Transcription of pathogen environmental monitoring program (PEM)
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pathogen environmental monitoring program (PEM)
pathogen environmental monitoring program (PEM). Presented by the Almond Board of California Preventing Salmonella Recontamination: pathogen environmental monitoring program Guidance Document 2. INTRODUCTION. Introduction A. review of the history of the microbiological hazards as- sociated with tree nuts and nut products, including al- monds, shows that Salmonella spp. is one of the primary target pathogens of concern at all stages of production and handling. The Hazard Analysis Critical Control Point (HACCP). approach is the most widely accepted food safety management framework around the world and is endorsed by the Almond Board of California for use by almond handlers for the production of safe and wholesome products. HACCP is a systematic science-based ap- proach that identifies, assesses and controls the risk of biological, chemical and physical hazards in the product (1). The HACCP ap- proach consists of seven principles, each of which must be followed for successful implementation.
Introduction A review of the history of the microbiological hazards as- sociated with tree nuts and nut products, including al-monds, shows that Salmonella spp. is one of the primary target pathogens of concern at all stages of production
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