Scientific Criteria to Ensure Safe Food

Committee on the Review of the Use of Scientific Criteria and Performance Standards for Safe Food, National Research Council

• 1 Front Matter; 2 Executive Summary; 3 1 Historical Perspective on the Use of Food Safety Criteria and Performance Standards; 4 2 The Science of Public Health Surveillance; 5 3 Food Safety Tools; 6 4 Scientific Criteria and Performance Standards to Control Hazards in Meat and Poultry Products; 7 5 Scientific Criteria and Performance Standards to Control Hazards in Seafood; 8 6 Scientific Criteria and Performance Standards to Control Hazards in Produce and Related Products; 9 7 Scientific Criteria and Performance Standards to Control Hazards in Dairy Products; 10 8 Overall Findings and Recommendations; 11 Appendix A: Current and Proposed Definitions of Key Food Safety Terms; 12 Appendix B: Sanitation Performance Standards; 13 Appendix C: Food and Drug Administration and Environmental Protection Agency Guidance Levels for Seafoods; 14 Appendix D: Food Defect Action Levels in Produce; 15 Appendix E: International Microbiological Criteria; 16 Appendix F: International Microbiological Criteria for Dairy Products; 17 Appendix G: U.S. Department of Agriculture-Agricultural Marketing Service Standards for Milk and Dairy Products; 18 Appendix H: Biographical Sketches of Committee and Subcommittee Members; 19 Index