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
Is it possible to pass a GFSI audit with a poor food safety culture?
Managing body piercings in food packaging facilities
What’s the hardest part of building a strong food safety culture?
TISI standards for food-contact closures: marking requirements for Thailand
How the PCA sentencing changed food safety justice — or didn’t
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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 it possible to pass a GFSI audit with a poor food safety culture?
Managing body piercings in food packaging facilities
What’s the hardest part of building a strong food safety culture?
TISI standards for food-contact closures: marking requirements for Thailand
How the PCA sentencing changed food safety justice — or didn’t
Which food do you ignore the risks?
Will AI improve or damage food safety in the next 5 years?
Food Fraud Survey
ASQ Certified Food Safety & Quality Auditor Handbook (4th ed.)
How do you manage your food safety management system?