{"id":5223,"date":"2026-04-30T07:36:22","date_gmt":"2026-04-30T07:36:22","guid":{"rendered":"https:\/\/www.newbasen.com\/?p=5223"},"modified":"2026-04-30T07:36:27","modified_gmt":"2026-04-30T07:36:27","slug":"transport-refrigeration-and-food-safety-compliance-meeting-fsma-haccp-and-gdp-requirements-in-2026","status":"publish","type":"post","link":"https:\/\/www.newbasen.com\/ja\/transport-refrigeration-and-food-safety-compliance-meeting-fsma-haccp-and-gdp-requirements-in-2026\/","title":{"rendered":"Transport Refrigeration and Food Safety Compliance: Meeting FSMA, HACCP, and GDP Requirements in 2026"},"content":{"rendered":"<p><strong>Transport Refrigeration and Food Safety Compliance: Meeting FSMA, HACCP, and GDP Requirements in 2026<\/strong><strong><\/strong><\/p>\n\n\n\n<p><strong>By NEWBASE Regulatory Affairs Team | Published April 30, 2026 | 13 min read<\/strong><\/p>\n\n\n\n<p>Foodborne illness affects <strong>600 million people<\/strong>&nbsp;globally each year, according to the World Health Organization, with a significant portion of these illnesses traced to failures in the cold chain. In the United States alone, the FDA estimates that <strong>48 million people<\/strong>&nbsp;(1 in 6 Americans) get sick, <strong>128,000 are hospitalized<\/strong>\u305d\u3057\u3066 <strong>3,000 die<\/strong>&nbsp;from foodborne diseases annually. For transport operators, the stakes are not just reputational \u2014 they are legal and financial. Non-compliance with food safety regulations can result in fines exceeding <strong>$50,000 per violation<\/strong>, product recalls costing <strong>millions of dollars<\/strong>, and in severe cases, criminal prosecution.<\/p>\n\n\n\n<p>This article examines how modern transport refrigeration units from NEWBASE help fleet operators maintain rigorous food safety compliance under the FDA&#8217;s Food Safety Modernization Act (FSMA), the Codex Alimentarius HACCP system, and international GDP guidelines.<\/p>\n\n\n\n<p><strong>Understanding the Regulatory Landscape<\/strong><strong><\/strong><\/p>\n\n\n\n<p><strong>Food Safety Modernization Act (FSMA)<\/strong><strong><\/strong><\/p>\n\n\n\n<p>The FDA&#8217;s Food Safety Modernization Act, signed into law in 2011 and fully implemented by 2016, represents the most significant reform of U.S. food safety laws in over 70 years. FSMA shifts the focus from <strong>response to contamination<\/strong>&nbsp;to <strong>prevention of contamination<\/strong>&nbsp;\u2014 and transport refrigeration is at the heart of this preventive approach.<\/p>\n\n\n\n<p>Key FSMA requirements affecting refrigerated transport:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Sanitary Transport Rule (21 CFR Part 1, Subpart O)<\/strong>: Establishes standards for transporting food in vehicles and transportation equipment, including temperature control requirements.<\/li>\n\n\n\n<li><strong>Intentional Adulteration Rule<\/strong>: Requires measures to protect food from intentional contamination during transport.<\/li>\n\n\n\n<li><strong>Supply Chain Program Rule<\/strong>: Requires receiving facilities to establish and implement supply chain controls for high-risk foods.<\/li>\n<\/ul>\n\n\n\n<p><em>&#8220;FSMA compliance requires carriers to demonstrate that they have appropriate temperature control systems, that those systems are properly maintained, and that temperature data is continuously recorded and available for FDA inspection.&#8221; \u2014 FDA Guidance Documents on FSMA Transport Rules<\/em><em><\/em><\/p>\n\n\n\n<p><strong>HACCP: The Global Standard for Food Safety<\/strong><strong><\/strong><\/p>\n\n\n\n<p>Hazard Analysis and Critical Control Points (HACCP) is a systematic preventive approach to food safety that identifies physical, chemical, and biological hazards in production processes that can cause the finished product to be unsafe. For transport refrigeration, the critical control points typically include:<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><tbody><tr><td><strong>CCP<\/strong><strong><\/strong><\/td><td><strong>Hazard<\/strong><strong><\/strong><\/td><td><strong>Critical Limit<\/strong><strong><\/strong><\/td><td><strong>Monitoring Procedure<\/strong><strong><\/strong><\/td><\/tr><tr><td>Temperature Control<\/td><td>Microbial growth<\/td><td>\u22644\u00b0C (refrigerated) \/ \u2264-18\u00b0C (frozen)<\/td><td>Continuous temperature recording<\/td><\/tr><tr><td>Vehicle Sanitation<\/td><td>Cross-contamination<\/td><td>Visual inspection \/ ATP testing<\/td><td>Pre-trip inspection<\/td><\/tr><tr><td>Loading\/Unloading<\/td><td>Temperature abuse<\/td><td>Door open time &lt;15 min<\/td><td>Time-temperature logging<\/td><\/tr><tr><td>Equipment Maintenance<\/td><td>Refrigeration failure<\/td><td>Scheduled maintenance logs<\/td><td>Service record verification<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p><strong>EU Good Distribution Practice (GDP)<\/strong><strong><\/strong><\/p>\n\n\n\n<p>For food products entering the European Union, GDP guidelines mandate:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Temperature mapping studies for all transport routes<\/li>\n\n\n\n<li>Qualification and training of personnel<\/li>\n\n\n\n<li>Written procedures for temperature-sensitive products<\/li>\n\n\n\n<li>Deviation investigation and documentation<\/li>\n\n\n\n<li>Regular calibration of monitoring equipment<\/li>\n<\/ul>\n\n\n\n<p><strong>How NEWBASE Refrigeration Units Address Compliance Requirements<\/strong><strong><\/strong><\/p>\n\n\n\n<p><strong>\u6b63\u78ba\u306a\u6e29\u5ea6\u5236\u5fa1<\/strong><strong><\/strong><\/p>\n\n\n\n<p>The foundation of food safety compliance is <strong>precise, reliable temperature control<\/strong>. NEWBASE transport refrigeration units maintain temperatures within \u00b10.5\u00b0C of setpoint, ensuring that perishable goods remain within safe ranges throughout transport.<\/p>\n\n\n\n<p><strong>Temperature ranges supported by NEWBASE units:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Deep Frozen<\/strong>: -25\u00b0C to -18\u00b0C (fish, ice cream, flash-frozen products)<\/li>\n\n\n\n<li><strong>Standard Frozen<\/strong>: -18\u00b0C to -10\u00b0C (frozen foods)<\/li>\n\n\n\n<li><strong>Chilled<\/strong>: 0\u00b0C to 4\u00b0C (meat, dairy, fresh produce)<\/li>\n\n\n\n<li><strong>Cool<\/strong>: 2\u00b0C to 8\u00b0C (pharmaceutical-grade chilled)<\/li>\n\n\n\n<li><strong>Ambient Controlled<\/strong>: 10\u00b0C to 15\u00b0C (temperature-sensitive goods)<\/li>\n<\/ul>\n\n\n\n<p><strong>Continuous Temperature Recording<\/strong><strong><\/strong><\/p>\n\n\n\n<p>Under FSMA&#8217;s Sanitary Transport Rule, carriers must maintain <strong>temperature records for each shipment<\/strong>&nbsp;of temperature-controlled food. NEWBASE units automatically log temperature data at <strong>intervals of 60 seconds or less<\/strong>, creating comprehensive records that:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Are tamper-resistant and time-stamped<\/li>\n\n\n\n<li>Can be retrieved via USB, cloud upload, or direct download<\/li>\n\n\n\n<li>Include GPS coordinates correlating temperature with location<\/li>\n\n\n\n<li>Can be formatted for direct submission to regulatory agencies<\/li>\n<\/ul>\n\n\n\n<p><strong>Calibration Traceability<\/strong><strong><\/strong><\/p>\n\n\n\n<p>Regulatory compliance requires that temperature monitoring equipment be <strong>calibrated against traceable standards<\/strong>. NEWBASE units feature:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>NIST-traceable temperature probes<\/strong>\u00a0calibrated to \u00b10.3\u00b0C accuracy<\/li>\n\n\n\n<li><strong>Automated calibration reminders<\/strong>\u00a0at configurable intervals (typically 6-12 months)<\/li>\n\n\n\n<li><strong>Calibration certificates<\/strong>\u00a0available for download from the NEWBASE service portal<\/li>\n\n\n\n<li><strong>In-field calibration verification<\/strong>\u00a0capability without specialized equipment<\/li>\n<\/ul>\n\n\n\n<p><strong>HACCP Implementation Guide for Refrigerated Transport<\/strong><strong><\/strong><\/p>\n\n\n\n<p>For fleet operators implementing HACCP plans for their transport operations, NEWBASE provides the following guidance:<\/p>\n\n\n\n<p><strong>Step 1: Conduct Hazard Analysis<\/strong><strong><\/strong><\/p>\n\n\n\n<p>Identify potential hazards for each product category you transport:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Biological<\/strong>: Bacteria (Salmonella, Listeria, E. coli), viruses, parasites<\/li>\n\n\n\n<li><strong>Chemical<\/strong>: Refrigerant leaks, cleaning chemical residues<\/li>\n\n\n\n<li><strong>Physical<\/strong>: Contamination from vehicle structures, debris<\/li>\n<\/ul>\n\n\n\n<p><strong>Step 2: Identify Critical Control Points<\/strong><strong><\/strong><\/p>\n\n\n\n<p>For each hazard, determine where loss of control would cause the hazard:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Refrigeration failure during loading<\/li>\n\n\n\n<li>Temperature abuse during extended stops<\/li>\n\n\n\n<li>Door seal failures during delivery<\/li>\n\n\n\n<li>Power interruptions for electric standby units<\/li>\n<\/ul>\n\n\n\n<p><strong>Step 3: Establish Critical Limits<\/strong><strong><\/strong><\/p>\n\n\n\n<p>Define acceptable ranges for each CCP:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Refrigerated products: Product temperature must remain \u22644\u00b0C<\/li>\n\n\n\n<li>Frozen products: Product temperature must remain \u2264-18\u00b0C<\/li>\n\n\n\n<li>Maximum door-open time: 15 minutes per door<\/li>\n\n\n\n<li>Maximum temperature recovery time: 30 minutes after door closure<\/li>\n<\/ul>\n\n\n\n<p><strong>Step 4: Establish Monitoring Procedures<\/strong><strong><\/strong><\/p>\n\n\n\n<p>NEWBASE IoT-enabled units provide automated monitoring for:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Continuous temperature (automated logging every 60 seconds)<\/li>\n\n\n\n<li>Door events (automatic detection and duration logging)<\/li>\n\n\n\n<li>Location tracking (GPS correlation for all temperature events)<\/li>\n\n\n\n<li>Unit health (compressor performance, power consumption)<\/li>\n<\/ul>\n\n\n\n<p><strong>Step 5: Establish Corrective Actions<\/strong><strong><\/strong><\/p>\n\n\n\n<p>When monitoring detects a deviation, NEWBASE systems support immediate corrective action protocols:<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Automated alerts<\/strong>\u00a0notify drivers and dispatch immediately<\/li>\n\n\n\n<li><strong>Remote diagnostics<\/strong>\u00a0allow dispatch to assess unit status<\/li>\n\n\n\n<li><strong>Service network integration<\/strong>\u00a0connects to nearest certified service provider<\/li>\n\n\n\n<li><strong>Documented incident reports<\/strong>\u00a0capture all corrective actions taken<\/li>\n<\/ol>\n\n\n\n<p><strong>Documentation and Audit Readiness<\/strong><strong><\/strong><\/p>\n\n\n\n<p>One of the most time-consuming aspects of regulatory compliance is <strong>documentation<\/strong>. FSMA, HACCP, and GDP all require extensive record-keeping that can burden operations that rely on manual processes.<\/p>\n\n\n\n<p>NEWBASE units eliminate manual record-keeping through:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Automated data logging<\/strong>\u00a0with no manual entry required<\/li>\n\n\n\n<li><strong>Cloud-based storage<\/strong>\u00a0accessible from any location<\/li>\n\n\n\n<li><strong>PDF report generation<\/strong>\u00a0formatted for regulatory submission<\/li>\n\n\n\n<li><strong>Chain of custody documentation<\/strong>\u00a0linking temperature data to specific shipments<\/li>\n\n\n\n<li><strong>Retention management<\/strong>\u00a0automatically archiving records for required periods (typically 2-3 years)<\/li>\n<\/ul>\n\n\n\n<p><strong>Sample Compliance Documentation Available from NEWBASE<\/strong><strong><\/strong><\/p>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><tbody><tr><td><strong>Document<\/strong><strong><\/strong><\/td><td><strong>Description<\/strong><strong><\/strong><\/td><td><strong>Regulatory Reference<\/strong><strong><\/strong><\/td><\/tr><tr><td>Temperature History Report<\/td><td>Complete temperature log for each shipment<\/td><td>FSMA 1.908(b)(3)<\/td><\/tr><tr><td>Equipment Maintenance Log<\/td><td>Service records and calibration certificates<\/td><td>HACCP 2.3<\/td><\/tr><tr><td>Deviation Report<\/td><td>Temperature excursion investigation and resolution<\/td><td>EU GDP Chapter 3<\/td><\/tr><tr><td>Route Temperature Map<\/td><td>Temperature profile across delivery route<\/td><td>GDP Transportation<\/td><\/tr><tr><td>Pre-Trip Inspection Record<\/td><td>Vehicle and unit condition verification<\/td><td>FSMA 1.910(a)<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p><strong>Case Study: Compliance Success in Practice<\/strong><strong><\/strong><\/p>\n\n\n\n<p>A mid-sized food distribution company operating 35 refrigerated trucks recently transitioned to NEWBASE units with integrated compliance documentation. Before the transition:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Manual temperature checks<\/strong>\u00a0took 45 minutes per shift per driver<\/li>\n\n\n\n<li><strong>Paper records<\/strong>\u00a0required 8 hours per week of administrative processing<\/li>\n\n\n\n<li><strong>FDA audit preparation<\/strong>\u00a0consumed 3 weeks of staff time quarterly<\/li>\n\n\n\n<li><strong>Temperature excursions<\/strong>\u00a0averaged 4-6 per month, each requiring investigation<\/li>\n<\/ul>\n\n\n\n<p>After NEWBASE implementation:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Automated logging<\/strong>\u00a0eliminated manual temperature checks<\/li>\n\n\n\n<li><strong>Digital records<\/strong>\u00a0reduced administrative processing to 1 hour per week<\/li>\n\n\n\n<li><strong>Audit preparation<\/strong>\u00a0now takes 2 days, with reports generated automatically<\/li>\n\n\n\n<li><strong>Temperature excursions<\/strong>\u00a0reduced to 0-1 per month through predictive alerts<\/li>\n<\/ul>\n\n\n\n<p><strong>Choosing the Right Compliance Setup<\/strong><strong><\/strong><\/p>\n\n\n\n<p>Different product categories and markets require different compliance configurations:<\/p>\n\n\n\n<p><strong>Fresh Produce Transport<\/strong>: Focus on rapid temperature pull-down and humidity control. NEWBASE units with humidity management options maintain optimal conditions for fruits and vegetables.<\/p>\n\n\n\n<p><strong>Meat and Poultry<\/strong>: Require precise temperature control at 0-2\u00b0C with strict temperature limits. NEWBASE units with dual-compartment capability allow simultaneous transport of different product categories.<\/p>\n\n\n\n<p><strong>Dairy Products<\/strong>: Sensitive to temperature fluctuations and require consistent 2-4\u00b0C operation. NEWBASE modulating compressor technology prevents temperature cycling.<\/p>\n\n\n\n<p><strong>Seafood<\/strong>: Among the most temperature-sensitive products, requiring -18\u00b0C or below for frozen and 0-2\u00b0C for fresh. NEWBASE units feature fast pull-down capability for rapid chilling after loading.<\/p>\n\n\n\n<p><strong>\u7d50\u8ad6<\/strong><strong><\/strong><\/p>\n\n\n\n<p>Food safety compliance is not optional \u2014 it is a fundamental requirement for operating in the cold chain industry. NEWBASE transport refrigeration units provide the precise temperature control, automated documentation, and audit-ready record-keeping that modern food safety regulations demand.<\/p>\n\n\n\n<p>By investing in compliant refrigeration technology today, fleet operators protect their businesses from regulatory penalties, product recalls, and reputational damage \u2014 while positioning themselves as preferred partners for shippers who demand rigorous food safety standards.<\/p>\n\n\n\n<p><strong>About NEWBASE<\/strong>: NEWBASE provides food-safe transport refrigeration solutions engineered for compliance with FSMA, HACCP, EU GDP, and other international food safety standards. Our units are trusted by food distributors, grocery chains, and food service operators worldwide.<\/p>\n\n\n\n<p><strong>References:<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>FDA \u2014 Food Safety Modernization Act (FSMA) Transport Rule, 21 CFR Part 1, Subpart O<\/li>\n\n\n\n<li>WHO \u2014 &#8220;Food Safety: What You Should Know&#8221; (Global burden of foodborne disease)<\/li>\n\n\n\n<li>Codex Alimentarius \u2014 HACCP Guidelines, 3rd Edition<\/li>\n\n\n\n<li>EU GDP Guideline 2013\/C 343\/01 \u2014 Good Distribution Practice for Medicinal Products<\/li>\n\n\n\n<li>Las Carey Electronics \u2014 Cold Chain Compliance in 2025: Ultimate Guide<\/li>\n<\/ol>","protected":false},"excerpt":{"rendered":"<p>Transport Refrigeration and Food Safety Compliance: Meeting FSMA, HACCP, and GDP Requirements in 2026 By NEWBASE Regulatory Affairs Team | Published April 30, 2026 | 13 min read Foodborne illness affects 600 million people&nbsp;globally each year, according to the World Health Organization, with a significant portion of these illnesses traced to failures in the cold chain. In the United States alone, the FDA estimates that 48 million people&nbsp;(1 in 6 Americans) get sick, 128,000 are hospitalized, and 3,000 die&nbsp;from foodborne diseases annually. For transport operators, the stakes are not just reputational \u2014 they are legal and financial. Non-compliance with food safety regulations can result in fines exceeding $50,000 per violation, [&hellip;]<\/p>","protected":false},"author":1,"featured_media":5224,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[18],"tags":[],"class_list":["post-5223","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-regulatory-compliance-guides"],"uagb_featured_image_src":{"full":["https:\/\/www.newbasen.com\/wp-content\/uploads\/2026\/04\/ChatGPT-Image-ok1.jpg",1024,1536,false],"thumbnail":["https:\/\/www.newbasen.com\/wp-content\/uploads\/2026\/04\/ChatGPT-Image-ok1-150x150.jpg",150,150,true],"medium":["https:\/\/www.newbasen.com\/wp-content\/uploads\/2026\/04\/ChatGPT-Image-ok1-200x300.jpg",200,300,true],"medium_large":["https:\/\/www.newbasen.com\/wp-content\/uploads\/2026\/04\/ChatGPT-Image-ok1-768x1152.jpg",768,1152,true],"large":["https:\/\/www.newbasen.com\/wp-content\/uploads\/2026\/04\/ChatGPT-Image-ok1-683x1024.jpg",683,1024,true],"1536x1536":["https:\/\/www.newbasen.com\/wp-content\/uploads\/2026\/04\/ChatGPT-Image-ok1.jpg",1024,1536,false],"2048x2048":["https:\/\/www.newbasen.com\/wp-content\/uploads\/2026\/04\/ChatGPT-Image-ok1.jpg",1024,1536,false],"trp-custom-language-flag":["https:\/\/www.newbasen.com\/wp-content\/uploads\/2026\/04\/ChatGPT-Image-ok1-8x12.jpg",8,12,true]},"uagb_author_info":{"display_name":"tmcuc","author_link":"https:\/\/www.newbasen.com\/ja\/author\/tmcuc\/"},"uagb_comment_info":0,"uagb_excerpt":"Transport Refrigeration and Food Safety Compliance: Meeting FSMA, HACCP, and GDP Requirements in 2026 By NEWBASE Regulatory Affairs Team | Published April 30, 2026 | 13 min read Foodborne illness affects 600 million people&nbsp;globally each year, according to the World Health Organization, with a significant portion of these illnesses traced to failures in the cold&hellip;","_links":{"self":[{"href":"https:\/\/www.newbasen.com\/ja\/wp-json\/wp\/v2\/posts\/5223","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.newbasen.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.newbasen.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.newbasen.com\/ja\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.newbasen.com\/ja\/wp-json\/wp\/v2\/comments?post=5223"}],"version-history":[{"count":1,"href":"https:\/\/www.newbasen.com\/ja\/wp-json\/wp\/v2\/posts\/5223\/revisions"}],"predecessor-version":[{"id":5225,"href":"https:\/\/www.newbasen.com\/ja\/wp-json\/wp\/v2\/posts\/5223\/revisions\/5225"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.newbasen.com\/ja\/wp-json\/wp\/v2\/media\/5224"}],"wp:attachment":[{"href":"https:\/\/www.newbasen.com\/ja\/wp-json\/wp\/v2\/media?parent=5223"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.newbasen.com\/ja\/wp-json\/wp\/v2\/categories?post=5223"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.newbasen.com\/ja\/wp-json\/wp\/v2\/tags?post=5223"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}