A risk-based approach is rapidly being incorporated into food safety systems. This can be attributed to the efforts of regulatory agencies and non-governmental organizations to develop requirements for food businesses. This article examines these food safety systems from a systematic, risk-based approach to allow the food safety practitioner to develop and improve food safety.
Due to concerns about Escherichia coli O157:H7 contamination, The Canadian Food Inspection Agency (CIFA) has implemented temporary Safe Food for Canadians (SFC) license conditions for romaine lettuce imports from the U.S., specifically California’s Salinas Valley.
