LEADER 07032nam 2200757 a 450 001 9910961761103321 005 20251017110057.0 010 $a9786610185870 010 $a9780309173971 010 $a0309173973 010 $a9781280185878 010 $a1280185872 010 $a9780309593403 010 $a0309593409 010 $a9780585028224 010 $a0585028222 035 $a(CKB)110986584752762 035 $a(EBL)3376194 035 $a(SSID)ssj0000147885 035 $a(PQKBManifestationID)11989840 035 $a(PQKBTitleCode)TC0000147885 035 $a(PQKBWorkID)10018655 035 $a(PQKB)11260416 035 $a(OCoLC)42854350 035 $a(MiAaPQ)EBC3376194 035 $a(Perlego)4734311 035 $a(DNLM)883989 035 $a(BIP)47647951 035 $a(EXLCZ)99110986584752762 100 $a19980715d1998 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aEnsuring safe food $efrom production to consumption /$fCommittee to Ensure Safe Food from Production to Consumption, Institute of Medicine, National Research Council 205 $a1st ed. 210 $aWashington, D.C. $cNational Academy Press$d1998 215 $a1 online resource (xi, 194 pages) $cillustrations 311 0 $a9780309065597 311 0 $a0309065593 320 $aIncludes bibliographical references (p. 101-104). 327 $a""Ensuring Safe Food From Production to Consumption""; ""Copyright""; ""Preface""; ""Contents""; ""Ensuring Safe Food""; ""Executive Summary""; ""PURPOSE AND SCOPE OF THE STUDY""; ""1. The Current US Food Safety System""; ""Summary Findings: The Current US System for Food Safety""; ""2. An Effective Food Safety System""; ""Mission""; ""Attributes of an Effective Food Safety System""; ""Summary Findings: An Effective Food Safety System""; ""3. Where Current US Food Safety Activities Fall Short""; ""Summary Findings: Where the US Food Safety System Falls Short"" 327 $a""4. Conclusions and Recommendations Needed to Improve the US Food Safety System"" ""Recommendation I:""; ""Recommendation IIa:""; ""Recommendation IIb:""; ""Recommendation IIIa:""; ""Recommendation IIIb:""; ""MOVING TOWARD A MODEL SYSTEM""; ""1 Introduction and Background ""; ""CHANGES IN THE US FOOD SYSTEM AND THEIR EFFECTS ON FOOD SAFETY""; ""SCOPE OF THE FOOD SAFETY PROBLEM""; ""HISTORY OF US FOOD SAFETY REGULATION""; ""THE COMMITTEE AND ITS CHARGE""; ""2 The Current US Food Safety System ""; ""REGULATION""; ""Federal Regulatory Programs""; ""State and Local Regulatory Systems"" 327 $a""HACCP Systems"" ""Voluntary Efforts""; ""Trade Associations""; ""Consumer Groups""; ""Professional Organizations""; ""Academe""; ""Liability""; ""SURVEILLANCE""; ""Human and Animal Disease""; ""Chemical Residues and Environmental Contaminants""; ""Food and Drug Administration""; ""US Department of Agriculture""; ""Environmental Protection Agency""; ""National Marine Fisheries Service""; ""Federal-State Cooperative Agreements""; ""Industry""; ""TECHNICAL GUIDANCE AND EDUCATION""; ""Government Activities""; ""Private Efforts""; ""CONSUMER RESPONSIBILITY AND PERCEPTIONS"" 327 $a""THE ROLE OF MEDIA-GOVERNMENT PARTNERSHIPS IN FOOD SAFETY EDUCATION"" ""RESEARCH AND DEVELOPMENT""; ""Federal Research Activities""; ""Application of New Technology""; ""INTERNATIONAL DIMENSIONS""; ""Food Safety Efforts of Other Countries""; ""Canada""; ""Other Countries and Cooperatives""; ""US Regulation of Imported Foods""; ""SUMMARY FINDINGS: THE CURRENT US SYSTEM FOR FOOD SAFETY""; ""3 The Changing Nature of Food Hazards: Cause for Increasing Concern ""; ""CHANGES THAT AFFECT THE EPIDEMIOLOGY OF FOODBORNE DISEASE""; ""Diet""; ""Commercial Food Services"" 327 $a""Methods of Production and Distribution"" ""New or Re-emerging Infectious Foodborne Agents""; ""Populations at High Risk for Severe or Fatal Foodborne Disease""; ""CHANGES IN CHEMICAL HAZARDS ASSOCIATED WITH THE FOOD SUPPLY""; ""New Food Components""; ""New Food Technologies""; ""New or Re-emerging Toxic Agents""; ""Physical Hazards""; ""SUMMARY FINDINGS: THE CHANGING NATURE OF FOOD HAZARDS""; ""4 What Constitutes an Effective Food Safety System? ""; ""THE MISSION OF THE SYSTEM""; ""GENERAL ATTRIBUTES OF THE SYSTEM""; ""THE IMPORTANCE OF PARTNERING""; ""THE ROLES OF GOVERNMENT PARTNERS""; ""A Science-Based Foundation Using Risk Analysis"" 330 $aHow 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. 606 $aFood adulteration and inspection$xGovernment policy$zUnited States 606 $aFood poisoning$zUnited States$xPrevention 606 $aFood contamination$zUnited States 606 $aFood Contamination$xprevention & control$3(DNLM)D005506Q00517 606 $aConsumer Product Safety$3(DNLM)D003257 615 0$aFood adulteration and inspection$xGovernment policy 615 0$aFood poisoning$xPrevention. 615 0$aFood contamination 615 12$aFood Contamination$xprevention & control. 615 22$aConsumer Product Safety. 676 $a363.19/2 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910961761103321 996 $aEnsuring safe food$94318537 997 $aUNINA