Author: Publisher:
ISBN:
Category :
Languages : en
Pages : 20
Book Description
Sanitary and Quality Standards for the Dry Milk Industry
Author: Recommended Sanitary/quality Standards Code for the Dry Milk Industry
Author: American Dry Milk InstitutePublisher:
ISBN:
Category : Dried milk
Languages : en
Pages : 23
Book Description
Recommended Sanitary/quality Standard Code for the Dry Milk Industry
Author: American Dry Milk InstitutePublisher:
ISBN:
Category : Dried milk
Languages : en
Pages : 60
Book Description
The Grading of Dry Whole Milk and Sanitary and Quality Standards Including Standard Methods of Analysis
Author: The Grading of Nonfat Dry Milk Solids and Sanitary and Quality Standards, Including Standard Methods of Analysis
Author: American Dry Milk InstitutePublisher:
ISBN:
Category : Dried milk
Languages : en
Pages : 80
Book Description
The Grading of Nonfat Dry Milk Solids and Sanitary and Quality Standards Including Method of Analysis
Author: American Dry Milk InstitutePublisher:
ISBN:
Category :
Languages : en
Pages : 57
Book Description
Military Standard
Author: United States. Department of DefensePublisher:
ISBN:
Category :
Languages : en
Pages : 40
Book Description
NBS Special Publication
Author: Publisher:
ISBN:
Category : Weights and measures
Languages : en
Pages : 1328
Book Description
National Bureau of Standards Miscellaneous Publication
Author: Publisher:
ISBN:
Category : Weights and measures
Languages : en
Pages : 1326
Book Description
Scientific Criteria to Ensure Safe Food
Author: National Research CouncilPublisher: National Academies Press
ISBN: 030908928X
Category : Medical
Languages : en
Pages : 425
Book Description
Food safety regulators face a daunting task: crafting food safety performance standards and systems that continue in the tradition of using the best available science to protect the health of the American public, while working within an increasingly antiquated and fragmented regulatory framework. Current food safety standards have been set over a period of years and under diverse circumstances, based on a host of scientific, legal, and practical constraints. Scientific Criteria to Ensure Safe Food lays the groundwork for creating new regulations that are consistent, reliable, and ensure the best protection for the health of American consumers. This book addresses the biggest concerns in food safetyâ€"including microbial disease surveillance plans, tools for establishing food safety criteria, and issues specific to meat, dairy, poultry, seafood, and produce. It provides a candid analysis of the problems with the current system, and outlines the major components of the task at hand: creating workable, streamlined food safety standards and practices.