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Ensuring safe food [[electronic resource] ] : from production to consumption / / Committee to Ensure Safe Food from Production to Consumption, Institute of Medicine, National Research Council
| Ensuring safe food [[electronic resource] ] : from production to consumption / / Committee to Ensure Safe Food from Production to Consumption, Institute of Medicine, National Research Council |
| Pubbl/distr/stampa | Washington, D.C., : National Academy Press, 1998 |
| Descrizione fisica | 1 online resource (206 p.) |
| Disciplina | 363.1927 |
| Soggetto topico |
Food adulteration and inspection - Government policy - United States
Food poisoning - United States - Prevention Food contamination - United States |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-280-18587-2
9786610185870 0-309-59340-9 0-585-02822-2 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
""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""
""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"" ""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"" ""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"" ""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"" |
| Record Nr. | UNINA-9910456113203321 |
| Washington, D.C., : National Academy Press, 1998 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Ensuring safe food : from production to consumption / / Committee to Ensure Safe Food from Production to Consumption, Institute of Medicine, National Research Council
| Ensuring safe food : from production to consumption / / Committee to Ensure Safe Food from Production to Consumption, Institute of Medicine, National Research Council |
| Pubbl/distr/stampa | Washington, D.C. : , : National Academy Press, , 1998 |
| Descrizione fisica | 1 online resource (xi, 194 pages) : illustrations |
| Disciplina | 363.1927 |
| Soggetto topico |
Food adulteration and inspection - Government policy - United States
Food poisoning - United States - Prevention Food contamination - United States |
| ISBN |
0-309-17397-3
1-280-18587-2 9786610185870 0-309-59340-9 0-585-02822-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
""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""
""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"" ""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"" ""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"" ""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"" |
| Record Nr. | UNINA-9910778749103321 |
| Washington, D.C. : , : National Academy Press, , 1998 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Hygiene in food processing / / edited by H. L. M. Lelieveld ... [et al.]
| Hygiene in food processing / / edited by H. L. M. Lelieveld ... [et al.] |
| Pubbl/distr/stampa | Boca Raton, FL, : CRC Press |
| Descrizione fisica | 1 online resource (407 p.) |
| Disciplina | 363.1927 |
| Altri autori (Persone) | LelieveldH. L. M |
| Collana | Woodhead publishing in food science and technology |
| Soggetto topico |
Food industry and trade - Sanitation
Food processing plants - Design Food law and legislation Food contamination - Prevention Food handling |
| ISBN |
1-280-37320-2
9786610373208 1-85573-705-1 1-59124-924-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Hygiene in food Processing; Copyright Page; Table of Contents; Contributor contact details; Chapter 1. Introduction; References; Part I: Hygiene regulation; Chapter 2. The regulation of hygiene in food processing: an introduction; 2.1 Introduction; 2.2 Risk management and HACCP; 2.3 International hygiene regulation; 2.4 European hygiene regulation; 2.5 National hygiene regulation: the case of Scandinavia; Chapter 3.Hygiene regulation in the EU; 3.1 Introduction; 3.2 Hygiene regulation in the EU: key themes; 3.3 Enforcement of hygiene regulations
3.4 The General Food Hygiene Directive (93/43/EEC)3.5 Specific (vertical) hygiene directives applicable to particular foodstuffs; 3.6 Case study: controversy over minced meat (and meat preparations); 3.7 Future trends; 3.8 Sources of further information and advice; 3.9 References and bibliography; Chapter 4.Hygiene regulation in the United States; 4.1 Introduction; 4.2 The Food and Drug Administration (FDA); 4.3 Regulation in practice: the case of dairy processing; 4.4 Inspection in the dairy industry; 4.5 Regulation of particular processes 4.6 Regulation of equipment: the 3-A Sanitary Standards4.7 Regulation of the meat and seafood industries; 4.8 Trends in US regulation; 4.9 Sources of further information and advice; 4.10 Acknowledgement; Part II: Hygienic design; Chapter 5. Sources of contamination; 5.1 Introduction; 5.2 Physical contaminants; 5.3 Chemical contaminants; 5.4 Microbiological contamination; 5.5 Controlling contamination: the case of E. coli; 5.6 References; Chapter 6. Hygienic plant design; 6.1 Introduction; 6.2 The factory site; 6.3 The factory building; 6.4 General design issues for the factory interior 6.5 Walls6.6 Ceilings; 6.7 Floors; 6.8 Drainage; 6.9 Services; 6.10 Internal barriers separating manufacturing processes; 6.11 High-risk areas; 6.12 References; Chapter 7. Control of airborne contamination; 7.1 Introduction: why control of airborne contamination is important in food production; 7.2 Sources of airborne contaminants; 7.3 Dust control; 7.4 Environmental air quality control; 7.5 Process air control; 7.6 Air disinfection systems; 7.7 Future trends; 7.8 Sources of further information and advice; 7.9 References; Chapter 8. Hygienic equipment design 8.1 Introduction: key criteria in hygienic design8.2 Risk assessment in equipment design; 8.3 Regulatory requirements for hygienic equipment design: the EU; 8.4 Drainability; 8.5 Materials of construction; 8.6 Surface finish; 8.7 Corners, crevices and dead spaces; 8.8 Welds and joints; 8.9 Fasteners; 8.10 Seals; 8.11 Shaft ends; 8.12 Doors, covers and panels; 8.13 Rims; 8.14 Conveyor belts; 8.15 Equipment controls and instrumentation; 8.16 Equipment installation; 8.17 Insulation and cladding; 8.18 References; Chapter 9. Equipment construction materials and lubricants; 9.1 Introduction 9.2 Metals |
| Record Nr. | UNINA-9911006721103321 |
| Boca Raton, FL, : CRC Press | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||