Scientific criteria to ensure safe food

Detalles Bibliográficos
Autor principal:	Committee on the Review of the Use of Scientific Criteria and Performance Standards for Safe Food.
Autores Corporativos:	Committee on the Review of the Use of Scientific Criteria and Performance Standards for Safe Food (-), Institute of Medicine (U.S.)
Formato:	Libro electrónico
Idioma:	Inglés
Publicado:	Washington, D.C. : National Academies Press c2003.
Edición:	1st ed
Materias:	Food > Safety measures. Food adulteration and inspection.
Ver en Biblioteca Universitat Ramon Llull:	https://discovery.url.edu/permalink/34CSUC_URL/1im36ta/alma991009621532706719

Tabla de Contenidos:

FrontMatter
Preface
Contents
Acronyms
Executive Summary
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
APPENDIXES
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 Seafood
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- Agricultural Marketing Service Standards for Milk and Dairy Products
Appendix H Biographical Sketches of Committee and Subcommittee Members
Index.

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