Foodborne Pathogens and Time-Temperature Measurements

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Foodborne Pathogens and Time-Temperature Measurements
Foodborne Pathogens and Time-Temperature Measurements

Tegam. The Centers for Disease Control and Prevention (CDC) estimate that the major foodborne pathogens caused 9 million illnesses each year.  The number of foodborne illnesses motivated the FDA to create the Food Safety Modernization Act (FSMA), which Congress passed. The Federal Government drafted the FSMA in response to the continuing occurrence of foodborne illnesses caused by these pathogens. Although passed by Congress in 2011, full implementation of the law’s requirements did not begin until September 2016 for most food processing facilities. At the core of the legislation, the FSMA requires a written food safety plan, called Hazard Analysis and Risk-based Controls (HARPC). 

Posted on May 30, 2017 - (614 views)
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