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2006-09-24 14:43:56 · 4 answers · asked by usufarmgirl 1 in Food & Drink Other - Food & Drink

4 answers

In the 1960s, the Pillsbury Corporation developed the HACCP control system with NASA to ensure food safety for the first manned space missions.

2006-09-24 14:46:14 · answer #1 · answered by lokimadhouse 4 · 0 0

While I can't definitively tell you, I can tell you that I took the HACCP class in 2000. Don't know what date the textbook was though.

2006-09-24 14:47:33 · answer #2 · answered by chefgrille 7 · 0 0

1998
Foodborne illness is recognized as a significant public health problem in the United States. A 1999 estimate from The Centers for Disease Control and Prevention (CDC) attributes 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths to foodborne pathogens annually(1).
Data for objective 10.1 are from the Foodborne Diseases Active Surveillance Network (FoodNet), which was established in 1996. FoodNet is an active, population-based surveillance system designed to determine more precisely the burden and severity of foodborne illnesses, and to identify the sources of specific foodborne diseases. FoodNet is a collaborative activity of the CDC, the Food and Drug Administration (FDA), the Food Safety and Inspection Service (FSIS) of the U.S. Department of Agriculture, (USDA) and ten states (California, Colorado, Connecticut, Georgia, Maryland, Minnesota, New Mexico, New York, Oregon, and Tennessee).
To achieve its objectives, FoodNet conducts active, laboratory-based surveillance of sporadic cases of foodborne diseases. FoodNet also conducts surveys in the FoodNet surveillance areas of microbiologic laboratories (to determine which pathogens are included in routine bacterial stool cultures and the specific techniques used to isolate pathogens, etc.); physicians (to obtain information on stool culturing practices); and the population (to obtain an estimate of those who seek medical care).
CDC recently reported decreases in infections, from 1996-2003, caused by Yersinia (49% reduction), E. coli O157 (42% reduction), Campylobacter (28% reduction), and Salmonella (17% reduction). These declines are evidence of important progress towards the National Health Objectives and Healthy People 2010 objectives.

2006-09-24 14:50:02 · answer #3 · answered by Jess 2 · 0 0

do you mean developed?

2006-09-24 14:46:37 · answer #4 · answered by cooker 3 · 0 0

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