The Food Safety Staff 

Established November 2004 2008 Annual Report 

 

VISION: 

To eliminate all 

food safety 

hazards in foods 

provided 

through the 

USDA nutrition 

assistance 

programs. 

MISSION: 

To increase 

awareness, 

visibility, and 

impact of food 

safety on USDA 

nutrition 

assistance 

programs and 

represent FNS 

programs in the 

wider Federal 

and State food 

safety 

community. 

Summary of 2008 

I. New Initiatives 

3⁄4 Allergies and Anaphylaxis 

3⁄4 Cooling Study 

3⁄4 Norovirus Intervention and Prevention 

3⁄4 Tabletop Exercises 

II. Commodity Food Safety 

3⁄4 Holds and Recalls 

3⁄4 Public Notification System for Holds and Recalls 

3⁄4 Non-Commodity Recall Bulletins 

3⁄4 Commodity Food Safety Complaint System 

III. Technical Assistance for FNS Programs 

IV. Outreach and Partnerships 

3⁄4 The National Food Service Management Institute 

3⁄4 Presentations 

3⁄4 Partnerships 

3⁄4 Publications 

3⁄4 Recognition from Food and Drug Administration 

Introduction 

In 2008, the Office of Emergency Management and Food Safety (OEMFS) Food 

Safety Staff (FSS) received additional funding from Congress that allowed the 

initiation of a number of exciting new and expanded projects. These new projects fill 

identified needs related to food allergies, proper cooling of foods, norovirus 

intervention and prevention, and food defense. The unparalleled recall of ground beef 

by Hallmark/Westland in early 2008 consumed an exceptional amount of FSS time and 

effort. Lessons learned from the recall are being incorporated into a new manual on 

management of holds and recalls. 

New Initiatives 

Allergies and Anaphylaxis 

In 2008, the FSS addressed the emerging topic of managing food allergies and 

anaphylaxis in schools by working with the Child Nutrition Division and the Office of 

Civil Rights at FNS, the Centers for Disease Control and Prevention (CDC), the 

School Nutrition Association (SNA), and others to plan a three-day meeting in early 

2009 on managing food allergies in schools. The meeting would be comprised of an 

Expert Panel and Work Group who will be charged with the task to develop 

comprehensive guidance on food allergy policies and practices for the school 
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STAFF: 

Brenda Halbrook 

Director 

Marion Hinners 

Food Safety 

Specialist

Stephanie 

Mickelson 

Epidemiologist

Carmen Nordlund 

Secretary

community as a whole: policy makers, administrators, teachers, students, parents, food 

service personnel, clinicians, and others. School nutrition experts who are leaders on 

the topic of management of allergies in school food service operations will be asked to 

provide best practices guidance for food service for inclusion in this guidance. 

Cooling Practices in Schools Multiyear Research Project 

Data from CDC, the Food and Drug Administration (FDA), and others have shown 

that improper cooling practices contribute to foodborne illness outbreaks. As schools 

developed and implemented their HACCP-based food safety plans, the FSS was asked 

questions about techniques for proper cooling of food in school food service. To 

address this need, the FSS began a multi-year research project on cooling practices in 

schools. The study is a collaborative effort with the FDA and the Moffett Center, 

which is a consortium of the Illinois Institute of Technology that will provide data on 

the effectiveness of current cooling practices in school food service operations, with 

attention paid to improving practices that may compromise the safety of the 

foods. Ultimately, the data yielded by these studies will be made available to school 

food service operators through the National Food Service Management Institute in an 

educational package. 

Norovirus Outbreak Intervention and Prevention 

Data from CDC indicate that norovirus is the leading cause of foodborne outbreaks in 

schools. Norovirus is an extremely infectious pathogen that spreads rapidly and easily. 

A critical intervention strategy to prevent its rapid spread is the use of proper cleaning 

techniques that destroy the pathogen. Most school buildings are cleaned by school 

custodial staff, while the school food service operation is cleaned by school food 

service staff. The FSS, through a funded agreement with the National Education 

Association Health Information Network, will develop a resource, intended for school 

custodians and school food service staff, on cleaning in school settings to limit, or 

prevent, a norovirus outbreak. 

Tabletop Exercises 

The FSS continues to raise awareness of the need for vigilance in protecting the food 

supply in FNS programs from an intentional attack, particularly in schools. As part of 

these efforts, FNS is expanding a project to conduct three tabletop exercises (TTX), the 

first of which will happen in the fall of 2009. From these TTXs pre-packaged 

exercises that qualify for Department of Homeland Security grants will be developed 

for schools and school districts, or State Agencies, to use and practice communication 

and cooperation strategies during a mock intentional attack on the school food supply. 

Commodity Food Safety 

Holds and Recalls 

Canned Beans: 14,000 cases of canned beans, including green beans (A061), 

garbanzo beans (A089), lima beans (A082), black-eyed peas (A084), kidney beans 

(A086), great northern beans (A086), vegetarian baked beans (A091), pinto beans 

(A079), and black turtle beans (A908) from 8 states were returned to the vendor or 

destroyed when the product was recalled in January and February 2008 due to possible 

under-processing and a risk of botulism. 
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Ground Beef: 51,000,000 pounds of ground beef and ground beef products (A594, 

A608, A609, A626, A706, A716, A717) from 46 States and the District of Columbia 

were recalled after the producer failed to comply with USDA Food Safety and 

Inspection Service (FSIS) regulations regarding humane slaughter. Of the recalled 

product, 18,000,000 pounds were returned to the vendor or destroyed. This was the 

largest recall of USDA-distributed food in FNS history. It was also the first recall that 

involved product that was sent for further processing. 

Spaghetti Sauce: 3,752 cases of spaghetti sauce (A243) from 3 states were put on 

hold after some cans in one warehouse were reported as bulging and exploding. FDA 

laboratory analysis revealed isolated closure problems in some of the cans. 

Public Notification System for Holds and Recalls

The FSS and the FNS Food Distribution Division (FDD) created a new public 

notification system to alert interested parties of FNS holds and recalls. The system 

allows members of the public, recipient agencies, processors, schools, and others who 

do not receive notifications through the ECOS rapid alert system to sign up for email 

notifications via a link on the FNS webpage. 

Posting Non-Commodity Recall Bulletins on the Electronic Commodity Ordering 

System (ECOS) Home Page

The FSS helps ensure that all foods served by FNS program operators are safe and 

wholesome. When the FSS is notified of significant recalls of non-commodity 

products that may have been procured by states or schools from commercial sources, 

the recall information is posted to the ECOS home page. ECOS users are given a 

summary and links to further information posted by FDA and FSIS. In 2008, the 

following recalls and health alerts were posted to ECOS: 

3⁄4 Canned beans, potentially contaminated with botulinum toxin

3⁄4 Four bean salad, potentially contaminated with botulinum toxin

3⁄4 Cantaloupe, contaminated with Salmonella 

3⁄4 Puffed wheat and rice cereal, contaminated with Salmonella 

3⁄4 Ground beef, contaminated with E. coli (2 recalls)

3⁄4 Tomatoes, jalapeno peppers, and serrano peppers, linked to Salmonella 

3⁄4 Jalapeno and serrano peppers and avocados, contaminated with Salmonella 

Commodity Food Safety Complaint System 

The FSS monitors and analyzes complaints about USDA-purchased commodities for 

potential food safety concerns. Complaints are entered into ECOS and automatically 

flagged for a food safety review based on the problem description. When a complaint 

is received, it is reviewed by the FSS to determine whether it is a food safety concern 

or part of a larger trend. If necessary, the FSS contacts the appropriate procurement 

and regulatory agencies, follows up with the complainant for additional information, 

and works closely with the FNS FDD’s Complaint Team to ensure resolution. 

Periodically, complaint data are reviewed for indicators of vendor performance; 

whether commodity specifications need modification; and whether and what food 

handling or safety messages are needed. 
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Number of Food Safety Complaints Compared to 

Total Complaints in ECOS

0

100

200

300

400

500

600

2005 2006 2007 2008

All

Food Safety

Technical Assistance for FNS Programs

The FSS provided food safety expertise for a variety of FNS programs. 

Assistance Provided to Program Service and Support, including the Regional Offices: 

3⁄4 Led monthly conference calls with Regional Office (RO) representatives to 

share up-to-date food safety information; review commodity complaints from 

the previous month; and report on all food safety activities at headquarters, 

some of which involve RO participation, such as recalls or special projects; 

sent daily food safety information bulletins; notified them of commodity and 

non-commodity recalls 

3⁄4 Assisted Regional Office staff with a question from a State Agency about the 

labeling of bread 

3⁄4 Maintained a food safety mailbox to handle questions from consumers and the 

field 

3⁄4 Answered questions about the Food Emergency Response Network (FERN) for 

Regional Office Staff 

3⁄4 Clarified policies regarding security seals on trucks for Regional Office Staff 

Assistance Provided to FNS Office of Research and Analysis: 

3⁄4 Submitted questions on traceability of inventory and food safety criteria for 

procurement for inclusion in the upcoming School Food Purchase Study III 

3⁄4 Submitted questions on a variety of food safety topics for the fourth School 

Nutrition Dietary Assessment Study 

Assistance Provided to Special Nutrition Programs: 

3⁄4 Arranged for a review by the USDA Food Safety Risk Assessment Committee 

of the petition to discontinue testing agricultural commodities for StarLink corn 

contamination 

3⁄4 Provided guidance on the food safety implications of donating feral hogs to 

charitable institutions 
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 Food Distribution Division: 

3⁄4 Served as subject matter expert on holds and recalls for a webinar on USDA 

Foods 

3⁄4 Contacted FSIS to answer a question from a State Agency funneled through the 

Food Distribution Division on the use of antibiotics in poultry feed 

3⁄4 Assisted FDD in responding to a Freedom of Information Act request on a 

commercial beef recall 

 Child Nutrition Division: 

3⁄4 Answered questions from the Child Nutrition Division regarding methicillinresistant Staphylococcus aureus (MRSA) and the use of school gymnasiums as 

cafeterias 

 The Special Supplemental Program for Women, Infants, and Children (WIC): 

3⁄4 Provided guidance to staff from the Supplemental Food Program Division 

(SFPD) on food safety information for the new WIC Food Package 

3⁄4 Answered questions about the potential for microbial contamination of tofu and 

processing of honey for SFPD 

3⁄4 Reviewed the food safety information provided in the WIC infant feeding 

guide 

3⁄4 Provided guidance to Special Nutrition Programs (SNP) about using bottled 

water to mix powdered infant formula during a disaster 

3⁄4 Provided technical assistance to the SNP office regarding how perchlorate and 

bisphenol-A affect the health of FNS program participants 

3⁄4 Served as a resource on the issue of melamine in the food supply, specifically 

infant formula 

3⁄4 Tracked the potential association of an infant death due to Enterobacter 

sakazakii with infant formula 

Assistance Provided to Outside Organizations: 

3⁄4 Assisted America’s Second Harvest with donation regulation questions on 

whether their routine practices and operations surrounding meat donations from 

retail outlets was in compliance with regulations from FSIS 

3⁄4 Assisted a state department of agriculture in determining the inspections 

necessary for an establishment serving the Child and Adult Care Food Program 

in compliance with regulations from FSIS 

3⁄4 Provided data to Government Accountability Office (GAO) for a report on 

communication during recalls in schools 

Outreach and Partnerships

Cooperative Agreement with the National Food Service Management Institute 

FSS worked closely with the National Food Service Management Institute (NFSMI) 

on food safety education and training for Child Nutrition (CN) Programs nationwide. 

In 2008, NFSMI continued providing training for CN Program operators and made 

progress on major projects such as the Emergency Management Training, which 

includes a Train-the-Trainer manual and a Participant Workbook with templates for 

easily constructing emergency management plans. 
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Presentations 

The FSS uses presentations at professional and educational meetings to reach out to 

FNS Regional and State partners and FNS program operators. The FSS addressed 

groups across the country to promote food safety and food defense: 

3⁄4 American Commodity Distribution Association National Conference 

3⁄4 School Nutrition Association Annual National Conference 

3⁄4 National Center for Food Protection and Defense Annual Meeting 

3⁄4 North Carolina Department of Public Instruction Fall Conference for Child 

Nutrition Program Administrators 

3⁄4 FD101 Training 

Partnerships 

Partnership with other agencies and organizations helps the FSS disseminate messages 

about food safety and food defense. 2008 activities: 

3⁄4 Led the National Coalition for Food Safe Schools (NCFSS), an alliance of 

representatives from a variety of national organizations, professional 

associations, and government agencies 

3⁄4 Member of the Steering Committee and participated in the annual vision 

meeting of the CDC Environmental Health Specialists Network (EHS-Net) 

3⁄4 Member of and financial contributor to the National Academies of Science’s 

Food Forum 

3⁄4 Participated in the Partnership for Food Safety Education 

3⁄4 Participated in a summit on ways to improve information sharing and 

coordination when a foodborne outbreak involves many jurisdictions, such as 

local and state health departments and federal health investigators 

3⁄4 Conducted an epidemiological activity for students on a Foodborne Outbreak 

Investigation at the FSIS Food Safety Education Camp 

3⁄4 Member of the Interagency Risk Assessment Consortium (IRAC) and the 

USDA Food Safety Risk Assessment Committee (FSRAC) 

Publications 

The FSS includes food safety messages in newsletters and publications of partner 

groups: 

3⁄4 Article on food defense for the Gardian, an electronic newsletter for members 

of Infragard- a Federal Bureau of Investigation (FBI) program that features a 

partnership between the FBI and the public/private security sector 

3⁄4 Article on safety of fresh produce for the FDPIR newsletter 

3⁄4 Article on allergies for the FDD Schools newsletter 

3⁄4 Reviewed a publication on foodborne illnesses in schools for the National 

School Boards Association 

Recognized for Collaboration with Food and Drug Administration 

In 2008, the FSS received three group awards from FDA for collaboration on food 

safety projects or committees. The first award recognized FSS participation in the 

Botulinum Toxin Response Group and superior collaboration and response to the 

outbreak of botulinum toxin in canned chili sauce during the summer of 2007. A 

second award recognized the pivotal contribution of FNS toward the FDA Food 

Defense Surveillance Assignment that relied heavily on the collaboration of school 

food service, which FNS arranged. The third award acknowledged FSS membership 

and participation in the Interagency Risk Assessment Consortium Group and the 
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contribution made toward providing a public forum for discussing risk assessment 

issues as they relate to keeping food and water safe for public consumption. 

Projected Outputs for 2009 

 Initiatives 

3⁄4 Develop food allergy management best practices guidance and 

resources for schools as outcome of the February 2009 Expert Panel 

and Work Group 

3⁄4 Collaborate with SNA to conduct a pre-conference workshop on food 

allergies, and to develop three webinars and several podcasts on food 

allergy management 

3⁄4 Collect data on the effectiveness of current cooling practices in school 

food service and begin to package results for use in schools 

3⁄4 Publish guide on cleaning to prevent or limit a norovirus outbreak in 

schools for school custodians and other staff with the National 

Education Association Health Information Network 

3⁄4 Conduct three tabletop exercises focusing on communication and 

cooperation during a mock intentional attack on the school food supply 

 Technical Assistance 

3⁄4 Respond to technical assistance requests by Child Nutrition, Food 

Distribution, and WIC program staff 

3⁄4 Continue working with Regional Office staff on food safety concerns 

 Outreach and Partnerships 

3⁄4 On-going education (in conjunction with NFSMI) including 

presentations at conferences, meetings, and workshops 

3⁄4 Evaluate, update, and revise the Food Safe Schools Action Guide, 

including drafting a food defense component 

3⁄4 Evaluate implementation of HACCP in schools, in conjunction with 

NFSMI 

Projects Beyond 2009 

3⁄4 Increase education on food allergies and anaphylaxis in schools 

3⁄4 Create guidance for schools on the safe handling and sanitizing of fresh 

produce

3⁄4 Provide guidance to schools on proper cooling of foods

3⁄4 Coordinate with CDC on refinement of data analysis from eFORS and 

increase reporting of school food-borne outbreaks 

3⁄4 Disseminate, promote, and implement the revised edition of the Food 

Safe Schools Action Guide, which includes a recognition program for 

schools for food safety efforts 

3⁄4 Assist with transition of the Rapid Alert System to be a component of 

the Web-Based Supply Chain Management (WBSCM) system 

3⁄4 Develop a turn-key tabletop exercise resource for State Agencies and 

School Food Authorities that would meet DHS criteria for grant funding