Scientific Criteria to Ensure Safe Food

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Overview

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.

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Product Details

  • ISBN-13: 9780309089289
  • Publisher: National Academies Press
  • Publication date: 8/29/2003
  • Pages: 424
  • Product dimensions: 5.90 (w) x 8.90 (h) x 1.20 (d)

Table of Contents

Preface
Acronyms
Executive Summary 1
1 Historical Perspective on the Use of Food Safety Criteria and Performance Standards 13
2 Science of Public Health Surveillance 28
3 Food Safety Tools 69
4 Scientific Criteria and Performance Standards to Control Hazards in Meat and Poultry Products 133
5 Scientific Criteria and Performance Standards to Control Hazards in Seafood 179
6 Scientific Criteria and Performance Standards to Control Hazards in Produce and Related Products 197
7 Scientific Criteria and Performance Standards to Control Hazards in Dairy Products 225
8 Overall Findings and Recommendations 248
App. A Current and Proposed Definitions of Key Food Safety Terms 273
App. B Sanitation Performance Standards 294
App. C Food and Drug Administration and Environmental Protection Agency Guidance Levels for Seafoods 303
App. D Food Defect Action Levels in Produce 309
App. E International Microbiological Criteria 317
App. F International Microbiological Criteria for Dairy Products 359
App. G U.S. Department of Agriculture - Agricultural Marketing Service Standards for Milk and Dairy Products 366
App. H Biographical Sketches of Committee and Subcommittee Members 370
Index 379
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