New U.S. FDA food safety manuals.The U.S. Food and Drug Administration (FDA FDA abbr. Food and Drug Administration FDA, n.pr See Food and Drug Administration. FDA, n.pr the abbreviation for the Food and Drug Administration. ) has produced two new manuals designed to assist in reducing the occurrence of food-borne-illness risk factors: One is designed for state, local, and tribal regulatory jurisdictions. The other is designed for the retail and food service entities they regulate. Managing Food Safety: A Manual for the Voluntary Use of HACCP HACCP hazard analysis critical control points. Principles for Operators of Food Service and Retail Establishments provides operators of retail and food service establishments with a step-by-step scheme for designing and voluntarily implementing food safety management systems based on hazard analysis A hazard analysis is a process used to characterize the elements of risk. The results of a hazard analysis is the identification of unacceptable risks and the selection of means of controlling or eliminating them. critical control point (HACCP) principles. For industry, the rationale for developing and implementing a food safety management system based on HACCP principles is to provide a system of controls to ensure that final products are not contaminated contaminated, v 1. made radioactive by the addition of small quantities of radioactive material. 2. made contaminated by adding infective or radiographic materials. 3. an infective surface or object. with agents that could cause foodborne illness A foodborne illness (also foodborne disease) is any illness resulting from the consumption of food. Although foodborne illness is commonly called food poisoning, this is often a misnomer. or injury. Voluntary implementation of food safety management systems allows for active managerial control of foodborne-illness risk factors. Any operator of retail or food service is encouraged to voluntarily use the methods and procedures presented in the manual. The document can be found at www.cfsan.fda.gov/~dms/hret2toc.html. Managing Food Safety: A Regulator's Manual for Applying HACCP Principles to Risk-Based Retail and Food Service Inspections and Evaluating Voluntary Food Safety Management Systems provides state, local, and tribal regulatory entities with a step-by-step scheme for conducting risk-based inspections according to according to prep. 1. As stated or indicated by; on the authority of: according to historians. 2. In keeping with: according to instructions. 3. HACCP principles. The manual also details intervention A procedure used in a lawsuit by which the court allows a third person who was not originally a party to the suit to become a party, by joining with either the plaintiff or the defendant. strategies that can be developed with retail and food service operators to reduce the occurrence of foodborne-illness risk factors, as well as recommendations for evaluating voluntarily implemented food safety management systems if the regulatory entity is invited to do so by industry. The document can be found at www.cfsan.fda.gov/~dms/hret3toc.html. |
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