Review of the Federal Meat Inspection Program PDF Download
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Author: United States. Congress. House. Committee on Agriculture. Subcommittee on Livestock, Dairy, and Poultry
Publisher:
ISBN:
Category : Meat inspection
Languages : en
Pages : 356
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Book Description
Author: United States. Congress. House. Committee on Agriculture. Subcommittee on Livestock, Dairy, and Poultry
Publisher:
ISBN:
Category : Meat inspection
Languages : en
Pages : 356
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Book Description
Author: United States. Congress. Senate. Committee on Agriculture, Nutrition, and Forestry. Subcommittee on Agricultural Research, Conservation, Forestry, and General Legislation
Publisher:
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 248
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Book Description
Distributed to some depository libraries in microfiche.
Author: United States. Congress. House. Committee on Agriculture
Publisher:
ISBN:
Category :
Languages : en
Pages : 368
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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: United States. Congress. House. Committee on Agriculture. Subcommittee on Livestock and Grains
Publisher:
ISBN:
Category : Meat inspection
Languages : en
Pages : 350
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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. Food Safety and Inspection Service. Microbiology Division
Publisher:
ISBN:
Category : Agricultural microbiology
Languages : en
Pages : 556
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Book Description
Author: United States. Congress. House
Publisher:
ISBN:
Category : United States
Languages : en
Pages : 2670
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Book Description
Author: Lauren Gwin
Publisher:
ISBN:
Category : Beef industry
Languages : en
Pages : 43
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Book Description
Author: National Research Council
Publisher: National Academies Press
ISBN: 0309037433
Category : Medical
Languages : en
Pages : 177
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Book Description
According to surveys, the public believes the chickens it is buying are wholesome. Poultry Inspection: The Basis for a Risk-Assessment Approach looks at current inspection procedures to determine how effective the Food Safety Inspection Service is in finding dangerous levels of contaminants and disease-producing microorganisms. The book first describes the history behind the current system, noting that the amount of poultry inspected has increased dramatically while techniques and regulations have remained constant since 1968. The steps involved in an inspection are then described, followed by a discussion of alternative and innovative inspection procedures. It then provides a risk-assessment model for poultry, including submodels for each stage of processing. Risk assessment is used to protect health, establish priorities, identify problems, and set acceptable levels of risk. The model is applied both to microbiological hazards and to chemical contaminants.
