Surak, John G. (2004, ASQ) Clemson University, Clemson, SC
[PowerPoint presentation only.]The scientific basis of food safety criteria as it applies to meat and poultry processing is presented. This study defines the terms performance standard and performance criteria, evaluates the scientific basis for existing criteria, and determine the extent to which standards ensure food safety. Recommendations are given to Congress and other government agency to develop a plan to harmonize food borne disease surveillance and to link food safety criteria to public health objectives. The presentation concludes with the benefits of scientific criteria to ensure safe food.
Federal government,Food and Drug industry,Food products,Food safety,Quality assurance (QA),Regulations