UEP "5-Star" Egg Safety Program
This program, which is voluntary in nature, was developed by the United Egg Producers (UEP) for egg producers throughout the country as a way of monitoring and controlling S. Enteritidis on the farm. It goes beyond the FDA Egg Safety Final Rule. It covers all areas from the procurement of the chicks to cleaning and disinfection of poultry houses, refrigeration, environmental and egg testing, laboratory standards, processing plant sanitation, etc. (See endnote 10.)
Columbus Public Health (Ohio) Food Protection Program 2009
The Columbus Public Health (Ohio) Food Protection Program 2009 is compared below to the Philadelphia Department of Public Health Food Protection Program 1961 (both Samuel J. Crumbine Consumer Protection Award Recipients).
Good food handling practices, especially proper hand washing procedures, are essential and that is why the ensuing discussion will be about two Samuel J. Crumbine Consumer Protection Award Programs which have been shown to be effective. Also, both programs are mentioned in “A National Strategy to Revitalize Environmental Public Health Services” as innovative programs today. However, in the Philadelphia program of 2008, where the self-inspection process is used in restaurants within the city, there is still a need to provide proper regulatory inspection and supervision of this industry program of self-assessment. Self-inspection should be added to the programs of the regulatory agency and be not in lieu of having adequate personnel to carry out necessary services to prevent foodborne disease. The Columbus Public Health Food Protection Program was the recipient of the 2009 Samuel J. Crumbine Consumer Protection Award, while the Philadelphia Department of Public Health was the 1961 recipient of the Samuel J. Crumbine
Consumer Protection Award. The Columbus program meets the Voluntary National Retail Food Regulatory Program Standards of the FDA. The Philadelphia program met the standards of the Ordinance and Code Regulating Eating and Drinking Establishments, Recommended by the United States Public Health Service, 1943, FSA, Public Health Bulletin Number 280 (republished in 1955, DHEW, PHS Publication Number 37).
The first Restaurant Sanitation Regulations by the Public Health Service were issued 1934. Prior to that, since 1896 the Public Health Service had been interested in milk as a means of spreading disease, and in 1923 an Office of Milk Investigations was established to help the states in developing an effective milk-control program.