Tracy earns an­other FDA cer­ti­fi­ca­tion

Walker County Messenger - - Front Page -

Clay Tracy, en­vi­ron­men­tal health man­ager for the Walker County Health De­part­ment, was re­cently awarded a new Cer­tifi­cate of Achieve­ment from the U.S. Food and Drug Ad­min­is­tra­tion’s Vol­un­tary Na­tional Re­tail Food Reg­u­la­tory Pro­gram Stan­dards on be­half of Walker County and the Ge­or­gia De­part­ment of Pub­lic Health North­west Health District. The new cer­ti­fi­ca­tion, earned for Stan­dard 7, means Walker County has now com­pleted four of the nine stan­dards estab­lished by the FDA to pro­vide lo­cal gov­ern­ments with a sci­en­tif­i­cally sound tech­ni­cal-and-le­gal ba­sis for food-ser­vice reg­u­la­tion.

Last year, Tracy was awarded cer­ti­fi­ca­tion for com­ple­tion of Stan­dards 1, 3, and 6. Walker County re­mains just one of four ju­ris­dic­tions within Ge­or­gia to have earned cer­ti­fi­ca­tion for Stan­dard 6. The other ten coun­ties in the North­west Health District – Bartow, Ca­toosa, Chat­tooga, Dade, Floyd, Gor­don, Har­al­son, Pauld­ing, and Polk - have all earned cer­ti­fi­ca­tion for Stan­dards 1, 3, and 7 largely due to Tracy’s ef­forts.

“We are proud of the work Clay and the rest of our en­vi­ron­men­tal health staff do to make our North­west Ge­or­gia Food Ser­vice In­spec­tion Pro­gram so suc­cess­ful,” said Tim Allee, en­vi­ron­men­tal health di­rec­tor for the North­west Health District. “We are es­pe­cially pleased for Walker County to earn Stan­dard 7, which al­lows us to pro­vide even more ex­ten­sive ed­u­ca­tional op­por­tu­ni­ties to the food-ser­vice in­dus­try and its em­ploy­ees.”

“Ge­or­gia’s Rules & Reg­u­la­tions for Food Ser­vice are among the most ro­bust in the na­tion for food safety,” said Allee, “but the FDA cer­ti­fi­ca­tions Clay has earned for Walker County and the rest of our district give us ad­di­tional tools to mon­i­tor and im­prove the qual­ity of food safety and pre­pare for and re­spond to food-borne ill­ness out­breaks.”

Food-borne ill­ness is a sig­nif­i­cant pub­lic health is­sue. One out of ev­ery six peo­ple na­tion­wide ex­pe­ri­ence a food-borne ill­ness each year, re­sult­ing in tens of mil­lions of acute ill­nesses, hun­dreds of thou­sands of hos­pi­tal­iza­tions, and thou­sands of deaths each year in the U. S.

The Vol­un­tary Na­tional Re­tail Food Reg­u­la­tory Pro­gram Stan­dards are de­signed to im­prove pub­lic health by strength­en­ing state and lo­cal re­tail food reg­u­la­tory pro­gram oper­a­tions, link­ing food-borne ill­ness risk fac­tor analy­ses data to in­dus­try out­reach ef­forts, and re­duc­ing the oc­cur­rence of food­borne ill­ness.

Clay Tracy

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