{"id":12497,"date":"2014-07-30T18:20:06","date_gmt":"2014-07-30T22:20:06","guid":{"rendered":"http:\/\/culturecheesemag.com\/?p=12497"},"modified":"2014-08-01T11:25:59","modified_gmt":"2014-08-01T15:25:59","slug":"fda-meets-american-cheese-community","status":"publish","type":"post","link":"https:\/\/culturecheesemag.com\/blog\/fda-meets-american-cheese-community\/","title":{"rendered":"FDA Meets With American Cheese Community"},"content":{"rendered":"<div style=\"color: #222222;\">\n<div dir=\"ltr\">The <a href=\"http:\/\/www.fda.gov\" target=\"_blank\">FDA<\/a>&#8216;s&nbsp;Mike Taylor participated in a lunchtime discussion with cheesemakers, retailers, industry experts and other members of the <a href=\"http:\/\/cheesesociety.org\/\" target=\"_blank\">American Cheese Society<\/a> today, during the Society&#8217;s <a href=\"http:\/\/www.cheesesociety.org\/conference\/2014-conference\/\" target=\"_blank\">31st annual conference<\/a> in Sacramento, Calif. Taylor, the FDA Deputy Commissioner for Foods and Veterinary Medicine, was accompanied by six other FDA members, including Mike Landa, Director of the FDA Center for Food Safety and Applied Nutrition; and Nega Beru, Director of the Office of Food Safety.<\/div>\n<div dir=\"ltr\">&nbsp;<\/div>\n<\/div>\n<div style=\"color: #222222;\">In a short address to a packed room, Taylor acknowledged that the FDA had recently <a href=\"http:\/\/culturecheesemag.com\/cheese-bites\/fda-clarification-cheese-aging-wood\" target=\"_blank\">mishandled communication<\/a> over its policies toward aging cheeses on wooden shelves. News that the FDA had banned the traditional practice of wooden board aging <a href=\"http:\/\/culturecheesemag.com\/cheese-bites\/fda-bans-wood-aging-boards-cheese\" target=\"_blank\">broke in June<\/a>, causing <a href=\"http:\/\/culturecheesemag.com\/cheese-bites\/american-cheese-society-response-fda\" target=\"_blank\">an uproar<\/a> among cheesemakers and turophiles around the country, who saw their livelihoods suddenly thrust into limbo. A few days later, however, the <a href=\"http:\/\/culturecheesemag.com\/cheese-bites\/fda-clarification-cheese-aging-wood\" target=\"_blank\">FDA released a statement<\/a> clarifying that there was no new policy regarding aging on wooden boards.<\/div>\n<div style=\"color: #222222;\">&nbsp;<\/div>\n<div style=\"color: #222222;\">The visit today was sparked in part by the FDA&#8217;s desire to further clarify its position on wooden boards and begin a larger dialogue with the American cheesemaking community.<\/div>\n<div style=\"color: #222222;\">&nbsp;<\/div>\n<div style=\"color: #222222;\">&#8220;We don&#8217;t have a policy banning wooden shelves,&#8221; Taylor said. &#8220;We&#8217;ve never taken action in a facility on the basis of the use of [wooden] shelves.&#8221; Later, in a private briefing for the media, he added, &#8220;traditional products have been around a long time; they don&#8217;t stay around a long time if they make a bunch of people sick.&#8221;<\/div>\n<div style=\"color: #222222;\">&nbsp;<\/div>\n<div style=\"color: #222222;\">Speaking during the lunchtime meeting, Taylor also discussed broader concerns over the <a href=\"http:\/\/www.fda.gov\/Food\/GuidanceRegulation\/FSMA\/\" target=\"_blank\">Food Safety Modernization Act (FSMA)<\/a> and acknowledged that there were still many issues upon which the FDA continues to reevaluate its stance and would welcome ACS member input, including policies concerning aging raw-milk cheeses and testing for non-toxigenic e. coli. Taylor said the FDA plans to collaborate more closely with the ACS, particularly as the two parties jointly develop new &#8220;best practices&#8221; guidelines for cheesemakers. This working relationship could take the multiple forms, Taylor said, including meetings in Washington, FDA out-of-town visits with cheesemakers, and regular exchange of data and information between high-level leaders of both groups. The seven FDA leaders met privately yesterday with ACS leadership, a dialogue Taylor called &#8220;enormously valuable and meaningful.&#8221;<\/div>\n<div style=\"color: #222222;\">&nbsp;<\/div>\n<div style=\"color: #222222;\">Following his talk, Taylor answered about a dozen ACS member-submitted questions (the FDA has also promised to answer additional questions that were not addressed today; they will appear in future issues of the ACS&#8217;s email newsletter, Cheese Bytes). On some points, including questions regarding product labeling and scientific testing data, Taylor was unable to provide direct answers, stressing that his role is policy-focused. He often returned to the FDA&#8217;s desire to gain understanding of the cheese industry and cheesemaking.<\/div>\n<div style=\"color: #222222;\">&nbsp;<\/div>\n<div style=\"color: #222222;\">&#8220;One of our messages is we want to be educated by this community&#8230; so that we can work better with it,&#8221; he said. &#8220;I&#8217;d rather we didn&#8217;t have the miscommunication [regarding wooden board aging], but it&#8217;s terrific that it&#8217;s gotten us here.&#8221;&nbsp;<\/div>\n","protected":false},"excerpt":{"rendered":"<p>A member of the FDA participated in a lunchtime discussion with the American Cheese Society to clarify the agency&#8217;s stance on cheesemaking policies<\/p>\n","protected":false},"author":5,"featured_media":12498,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[10],"tags":[],"coauthors":[72],"class_list":["post-12497","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v24.4 (Yoast SEO v24.4) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>FDA Meets With American Cheese Community | culture: the word on cheese<\/title>\n<meta name=\"description\" content=\"A member of the FDA participated in a lunchtime discussion with the American Cheese Society to clarify the agency&#039;s stance on cheesemaking policies.\" \/>\n<meta name=\"robots\" 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