BAC!® consumer education materials.
GENERAL CRITERIA
- Entries will be accepted until June 1, 2007.
- Not-for-profit, private sector, academic and government organizations are eligible.
- Programs must have originated in a sound proposal/workplan with goals for intended audience and intended outcomes.
- Programs were planned and executed between 2001 and 2006.
- Programs utilized elements of the national Fight BAC!® campaign.
The Partnership for Food Safety Education unites industry associations, professional societies in food science,
nutrition and health, consumer groups and from the U.S. Department of Agriculture, the U.S. Environmental
Protection Agency and from the U.S. Department of Health and Human Services, the Centers for Disease Control and
Prevention and the Food and Drug Administration, to educate the public about safe food handling and preparation.
[Top of Page] |
Last Modified: April 18, 2007 |
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