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Food Safety Advisory Committee
Strengthening Food Safety Across the Community
The Pitt County Food Safety Advisory Committee serves as an annual open forum for food service operators, industry professionals, public health partners, and regulatory staff. The group meets to discuss food safety priorities that affect the community and share updates on regulations, inspection processes, and emerging trends.
These in-person meetings give participants a chance to ask questions, exchange ideas, and learn practical steps to improve compliance and support safe food handling. By encouraging communication and partnership between the food industry and regulatory agencies, the committee helps reduce the risk of foodborne illness and promote consistent food safety standards across the community.
Next Meeting Date: To Be Determined
Supporting FDA Voluntary National Retail Food Regulatory Standards
This national program promotes continuous quality improvement, consistency in inspections, and stronger food safety practices at the local level. The standards provide a framework for regulatory agencies to measure performance, identify areas for improvement, and strengthen training, policies, and inspection programs. Participation helps align local practices with national best practices and encourages ongoing program evaluation.
As part of this effort, staff complete a comprehensive program self-assessment and conduct a risk factor study every five years using FDA methods. The risk factor study reviews food safety practices that are most commonly linked to foodborne illness and identifies trends across regulated facility types.
The survey includes establishments such as:
- Health care facilities
- K-12 schools
- Restaurants
- Retail food stores, including deli, produce, and seafood departments
Findings from the assessment help guide education, outreach, and inspection focus areas to reduce foodborne illness risk and strengthen food safety practices across Pitt County.
Learn More About the FDA Voluntary National Retail Food Regulatory Program Standards
Understanding Food & Product Recalls
Food recalls help remove products from the market when there is a reasonable probability they may cause health concerns. Recalls may involve food that is adulterated, mislabeled, or poses a risk to people or animals.
Several agencies may be involved in recalls:
- Food and Drug Administration (FDA): Regulates most food products, including animal food (except most meat and poultry).
- Food Safety and Inspection Service (FSIS), U.S. Department of Agriculture: Regulates meat, poultry, and certain egg products.
- North Carolina Department of Agriculture and Consumer Services: Enforces USDA and FDA recall regulations within North Carolina.
Most recalls are voluntary and initiated by the responsible company. However, the FDA has authority to mandate a recall if necessary. Recalls apply to food that is manufactured, processed, packed, or held in registered facilities.
Recall Classes
- Class I: Reasonable probability that use of the product will cause serious health consequences. Examples include confirmed contamination with Listeria, Salmonella, Clostridium botulinum toxin, or undeclared allergens.
- Class II: Remote probability of serious health consequences. Examples may include potential contamination concerns.
- Class III: Unlikely to cause health consequences. Examples include incorrect labeling of weight or volume.
How Recalls May Affect Businesses/owners in service
- Loss of product use or sales
- Legal liability for using or distributing recalled products
- Operational and reputational impacts