TYPES OF PROCESSES AND METHODS OF INTERVENTION
An intervention is a means of either preventing an environmental problem from occurring or resolving the problem once it has occurred by the use of Best Practices. Regulatory agencies at the federal state and local level and laws, rules, and regulations including the Food Safety Modernization Act which was signed into law on January 4, 2011, are used to protect food. The law provides for: inspections, surveys, sampling, laboratories, and epidemiological studies; databases, and technical and general information from the Centers for Disease Control and Prevention (CDC), US Department of Agriculture (USDA)/Food Safety and Inspection Service (FSIS), FDA, and EPA; industries, industry associations, and professional associations at the local, state, and national level; educational procedures; enforcement procedures; Voluntary National Retail Food Regulatory Program Standards; and the Presidents’ Food Safety Councils.
USE OF SYSTEMS APPROACH WITH CRITICAL CONTROL POINTS TO PREVENT AND MITIGATE POTENTIAL FOODBORNE DISEASE
See Food Problems through Use of Hazard Analysis Critical Control Points (HACCP) Principles above.
Best Practices in Using Systems Approach with Critical Control Points
See Food Problems through Use of Hazard Analysis Critical Control Points (HACCP) Principles and General Best Practices for Food Security and Protection above.