| Description |
1 online resource (1 PDF file (ix, 33 pages)) : illustrations |
| Contents |
Cover -- Frontmatter -- Acknowledgments -- Contents -- Letter to Usda -- Summary -- Background -- Committee's Study Approach -- The Scientific Basis Of The Agricultural Marketing Service Federal Purchase Ground Beef Program Specifications -- Outbreaks Associated With Ground Beef in Schools, -- Principles for Establishing Microbiological Criteria, -- Indicator Microorganisms As Potential Predictors of Food Safety, -- Agricultural Marketing Service Microbiological Requirements, -- Statistical Process Capability, -- Evaluation of the Statement of Work for Ams-Accredited Laboratories, -- Comparison Of The Agricultural Marketing Service Specifications With Those Of Large Industry Purchasers Of Ground Beef -- Recommendations On How To Perform Future Evaluations Relative To Recognized Best Practices -- Heuristic Vs Science-Based Approach to Developing Specifications and a Food Safety Assurance System, -- Weight of Evidence and Role of Expert Opinion in Developing Science-Based Food Safety Requirements, -- Other Considerations, -- Overall Findings and Recommendations on How to Perform Future Periodic Evaluation of the Federal Purchase Ground Beef Program, -- References -- Appendixes -- Committee Members' Biographic Sketches, -- Acronyms and Abbreviations |
| Summary |
To ensure the safety of food distributed through the National School Lunch Program, food banks, and other federal food and nutrition programs, the United States Department of Agriculture has established food safety and quality requirements for the ground beef it purchases. This National Research Council book reviews the scientific basis of the Department's ground beef safety standards, evaluates how the standards compare to those used by large retail and commercial food service purchasers of ground beef, and looks at ways to establish periodic evaluations of the Federal Purchase Ground Beef Program. The book finds that although the safety requirements could be strengthened using scientific concepts, the prevention of future outbreaks of foodborne disease will depend on eliminating contamination during production and ensuring meat is properly cooked before it is served |
| Notes |
Title from PDF title page |
| Bibliography |
Includes bibliographical references |
| Notes |
Version viewed Mar. 18, 2015 |
| Subject |
Federal Purchase Ground Beef Program (U.S.) -- Evaluation
|
| SUBJECT |
Federal Purchase Ground Beef Program (U.S.) |
| Subject |
Government purchasing of food -- Safety regulations -- United States
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Beef -- Health aspects -- United States
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Food -- Safety measures -- Government policy -- United States
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Foodborne diseases -- United States -- Prevention
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Cattle.
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Meat -- standards
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Cattle
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Food Inspection -- standards
|
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Foodborne Diseases -- prevention & control
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Government Programs
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POLITICAL SCIENCE -- Public Affairs & Administration.
|
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Cattle
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Foodborne diseases -- Prevention
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Evaluation
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Beef -- Health aspects
|
| SUBJECT |
United States https://id.nlm.nih.gov/mesh/D014481 |
| Subject |
United States
|
| Form |
Electronic book
|
| LC no. |
2011281042 |
| ISBN |
9780309177092 |
|
030917709X |
|
9780309177108 |
|
0309177103 |
|
1282948687 |
|
9781282948686 |
|
