Food safety hazards : an overview
Pietrysiak, Ewa, 1988-
Ganjyal, Girish M.
MetadataShow full item record
Each year, approximately 48 million US citizens become sick, and around 3,000 die from eating contaminated food products. Preventing food contamination begins with production, and food producers are primarily responsible for controlling the hazards and ensuring the safety of the food. In 2016, the Food Safety Modernization Act (FSMA) Preventive Controls for Human Food (PCHF) rule was implemented to enhance the safety of the US food system. The rule obligates food producers to perform analysis of hazards and establish risk-based preventive controls to address the identified hazards. Numerous contamination agents affect food products, such as pathogenic microorganisms, toxins, pesticides, or pieces of foreign material. A deeper understanding of the hazards allows for establishing appropriate controls that can mitigate the risks. This publication presents an overview of potential food safety hazards associated with food production and provides additional resources where food producers can obtain guidance on this topic.