Scientific criteria to ensure safe food
- نوع فایل : کتاب
- زبان : انگلیسی
- مؤلف : National Research Council (United States). Committee on the Review of the Use of Scientific Criteria and Performance Standards for Safe Food.
- ناشر : Washington, D.C : National Academies Press
- چاپ و سال / کشور: 2003
- شابک / ISBN : 9780309089289
Description
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.
