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This document provides guidance for manufacturers on measures to mitigate the risk of contamination by Salmonella species in foods containing pistachio-derived ingredients.

How to fill out guidance for industry measures

How to fill out Guidance for Industry; Measures to Address the Risk for Contamination by Salmonella Species in Food Containing a Pistachio-Derived Product as an Ingredient

1. Begin by downloading the document titled 'Guidance for Industry; Measures to Address the Risk for Contamination by Salmonella Species in Food Containing a Pistachio-Derived Product as an Ingredient' from the official website.
2. Carefully read the introduction to understand the purpose of the guidance.
3. Review the guidelines outlined in the section dedicated to risk assessment.
4. Follow the steps provided for conducting a hazard analysis specific to Salmonella in pistachio-derived products.
5. Implement preventive measures as outlined, ensuring they are applicable to your production process.
6. Document all procedures and measures taken to mitigate risk, as recommended.
7. Ensure that all personnel involved in production are trained on these procedures.
8. Regularly review and update your practices as needed to remain compliant with the guidelines.

Who needs Guidance for Industry; Measures to Address the Risk for Contamination by Salmonella Species in Food Containing a Pistachio-Derived Product as an Ingredient?

1. Food manufacturers who include pistachio-derived products in their food products.
2. Quality control personnel in food production settings that handle pistachios.
3. Regulatory compliance teams in food processing companies.
4. Health and safety officers in organizations involved in food production.

People Also Ask about

What is the method of isolation of Salmonella?

Salmonella isolation by conventional culture methods are based on non- selective pre-enrichment followed by selective enrichment and plating on selective and differential agars. Suspected colonies are then confirmed by biochemical and serological methods (Manzano et al.

Can you get Salmonella from pistachio?

Adequately dried pistachios can be stored in silos for up to 18 months (1). Tree nuts have been associated with outbreaks of salmonellosis and enterohemorrhagic Escherichia coli gastroenteritis (16) and recalls due to the presence of enterohemorrhagic E. coli, Listeria monocytogenes, and Salmonella.

What is the log reduction of chicken?

Food Safety is About Temperature and Time This temperature is suggested because at 165°F (74°C) the chicken achieves a 7-log10 reduction—meaning that 99.99999% of the bacteria present are destroyed—instantaneously: a foolproof rule to follow for safety.

What is the log reduction of Salmonella?

Salmonella spp. are bacteria that ordinarily are sensitive to heat and high acidity. This sensitivity is often the basis for food processing used to control the presence of the organism. For example, it takes only 3 seconds to achieve a 5-log reduction in Salmonella at 71 °C (equivalent to 160 °F) in fruit juices (Ref.

What is a 5 log reduction of pathogens?

A 5-log reduction means inactivating 99.999% of a microbe or colony forming units (which is a measure of viable bacterial or fungal numbers or counts, also known as CFUs). This is calculated using a logarithmic scale, which stands for a 10-fold (or one decimal place) reduction in CFUs.

What is log reduction bacteria?

A log reduction is always described in terms of the microbe count being reduced by a factor of 10. 1 log reduction = 90% death (1 in 10 survival) 2 log reduction = 99% death (1 in 100 survival) 3 log reduction = 99.9% dead (1 in 1000 survive) 4 log reduction = 99.99% dead (1 in 10,000 survive)

For pdfFiller’s FAQs

What is Guidance for Industry; Measures to Address the Risk for Contamination by Salmonella Species in Food Containing a Pistachio-Derived Product as an Ingredient?

It is a document issued by regulatory agencies providing recommendations and best practices to help food manufacturers minimize the risk of Salmonella contamination in products containing pistachio-derived ingredients.

Who is required to file Guidance for Industry; Measures to Address the Risk for Contamination by Salmonella Species in Food Containing a Pistachio-Derived Product as an Ingredient?

Food manufacturers and companies that produce or distribute food products containing pistachio-derived ingredients are required to follow the guidance.

How to fill out Guidance for Industry; Measures to Address the Risk for Contamination by Salmonella Species in Food Containing a Pistachio-Derived Product as an Ingredient?

Companies should review the guidance thoroughly, implement the recommended preventive measures, and maintain documentation of compliance and risk assessment activities as outlined in the guidance.

What is the purpose of Guidance for Industry; Measures to Address the Risk for Contamination by Salmonella Species in Food Containing a Pistachio-Derived Product as an Ingredient?

The purpose is to protect public health by preventing Salmonella contamination in foods with pistachio-derived ingredients, ensuring food safety throughout the production process.

What information must be reported on Guidance for Industry; Measures to Address the Risk for Contamination by Salmonella Species in Food Containing a Pistachio-Derived Product as an Ingredient?

Companies must report their risk assessment results, implemented preventive measures, and any incident of contamination or deviation from the established safety protocols.