Record Display for the EPA National Library Catalog

RECORD NUMBER: 4 OF 40

OLS Field Name OLS Field Data
Main Title Ensuring safe food : from production to consumption /
CORP Author Committee to Ensure Safe Food from Production to Consumption (U.S.)
Publisher National Academy Press,
Year Published 1998
OCLC Number 39790529
ISBN 0309065593; 9780309065597
Subjects Food adulteration and inspection--Government policy--United States. ; Food poisoning--United States--Prevention. ; Food contamination--United States. ; Food Contamination--prevention & control. ; Consumer Product Safety. ; Contrãole des produits alimentaires. ; Scurité alimentaire. ; Etats-Unis d'Amérique. ; Food poisoning--Prevention. ; Lebensmittel. ; Lebensmittelqualität. ; Qualitätssicherung. ; USA.
Internet Access
Description Access URL
National Academies Press http://bibpurl.oclc.org/web/3399
National Academies Press http://www.nap.edu/readingroom/index.html
http://www.ncbi.nlm.nih.gov/books/NBK209115/
http://www.nap.edu/catalog/6163.html
Holdings
Library Call Number Additional Info Location Last
Modified
Checkout
Status
EJEM  TX531.C587 1998 OCSPP Chemical Library/Washington,DC 01/14/2000
ELDM  TX531.C587 1998 NHEERL/MED Library/Duluth,MN 04/21/2006
Collation xi, 194 pages : illustrations ; 23 cm
Notes
Includes bibliographical references (pages 101-104).
Contents Notes
Executive summary -- Introduction and background -- Current US food safety system -- Changing nature of food hazards: cause for increasing concern -- What constitutes an effective food safety system? -- Where current US food safety activities fall short -- Conclusions and recommendations. This book assesses the effectiveness of the current food safety system and provides recommendations on changes needed to ensure an effective science-based food safety system. Recommendations are made on steps for developing a coordinated, unified system for food safety. The book also highlights areas that need additional study. Ensuring Safe Food will be important for policymakers, food trade professionals, food producers, food processors, food researchers, public health professionals, and consumers.