Report
Food safety hazards: An overview
Fact sheet (Washington State University. Extension) , 351E, Washington State University Extension
10/2020
Handle:
https://hdl.handle.net/2376/18252
Abstract
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.
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Details
- Title
- Food safety hazards
- Creators
- Ewa, 1988- Pietrysiak (Author)Girish M. Ganjyal (Author)
- Academic Unit
- Publications, WSU Extension
- Series
- Fact sheet (Washington State University. Extension) ; 351E
- Publisher
- Washington State University Extension; Pullman, Washington
- Format
- pdf
- Identifiers
- 99900522948901842
- Copyright
- http://rightsstatements.org/vocab/InC/1.0/
- Language
- English
- Resource Type
- Report