• Front Matter R1-R22

• Executive Summary 1-12

• 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

• Index 379-402

" Appendix C: Food and Drug Administration and Environmental Protection Agency Guidance Levels for Seafoods ." Scientific Criteria to Ensure Safe Food . Washington, DC: The National Academies Press, 2003 .

Please select a format: