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Food safety; Terms; Foodborne illness; Good manufacturing practice (GMP) Hazard analysis and critical control points (HACCP) Hazard analysis and risk-based preventive controls (HARPC) Critical control point; Critical factors; FAT TOM; pH; Water activity (a w) Bacterial pathogens; Clostridium botulinum; Escherichia coli; Listeria; Salmonella ...
This is a documentation subpage for Template:Food safety. It may contain usage information, categories and other content that is not part of the original template page. This template should not be substituted .
All food companies in the United States that are required to register with the FDA under the Public Health Security and Bioterrorism Preparedness and Response Act of 2002, as well as firms outside the US that export food to the US, must have a written FSMA-compliant Food Safety Plan in place by the deadlines listed below:
The current food safety laws are enforced by the FDA and FSIS. The FDA regulates all food manufactured in the United States, with the exception of the meat, poultry, and egg products that are regulated by FSIS. [16] The following is a list of all food safety acts, amendments, and laws put into place in the United States. [23] [15]
Pasteurized milk in Japan A 1912 Chicago Department of Health poster explains household pasteurization to mothers.. In food processing, pasteurization (also pasteurisation) is a process of food preservation in which packaged foods (e.g., milk and fruit juices) are treated with mild heat, usually to less than 100 °C (212 °F), to eliminate pathogens and extend shelf life.
The FDA Food Code exempts pasteurized shell eggs from the definition of "time/temperature control for safe food." [1] [3] requirement to carry a safe handling advisory statement. [2] The U.S. Department of Agriculture also states, "In-shell pasteurized eggs may be used safely without cooking." [2]