RT3 - Water Safety and Quality Roundtable: Global Water - HACCP Issues

Glen 203-204
Organizers: Kathleen Rajkowski and Susan McKnight
Convenors: Kathleen Rajkowski and Susan McKnight

1:30 UK Regulatory HACCP – Water is Regarded as Food — ADRIAN PETERS, University of Wales Institute, Cardiff, Cardiff, Wales, UK

1:45 Water Quality and Safety in Mexican Agriculture and Production Lines — VICTOR MIGUEL GARCIA MORENO, Office of General Agriculture Safety SAGARPA-SENASICA, Col. Del Carmen Coyoacan,
Delegacion Coyocan, Mexico

2:00 US Government’s Requirement for Water Safety and Quality as It Applies to HACCP and Its Impact on the Food Industry — RITA SCHOENY, US-EPA, Washington, D.C., USA

2:15 Canadian Goverment’s Perspective on Water HACCP — TOM GRAHAM, Canadian Food Inspection Agency, Guelph, ON, Canada

2:30 HACCP Requirements in the Asian/Pacific Aquaculture
Industry with Regard to Water Safety and Quality — PETER HIBBARD, Quality Seafood Inspection Darden Restaurants–Western Hemisphere, Oveido, FL, USA

2:45 Roundtable Discussion — SUSAN MCKNIGHT, Quality Flow Inc., Northbrook, IL, USA-Moderator Questioners: LARRY COHEN, Kraft Foods Inc., Glenview, IL, USA, PETER KENNEDY, Quality
Flow Inc., Northbrook, IL, USA, KATHLEEN RAJKOWSKI,
USDA-ARS-ERRC-FSITRU, Wyndmoor, PA, USA

Abstract
Applying HACCP to water safety and quality is complex and has often been overlooked. With increased exchange of food products, the need for globalization of regulations is being discussed at this roundtable with respect to water. Representatives from the United Kingdom, Canada, the United States, Mexico, and a US company that purchases seafood from Asia will discuss regulations or the lack thereof with regards to water safety and quality and expose gaps in water HACCP concerns. In the UK, water is regarded as a food and therefore is regulated differently. The Canadian representative will talk about water hazard analysis and how the resulting analysis is put into a HACCP plan. The Mexican representative will report the results of a joint project between their university and government to assure water quality. The US Environmental Protection Agency representative will discuss the HACCP issues surrounding the use of public water supplies as ingredient water in the foodservice industry as well in food manufacturing. The lack of regulations in water safety and quality will be discussed by the representative from the US company. After the five presentations, the panel will be questioned. A representative from Kraft Foods, who is working on globalizing their water safety and quality HACCP program, will ask questions about the impact of the various countries rules on such a project. Senior management from a company who consults global foodservice corporations about ingredient water quality will question the panel as to what governmental oversight exists in various countries of public water supplies used by foodservice operations. A research scientist will question the panel as to what areas of research are lacking and what needs to be done to increase awareness of globalizing water safety and quality HACCP programs. Questions from the audience will be taken time permitting.