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was needed, particularly for high-risk consumers of raw 

 Bolluscan shellfish. We agree. 



FDA has a longstanding education program that includes, among 

 other things, the publication of a consumer oriented magazine, 

 the development of videos, and the dissemination of information 

 through the Agency's Office of Consumer Affairs, Office of 

 Public Affairs, and public affairs specialists in all FDA 

 districts across the nation. In addition, FDA's Center for 

 Food Safety and Applied Nutrition opened a special "Seafood 

 Hotline" (1-800-FDA- 4010) for consumers who have questions 

 about hazards, purchasing, storing, handling, labeling, 

 nutrition, economic fraud and other matters. The hotline is 

 automated and accessible 24 hours a day with over 50 

 prerecorded messages. Callers who wish to speak with a 

 specialist may do so between 12:00 - 4:00 pm, EST, Monday 

 through Friday. 



We received 14,000 calls in the first 8 months of operation. 

 Questions about storage, freezing and refrigeration are the 

 ■ost coBBon. Other questions involve general seafood safety, 

 home preparation, and the condition of seafood recently 

 purchased, among other things. Based on our experience so far, 

 ve believe that the Hotline is providing consumers with a very 

 useful service. 



