NSF Brings USDA List of Proprietary Substances and Nonfood Compounds Online

In February 1998, the USDA officially discontinued its review and listing of proprietary substances and nonfood compounds used at federally inspected meat and poultry processing facilities. This USDA action reflects a change in agency philosophy from prescriptive to performance-based safety systems, as indicated by the adoption of HACCP-based requirements. Under the new system, processing facilities must show the FSIS inspector documentation substantiating the safety of a chemical use in a food processing environment. Anticipating this change, USDA officials visited NSF in 1998 to discuss its interest in continuing the evaluation program. NSF expertise in the development of drinking water supply product standards for health effects, plus its world renowned product testing, certification and listing program, made NSF the logical choice to lead the continuation effort. Chemical manufacturers and food processing facilities now have a program to help them provide HACCP-compliant documentation to FSIS inspectors. NSF is pleased to make available online the entire USDA White Book, List of Proprietary Substances and Nonfood Compounds (final printing January 1, 1997).
The White Book is in a searchable format at www.nsf.org/usda. Manufacturers can add compounds to the NSF list by completing a NSF form on line and submitting it, along with label information, to NSF for evaluation and registration. The NSF Registration Program protocol, also available on line, includes features such as:

• Grandfathering of all products on the USDA list Internet submissions for new or modified products
• Fax on Demand registration letters, and much more!

  This program is a critical component in the NSF Food Safety Initiative that includes Food Equipment standards and certifications, HACCP and HACCP-9000¨ registration programs, training and education services, and testing and certification of food products. The benefits to food processors, their suppliers, their customers and regulators, including federal inspectors, is tremendous. We have spoken to the key stakeholders and all are supportive of NSF’s role, stated Dennis Mangino, NSF President and CEO.

  For more information, contact Tom Bruursema, General Manager, Environmental and Research Services, at (800) NSF-MARK, ext. 5575. Send e-mail to bruursema@nsf.org

  Food Safety Conference: Preventing foodborne Illness Through Science and Education, The Second NSF International Conference on Food Safety will be held October 11-13, 2000, at the Hyatt Regency Savannah. The technical program focuses on Preventing Foodborne Illness. Through Science and Education. The Program Committee invites summary or abstracts for technical presentations from regulators, quality managers, manufacturers, processors, laboratory scientists, consultants, trainers, university researchers, and food service providers. Session topics include Food Safety Science and Science-Based Applications, Food Safety Education and Training, HACCP and Alternative Food Safety Management Systems, New Food Safety Technologies, and Harmonization of International Food Safety Regulations. Reducing the incidence of foodborne illness is a continuing challenge to professionals in public health and the food industry. While excellent tools and credible strategies gain widespread acceptance, emerging pathogens and trade issues make providing safe food more complex. This conference focuses on improving food safety worldwide at every step of the food chain. The first NSF conference, held in Albuquerque, New Mexico, in November 1998, was attended by 459 participants from 23 countries and 47 of the 50 states of the U.S.

  For registration information, call Christopher Grace at (734) 827 6865, or send e-mail to grace@nsf.org. You can also visit www.nsf.org.

  NSF International, 789 Dixboro Road, Ann Arbor, MI 48105. Tel: 800-NSF-MARK; Fax: 734-913-5787.