Where Do Foodborne Illness Outbreaks Start?
Grainger Editorial Staff
Compliance with The Food Safety and Modernization Act (FSMA) requires implementation of a Hazard Analysis and Critical Control Points (HAACP) management system. This system provides tools for food manufacturers to analyze the potential for and to control biological, chemical, and physical hazards that can exist throughout the manufacturing plant.
Knowing the 6 primary zones of a food and beverage manufacturing facility is one of the first steps in accomplishing your HAACP and FSMA compliance goals. Zone 6, the facility exterior, is the outermost food safety zone, while Zone 1, the food processing and production area, is where people and machinery have direct contact with food. In each zone, certain hazards are known to exist for which there are preventive measures food manufacturers can take to eliminate those hazards. The infographic here tells the story of specific foodborne illness outbreaks in recent history attributed to these specific areas, or zones of a food processing plant.
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