Scientific criteria to ensure safe food /
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| Corporate author / creator: | Committee on the Review of the Use of Scientific Criteria and Performance Standards for Safe Food. |
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| Imprint: | Washington, D.C. : National Academies Press, ©2003. |
| Description: | 1 online resource (xxi, 401 pages) : illustrations |
| Language: | English |
| Series: | Online access: National Academy of Sciences National Academies Press. Online access: NCBI NCBI Bookshelf. |
| Subject: | |
| Format: | E-Resource Book |
| URL for this record: | http://pi.lib.uchicago.edu/1001/cat/bib/11127691 |
| 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. <br>"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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| Physical Description: | 1 online resource (xxi, 401 pages) : illustrations |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 0309509203 9780309509206 9786610179763 661017976X 030908928X 9780309089289 |