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Scientific criteria to ensure safe food

Institute of Medicine (U.S.)

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Scientific criteria to ensure safe food

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Scientific criteria to ensure safe food/ Committee on the Review of the Use of Scientific Criteria and Performance Standards for Safe Food, Food and Nutrition Board, Board on Agriculture and Natural Resources.
團體作者:	Committee on the Review of the Use of Scientific Criteria and Performance Standards for Safe Food.
出版者:	Washington, D.C. :National Academies Press, : c2003.,
面頁冊數:	xxi, 401 p. :ill. ;23 cm.
內容註:	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.
標題:	Food adulteration and inspection. -
電子資源:	http://www.netLibrary.com/urlapi.asp?action=summary&v=1&bookid=101951An electronic book accessible through the World Wide Web; click for information
ISBN:	0309509203 (electronic bk.)

Scientific criteria to ensure safe food
Committee on the Review of the Use of Scientific Criteria and Performance Standards for Safe Food.

Scientific criteria to ensure safe food[electronic resource] /Committee on the Review of the Use of Scientific Criteria and Performance Standards for Safe Food, Food and Nutrition Board, Board on Agriculture and Natural Resources. - Washington, D.C. :National Academies Press,c2003. - xxi, 401 p. :ill. ;23 cm.

Includes bibliographical references and index.

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.

Electronic reproduction.
Boulder, Colo. :
NetLibrary,
2004.

Available via World Wide Web.

ISBN: 0309509203 (electronic bk.)Subjects--Topical Terms:

562207
Food adulteration and inspection.
Index Terms--Genre/Form:

542853
Electronic books.

LC Class. No.: TX531 / .C586 2003eb

Dewey Class. No.: 363.19/26

National Library of Medicine Call No.: WA 701 / S416 2003

Scientific criteria to ensure safe food
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505 0 $a 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.
530 $a Also available in electronic form via the Internet as viewed 9/8/2003.
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