Food safety regulators face a daunting task: crafting food safety performance standards and systems that continue in the tradition of using the best available science to protect the health of the American public, while working within an increasingly antiquated and fragmented regulatory framework. Current food safety standards have been set over a period of years and under diverse circumstances, based on a host of scientific, legal, and practical constraints.
Scientific Criteria to Ensure Safe Food lays the groundwork for creating new regulations that are consistent, reliable, and ensure the best protection for the health of American consumers. This book addresses the biggest concerns in food safety including microbial disease surveillance plans, tools for establishing food safety criteria, and issues specific to meat, dairy, poultry, seafood, and produce. It provides a candid analysis of the problems with the current system, and outlines the major components of the task at hand: creating workable, streamlined food safety standards and practices.
Table of Contents
|1 Historical Perspective on the Use of Food Safety Criteria and Performance Standards||13-27|
|2 The Science of Public Health Surveillance||28-68|
|3 Food Safety Tools||69-132|
|4 Scientific Criteria and Performance Standards to Control Hazards in Meat and Poultry Products||133-178|
|5 Scientific Criteria and Performance Standards to Control Hazards in Seafood||179-196|
|6 Scientific Criteria and Performance Standards to Control Hazards in Produce and Related Products||197-224|
|7 Scientific Criteria and Performance Standards to Control Hazards in Dairy Products||225-247|
|8 Overall Findings and Recommendations||248-272|
|Appendix A: Current and Proposed Definitions of Key Food Safety Terms||273-293|
|Appendix B: Sanitation Performance Standards||294-302|
|Appendix C: Food and Drug Administration and Environmental Protection Agency Guidance Levels for Seafoods||303-308|
|Appendix D: Food Defect Action Levels in Produce||309-316|
|Appendix E: International Microbiological Criteria||317-358|
|Appendix F: International Microbiological Criteria for Dairy Products||359-365|
|Appendix G: U.S. Department of Agriculture-Agricultural Marketing Service Standards for Milk and Dairy Products||366-369|
|Appendix H: Biographical Sketches of Committee and Subcommittee Members||370-378|
The National Academies Press (NAP) has partnered with Copyright Clearance Center's Rightslink service to offer you a variety of options for reusing NAP content. Through Rightslink, you may request permission to reprint NAP content in another publication, course pack, secure website, or other media. Rightslink allows you to instantly obtain permission, pay related fees, and print a license directly from the NAP website. The complete terms and conditions of your reuse license can be found in the license agreement that will be made available to you during the online order process. To request permission through Rightslink you are required to create an account by filling out a simple online form. The following list describes license reuses offered by the National Academies Press (NAP) through Rightslink:
Click here to obtain permission for the above reuses. If you have questions or comments concerning the Rightslink service, please contact:
Rightslink Customer Care
Tel (toll free): 877/622-5543
To request permission to distribute a PDF, please contact our Customer Service Department at 800-624-6242 for pricing.
To request permission to translate a book published by the National Academies Press or its imprint, the Joseph Henry Press, please click here to view more information.