Scientific criteria to ensure safe food
By: Committee on the Review of the Use of Scientific Criteria and Performance Standards for Safe Food, Food and Nutrition Board, Board on Agriculture and Natural Resources, Institute of Medicine, National Research Council.
Publisher: National Academies Press
Published: 2003
Place of publication: Washington, D.C
Language: eng
Number of pages: 401
Subjects: Food -- Safety measures.; Food adulteration and inspection.; Food Contamination -- prevention & control.; Food Microbiology.; Food Supply -- standards.
Notes: Includes bibliographical references and index.

Also available in electronic form via the Internet as viewed 9/8/2003.
Table of contents: title: 1. Historical perspective on the use of food safety criteria and performance standards; title: 2. The science of public health surveillance; title: 3. Food safety tools; title: 4. Scientific criteria and performance standards to control hazards in meat and poultry products; title: 5. Scientific criteria and performance standards to control hazards in seafood; title: 6. Scientific criteria and performance standards to control hazards in produce and related products; title: 7. Scientific criteria and performance standards to control hazards in dairy products; title: 8. Overall findings and recommendations; title: Appendix A. Current and proposed definitions of key food safety terms; title: Appendix B. Sanitation performance standards; title: Appendix C. Food and Drug Administration and Environmental Protection Agency Guidance levels for seafoods; title: Appendix D. Food defect action levels in produce; title: Appendix E. International microbiological criteria; title: Appendix F. International microbiological criteria for dairy products; title: Appendix G. U.S. Department of Agriculture-Agriculture marketing service standards for milk and dairy products; title: Appendix H. Biographical sketches of committee and subcommittee members.