Food safety handbook

CHARACTERIZATION OF FOOD SAFETY AND RISKS Edited by Joan Rose 1 DEFINITION OF FOOD SAFETY Robert (Skip) A. Seward I / 2 CHARACTERIZATION OF FOOD HAZARDS Robert (Skip) A. Seward /I 3 RISK ANALYSIS FRAMEWORKS FOR CHEMICAL AND MICROBIAL HAZARDS Margaret E. Coleman and Harry M. Marks 4 DOSE-RESPONSE MODELING FOR MICROBIAL RISK Chuck Haas 5 EXPOSURE ASSESSMENT OF MICROBIAL FOOD HAZARDS Richard C. Whifing xi 1 3 11 19 47 59 V Vi CONTENTS 6 EXPOSURE AND DOSE-RESPONSE MODELING FOR FOOD CHEMICAL RISK ASSESSMENT Carl K. Winter 7 ECONOMIC CONSEQUENCES OF FOODBORNE HAZARDS Tanya Roberts, Jean Buzby, and Erik Lichtenberg 73 89 PART I1 FOOD HAZARDS: BIOLOGICAL 125 8 9 10 11 Edited by LeeAnne Jackson PREVALENCE OF FOODBOURNE PATHOGENS 127 LeeAnne Jackson PHYSIOLOGY AND SURVIVAL OF FOODBOURNE PATHOGENS IN VARIOUS FOOD SYSTEMS G. E. Rodrick and R. H. Schmidt CHARACTERISTICS OF BIOLOGICAL HAZARDS IN FOODS 157 R. Todd Bacon and John N. Sofos CONTEMPORARY MONITORING METHODS 197 Jinru Chen 137 PART Ill FOOD HAZARDS: CHEMICAL AND PHYSICAL 21 1 Edited by Austin R. Long and G. William Chase 12 13 14 HAZARDS FROM NATURAL ORIGINS John J. Specchio CHEMICAL AND PHYSICAL HAZARDS PRODUCED DURING FOOD PROCESSING, STORAGE, AND PREPARATION Heidi Rupp HAZARDS ASSOCIATED WITH NUTRIENT FORTIFICATION Anne Porada Reid 21 3 233 265 CONTENTS vii 15 MONITORING CHEMICAL HAZARDS: REGULATORY INFORMATION Daphne Santiago 16 HAZARDS RESULTING FROM ENVIRONMENTAL, INDUSTRIAL, AND AGRICULTURAL CONTAMINANTS Sneh D. Bhandari PART IV SYSTEMS FOR FOOD SAFETY SURVEILLANCE AND RISK PREVENTION Edited by Keith R. Schneider 17 IMPLEMENTATION OF FSlS REGULATORY PROGRAMS FOR PATHOGEN REDUCTION Pat Sfolfa 18 ADVANCES IN FOOD SANITATION: USE OF INTERVENTION STRATEGIES Judy W. Arnold 19 USE OF SURVEILLANCE NETWORKS Craig W. Hedberg 20 HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) Debby Newslow PART V FOOD SAFETY OPERATIONS IN FOOD PROCESSING, HANDLING, AND D ISTR I B UTlON Edited by Barry G. Swanson 21 FOOD PLANT SANITATION Henry C. Carsberg 22 FOOD SAFETY CONTROL SYSTEMS IN FOOD PROCESSING Joellen M. Feirtag and Madeline Velazquez 23 FOOD SAFETY AND !NNOVATIVE FOOD PACKAGING Michael L. Rooney 277 291 323 325 337 353 363 381 383 403 41 1 Viii CONTENTS 24 SAFE HANDLING OF FRESH-CUT PRODUCE AND SALADS Dawn L. Hentges 25 GOOD MANUFACTURING PRACTICES: PREREQUISITES FOR FOOD SAFETY Barry G. Swanson PART VI FOOD SAFETY IN RETAIL FOODS Edited by Ronald H. Schmidt and Gary E. Rodrick 26 COMMERCIAL FOOD SERVICE ESTABLISHMENTS: THE PRINCIPLES OF MODERN FOOD HYGIENE Roy Costa 27 INSTITUTIONAL FOOD SERVICE OPERATIONS Ruby P. Puckett 28 FOOD SERVICE AT TEMPORARY EVENTS AND CASUAL PUBLIC GATHERINGS Donna L. Scott and Robert Gravani PART VII DIET, HEALTH, AND FOOD SAFETY 29 30 31 32 33 Edited by Mary K. Schmidl MEDICAL FOODS Mary K. Schmidl and Theodore P. Labuza