05-Produce%20GAPS-part%201-class0

05-Produce%20GAPS-part%201-class0 - Good Agricultural...

Info iconThis preview shows pages 1–4. Sign up to view the full content.

View Full Document Right Arrow Icon
Good Agricultural Practices–Why Should Processors Care? GAPs – Part I FDST 4320 – HACCP for the Food Industry UGA © WC Hurst Fall 2011 1 Dr. William C. Hurst FDST 4320 HACCP in the Food Industry Fall Semester 2011 ± Signed by Obama Jan. 4, 2011 ± Most significant food safety reform in 70 years ± Will affect ± Facility Registration - All facilities must register with FDA and Hazard Analysis / Risk Based Preventative ± Hazard Analysis / Risk-Based Preventative Controls – All facilities will need to write and implement ± Recordkeeping Strengthened – All facilities must implement ± High-risk Foods – Facility inspection could be High risk Foods Facility inspection could be as frequent as every year, based on risk profile ± Small Farm Exemption – Grower that sells ± Sanitary Transportation – FDA will develop regulations for the sanitary transportation of food products ± Mandatory Recalls – FDA will have the authority to order
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Good Agricultural Practices–Why Should Processors Care? GAPs – Part I FDST 4320 – HACCP for the Food Industry UGA © WC Hurst Fall 2011 2 1. Leafy greens (363 outbreaks, 13,700 cases) 2. Eggs (352 outbreaks, 11,163cases) 3. Tuna (268 outbreaks, 2,341 cases) 4. Oysters (132 outbreaks, 3,409 cases) 5. Potatoes (108 outbreaks, 3,659 cases) 10 Foods Most Likely to Make You Sick 6. Cheese (83 outbreaks, 2,761 cases) 7. Ice cream (74 outbreaks, 2,594 cases) 8. Tomatoes (31 outbreaks, 3,292 cases) 9. Sprouts (31 outbreaks, 2,022 cases) 10. Berries (25 outbreaks, 3,397 cases) Center for Science in the Public Interest, CDC, & WebMD, Oct. 2009 Tomatoes 11 Green onions 3 Cantaloupe 7 Mango 2 Melons 1 Almonds 2 Honeydew melon 2 Parsley 1 Raspberries 5 Basil 4 Romaine lettuce 4 Green grapes 1 Lettuce 10 Snow peas 1 Mixed lettuce 1 Basil or mesclun 2 Cabbage 1 Squash 1 Spinach 1 Unknown 3 Buchanan, CFSAN, 2007 ± Five commodity groups make up ____% of produce-related Lettuce/Leafy greens Tomatoes 17% Cantaloupe 13% foodborne illness outbreaks: Herbs (basil, parsley) 11% Green onions 5% Buchanan, CFSAN, 2009 ____% Salmonella Shigella B. cereus Campylobacter ET E. coli E. coli O11:H43 Percentage of outbreaks due to fruits and vegetables: 1998-2006, by specific etiology 5% 2% 4% 4% 2% 38% Source: CDC Foodborne outbreak surveillance system ± Microbial contamination is highly non- uniform ± Negative test results give no real assurance ± Low numbers may be fully infectious ± _____ cells for high risk individuals ± False positives are very common on plants Probability of Microbial Detection Percent Contaminated Number of samples analyzed 5 1 0 1 52 03 06 0 10% 41 65 79 88 96 > 99 5% 33 40 54 64 79 95 2% 10 18 26 33 45 70 1 % 5 1 0 1 41 82 64 5 0 . 1 %1 1 2236
Background image of page 2
Good Agricultural Practices–Why Should Processors Care?
Background image of page 3

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Image of page 4
This is the end of the preview. Sign up to access the rest of the document.

This note was uploaded on 10/04/2011 for the course FDST 4320 taught by Professor Hurst during the Spring '11 term at UGA.

Page1 / 8

05-Produce%20GAPS-part%201-class0 - Good Agricultural...

This preview shows document pages 1 - 4. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online