• 10 Expansion of the HACCP System in Food Protection Programs pp 308-328
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• Executive Summary pp 1-14
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• 11 Plans of Action for Implementation of the HACCP System and of Microbiological Criteria for Foods and Food Ingredients pp 329-336
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• G Report of the WHO/ICMSF Meeting on Hazard Analysis: Critical Control Point System in Food Hygiene pp 399-420
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• Appendix C Executive Summary: <I>Food Safety from Farm to Table: A National Food-Safety Initiative</I> pp 161-168
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• Appendix D Summary of Comments and Testimony from Workshop (April 29-30,1998) and Agenda pp 169-180
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• 2. The Current US Food Safety System pp 25-50
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• 5. Where Current US Food Safety Activities Fall Short pp 79-90
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• Appendix A: Glossary pp 243-252
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• 2 Core Elements of Regulatory Systems pp 33-78
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• Appendix C: Food and Medical Product Regulatory Systems of South Africa, Brazil, India, and China pp 273-282
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• Summary pp 1-12
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• 5 Scientific Criteria and Performance Standards to Control Hazards in Seafood pp 179-196
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• 1 Historical Perspective on the Use of Food Safety Criteria and Performance Standards pp 13-27
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• Index pp 379-402
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• Appendix H: Biographical Sketches of Committee and Subcommittee Members pp 370-378
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