Safe Food Coalition

The Safe Food Coalition (SFC) brings together consumer, public health and labor organizations to advocate for improvements to the food safety system, particularly with respect to meat and poultry. Since it was created in 1986 by Carol Tucker-Foreman, CFA has coordinated the Coalition. The SFC has played a pivotal role in ushering in changes to the inspection system at USDA, including the classification of E.coli O157:H7 and other Shiga-toxin producing E.coli (STECs) as adulterants, the adoption of Hazard Analysis and Critical Control Point or “HACCP”-based meat and poultry inspection, USDA’s web-posting of retail consignees of recalled items, and disclosure of pathogen testing information.

Currently, the SFC’s members include: Center for Food Safety; Center for Foodborne Illness Research & Prevention; Center for Progressive Reform; Center for Science in the Public Interest; Consumer Federation of America; Consumer Reports; Food & Water Watch; Government Accountability Project; National Consumers League; STOP Foodborne Illness; The Pew Charitable Trusts; U.S. PIRG; and United Food and Commercial Workers International Union (UFCW).