Adoption of Food Safety Modernization Act: A Six Sigma Approach to Risk Based Preventive Controls for Small Food Facilities
According to the Center for Disease Control (CDC, 2010), 17% of Americans are at risk from food borne illnesses leading to 325,000 hospitalizations and about 3000 deaths every year. There have been several occasions in past during which these outbreaks have posed serious health concerns such as E. coli 0157:H7 in spinach - 2006, Salmonella Saintpaul in pepper - 2008, Salmonella Typhimurium in peanut butter - 2008, and Salmonella Enteritidis in eggs - 2010 (Haglund, 2011; Pouliot, 2012). As a result food businesses have lost billions of dollars in recall of contaminated food such as 500,000 bushels of soybean had to be destroyed in a Nebraska elevator after contamination from 500 bushels of soybean already affected by engineering corn. Similarly Starlink corn, not approved for human consumption, entered the food supply chain triggering a recall of more than 300 food products affecting food supply chain seriously (Laux, Hurburgh & Mosher, 2008). These incidents suggest that the American food safety1 system at that time was unorganized and ill equipped to counter potential food hazards (Becker & Porter, 2007).
The paper, "Adoption of Food Safety Modernization Act: A Six Sigma Approach to Risk Based Preventive Controls for Small Food Facilities" (Abhay K. Grover, Shweta Chopra, Gretchen A. Mosher), as published in the Proceedings of the ATMAE 2015 Conference (2015 ATMAE Annual Conference, Pittsburgh, PA, November 11–14, 2015" is a copyrighted publication of ATMAE, the Association of Technology, Management, and Applied Engineering, 1390 Eisenhower Place, Ann Arbor, MI 48108 This paper has been republished with the authorization of ATMAE, and may be accessed directly from the ATMAE website at https://atmae.site-ym.com/?PastConferences.