Why Identifying Emerging Risks is Critical in Food Safety
Started by sanidadexterior, May 11 2025 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
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ISO 22002 2025 Change Summary - Food Manufacturing
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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.
Signage, posters for food manufacturing company
FDA requirements for hemp food products
What’s the hardest part of building a strong food safety culture?
Food Fraud Statement and Mycotoxin
ISO 22002 2025 Change Summary - Food Manufacturing
Frozen Food Standards
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Why do you have a food safety culture plan?
New member introduction - 6+ years food & beverage + quality and food safety systems
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