Scientific criteria to ensure safe food / Committee on the Review of the Use of Scientific Criteria and Performance Standards for Safe Food, Food and Nutrition Board, Board on Agriculture and Natural Resources.

Format:

Book

Author/Creator:

Committee on the Review of the Use of Scientific Criteria and Performance Standards for Safe Food.

Contributor:

Institute of Medicine (U.S.)

Language:

English

Subjects (All):

Food--Safety measures.

Food.

Food adulteration and inspection.

Physical Description:

1 online resource (423 p.)

Edition:

1st ed.

Place of Publication:

Washington, D.C. : National Academies Press, c2003.

Language Note:

English

Summary:

Food safety regulators face a daunting task: crafting food safety performance standards and systems that continue in the tradition of using the best available science to protect the health of the American public, while working within an increasingly antiquated and fragmented regulatory framework. Current food safety standards have been set over a period of years and under diverse circumstances, based on a host of scientific, legal, and practical constraints. Scientific Criteria to Ensure Safe Food lays the groundwork for creating new regulations that are consistent, reliable, and ensure the best protection for the health of American consumers. This book addresses the biggest concerns in food safety "including microbial disease surveillance plans, tools for establishing food safety criteria, and issues specific to meat, dairy, poultry, seafood, and produce. It provides a candid analysis of the problems with the current system, and outlines the major components of the task at hand: creating workable, streamlined food safety standards and practices.

Contents:

FrontMatter

Preface

Contents

Acronyms

Executive Summary

1 Historical Perspective on the Use of Food Safety Criteria and Performance Standards

2 The Science of Public Health Surveillance

3 Food Safety Tools

4 Scientific Criteria and Performance Standards to Control Hazards in Meat and Poultry Products

5 Scientific Criteria and Performance Standards to Control Hazards in Seafood

6 Scientific Criteria and Performance Standards to Control Hazards in Produce and Related Products

7 Scientific Criteria and Performance Standards to Control Hazards in Dairy Products

8 Overall Findings and Recommendations

APPENDIXES

Appendix A Current and Proposed Definitions of Key Food Safety Terms

Appendix B Sanitation Performance Standards

Appendix C Food and Drug Administration and Environmental Protection Agency Guidance Levels for Seafood

Appendix D Food Defect Action Levels in Produce

Appendix E International Microbiological Criteria

Appendix F International Microbiological Criteria for Dairy Products

Appendix G U.S. Department of Agriculture- Agricultural Marketing Service Standards for Milk and Dairy Products

Appendix H Biographical Sketches of Committee and Subcommittee Members

Index.

Notes:

Bibliographic Level Mode of Issuance: Monograph

Includes bibliographical references and index.

ISBN:

9786610179763

9780309168069

0309168066

9781280179761

1280179767

9780309509206

0309509203

OCLC:

53974066