ABSTRACT
Food manufacturing includes those activities associated with the transformation of raw materials by a variety of means into a food that can be consumed directly, that is, ready to eat (RTE) foods or foods that need to be prepared, cooked, and then consumed by the general public. The CDC (2015) defines a foodborne disease outbreak as an incident in which two or more persons experience a similar illness after ingestion of a common food, and epidemiologic analysis implicates the food as the source of the illness. This chapter focuses specically on a number of case study incidents that have been associated with food manufacturing and lessons that have been learned over time to evolve food safety management systems in
13.1 Introduction ..................................................................................................287 13.2 Review of Manufacturing Outbreaks ...........................................................288
