Coverart for item
The Resource An evaluation of the role of microbiological criteria for foods and food ingredients, Subcommittee on Microbiological Criteria, Committee on Food Protection, Food and Nutrition Board, National Research Council

An evaluation of the role of microbiological criteria for foods and food ingredients, Subcommittee on Microbiological Criteria, Committee on Food Protection, Food and Nutrition Board, National Research Council

Label
An evaluation of the role of microbiological criteria for foods and food ingredients
Title
An evaluation of the role of microbiological criteria for foods and food ingredients
Statement of responsibility
Subcommittee on Microbiological Criteria, Committee on Food Protection, Food and Nutrition Board, National Research Council
Creator
Subject
Language
eng
Index
index present
Literary form
non fiction
Nature of contents
bibliography
http://bibfra.me/vocab/lite/organizationName
National Research Council (U.S.)
http://library.link/vocab/subjectName
  • Food
  • Food poisoning
Label
An evaluation of the role of microbiological criteria for foods and food ingredients, Subcommittee on Microbiological Criteria, Committee on Food Protection, Food and Nutrition Board, National Research Council
Instantiates
Publication
Bibliography note
Includes bibliographical references and index
Color
multicolored
Contents
Executive summary -- Recommendations -- Introduction -- Definitions, purposes, and needs for microbiological criteria -- Selection of foods for criteria related to safety -- Selection of pathogens as components of microbiological criteria -- Selection of indicator organisms and agents as components of microbiological criteria -- Consideration of sampling associated with a criterion -- Consideration of decision (action) to be taken when a criterion (limit) is exceeded -- Current status of microbiological criteria and legislative bases -- Application of microbiological criteria to foods and food ingredients -- Expansion of the HACCP system in food protection programs -- Plans of action for implementation of the HACCP system and of microbiological criteria for foods and food ingredients -- Appendixes
Control code
ocm42330084
Dimensions
unknown
Extent
1 online resource (xiv, 436 pages)
Form of item
online
Isbn
9780309554633
Note
eBooks on EBSCOhost
Specific material designation
remote
System control number
(OCoLC)42330084
Label
An evaluation of the role of microbiological criteria for foods and food ingredients, Subcommittee on Microbiological Criteria, Committee on Food Protection, Food and Nutrition Board, National Research Council
Publication
Bibliography note
Includes bibliographical references and index
Color
multicolored
Contents
Executive summary -- Recommendations -- Introduction -- Definitions, purposes, and needs for microbiological criteria -- Selection of foods for criteria related to safety -- Selection of pathogens as components of microbiological criteria -- Selection of indicator organisms and agents as components of microbiological criteria -- Consideration of sampling associated with a criterion -- Consideration of decision (action) to be taken when a criterion (limit) is exceeded -- Current status of microbiological criteria and legislative bases -- Application of microbiological criteria to foods and food ingredients -- Expansion of the HACCP system in food protection programs -- Plans of action for implementation of the HACCP system and of microbiological criteria for foods and food ingredients -- Appendixes
Control code
ocm42330084
Dimensions
unknown
Extent
1 online resource (xiv, 436 pages)
Form of item
online
Isbn
9780309554633
Note
eBooks on EBSCOhost
Specific material designation
remote
System control number
(OCoLC)42330084

Library Locations

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      Albany, Auckland, 0632, NZ
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