- Plan, prepare, investigate and respond to intentional contamination of food
- Handle illness alerts and food-related complaints that may be related to illness
- Interview ill persons, those at risk, and controls
- Develop a case definition
- Collect and ship specimens and food samples
- Conduct hazard analysis (environmental assessments) at sites where foods responsible for outbreaks were produced, processed, or prepared
- Trace sources of contamination
- Identify factors responsible for contamination, survival of pathogenic microorganisms or toxic substances, and/or propagation of pathogens
- Collate and interpret collected data
- Report information about the outbreak
This edition also contains extensively updated and more user-friendly keys to assist investigators in identifying the contributing factors that may lead to the contamination, proliferation or survival of agents of foodborne disease.
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