Louisiana Manufactured Foods Regulatory Program Standards

项目摘要 路易斯安那州卫生部(LDH)，公共卫生办公室(OPH)，卫生服务 通过教育和执法促进食品安全和尽量减少食源性疾病 监管、投诉调查、许可证发放和食品例行检查 设施。LDH/OPH卫生服务致力于食品安全和海鲜及 专业运营部的食品和药物计划已在 联邦食品安全任选的人造食品监管计划标准(MFRPS) 合同自2012年7月起生效。 基于战略规划和来自食品和药品的MFRPS评估清单 管理(FDA)标准和实施处，应用程序的计划需求 资金包括以下项目： 制定书面程序以评估法律权威和监管规定，以 检查和调查食用植物，收集证据，收集和分析样本，以及 采取执法行动。 开发了一个利用基于风险的检查的系统。 制定书面政策和程序，概述LDH的执行/合规情况 战略。 评估计划资金、人员和设备资源。 制定书面文件控制程序，以确保 计划要素的附录和支持文档是最新的，并且适合- 使用。 MFRPS标准的制定和实施将有助于路易斯安那州和 FDA更好地指导他们的监管活动以预防和减少食源性 食品生产设施中的疾病和危险。

Project Summary The Louisiana Department of Health (LDH), Office of Public Health (OPH), Sanitarian Services promotes food safety and minimizes food-borne illness through education, enforcement of regulations, investigation of complaints, issuance of permits and routine inspection of food facilities. The LDH/OPH Sanitarian Services is committed to food safety and the Seafood and Food & Drug Programs of the Specialty Operations Division have been enrolled with the Manufactured Food Regulatory Program Standards (MFRPS) elective to the federal food safety contract since July 2012. Based on the Strategic Plan and the MFRPS Assessment Checklist from the Food and Drug Administration (FDA) Standards and Implementation Division, program needs for the application funding include the following items:  Develop written procedures to evaluate the legal authority and regulatory provisions to inspect and investigate food plants, gather evidence, collect and analyze samples, and take enforcement actions.  Develop a system to utilize risk based inspections.  Develop written policies and procedures that outline LDH’s enforcement/compliance strategies.  Assess program funding, staffing and equipment resources.  Develop a written document control procedure that ensures the information contained in the appendices and supporting documents for program elements are current and fit-for- use. The development and implementation of the MFRPS standards will assist both Louisiana and the FDA to better direct their regulatory activities toward preventing and reducing foodborne illness and hazards in food manufacturing facilities.