Why Identifying Emerging Risks is Critical in Food Safety
Started by sanidadexterior, Yesterday, 09:20 AM
Escherichia coli was a little-known bacterium in 1993 until it caused an outbreak linked to the consumption of undercooked ground beef hamburgers supplied by the fast-food chain Jack in the Box.
Fortunately, in the wake of this food safety crisis (740 cases, 171 hospitalizations, and four deaths in four states, $160 million in lost sales, and $50 million in lost compensation), the HACCP system was established in the North American food industry, and a microbiological criterion for the presence of Escherichia coli in beef was established.
For more details, see the attached file.
Attached Files
Is Epoxidized Soybean Oil (ESBO) an Allergen in Food Packaging?
Examples of TACCP Exercises for Food Defense Training
No food from China
Are argentine peanuts a food safety risk ?
Audit Culture vs. Food Safety Culture
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I do find it so confusing that the US legislative environment is so fractured and that HACCP was never universally adopted.
Is Epoxidized Soybean Oil (ESBO) an Allergen in Food Packaging?
Examples of TACCP Exercises for Food Defense Training
No food from China
Are argentine peanuts a food safety risk ?
Audit Culture vs. Food Safety Culture
Why do you have a food safety culture plan?
Food GMP Facility Audit Number – What Is It?
California AB660 Food Date Labeling Rule – B2B Exempt?
SQF 2.1.2 - Food Safety Culture Performance – What Metrics Actually Show Progress?
How would you rate the food safety culture in your workplace?