Assessment of the Proposed Major Revisions of the Processed Products Regulations PDF Download
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Author: Canadian Food Inspection Agency
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Author: Canadian Food Inspection Agency
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Author: The Law The Law Library
Publisher: Createspace Independent Publishing Platform
ISBN: 9781727572667
Category :
Languages : en
Pages : 412
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Book Description
Standards for the Growing, Harvesting, Packing, and Holding of Produce for Human Consumption (US Food and Drug Administration Regulation) (FDA) (2018 Edition) The Law Library presents the complete text of the Standards for the Growing, Harvesting, Packing, and Holding of Produce for Human Consumption (US Food and Drug Administration Regulation) (FDA) (2018 Edition). Updated as of May 29, 2018 To minimize the risk of serious adverse health consequences or death from consumption of contaminated produce, the Food and Drug Administration (FDA or we) is establishing science-based minimum standards for the safe growing, harvesting, packing, and holding of produce, meaning fruits and vegetables grown for human consumption. FDA is establishing these standards as part of our implementation of the FDA Food Safety and Modernization Act. These standards do not apply to produce that is rarely consumed raw, produce for personal or on-farm consumption, or produce that is not a raw agricultural commodity. In addition, produce that receives commercial processing that adequately reduces the presence of microorganisms of public health significance is eligible for exemption from the requirements of this rule. The rule sets forth procedures, processes, and practices that minimize the risk of serious adverse health consequences or death, including those reasonably necessary to prevent the introduction of known or reasonably foreseeable biological hazards into or onto produce and to provide reasonable assurances that the produce is not adulterated on account of such hazards. We expect the rule to reduce foodborne illness associated with the consumption of contaminated produce. This book contains: - The complete text of the Standards for the Growing, Harvesting, Packing, and Holding of Produce for Human Consumption (US Food and Drug Administration Regulation) (FDA) (2018 Edition) - A table of contents with the page number of each section
Author: United States. Food Safety and Inspection Service. Standards and Labeling Division
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 366
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Author: Harold B. Reisman
Publisher: CRC Press
ISBN: 0429553161
Category : Technology & Engineering
Languages : en
Pages : 246
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Book Description
Published in 1988: It is the purpose of this book to outline and detail the many steps which are involved in bringing a fermentation product to market.
Author: United States. Congress. House. Committee on Commerce. Subcommittee on Commerce, Trade, and Hazardous Materials
Publisher:
ISBN:
Category : Law
Languages : en
Pages : 388
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Author: Center for Food Safety and Applied Nutrition (U.S.). Center Programs Branch
Publisher:
ISBN:
Category : Food adulteration and inspection
Languages : en
Pages : 466
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Book Description
Author: M. Brown
Publisher: Woodhead Publishing
ISBN: 9781855735859
Category : Business & Economics
Languages : en
Pages : 336
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Book Description
The chilling and freezing of meat remains an essential way of extending shelf-life and maintaining quality. Based on the work of the internationally-renowned Food Refrigeration and Process Engineering Centre (FRPERC), Meat refrigeration provides an authoritative guide both to the impact of refrigeration on meat and best practice in using it to maximise meat quality for the consumer. Part one considers the impact of refrigeration on meat quality. There are chapters on the microbiology of refrigerated meat and its influence on shelf-life, drip production, weight loss and the effect of refrigeration on colour and texture. Part two looks at best practice in managing the cold chain from carcass to consumer. The authors discuss primary chilling, freezing, thawing and tempering, transport, storage, retail display and consumer handing. Part three of the book looks at aspects of process control, including chapters on such issues as temperature measurement, the design and optimal use of refrigeration systems. Both authoritative and practical, Meat refrigeration is a standard work for all those wishing to maximise the quality of refrigerated meat. The standard work on meat refrigerationCovers both individual quality issues and the management of the cold chain from carcass to consumer.
Author:
Publisher:
ISBN:
Category : Delegated legislation
Languages : en
Pages : 500
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Book Description
Author: United States. Congress. Senate. Committee on Labor and Human Resources. Subcommittee on Health and Scientific Research
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 756
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