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.In: Marquardt H, SchAcfer SS, McClellan RO, Welsch F, eds. Toxicology. ... Porter ME, van der Linde C. 1995. Green and ... base_broilers.pdf. Accessed ... A Workshop Manual, 2nd ed. Washington ... Accessed October 16, 2002. Vose D. 2000.
|Title||:||Scientific Criteria to Ensure Safe Food|
|Author||:||Committee on the Review of the Use of Scientific Criteria and Performance Standards for Safe Food, Division on Earth and Life Studies, Board on Agriculture and Natural Resources, Institute of Medicine, Food and Nutrition Board, National Research Council|
|Publisher||:||National Academies Press - 2003-08-29|