Suchergebnisse

Intro -- FOOD SAFETY: DEVELOPMENTS, POLICIES, PROGRAMS, AND RESEARCH, VOLUME 2 -- FOOD SAFETY: DEVELOPMENTS, POLICIES, PROGRAMS, AND RESEARCH, VOLUME 2 -- CONTENTS -- PREFACE -- Chapter 1 FOOD SAFETY ISSUES FOR THE 113TH CONGRESS -- SUMMARY -- INTRODUCTION -- BACKGROUND -- Food Safety Incidents -- Foodborne Illness -- Existing Food Safety Legal and Regulatory Landscape -- FDA FOOD SAFETY MODERNIZATION ACT (P.L. 111-353) -- Overview of Provisions -- Implementation Schedule -- KEY ISSUES FOR THE 113TH CONGRESS -- FSMA Oversight and Implementation -- Funding FSMA Implementation -- Food Safety Regulations for Produce Growers -- Meat and Poultry Inspection -- Antibiotic Use in Animal Agriculture -- Seafood and Fisheries Products -- The Next Omnibus Farm Bill -- Imported Foods -- Criminal Penalties and Enforcement -- Bisphenol A (BPA) -- Dietary Supplements -- Pesticide Residues -- Agricultural Biotechnology -- Single Food Agency -- APPENDIX. FDA FOOD SAFETY MODERNIZATION ACT (P.L. 111-353), SELECTED SECTION PROVISIONS, TIME/SCHEDULE IN LAW, IMPLEMENTATION STATU -- End Notes -- Chapter 2 FOOD SAFETY: FDA'S FOOD ADVISORY AND RECALL PROCESS NEEDS STRENGTHENING -- ABBREVIATIONS -- WHY GAO DID THIS STUDY -- WHAT GAO RECOMMENDS -- WHAT GAO FOUND -- BACKGROUND -- SEVERAL KEY ENTITIES HAVE RECALL AUTHORITY, BUT FDA HAS NOT ISSUED REGULATIONS OR INDUSTRY GUIDANCE ON ITS ORDERING OF FOOD RECALLS -- Entities with Authority to Order Product Recalls Use Processes with Similar Steps -- FDA Has Not Made Public Procedures for Ordering Food Recalls -- FDA's Data on Ordered Recalls Appear to Be Unreliable -- FDA HAS TAKEN STEPS TO BEGIN MEETING COMMUNICATION CHALLENGES WHEN ADVISING THE PUBLIC ABOUT FOOD RECALLS AND OUTBREAKS -- FDA Faces Challenges in Seven Related Categories and Has Taken Some Steps to Address Them -- Balancing the Goals of Timeliness and Accuracy

This book helps in Achieving food safety success which requires going beyond traditional training, testing, and inspectional approaches to managing risks. It requires a better understanding of the human dimensions of food safety. In the field of food safety today, much is documented about specific microbes, time/temperature processes, post-process contamination, and HACCP-things often called the hard sciences. There is not much published or discussed related to human behavior-often referred to as the 'soft stuff.' However, looking at foodborne disease trends over the past few decades and published regulatory out-of-compliance rates of food safety risk factors, it's clear that the soft stuff is still the hard stuff. Despite the fact that thousands of employees have been trained in food safety around the world, millions have been spent globally on food safety research, and countless inspections and tests have been performed at home and abroad, food safety remains a significant public health challenge. Why is that? Because to improve food safety, we must realize that it's more than just food science; it's the behavioral sciences, too. In fact, simply put, food safety equals behavior. This is the fundamental principle of this book. If you are trying to improve the food safety performance of a retail or food service establishment, an organization with thousands of employees, or a local community, what you are really trying to do is change people's behavior. The ability to influence human behavior is well documented in the behavioral and social sciences. However, significant contributions to the scientific literature in the field of food safety are noticeably absent. This book will help advance the science by being the first significant collection of 50 proven behavioral science techniques, and be the first to show how these techniques can be applied to enhance employee compliance with desired food safety behaviors and make food safety the social norm in any organization. In addition to working for well-known global brands, Frank Yiannas is the author of Food Safety Culture: Creating a Behavior-Based Food Safety Management System, Past President of the International Association for Food Protection, and recipient of the 2007 NSF Lifetime Achievement Award for Leadership in Food Safety.

Intro -- Contents -- Preface -- Chapter 1 -- Food Safety and Nutrition: FDA Can Build on Existing Efforts to Measure Progress and Implement Key Activities( -- Abbreviations -- Why GAO Did This Study -- What GAO Recommends -- What GAO Found -- Background -- FDA Organizational Structure for Food Safety and Nutrition -- Key Food-Related Laws -- Federal Regulation and Guidance Development Processes -- FDA Has Conducted Numerous Key Food Safety- and Nutrition- Related Activities, Determining Its Priorities Based on Statutes and Strategic Goals -- FDA Published Key Regulations and Guidance, Focused Mainly on Food Safety, and Conducted Other Food Safety- and Nutrition- Related Activities -- Agency Officials Said FDA Based Its Priorities on Statutes and Strategic Goals, but How It Decided between Issuing Regulations and Guidance Was Not Always Clear -- Agency Officials Said FDA Based Priorities on Statutes and Strategic Goals -- The Bases for FDA's Decisions for Issuing Regulations or Guidance Were Not Always Clear -- FDA Dedicated at Least 1 Billion per Year, Including Salaries for at Least 4,300 FTEs, to Food Safety- and Nutrition- Related Activities in 2011 through 2016 -- For Fiscal Years 2011 through 2016, FDA Dedicated at Least 1 Billion and 4,200 FTEs Annually to Food Safety- Related Activities -- In Fiscal Years 2011 through 2016, FDA Dedicated at Least 20 Million and 97 FTEs Annually to Nutrition- Related Activities -- FDA Has Set Goals for Food Safety- and Nutrition-Related Activities Every Year since 2011 but Cannot Fully Assess Progress -- FDA Has Set Goals for All Agency Activities, and since 2012, the FVM Program Has Set Specific Goals for Food Safety- and Nutrition-Related Activities -- FDA Has Developed Performance Measures for Its Food Safety- and Nutrition-Related Goals but Cannot Fully Assess Progress toward These Goals.

Written in British English, Microbes such as Salmonella, pesticides, environmental pollution, and chemical additives can all make our food unsafe to eat. This book looks at the health risks posed by food contamination. It examines the precautions taken by food producers, retailers, and food safety organizations to guard against food-borne illnesses

"Food Safety: Does the Current US System Ensure Food Safety?; Are New Food Technologies Safe?; Are Certain Foods Unsafe to Eat?"--Provided by publisher

Currently, there is no one book or textbook that covers all aspects of retail food safety. It is becoming apparent that a number of issues relating to retail food safety have come to the forefront in some jurisdictions of late. For example, a recent USDA risk assessment has pointed out that issues occurring at USA retail appear to be critical in terms of contamination of deli-meat. As well, a large listeriosis outbreak in Quebec pointed to retail cross-contamination as a key issue. In terms of sanitation, a number of advances have been made, but these have not all been synthesized together in one chapter, with a focus on retail. In addition, the whole area of private standards and the Global Food Safety Initiative (GFSI) have come to the forefront of late and these as well will be explored in great detail. Other aspects related to the safety of important food commodities such as seafood, meat, produce and dairy will also be discussed and salient areas addressed.

Food Safety Basics helps readers trace the history of food safety, explore the science behind it, and discuss controversies from an objective viewpoint. The title will engage readers on the topic and help them to weigh the pros and cons as they make their own food decisions. Aligned to Common Core Standards and correlated to state standards. Core Library is an imprint of Abdo Publishing, a division of ABDO

This book details effective organization and methods to manage the work necessary to ensure food safety within an organization. It demonstrates step-by-step examples that can be used for continuous improvement in sustaining food safety responsibilities.

Tackling the important and topical issue of consumer food safety, this e-book provides an in-depth overview of all major issues and concerns. It considers, amongst other things, consumers' knowledge of food safety, food safety education, and the efficacy of food safety communications and advice