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Author : Anonim
Publisher : Unknown
Page : 82 pages
File Size : 42,5 Mb
Release : 1991
Category : Food adulteration and inspection
ISBN : UCBK:C049956657
Author : Anonim
Publisher : Unknown
Page : 128 pages
File Size : 42,6 Mb
Release : 2024-06-30
Category : Electronic
ISBN : LCCN:91651483
Author : Anonim
Publisher : Unknown
Page : 74 pages
File Size : 41,7 Mb
Release : 1997
Category : Meat
ISBN : WISC:89058748203
Author : National Research Council,Institute of Medicine,Division on Earth and Life Studies,Board on Agriculture and Natural Resources,Food and Nutrition Board,Committee on the Review of the Use of Scientific Criteria and Performance Standards for Safe Food
Publisher : National Academies Press
Page : 425 pages
File Size : 52,8 Mb
Release : 2003-09-29
Category : Medical
ISBN : 9780309089289
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 safetyâ€"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.
Author : Anonim
Publisher : Unknown
Page : 52 pages
File Size : 52,5 Mb
Release : 2008
Category : Food
ISBN : MINN:31951P01019668Y
Author : Committee to Ensure Safe Food from Production to Consumption,Institute of Medicine,Board on Agriculture,Institute of Medicine and National Research Council
Publisher : National Academies Press
Page : 209 pages
File Size : 52,8 Mb
Release : 1998-09-02
Category : Medical
ISBN : 9780309593403
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.
Author : United States. Food Safety and Inspection Service. Microbiology Division
Publisher : Unknown
Page : 556 pages
File Size : 42,6 Mb
Release : 1998
Category : Agricultural microbiology
ISBN : MINN:31951D017531255
Author : United States. Food Safety and Inspection Service. Standards and Labeling Division
Publisher : Unknown
Page : 366 pages
File Size : 48,7 Mb
Release : 1991
Category : Food
ISBN : UIUC:30112001247458
Author : United States. General Accounting Office
Publisher : Unknown
Page : 40 pages
File Size : 49,5 Mb
Release : 1990
Category : Meat inspection
ISBN : MINN:319510030408477
Author : United States. Congress. House. Committee on Agriculture. Subcommittee on Livestock, Dairy, and Poultry (2007-2012)
Publisher : Unknown
Page : 88 pages
File Size : 44,8 Mb
Release : 2009
Category : Food adulteration and inspection
ISBN : UCSD:31822036291284
Author : Frank Yiannas
Publisher : Springer Science & Business Media
Page : 96 pages
File Size : 55,8 Mb
Release : 2008-12-10
Category : Technology & Engineering
ISBN : 9780387728674
Food safety awareness is at an all time high, new and emerging threats to the food supply are being recognized, and consumers are eating more and more meals prepared outside of the home. Accordingly, retail and foodservice establishments, as well as food producers at all levels of the food production chain, have a growing responsibility to ensure that proper food safety and sanitation practices are followed, thereby, safeguarding the health of their guests and customers. Achieving food safety success in this changing environment requires going beyond traditional training, testing, and inspectional approaches to managing risks. It requires a better understanding of organizational culture and the human dimensions of food safety. To improve the food safety performance of a retail or foodservice establishment, an organization with thousands of employees, or a local community, you must change the way people do things. You must change their behavior. In fact, simply put, food safety equals behavior. When viewed from these lenses, one of the most common contributing causes of food borne disease is unsafe behavior (such as improper hand washing, cross-contamination, or undercooking food). Thus, to improve food safety, we need to better integrate food science with behavioral science and use a systems-based approach to managing food safety risk. The importance of organizational culture, human behavior, and systems thinking is well documented in the occupational safety and health fields. However, significant contributions to the scientific literature on these topics are noticeably absent in the field of food safety.
Author : U S Dept of Agriculture,U. S. Department Of Agriculture
Publisher : Unknown
Page : 0 pages
File Size : 45,9 Mb
Release : 2023-11-30
Category : Electronic
ISBN : 1998295346
"Food safety." You hear a lot about it. But as with any comprehensive topic, there may be simple steps that are second nature that you've practiced forever - like hand washing - and then there may be current or updated information that is less familiar, or that may have changed since the last time you looked. That's what Kitchen Companion: Your Safe Food Handbook is all about. This food safety handbook contains all the basic information you need to know about food safety: some old and some new and all in one place. Between the information-rich chapters and the easy index in the back, Kitchen Companion will likely answer all of your food safety questions. But if not, don't miss the food safety contact information on page 44. The USDA's Food Safety and Inspection Service is always there to help.
Author : Saak, Alexander E.
Publisher : Intl Food Policy Res Inst
Page : 22 pages
File Size : 44,9 Mb
Release : 2019-01-03
Category : Political Science
ISBN : 8210379456XXX
The goal of this report is to identify best food safety practices that can inform policy makers in Bangladesh and other developing countries by examining and synthesizing experiences in food safety systems and regulation as well as producer and consumer behavior in low, middle, and high income countries. We begin by presenting the general objectives and principles of food safety regulation in countries with mature food safety systems. Then we review government food safety regulatory systems in Denmark and the U.S. to illustrate different approaches to organizing the implementation of food safety regulation. The food safety systems of both of these countries were updated within the past 20 years (Denmark in 1997 and the U.S. in 2011), and as a result the two systems incorporate modern best practices in food safety. The recent changes to U.S. food safety law are described in depth, as an example of a country updating a food safety system that was developed over 80 years ago based on modern principles. We conclude by summarizing the best practices and consider their potential to improve food safety in an emerging economy such as Bangladesh.
Author : United States. Congress. House. Committee on Agriculture
Publisher : Unknown
Page : 138 pages
File Size : 52,8 Mb
Release : 2009
Category : Technology & Engineering
ISBN : UCSD:31822036291037
Author : Anonim
Publisher : Unknown
Page : 78 pages
File Size : 54,5 Mb
Release : 1991
Category : Consumer protection
ISBN : UVA:X002020200
