The CDC reports there are approximately 6 million cases of food born illness annually in the U.S. caused by pathogens such as Norovirus, Campylobacter, E. coli, Listeria, and Salmonella
Hazard analysis and critical control points is the systematic approach to preventing biological, chemical, and physical hazards during the manufacture and processing of foods.
U.S. Food and Drug Administration and the Centers for Disease Control and Prevention work with State and Local Health Agencies to Keep Food Safe in America. For a list of Agencies to Report food Poisoning, click here.
Food Safety in the U.S. is a partnership between the U.S. government, responsible companies, and the economic forces that mepenalize poorly operated food companies and rewards those with a track record of food safety
Outbreaks include any multiple illness scenario traced to a communicable disease. Most food poisoning outbreaks are preventable through proper sanitation, personal hygiene,and careful application of good manufacturing practices (GMP)
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