Meat-packer Legislation PDF Download
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Author:
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ISBN:
Category :
Languages : en
Pages : 1852
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Book Description
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 1852
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Book Description
Author: Upton Sinclair
Publisher:
ISBN:
Category : Chicago (Ill.)
Languages : en
Pages : 442
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Book Description
Author: United States. Congress. House. Committee on Agriculture
Publisher:
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Category : Meat industry and trade
Languages : en
Pages : 1196
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Book Description
Author: United States. Congress. House. Committee on Agriculture
Publisher:
ISBN:
Category : Meat industry and trade
Languages : en
Pages : 994
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Book Description
Author:
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ISBN:
Category : Government publications
Languages : en
Pages : 392
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Book Description
Author:
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Category : Packing-houses
Languages : en
Pages : 16
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Book Description
Author: Christopher Leonard
Publisher: Simon and Schuster
ISBN: 1451645813
Category : Business & Economics
Languages : en
Pages : 384
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Book Description
A former agribusiness reporter critically assesses the corporate meat industry as demonstrated by the practices of Tyson Foods, documenting the meat supply's takeover by a few powerful companies who are raising prices and outmaneuvering reforms.
Author: Lauren Gwin
Publisher:
ISBN:
Category : Beef industry
Languages : en
Pages : 43
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Book Description
Author: United States. Food Safety and Inspection Service. Standards and Labeling Division
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 366
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Book Description
Author: Institute of Medicine and National Research Council
Publisher: National Academies Press
ISBN: 0309173973
Category : Medical
Languages : en
Pages : 208
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Book Description
How safe is our food supply? Each year the media report what appears to be growing concern related to illness caused by the food consumed by Americans. These food borne illnesses are caused by pathogenic microorganisms, pesticide residues, and food additives. Recent actions taken at the federal, state, and local levels in response to the increase in reported incidences of food borne illnesses point to the need to evaluate the food safety system in the United States. 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. Ensuring Safe Food discusses such important issues as: What are the primary hazards associated with the food supply? What gaps exist in the current system for ensuring a safe food supply? What effects do trends in food consumption have on food safety? What is the impact of food preparation and handling practices in the home, in food services, or in production operations on the risk of food borne illnesses? What organizational changes in responsibility or oversight could be made to increase the effectiveness of the food safety system in the United States? Current concerns associated with microbiological, chemical, and physical hazards in the food supply are discussed. The book also considers how changes in technology and food processing might introduce new risks. 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.
