Show simple item record

dc.creatorGanjyal, Girish M.
dc.creatorColes, Claudia G.
dc.date.accessioned2017-09-05T21:27:25Z
dc.date.available2017-09-05T21:27:25Z
dc.date.issued2017-07
dc.identifier.other(OCoLC)1002884930
dc.identifier.urihttp://hdl.handle.net/2376/12232
dc.description.abstractThe safety of the food that we process and serve to the public is very important. Keeping our food safe in the production, packaging, and distribution and until it reaches the consumer is critical. The Food Safety Modernization Act (FSMA) Preventive Controls for Human Food (PCHF) rule focuses on the preventive approach in enhancing the safety of our food system. The rule provides the food processors numerous tools and options to implement controls that can help ensure the safety of the food in acquiring the raw ingredients, processing the raw ingredients, and packaging and distributing them to the consumer or to secondary and tertiary processors. The four major preventive controls that the processers can utilize include: process, allergen, sanitation, and supply chain preventive controls. Each of these preventive controls provide ways to ensure that the various hazards including; biological, physical, chemical and radiological hazards are controlled or minimized effectively. The various tools will assist us in maintaining the safety of the food as it changes hands across the supply chain.
dc.languageEnglish
dc.publisherPullman, Washington : Washington State University Extension
dc.relation.ispartofseriesFact sheet (Washington State University. Cooperative Extension) ; 282E
dc.rightsIn copyright
dc.rightsopenAccess
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/
dc.rights.urihttp://purl.org/eprint/accessRights/OpenAccess
dc.subject.lcshFoodborne diseases -- Prevention.
dc.subject.lcshFood poisoning -- Prevention.
dc.titlePreventive controls for human food : an overview
dc.typeExtension Publication


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record