How safe is our food supply? Each year the media report what appears to be growing concern related to illness caused by the food consumed by Americans. These food borne illnesses are caused by pathogenic microorganisms, pesticide residues, and food additives. Recent actions taken at the federal, state, and local levels in response to the increase in reported incidences of food borne illnesses point to the need to evaluate the food safety system in the United States. This book assesses the effectiveness of the current food safety system and provides recommendations on changes needed to ensure an effective science-based food safety system. Ensuring Safe Food discusses such important issues as:
What are the primary hazards associated with the food supply? What gaps exist in the current system for ensuring a safe food supply? What effects do trends in food consumption have on food safety? What is the impact of food preparation and handling practices in the home, in food services, or in production operations on the risk of food borne illnesses? What organizational changes in responsibility or oversight could be made to increase the effectiveness of the food safety system in the United States?
Current concerns associated with microbiological, chemical, and physical hazards in the food supply are discussed. The book also considers how changes in technology and food processing might introduce new risks. Recommendations are made on steps for developing a coordinated, unified system for food safety. The book also highlights areas that need additional study. Ensuring Safe Food will be important for policymakers, food trade professionals, food producers, food processors, food researchers, public health professionals, and consumers.
Table of Contents
|1. Introduction and Background||17-24|
|2. The Current US Food Safety System||25-50|
|3. The Changing Nature of Food Hazards: Cause for Increasing Concern||51-62|
|4. What Constitutes an Effective Food Safety System?||63-78|
|5. Where Current US Food Safety Activities Fall Short||79-90|
|6. Conclusions and Recommendations||91-100|
|Appendix A Glossary and Organizational Framework for the Current Food Safety System||105-114|
|Appendix B CRS Report for Congress, Food Safety: Recommendations for Changes in the Organization of Federal Food Safety Responsibilities, 1949-1997||115-160|
|Appendix C Executive Summary: Food Safety from Farm to Table: A National Food-Safety Initiative||161-168|
|Appendix D Summary of Comments and Testimony from Workshop (April 29-30,1998) and Agenda||169-180|
|Appendix E Federal Food Safety Budget Information||181-184|
|Appendix F Acknowledgments||185-188|
|Appendix G Committee Biographical Sketches||189-194|
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.