National Center for Food Safety and Technology

项目总结 食品安全与健康研究所(IFSH)国家食品安全与健康中心 科技(NCFST)是美国食品安全与应用营养学研究联盟 和药品管理局的食品安全和应用营养中心(FDA/CFSAN)， 伊利诺伊理工学院(IIT)和食品工业。自1988年成立以来， NCFST成功地提供了一个独特的协作中立基础，来自 学术界、政府和产业界联合起来，共同解决食品安全问题 对国家具有重要意义。这些成功是NCFST与 工业界、学术界和FDA。NCFST的结构使参与的代表 各组织在制定政策和行政程序以及 确定针对FDA和行业战略的长期和短期研究计划 需要。在这种组织结构下，NCFST在建立合作伙伴关系方面具有独特的地位 在了解当前食品行业趋势的基础上制定食品安全计划 加工和包装技术，从公共卫生角度的监管 以及来自学术界的基础科学专业知识。NCFST协作式 食品安全研究项目通过科学论坛协调，有五项研究 平台包括食品加工和包装，食品微生物学，食品化学和 过敏原，熟练测试和方法验证，以及营养。进行的研究 NCFST解决了国家面临的关键食品安全问题，并支持发展 安全的食品，从农场到餐叉都有促进健康的特性。这项研究形成了一种科学的 为影响食品安全和公众健康的政策决策提供依据。此外，NCFST是 食品安全预防控制联盟(FSPCA)和豆类安全局协调员 联盟(SSA)，利用学术界、工业界和FDA的专业知识 制定和提供与FDA食品安全现代化法案相关的标准化课程 (FSMA)要求。这些联盟是FDA FSMA的关键组成部分 实施战略。

PROJECT SUMMARY The Institute for Food Safety and Health (IFSH) National Center for Food Safety and Technology (NCFST) is a food safety and applied nutrition research consortium of the US Food and Drug Administration's Center for Food Safety and Applied Nutrition (FDA/CFSAN), the Illinois Institute of Technology (IIT), and the food industry. Since the establishment in 1988, NCFST has successfully provided a unique collaborative neutral ground where scientists from academia, government, and industry join forces and work together to address food safety issues of national significance. These successes were achieved as a result of NCFST partnering with industry, academia, and the FDA. NCFST is structured so that representatives of participating organizations play a role in establishing policy and administrative procedures, as well as identifying long- and short-term research programs that address FDA and industry strategic needs. With this organizational structure, NCFST is uniquely positioned to build cooperative food safety programs on a foundation of knowledge about current industrial trends in food processing and packaging technologies, regulatory perspectives from public health organizations, and fundamental scientific expertise from academia. The NCFST collaborative research programs in food safety are coordinated through the Science Forum, with five research platforms including Food Processing and Packaging, Food Microbiology, Food Chemistry and Allergen, Proficiency Testing and Method Validation, and Nutrition. Research conducted at NCFST addresses key food safety issues facing the country and supports the development of safe food with health-promoting properties from farm to fork. This research forms a scientific basis for policy decisions affecting food safety and public health. In addition, NCFST is the coordinator of the Food Safety Preventive Controls Alliance (FSPCA) and the Sprouts Safety Alliance (SSA), leveraging the expertise of academia, industry, and FDA for the purpose of developing and delivering standardized curricula related to FDA Food Safety Modernization Act (FSMA) requirements. These Alliances are key integral parts of the FDA's FSMA implementation strategies.