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#1 pradeep.m


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Posted 11 March 2019 - 07:23 AM

Dear Folks,


This is Pradeep, working as Qality Manager at ISKCON, in Bangalore, India.

It is nice to share knowledge and learn and be updated till current date. Thanks to IFSQN.

I am sharing here Food Poisoning Out Breaks date published in Journal of Food Protection, Vol. 70, No. 8, 2007, Pages 1975–1993



Attached Files

#2 SQFconsultant



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Posted 11 March 2019 - 11:45 AM

Good morning Pradeep, welcome!

Kind regards,


Glenn Oster
GOC GROUP / +1.800.793.7042 / Food - Food Packaging - Food Storage/DC

SQF System Development, Implementation & Certification Consultants

Serving Small-to-Mid-Size Businesses | Flat-Rate Bundled Consulting services

Internal Auditor Training | eConsultant | GAP Analysis | Genesis 1:29

http://www.GlennOsterConsulting.com  -- 


Where is CoronaVirus - can 't seem to isolate it and how does that effect food companies?...





#3 zanorias


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Posted 11 March 2019 - 01:24 PM

Welcome Pradeep :welcome:


An interesting attachment. Safe to say I won't be dining at this restaurant:


In December 2001, there were 28 cases of Salmonella

Typhimurium phage type 64 variant associated with the

consumption of mango pudding and pickled Chinese cabbage

at a Korean-style restaurant in metropolitan Adelaide,

Australia (45). A culture-positive food worker reported the

onset of gastrointestinal symptoms 2 days before the affected

patrons reported illness; the worker’s sole responsibility

was the preparation of the mango pudding. This was

the only food not prepared in the kitchen; it was made daily

from gelatin and sliced, fresh mangoes on a small bench

space at the back of the kitchen. The restaurant had no

designated hand washing facilities.

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