While reviewing Food Business News I was startled to learn that in previous years, the FDA has inspected less than a quarter of food facilities and the remaining facilities had not been inspected for five or more years. (Dept. of Health & Human Services) There are no specific guidelines about the frequency of inspections. Although the food facilities increased over the years the inspections have decreased. It appears that the number of food facilities that were given a “high risk” designation was declined.

According to F.D.A officials the decline in inspections has primarily been due to a decline in staffing levels. The inspections classified as “official action indicated” (O.A.I.) has declined in the past four years from 614 in 2004 to 283 in 2008. The F.D.A. is taking regulatory action against about 46% facilities classified as O.A.I and lowered the classification or took no regulatory action against the remaining facilities.

Who’s really minding the store? It seems that not all food facilities are being inspected on a regular basis. The inspector general would like to see increased frequency of inspections of facilities that are considered high-risk, provide extra guidance about lowering O.A.I classifications and taking appropriate actions to ensure violations are corrected. Additionally, recommendations are being made seeking authority to apply civil penalties against facilities that don’t comply with regulations.

Our worst thoughts have come true – the food on our tables may not have been properly inspected for safety.

Advertisement