GMA issues salmonella guidance
This article was originally published in The Tan Sheet
The Grocery Manufacturers Association recommends food processors minimize the risk of salmonella in low-moisture products, like peanut butter, by conducting a "hazard analysis" to determine potential sources of salmonella, including facility integrity, air flow, personnel and traffic movement, equipment design and incoming raw materials. The recommendation is in a 1guidance the association releases Feb. 5. The guidance includes six other strategies that cover hygiene practices, building design and measures to control inactive salmonella
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