federal_register: E6-10418
Data license: Public Domain (U.S. Government data) · Data source: Federal Register API & Regulations.gov API
This data as json
| document_number | title | type | abstract | publication_date | pub_year | pub_month | html_url | pdf_url | agency_names | agency_ids | excerpts | regulation_id_numbers |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| E6-10418 | Retail and Home Food Handling and Preparation Behaviors That May Lead to Cross-Contamination by Bacterial Pathogens of Foods That Are Not Likely To Undergo Cooking or Additional Cooking | Notice | The Food Safety and Inspection Service (FSIS) is requesting information on studies related to cross-contamination by bacterial foodborne pathogens of foods that are not likely to undergo cooking or additional cooking in food handling and preparation. Specifically, FSIS is interested in quantitative data obtained by observation of retail (commercial and institutional settings) and home food handlers. FSIS requests information on the types of food handling and preparation behaviors that could lead to the transfer of bacteria from products of animal origin to foods that are not likely to undergo cooking or additional cooking (e.g., salad components and ready-to-eat foods), as well as information on the frequency at which these behaviors occur. Information submitted in response to this Request for Information may be used in risk assessment modeling to estimate the public health impact of the presence of various bacterial foodborne pathogens in meat, poultry, and egg products. | 2006-07-05 | 2006 | 7 | https://www.federalregister.gov/documents/2006/07/05/E6-10418/retail-and-home-food-handling-and-preparation-behaviors-that-may-lead-to-cross-contamination-by | https://www.govinfo.gov/content/pkg/FR-2006-07-05/pdf/E6-10418.pdf | Agriculture Department; Food Safety and Inspection Service | 12,201 | The Food Safety and Inspection Service (FSIS) is requesting information on studies related to cross-contamination by bacterial foodborne pathogens of foods that are not likely to undergo cooking or additional cooking in food handling and preparation.... |