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

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

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