Managing Food Safety Practices from Farm to Table

Managing Food Safety Practices from Farm to Table Synopsis

Legal regulations and manufacturers' monitoring practices have not been enough to prevent contamination of the national food supply and protect consumers from serious harm. In addressing food safety risks, regulators could perhaps better ensure the quality and safety of food by monitoring food production not just at a single point in production but all along the way, from farm to table. Recognizing the troubled state of food safety, the Institute of Medicine's (IOM) Food Forum met in Washington, DC, on September 9, 2008, to explore the management of food safety practices from the beginning of the supply chain to the marketplace. Table of Contents Front Matter Overview 1 Introduction 2 Recent Outbreaks in Food Products: Lessons Learned from Past Experience 3 The Complexities of Food Safety and Some Strategic Approaches Being Taken 4 The Way Forward: Varying Perspectives Appendix A: Workshop Agenda Appendix B: Workshop Participants Appendix C: Speaker, Moderator, and Disscussant Biographies Appendix D: Acronyms and Abbreviations

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