food standard

Show Summary Details

Quick Reference

A set of criteria that have been determined by experts in relevant scientific and technical disciplines, including microbiology, biochemistry, nutrition, and dietetics, stating the acceptable qualities for all commonly marketed foodstuffs, for example specifying content of minerals, preservatives, conditions of storage, shelf life, safe levels of food additives, and the like. One routine task in public health services, usually at a national level, is the monitoring and surveillance of food standards.

Subjects: Public Health and Epidemiology.

Reference entries

Users without a subscription are not able to see the full content. Please, subscribe or login to access all content.