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. |
|---|---|
| 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 |
Table of Contents:
- 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
- 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 seafoods
- 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-Agriculture marketing service standards for milk and dairy products
- Appendix H. Biographical sketches of committee and subcommittee members.