From farm to fork: Critical control points for food safety

Journal of Nutrition in Recipe & Menu Development

Volumn 3, Issue 2, 2001, Pages 3-23

  Scheule, Barbara ^a   Sneed, Jeannie ^b  

^a KENT STATE UNIVERSITY   (United States)

^b IOWA STATE UNIVERSITY   (United States)

Author keywords

Critical control points; Food safety; Foodborne illness

Indexed keywords

EID: 84992116358     PISSN: 10551379     EISSN: None     Source Type: Journal    
DOI: 10.1300/J071v03n02_02     Document Type: Article

References (73)

1. American Dietetic Association. (1995). Positionof The American Dietetic Association: Biotechnology and the future of food. Journal of The American Dietetic Association, 95, 1429-1432.
2. American Dietetic Association. (1996). Positionof The American Dietetic Association: Food madmtionJournalofTheAmericanDieteticAssociation, 96,69-12.
3. American Dietetic Association.(1997a). PositionofTheAmerican DieteticAssociation: Food and water safety. Journal of The American Dietetic Association, 97, 184-189.
4. AmericanDieteticAssociation.(1997b). Position of The American Dietetic Association: Management of health care food and nutrition services. Journal of The American Dietetic Association, 97, 1427-1430.
5. American Meat Institute.(1996). American sunder estimate theirrole inpreventing food bome illness, newnational survey shows. Retrieved July 21,1999 from the World Wide Web: http://www.meatami.org/meatpgl.htm.
6. AnimalandPlantHealthInspectionService.(1999).BovineSpongiformEncephalo- pathy (BSE).Retrieved October 14,1999fromthe World Wide Web: http://www.aphis.usda.gov/oa/bse/.
7. Applebaum, R. (1998). Unpasterized juice: Why is FDA taking chances with food safety? Food Technology, 52(7), 180.
8. Audits International. (1999). Audits International’s home food safety survey. Retrieved August 27,1999 from the World Wde Web: http://www.audits.com/Re port.html.
9. Beuchat, L.R., & Ryu, J.H. (1997). Produce handling and processing practices. Emerging Infectious Diseases. [On-line], 3(4). Retrieved July 26,1999 from the World Wide Web: http://www.cdc.gov/ncidod/eid/vol3no4/beuchat.htm.
10. Bolton, D.J., Oser, A.H., Cocoma, G.J., Palumbo, S.A., & Miller, A.J. (1999). IntegratingHACCPandTQMreducesporkcarcasscontamination.FoodTechnology’, 53(4), 40-43.
11. Brody, A.L. (1997). Chilled foods distribution needs improvement. FoodTechnology, 51 (10), 120.
12. Brody, A.L. (1998). Minimally processed foods demand maximum research and education. Food Technology, 52(5), 62-66, 204-206.
13. Bruhn, C.M.(1997).Consumerconcerns:Motivatingtoaction. EnergmgInfectious Diseases. [On-line], 3(4). Retrieved July 27,1999 from the World Wide Web: http://www.cdc.gov/ncidod/eid/vol3no4/bruhn.htm.
14. Bryan, F.L. (1988). Risks of practices, procedures, and processes that lead to outbreaks of foodborne diseases. Journal of Food Protection, 51, 663-673.
15. Burka, M.(1999).Don’tmakeyourhealthinspectionashowdown. RestaurantsUSA, 19(7), 26-32.
16. Cain, H. (1998).Candid Cain: Food safetyisnonnegotiable. RestaurantsUSA, 18(6), 51.
17. Dulen, J. (1998). Under the microscope. Restaurants and Institutions, 108(21), 80-82,88,92, 97-98,100.
18. Educational Foundation of the National Restaurant Association. (1992). Applied FoodSemceSanitarion(4thed.).Chicago, IL:NationalRestaurantAssociation.
19. Educational Foundation of the National Restaurant Association. (1999).ServSafe Coursebook. Chicago, IL: National Restaurant Association.
20. Featsent, A.M. (1998). Food fright: Consumers’ perception of food safety versus reality. Restaurants USA, 18(6), 30-34.
21. Fein, S.B., Lin, C.T., & Levy, AS. (1995). Foodbome illness: Perceptions, experience, and preventivebehaviorsin the United StatesJournalofFoodProtection, 58, 1405-1411.
22. Food and Drug Administration. (1993, November). FDAbackgrounder:Newanimal drug for increasing milk production. Retrieved July 28,1999 from the World Wde Web: http://www.fda.gov/opacom/backgrounders/bst.html.
23. Food and Drug Administration. (1995, July). If you eat raw oysters, you need to know. FDA Brochure. Retrieved July 30, 1999 from the World Wide Web: http://vm.cfsan.fda.gov/~lrd/oyster.html.
24. Food and Drug Administration. (1998, June). Irradiation: A safe measure forsafer food. Publication No. (FDA) 98-2320. Retrieved June 29,1999 from the World Wide Web: http://www.fda.gov/fdac/features/1998/398_rad.html.
25. Food and Drug Administration. (1999a). Food and Drug Administration Pesticide Program: Residual monitoring 1998. Retrieved July 26,1999 from the World Wide Web: http://cfsan.fda.gov/~dms/pes98rep.html.
26. Food and Drug Administration. (1999b, February). Critical steps toward safer seafood. FDA Consumer. Publication No. (FDA) 99-23-2317. Retrieved July 30, 1999 from the World Wide Web: http://vm.cfsan.fda.gov/~dms/fdsafe3.html.
27. Food and Drug Administration.(1999c, February).The President’sfood safety initiative: FDA’s accomplishments-A first year report. Retrieved July 26,1999 from the World Wide Web: http://vm.cfsan.fda.gov/~dms/fsi-yrl.html.
28. Food and Drug Administration. (1999d, March). Bad Bug Book: Campylobacter jejuni. Retrieved July 30, 1999 from the World Wide Web: http://vm. cfsan.fda.gov/~mow/chap4.html.
29. Food and Drug Administration. (1999e, July). HHS news: Consumers advised of risks associated with raw sprouts. Retrieved July 26,1999 from the World Wide Web: http://cfsan.fda.gov/~lrd/hhssprts.html.
30. Food and Drug Administration, U.S. Department of Agriculture, U.S. Environment Protection Agency, &Centersfor Disease Control andPrevention.(1997).Food safety from farm to table: A national food safety initiative, Report to the President. Retrieved June 29, f999 from the World Wide Web: http://vm.cfsan. fda.gov/~dms/fsreport.html.
31. Food and Drug Administration, U.S. Department of Agriculture, & Centers for Disease Control and Prevention. (1998). Guidance for industry: Guide to minimize microbial food safety hazardsforfreshfruitsand vegetables. RetrievedJune 18,1999 from the World Wide Web: http://cfsan.fda.gov/~dms/prodguid.html.
32. Food and Drug Administration, U.S. Department of Health and Human Services, & Public Health Service. (1999). Food Code. Retrieved October 26,1999 from the World Wide Web: http://vm.cfsan.fda.gov/gov~dms/fc99-toc.html.
33. Food Safety and Inspection Service. (1995, January). FSIS mission and activities. Retrieved July 21,1999 fromthe World Wide Web: http://www.fsis.usda.gove/OA/programs/mission.htm.
34. Food Safety and Inspection Service. (1997, November). Campylobacter: Questions and answers. Retrieved July 30,1999 from the World Wide Web: http://www.fsis.usda.gov/OA/background/campyq&a.htm.
35. Food Safety and Inspection Service.(1999a). U.S. Codex office.Retrieved July 21, 1999 from the World Wide Web: http://fsis.usda.gov/OA/codex/index.htm.
36. FoodSafetyandlnspection Service.(1999b, June).Backgrounder: CodexAlimentarius. Retrieved July 21,1999 fromthe World Wide Web: http://www.fsis.usda.gov/OA/background/codex.htm.
37. Food Safety and Inspection Service. (1999c, July). Backgrounder: HACCP implementation- Phase III for very small plants. Retrieved October 21,1999 from the World Wide Web: http://www.fsis.usda.gov/OA/background/phase3.htm.
38. Food Safety and Inspection Service. (1999d, October). News release: FSIS adopts finalrulestreamliningandconsolidatingsanitationrequirementsRetrievedOcto- ber21,1999 from the World Wide Web: http://www.fsis.usda.gov/OA/news/san itation.htm.
39. Foulke, J. (1994, September). Mercury in fish: Cause for concern? FDA Consumer. Retrieved July 30, 1999 from the World Wide Web: http://vm.cfsan.fda.gov/~dms/mercury.html.
40. Friedland, A. (1998). Food irradiation: If not now, when? Food Management, 33(3), 36-37,40-42.
41. Garrett, E.S., Santos, C.L., & Jahncke, M.L.(1997). Pubic, animal, and environmental health implications of aquaculture. Emerging Infectious Diseases [On-line], 3(4).RetrievedJuly27,1999fromtheWorldWideWeb http://www.cdc.gov/ncidod/eid/vol3no4/garrett.htm.
42. Glickman, D. (1998, August 25). Remarks of Agriculture Secretary DanGlickman: Briefing on creation of President’s Council on Food Safety. Release No.0346.98. Retrieved March 30,1999 from the World Wide Web: http://www.usda.gov/nes/ releases/1998/08/0346.
43. Gravani, R.B. & Scott, D.L. (1994, December). Today’s food safety issues. In Workshop Report: Food Systems for Consumer Health, National Association of State UniversitiesandLand-GrantCollegesandBoardonHome Economics, Washington, DC.
44. Hermelstein, N.H. (1998).Minimalprocessingofproduce.iooJ7ec/mo/og_y, 52(12) 84-86
45. Hingley, M. (1997). Focus on food safety: Initiative callson government, industry, and consumers to stop food-related illness. FDA Consumer, 31(6), 8-11.
46. Hoban, T.J.(1999).ConsumeracceptanceofbiotechnologyintheUnitedStatesand Japan. Food Technology, 53(5), 53.
47. Institute of Food Science and Technology. (1999, September). IFST: Current hot topics: Bovine Somatotropin (BST). Retrieved September 21,1999 from the World Wide Web: http://www.ifst.org/hottop8a.htm.
48. Johnson, J. & Marcotte, M. (1999). Irradiation control of insect pests of dried fruits and walnuts. Food Technology, 53(6), 46-51.
49. Lewis, C. (1999, May).Criticalcontrolsfoquicesafety iZMCon5M/werPublicationNo. (FDA)99-2324.RetrievedJuly26,1999fromtheWorldWideWeb:http://www.fda.gov/fdac/features/1998/598_juic.html.
50. Lusk, J.L., Fox, J.A., & McIlvain, C.L. (1999). Consumer acceptance of irradiated beef. Food Technology, 53(3), 56-59.
51. McGraw, L. (1999). National Animal Disease Center: Battling food-poisoning bacteria. Agricultural Research, 47(2), 12-13.
52. Mead, P.S., Slutsker, L., Dietz, V., McCaig, L.F., Bresee, J.S., Shapiro, C., Griffin, P.M., & Tauxe, R.V. Food-related illness and death in the United States. Is merging Infectious Diseases, [On-line],5(5), 1-38.Retrieved September 17,1999fromthe World Wide Web: http://www.cdc.gov/ncidod/eid/vol5no5/mead.htm.
53. Mills, S. (1999). Foodservice trends: Aguide to success in 2010. Restaurants USA, 19(8), 38-39.
54. National Cattlemen’sBeef Association. (1997, Spring).Food&NutritionNews, p. 1.
55. National Restaurant Association. (1999). Restaurant industry pocket factbook. Retrieved October 26,1999 from the World Wide Web: http://www.restaurant.org/research/pocket/index.html.
56. Newsome, R. (1998). Much ado about food safety in Codex. Food Technology, 52(12), 28.
57. Ollinger-Synder, R & Matthews, M.E. (1996). Food safety: Review and implications fordietitiansanddietetictechniclans. JournalofTheAmerican Dietetic Association, 96, 163-171.
58. Partnership for Food Safety Education. (1999). The problem of foodborne illness. RetrievedJunel8,1999fromWorldWideWeb:http://www.fightbac.org/problem/ extent.html.
59. Resurreccion, A.VA. & Galvez, F.C.F. (1999). Will consumers buy irradiated beef? Food Technology, 53(3), 52-55.
60. Setiabuhdi, M., Theis, M., & Norback, J. (1997). Integrated Hazard Analysis & Critical Control Point (HACCP)and sanitation forverifiablefood safety Journal of The American Dietetic Association, 97, 889-891.
61. Sherry, J.E.H. (1984). Legal aspectsoffoodservice management. New York: J. Wiley & Sons.
62. Sloan, A.E. (1998). Manufacturers must addressthe “Front End.” Food Technology, 52(11), 26.
63. Sloan, A.E. (1998). Organics: Grown by the book. Food Technology, 52(5), 32.
64. Smith, J.L., & Fratamico, P.M. (1995). Factors involved in the emergence and persistence of food-borne diseases. Journal of Food Protection, 58(6), 696-708.
65. Smith, S.A. (1998). Asinglefood regulatory agency: Can ithappen. IFoodTechnology, 52 (4), 24.
66. Swanson, L.E. (1994, December). Consumerimpact on commodity programs: Fractured vs. holistic food policy. In Workshop Report: Food Systems for Consumer Health, National Association of State Universities and Land-Grant Colleges and Board on Home Economics, Washington, DC.
67. Thayer D. (1999). The truth about foodborne illness. Food Management, 34(4), 88-92.
68. The Institute of Food Technologists. (1998). Guiding principles for optimumfood safety oversight and regulation in the United States. Food Technology, 52(4), pp. 30,50, 52.
69. Unklesbay, N., Sneed, J., & Toma, R. (1998). College students’ attitudes, practices, and knowledge of food safety. Journal of Food Protection, 61, 1175-1180.
70. Walczak, D. (1997). The sanitation imperative: Keep people from getting sick in y our restaurant. CornellHotel&RestaurantAdministrationQuarterly, 38,68-73.
71. Wood, O.L. & Bruhn, C.M. (1996). Position of The American Dietetic Association: Food irradiation. Journal of The American Dietetic Association, 69, 69-72.
72. U.S. Department of Agriculture & U.S. Department of Health and Human Services. (1995, December).Nutritionandyour health: Dietary guidelinesforAmericans. (Home and Garden Bulletin No. 232).
73. Young, A., Taylor, J., & Fix, J.L. (1999, August). AkilltxmomioodDetroitFreePress. RetrievedSeptemberl, 1999fromtheWorldWideWeb http://www.freepress.com/ outbreak/