The analytical verification of gluten-free claims on all ingredients derived from gluten-containing grains is required to ensure compliance with federal regulations.
The best approach to protect your product from chemical contamination is to identify the hazards in your ingredients before they can affect your final product.
Following a series of simple steps will help restaurants safely serve gluten-free menu offerings as an added value to their guests.
Modern analytical techniques can determine known chemical contaminants in complex food matrices at very low concentration levels.
The presence of allergens in food is a serious public health safety concern that prompted the U.S. Food and Drug Administration (FDA) to undertake manufacturing and labeling initiatives.
Good Agricultural Practices are a logical extension of Hazard Analysis and Critical Control Points into the fresh produce industry.
In the 1990s, FDA undertook additional efforts to ban or restrict uses of lead in association with food.
Sampling and sample preparation are crucial operations in the analytical determination of chemical contaminants.
There is a wide variety of potentially detrimental compounds and quality issues that must be supported by comprehensive analysis programs for food safety.
Emerging chemical contaminants are associated with numerous wide-ranging and overlapping environmental issues.
The challenge for all of us is to keep up with the changing nature of chemical hazards.
The acrylamide issue regarding food safety refuses to die no matter how many times food scientists shoot it down.
While it is not supposed to be there, acrylamide can form in food as a result of a heat-induced reaction between two naturally occurring ingredients, the amino acid asparagine and reducing sugars.
Science-based harmonization of food safety standards, especially those related to food additives, would have avoided this contamination incident altogether.
Water may be adulterated by a number of chemical, heavy metal, microbial and physical hazards that pose potential public health risks if they are present at high levels.
Contamination and adulteration both may involve the presence of a substance that is not intended to be in a product.
FDA has strict standards of quality and clear standards of identity for bottled water that protect consumers.
Over time, the food industry approaches a smaller “zero” tolerance for chemical contamination.
Foreign materials in foods are a real concern to the food processor, particularly as an important factor in the effective implementation of the company's food safety program.
Mission Foods embraces food safety from the top down in a company-wide culture.