Zero tolerance
Published: May 28, 2007, 5:40 pm
Updated: May 28, 2007, 5:40 pm
This article has been reviewed by the following Topic Editor:
Michelle MillerThe U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) defines Zero Tolerance as:
In food safety policy, a “zero tolerance” standard generally means that if a potentially dangerous substance (whether microbiological, chemical, or other) is present in or on a product, that product will be considered adulterated and unfit for human consumption. In the meat and poultry inspection program, “zero tolerance” usually refers to USDA’s rule that permits no visible signs of fecal contamination (feces) on meat and poultry carcasses.
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Citation
Sidney Draggan Ph.D. (Lead Author);USDA (Content Source);Michelle Miller (Topic Editor) "Zero tolerance". In: Encyclopedia of Earth. Eds. Cutler J. Cleveland (Washington, D.C.: Environmental Information Coalition, National Council for Science and the Environment). [First published in the Encyclopedia of Earth May 28, 2007; Last revised Date May 28, 2007; Retrieved May 19, 2013 <http://www.eoearth.org/article/Zero_tolerance?topic=48248>
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Dr. Sidney Draggan, an Ecologist and Science Policy Analyst, served most recently as Senior Science and Science Policy Advisor to the Assistant Administrator for Research and Development at the U.S. Environmental Protection Agency. He joined the staff of the Immediate Office of the Assistant Administrator in 1997 after serving for two years as Special Assistant for Scien ... (Full Bio)
The U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) defines Zero Tolerance as:
In food safety policy, a “zero tolerance” standard generally means that if a potentially dangerous substance (whether microbiological, chemical, or other) is present in or on a product, that product will be considered adulterated and unfit for human consumption. In the meat and poultry inspection program, “zero tolerance” usually refers to USDA’s rule that permits no visible signs of fecal contamination (feces) on meat and poultry carcasses.
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