Food

Evaluation & Definition of Potentially Hazardous Foods

A Report of the Institute of Food Technologists for the Food and Drug Administration of the U.S. Department of Health and Human Services

December 31, 2001

IFT/FDA Contract No. 223-98-2333
Task Order No. 4
Evaluation and Definition of Potentially Hazardous Foods  

Table of Contents

Preface

Acknowledgments

Chapter 1. Introduction and Explanatory Notes

Chapter 2. Current and Proposed Definitions of "Potentially Hazardous Foods"

Chapter 3. Factors that Influence Microbial Growth

Chapter 4. Analysis of Microbial Hazards Related to Time/Temperature Control of Foods for Safety

Chapter 5. Effect of Preservation Technologies and Microbiological Inactivation in Foods

Chapter 6. Microbiological Challenge Testing

Chapter 7. Comparison of NSF and ABA Protocols to Determine Whether a Food Requires Time/Temperature for Safety

Chapter 8. Framework Developed to Determine Whether Foods Need Time/Temperature Control for Safety

Chapter 9 Summary and Future Needs

Appendices

  1. Appendix A. Development of the Definition of "Potentially Hazardous Foods"
  2. Appendix B. Data from Industry and Trade Organizations
  3. Appendix B. Data from Industry and Trade Organizations - Pass/Fail Criteria
  4. Appendix B. Data from Industry and Trade Organizations - Challenge Studies
  5. Appendix C. Scientific Data Used to Develop the Framework
  6. Appendix D. Industry Protocol for Establishing the Shelf Stability of Pumpkin Pie American Bakers Association
  7. List of References

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