RT Book, Section
A1 Marshall, Douglas L.
A1 Dickson, James S.
A2 Wallace, Robert B.
SR Print(0)
ID 1141971808
T1 Ensuring Food Safety
T2 Maxcy-Rosenau-Last Public Health and Preventive Medicine, 15e
YR 2017
FD 2017
PB McGraw-Hill Medical
PP New York, NY
SN 9780071441988
LK accessbiomedicalscience.mhmedical.com/content.aspx?aid=1141971808
RD 2024/04/23
AB The  objective  of  food  processing  and  preparation  is  to  provide  safe,  wholesome,  and  nutritious  food  to  the  consumer.  The  responsibilities  for  accomplishing  this  objective  lie  with  every  step  in  the  food  chain;  beginning  with  food  production  on  the  farms,  and  continuing  through  processing,  storage,  distribution,  retail  sale,  and  consumption.  Producing  safe  food  is  a  continuum,  where  each  party  has  certain  obligations  to  meet  and  certain  reasonable  expectations  of  the  other  parties  involved  in  the  process.  No  single  group  is  solely  responsible  for  producing  safe  food,  and  no  single  group  is  without  obligations  in  assuring  the  safety  of  food.