Cover image for The food safety information handbook
The food safety information handbook
Roberts, Cynthia A.
Personal Author:
Publication Information:
Westport, CT : Oryx Press, 2001.
Physical Description:
xi, 312 pages ; 26 cm
Food hazards -- Chemical hazards -- Microbiological hazards -- Factors that contribute to foodborne illness -- History of food safety -- Genetically engineered foods -- The case against food biotechnology -- The case in favor of food biotechnology -- Bovine somatotropin -- Food irradiation -- Pesticide residues in foods -- Drinking water quality -- Restaurant food safety -- Early food safety regulation in the United States -- Twentieth century food safety regulation in the United States -- Who regulates food safety today? -- Food safety statistics -- Careers in food safety -- Reports and brochures -- Books and newsletters -- Internet web sites and electronic media -- Educational materials -- Organizations, cooperative extension, hotlines, state and local agencies.
Reading Level:
1130 Lexile.
Format :


Call Number
Material Type
Home Location
Item Holds
TX531 .R57 2001 Adult Non-Fiction Non-Fiction Area-Reference
TX531 .R57 2001 Adult Non-Fiction Central Closed Stacks

On Order



Outbreaks of Mad Cow Disease, reports of potentially harmful genetically engineered corn and irradiated vegetables are fueling consumers' demands for clear, concise information about the safety and quality of the food supply. Librarians and consumers alike can quickly locate authoritative sources of up-to-date and accurate information in this easy to use handbook. There is a brief history of food safety with a chronology of incidents, products, and legislation. Recommended books, pamphlets, articles, Web sites, and other electronic resources are described. This one-stop handbook brings together in one volume food safety statistics, laws and regulations, and contact information for hot lines and help lines, organizations, and education and training opportunities. This book includes

-An Overview of Food Safety

-Issues in Food Safety

-Chronology of Food Safety-related events

-Food Safety Regulation

-Food Safety Statistics

-Careers in Food Safety

-Food Safety Resources

-Glossary R

Author Notes

CYNTHIA A. ROBERTS is a faculty member at the Department of Nutrition and Food Science, University of Maryland. She has been the Coordinator of the USDA/FDA Foodborne Illness Education Information Center since its creation in 1994. The center is located at the National Agricultural Library in Belstville, MD and is funded and supported as part of a partnership between the United States Department of Agriculture, the Food and Drug Administration, and the National Agricultural Library. In 1998 Ms. Roberts was a recipient of the Food and Drug Administration Commissioner's Special Citation for fostering the exchange of information about food safety education between public and private sector organizations.

Reviews 2

Booklist Review

Written by the coordinator of the USDA/FDA Foodborne Illness Education Information Center, this volume provides an overview of the field of food safety and aims to serve as a resource for a broad audience of parents, students, health professionals, educators, and librarians. The volume is divided into two parts. Part 1, "An Overview of Food Safety," contains an introductory chapter that discusses food hazards, such as viruses, pathogenic bacteria, natural toxins, and pesticides. There is also a short history of the discoveries in food safety and techniques for making foods safer. The next chapter introduces hot topics related to food safety, including the cases for and against genetic engineering, irradiation, and the use of pesticides. Following this chapter is a lengthy chronology of events related to food safety, including inventions, discoveries, and legislation, beginning with 6000 B.C.E., when techniques for drying and smoking food were developed. Part 1 concludes with a history of laws and legislation in the U.S., starting with the Massachusetts Meat and Fish Inspection Law of 1641 and ending with the 1996 Food Quality Protection Act. Each chapter includes lists of resources, many of which are government documents available via the Web. Part 2, "Resources," is dedicated to various information sources related to food safety, with chapters listing reports and brochures, books and newsletters, Internet resources and electronic products, educational materials, and state and national organizations and agencies. The book concludes with a glossary that is easy for the layperson to understand yet specific enough for teachers, undergraduates, and librarians. The index is well constructed and accurate, although not thorough. For example, the index entry peanut cites the discussion of peanut allergies in part 1 but does not capture the various resources related to peanut allergies listed in part 2. Although food safety is a very timely topic, few materials published in recent years are intended for the same broad audience. This unique and well-rounded book is highly recommended for high schools and public libraries and for academic libraries' general reference collections.

Choice Review

Roberts offers timely work on food safety; however, the beneficiary of this book is not clear. In the first two chapters Roberts overviews food safety; the remaining portion of the book is devoted to regulatory agencies, regulations, statistics, resources (almost 50 percent of the text), and even careers in food safety. The book lacks information on a variety of science-based measures, principles, and practices needed to maintain a high level of food safety, including various rapid and sensitive techniques available in implementing HACCP (Hazard Analysis and Critical Control Point), a government-implemented standard for all foodstuffs. The challenge of identifying, preventing, controlling, and monitoring foodborne pathogens and microbial parasites still remains one of the food industry's most pressing problems, and so priority research needs should have been delineated. For the food industry, emphasis should be on reducing product recalls. On the issue of food biotechnology, more information should be available on food safety, transgenic crop production, the labeling issue, and trade implications. Information in chapters 3 through 11 is now readily available through various online sources. Thus, Roberts has missed the opportunity to disseminate very important information regarding food safety to both students and the food industry. General readers. A. M. Dhople Florida Institute of Technology

Table of Contents

Prefacep. xiii
Acronymsp. xv
Part 1. Overview of Food Safety
1. An Overview of Food Safetyp. 3
Safe Food Definedp. 4
Food Hazardsp. 5
Chemical Hazardsp. 5
Food Additivesp. 5
Food Allergensp. 6
Drugs, Hormones, and Antibiotics in Animalsp. 7
Naturally Occurring Toxinsp. 8
Pesticidesp. 10
Microbiological Hazardsp. 12
Bacteriap. 12
Virusesp. 18
Protozoa and Parasitesp. 19
Bovine Spongiform Encephalopathy (BSE)p. 20
Physical Hazardsp. 21
Factors That Contribute to Foodborne Illnessp. 21
Demographicsp. 21
Consumer Lifestyles and Demandp. 22
Food Production and Economicsp. 24
New and Evolving Pathogensp. 24
History of Food Safetyp. 25
The Role of Food Preservation in Food Safetyp. 28
Sourcesp. 32
2. Issues in Food Safetyp. 37
Genetically Engineered Foodsp. 37
Regulationp. 38
The Case against Food Biotechnologyp. 39
Human Health Hazardsp. 39
Environmental Hazardsp. 40
Socioeconomic Hazardsp. 42
The Case in Favor of Food Biotechnologyp. 42
Human Health Benefitsp. 43
Environmental Benefitsp. 43
Socioeconomic Benefitsp. 44
Sourcesp. 45
Bovine Somatotropinp. 45
Human Health Issuesp. 47
Animal Health Issuesp. 48
Socioeconomic Issuesp. 48
Sourcesp. 49
Food Irradiationp. 49
Backgroundp. 49
The Case in Favor of Irradiationp. 51
The Case against Irradiationp. 52
Sourcesp. 53
Pesticide Residues in Foodsp. 53
Introductionp. 53
Pesticide Regulationp. 56
Environmental Protection Agency (EPA)p. 56
Food and Drug Administration (FDA)p. 57
U.S. Department of Agriculture (USDA)p. 58
Food Quality Protection Act (FQPA)p. 59
Are Pesticide Residues Dangerous?p. 59
Sourcesp. 61
Drinking Water Qualityp. 63
Historyp. 63
The U.S. Water Supplyp. 64
Hazards to the Water Supplyp. 65
Regulationp. 66
Safe Drinking Water Actp. 68
Sourcesp. 69
Restaurant Food Safetyp. 69
Regulating the Industryp. 70
Public Posting of Inspection Scoresp. 71
Educationp. 72
Sourcesp. 72
3. Chronology of Food Safety-Related Eventsp. 75
Sourcesp. 87
4. Food Safety Regulationp. 89
History of Food Safety Regulationp. 90
Early Food Safety Regulation in the United Statesp. 91
Twentieth Century Food Safety Regulation in the United Statesp. 92
The Food and Drugs Actp. 93
The Federal Meat Inspection Actp. 94
The Food, Drug and Cosmetic Act (FDCA)p. 94
The Federal Insecticide, Fungicide and Rodenticide Act (FIFRA)p. 96
Amendments to the Food, Drug and Cosmetic Act (FDCA)p. 97
Additional Regulation of Poultry, Meat, and Eggsp. 97
The Safe Drinking Water Act (SDWA)p. 98
Saccharin Study and Labeling Actp. 98
The Infant Formula Actp. 99
The Food Quality Protection Act (FQPA)p. 99
Hazard Analysis and Critical Control Points (HACCP)p. 100
Who Regulates Food Safety Today?p. 101
Food Safety at the Federal Levelp. 102
Food and Drug Administration (FDA)p. 102
U.S. Department of Agriculture (USDA)p. 103
Environmental Protection Agency (EPA)p. 104
Centers for Disease Control and Prevention (CDC)p. 105
National Marine Fisheries Service (NMFS)p. 105
Federal Trade Commission (FTC)p. 106
U.S. Customs Servicep. 106
Bureau of Alcohol, Tobacco and Firearms (ATF)p. 106
National Institutes of Health (NIH)p. 106
Food Safety at the State and Local Levelsp. 106
Food Safety at the International Levelp. 107
What Is the Federal Government Doing about Food Safety Now?p. 108
President's Food Safety Initiativep. 108
Healthy People 2010p. 110
Dietary Guidelines for Americansp. 111
Sourcesp. 112
5. Food Safety Statisticsp. 115
Foodborne Diseases Active Surveillance Network (FoodNet)p. 116
CDC Surveillance for Foodborne-Disease Outbreaks, 1993-1997p. 121
Waterborne Disease Outbreaks, 1997-1998p. 122
Medical Costs of Foodborne Illnessp. 125
Behavioral Risk Factor Surveillance Systems (BRFSS)p. 126
Home Food Safety Surveyp. 127
Sourcesp. 128
6. Careers in Food Safetyp. 131
Educationp. 133
Credentialsp. 133
Certified Food Safety Professional (CFSP)p. 133
Registered Environmental Health Specialist/Registered Sanitarian (REHS/RS)p. 134
Certified Food Protection Professional (CFPP)p. 136
National Certified Professional Food Manager (NCPFM)p. 136
Food Safety Manager Certificate (FSMC)p. 137
National Restaurant Association ServSafep. 137
Continuing Education Courses in Food Safetyp. 138
Distance Learning Coursesp. 138
Scholarships, Internships, and Fellowshipsp. 140
Part 2. Resources
7. Reports and Brochuresp. 143
Reportsp. 144
Brochuresp. 159
8. Books and Newslettersp. 163
Booksp. 164
Reference Booksp. 164
General Food Safety Booksp. 165
Children's General Food Safety Booksp. 167
Books on Specific Food Safety Topicsp. 168
Additivesp. 168
Animal Healthp. 169
Bovine Spongiform Encephalopathy (BSE)p. 169
Food Allergyp. 170
Food Allergy Books for Childrenp. 171
Food Biotechnologyp. 171
Food Irradiationp. 173
Food Preservationp. 173
Food Safety Regulationsp. 174
Naturally Occurring, Environmental, and Chemical Toxinsp. 175
Pesticidesp. 176
Waterp. 176
Textsp. 176
Newslettersp. 178
Food Biotechnologyp. 178
Food Safety Regulationsp. 179
General Food Safety for Consumersp. 179
General Food Safety for Educators and Food Professionalsp. 180
Pesticidesp. 184
9. Internet Web Sites and Electronic Mediap. 185
Internet Web Sitesp. 186
Food Allergyp. 186
Food Biotechnologyp. 186
Food Preservationp. 188
Food Professionals' Web Sitesp. 188
General Food Safetyp. 189
Microbiologyp. 191
Miscellaneousp. 192
Pesticidesp. 193
Risk Assessmentp. 193
Water Qualityp. 193
Databasesp. 194
General Reference and Resource Databasesp. 194
Bibliographic Databasesp. 194
Databases with Data on Additives, Pesticide and Drug Residues, Toxinsp. 195
Water Quality Databasesp. 196
Miscellaneous Databasesp. 197
Email Discussion Groupsp. 198
Email News Distribution Groupsp. 199
Reference Toolsp. 200
10. Educational Materialsp. 203
Children--General Food Safetyp. 204
Children--Biotechnology, Pesticides, Additivesp. 210
Consumers--General Food Safetyp. 211
Consumers--Biotechnology, Pesticides, Additivesp. 215
Consumers--Seniorsp. 217
Food Service Workers--General Food Safetyp. 218
Food Service Workers--HACCPp. 223
Handwashingp. 225
Providers at Child Day Care Centers and Institutionsp. 227
School Food Servicep. 229
Volunteers at Picnics, Church Suppers, Fairs, Food Banksp. 230
11. Organizations, Cooperative Extension, Hotlines, State and Local Agenciesp. 233
Organizationsp. 234
Cooperative Extension Officesp. 267
Food and Drug Administration (FDA) Public Affairs Specialistsp. 283
Northeast Regionp. 283
Central Regionp. 284
Southeast Regionp. 285
Southwest Regionp. 285
Pacific Regionp. 286
Hotlinesp. 287
Non-Food Company Hotlinesp. 287
Food Company Hotlinesp. 288
State Departments of Health and/or Agriculturep. 290
State Meat Inspection Programsp. 295
Glossaryp. 299
Indexp. 305