A reference text for US federal, state, and local environmental health officials concerned with food safety and for their US food industry counterparts presents the proceedings of the 1986 Conference for Food Protection. The text includes 36 technical papers grouped among 6 specific areasof food safety, viz.: toxicology; microbiology; good manufacturing practice regulations and guidelines, including quality control and quality assurance concepts; consumer education on food and nutrition; and the processing and packaging of new foods and new processing technologies (e.g.: genetic engineering, food-packaging interactions, irradiation processing, aseptic packaging, biotechnology). Specific recommendations by committees representing each of these 6 areas are included

part |2 pages


chapter 1|26 pages

An Historical Perspective on FDA’s Use of Risk Assessment

ByRobert J. Scheuplein

chapter 2|10 pages

De Minimis and the Threshold of Regulation

ByAlan M. Rulis

chapter 5|14 pages

Risk Assessment for Effects Other Than Cancer

ByJoseph V. Rodricks, Vasilios Frankos, Duncan Turnbull, Robert G. Tardiff

chapter 6|4 pages

Toxicology Committee Conclusions and Recommendations

ByW. Felix Charles

part 7|2 pages


chapter 10|12 pages

ByDonald A. Corlett

chapter 11|8 pages

Rapid Methods for the Detection and Identification of Microorganisms in Foods

ByNelson A. Cox, Bailey J. Stan, D.Y.C. Fung, Hartman Paul A.

chapter 12|8 pages

Automated Monitoring of Food Operations and Microbial Detection

BySharpe Anthony N.

chapter 13|16 pages

Foodborne Disease Surveillance

ByCharles A. Bartleson

chapter 14|6 pages

Concerns about Foodborne Viral Gastroenteritis and Listeria Monocytogenes

ByDean O. Cliver, Michael P. Doyle

chapter 15|10 pages

Microbiology Committee Conclusions and Recommendations

ByW. Felix Charles

part |2 pages

Good Manufacturing Practices and Quality Control

chapter 16|6 pages

The Hazard Analysis Critical Control Point Concept

ByHoward E. Bauman

chapter 17|20 pages

Process/CIP Engineering for Product Safety

ByDale A. Seiberling

chapter 18|6 pages

Aseptic Processing of Low-Acid Heterogeneous Foods in Relation to Current Good Manufacturing Practices

ByDilip I. Chandarana, Austin Gavin III, Dane T. Bernard

part |2 pages

Standards and Regulations

chapter 22|11 pages

A Model Food Establishment Unicode

ByDarrell J. Schwalm

chapter 24|8 pages

Forces That Initiate Change in Standards and Regulation

BySherwin Gardner

chapter 25|38 pages

The Forthcoming Merger in Quantitative Risk Assessment

ByRobert L. Sielken

chapter 26|2 pages

Standards and Regulations Committee Conclusions and Recommendations

ByW. Felix Charles

part |2 pages

Education and Training

chapter 27|6 pages

Current Consumer Interests as Reflected by Consumer Complaints

ByLily an M. Goossens

chapter 28|8 pages

Competency-Based Adult Learning in Food Safety Programs

ByLinda B. Rhodes

chapter 29|8 pages

Producing Consumer Education Material: A Practical Guide

ByJohn Knapp

chapter 31|2 pages

Education and Training Committee Recommendations

ByW. Felix Charles

part |2 pages

New Foods, Processing, and Packaging

chapter 36|14 pages

Task Force on Irradiation Processing — Wholesomeness Studies

ByPeter S. Elias

chapter 37|6 pages

Irradiation Processing — Industrial Applications

ByDarrell F. Wood

chapter 38|8 pages

Irradiation Processing — Regulatory Procedures

ByGerad McCowin

chapter 40|4 pages

Aseptic Processing of Particulates — Approval Procedures

ByD.I. Chandarana, A. Gavin, D.T. Bernard

chapter 41|4 pages

Novel Processes —Ultra High Pressure Processing

ByDaniel F. Farkas

chapter 42|6 pages

Biotechnology and Food Protection *

ByNanette Newell

chapter 43|4 pages

New Foods, Processing, and Packaging Committee Recommendations

ByW. Felix Charles

chapter 44|4 pages

Conference Program Committee Conclusions and Recommendations

ByW. Felix Charles