| Description |
1 online resource |
| Series |
CRC revivals |
|
CRC revivals.
|
| Contents |
Part, TOXICOLOGY -- chapter 1 An Historical Perspective on FDA's Use of Risk Assessment -- chapter 2 De Minimis and the Threshold of Regulation -- chapter 3 The Difficulties and the Possibilities of Epidemiologic Investigations of Low Risk Attributable to Food Constituents -- chapter 4 Food Safety Risk Assessment and Democracy: Achieving Public Understanding and Acceptance of What the Experts Say and Do -- chapter 5 Risk Assessment for Effects Other Than Cancer -- chapter 6 Toxicology Committee Conclusions and Recommendations -- part, MICROBIOLOGY -- chapter 7 Principles and Applications of the HACCP Approach for the Food Processing Industry -- chapter 8 Practical Procedures for Using the HACCP Approach in Food Service Establishments by Industry and Regulatory Agencies -- chapter 9 Microbiological Criteria for Foods and Food Ingredients: A Review of the Report of the National Research Council -- chapter 10 Selection of Microbiological Criteria Based on Hazard Analysis of Food -- chapter 11 Rapid Methods for the Detection and Identification of Microorganisms in Foods -- chapter 12 Automated Monitoring of Food Operations and Microbial Detection -- chapter 13 Foodborne Disease Surveillance -- chapter 14 Concerns About Foodborne Viral Gastroenteritis and Listeria Monocytogenes -- chapter 15 Microbiology Committee Conclusions and Recommendations -- part, GOOD MANUFACTURING PRACTICES AND QUALITY CONTROL -- chapter 16 The Hazard Analysis Critical Control Point Concept -- chapter 17 Process/CIP Engineering for Product Safety -- chapter 18 Aseptic Processing of Low-Acid Heterogeneous Foods in Relation to Current Good Manufacturing Practices -- chapter 19 Quality Control and Quality Assurance Progress in the Food Safety Inspection Service, USDA -- chapter 20 Good Manufacturing Practice Regulations, Guidelines, and Voluntary Programs -- chapter 21 Good Manufacturing Practices and Quality Control Committee Recommendations -- part, STANDARDS AND REGULATIONS -- chapter 22 A Model Food Establishment Unicode -- chapter 23 Development of Standards and Regulations by a Third Party Consensus Process -- chapter 24 Forces That Initiate Change in Standards and Regulation -- chapter 25 The Forthcoming Merger in Quantitative Risk Assessment -- chapter 26 Standards and Regulations Committee Conclusions and Recommendations -- part, EDUCATION AND TRAINING -- chapter 27 Current Consumer Interests as Reflected by Consumer Complaints -- chapter 28 Competency-Based Adult Learning in Food Safety Programs -- chapter 29 Producing Consumer Education Material: A Practical Guide -- chapter 30 Uniform Facilities Planning and Plan Review for Food Service Establishments -- chapter 31 Education and Training Committee Recommendations -- part, NEW FOODS, PROCESSING, AND PACKAGING -- chapter 32 Genetically Engineered Foods and Ingredients -- Technical Basis and Industrial Applications -- chapter 33 Genetically Engineered Foods and Ingredients -- Legal Considerations -- chapter 34 Food-Packaging Interaction -- Technical Aspects of Polymeric Materials -- chapter 35 Food-Packaging Interaction -- Regulatory Guidance: Migration Testing of Plastic Packaging -- chapter 36 Task Force on Irradiation Processing -- Wholesomeness Studies -- chapter 37 Irradiation Processing -- Industrial Applications -- chapter 38 Irradiation Processing -- Regulatory Procedures -- chapter 39 Aseptic Processing of Particulates -- Technical Advances and Industrial Applications -- chapter 40 Aseptic Processing of Particulates -- Approval Procedures -- chapter 41 Novel Processes -- Ultra High Pressure Processing -- chapter 42 Biotechnology and Food Protection Nanette Newell -- chapter 43 New Foods Processing and Packaging Committee Recommendations -- chapter 44 Conference Program Committee Conclusions and Recommendations |
| Summary |
"A reference text for US federal, state, and local environmental health officials concerned with food safety and for their US food industry counterparts presents the proceedings of the 1986 Conference for Food Protection. The text includes 36 technical papers grouped among 6 specific areasof food safety, viz.: toxicology; microbiology; good manufacturing practice regulations and guidelines, including quality control and quality assurance concepts; consumer education on food and nutrition; and the processing and packaging of new foods and new processing technologies (e.g.: genetic engineering, food-packaging interactions, irradiation processing, aseptic packaging, biotechnology). Specific recommendations by committees representing each of these 6 areas are included"--Provided by publisher |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Vendor-supplied metadata |
| Subject |
Food contamination -- Congresses
|
|
Food -- Microbiology -- Congresses
|
|
TECHNOLOGY & ENGINEERING -- Food Science.
|
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Food contamination
|
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Food -- Microbiology
|
| Genre/Form |
Conference papers and proceedings
|
| Form |
Electronic book
|
| ISBN |
9781351072076 |
|
1351072072 |
|
9781351080521 |
|
1351080520 |
|
9781351097420 |
|
1351097423 |
|
