Contents ◾ xxxiii
Appendix B: Regulatory Agencies Monitoring Microbiological Safety of Foods in the
United States .....................................................................................................................567
Food Safety Regulations .................................................................................................567
The Agencies .................................................................................................................. 568
Federal Agencies ................................................................................................... 568
State and Local Government Agencies .................................................................. 569
International Agencies ...........................................................................................570
References .......................................................................................................................570
Appendix C: Hazard Analysis Critical Control Points .....................................................571
Introduction ...................................................................................................................571
HACCP Principle of the NACMCF ...............................................................................572
Seven Principles of HACCP ..................................................................................572
Brief Description of the Principles .........................................................................572
Principle 1 ....................................................................................................572
Principle 2 ....................................................................................................573
Principle 3 ....................................................................................................573
Principle 4 ....................................................................................................573
Principle 5 ....................................................................................................574
Principle 6 ....................................................................................................574
Principle 7 ....................................................................................................574
Conclusion ......................................................................................................................574
References .......................................................................................................................575
Appendix B: Regulatory Agencies Monitoring Microbiological Safety of Foods in the
United States .....................................................................................................................567
Food Safety Regulations .................................................................................................567
The Agencies .................................................................................................................. 568
Federal Agencies ................................................................................................... 568
State and Local Government Agencies .................................................................. 569
International Agencies ...........................................................................................570
References .......................................................................................................................570
Appendix C: Hazard Analysis Critical Control Points .....................................................571
Introduction ...................................................................................................................571
HACCP Principle of the NACMCF ...............................................................................572
Seven Principles of HACCP ..................................................................................572
Brief Description of the Principles .........................................................................572
Principle 1 ....................................................................................................572
Principle 2 ....................................................................................................573
Principle 3 ....................................................................................................573
Principle 4 ....................................................................................................573
Principle 5 ....................................................................................................574
Principle 6 ....................................................................................................574
Principle 7 ....................................................................................................574
Conclusion ......................................................................................................................574
References .......................................................................................................................575