When the U.S. Food and Drug Administration’s Coordinated Outbreak Response and Evaluation Network began operating in August 2011, it was structured to respond to foodborne illness outbreaks in three interdependent phases.
Intentional economically motivated adulteration activities and initiatives in food defense are highlighted.
Today, food processors have to protect against intentional interference and the possibility that their products could be used as weapons of destruction.
What your organization needs to implement a complete food protection program at all levels is presented.
An interview with Robert E. Brackett, Ph.D., Director, Food Safety and Security Staff, FDA CFSAN, presents the agencies recent initiatives and programs in food safety.
Food fraud originated as a way to extend a food’s primary ingredients for added profit.
Outbreaks of foodborne illness illustrate how easily contaminated foods can have a broad health impact before public health authorities can identify and quarantine the source.
Defending our food supply is perhaps the most monumental national security challenge that was initially overlooked post-9/11.
Food defense awareness should be incorporated into food safety training programs.
An essential supplement to quality and safety systems that anchors them in reality is periodic testing to verify the authenticity of food ingredients.
An interview with Lee Sanders of the American Bakers Association reveals the latest food safety challenges facing bakeries today.
In response to the growing threat of terrorist attacks via food manufacturing, The Quaker Oats plant in Cedar Rapids, IA, is embarking on a revolutionary new approach to security.
Audits ensure that your plant’s food safety and quality assurance processes are working properly.
Although food defense efforts received the greatest visibility during 2002, work on traditional food safety programs continued.
As an industry, we are early in addressing food fraud and are in a great position to establish a firm foundation before—or while—laws and standards are being developed.
Building on and extending the existing HACCP system is the most efficient way to provide comprehensive food protection.
Food and food products are easily accessible at multiple points in any manufacturing process; thus, we must ask how we can safeguard our food supply from intentional contamination?
The issue of food ingredients and their quality is an often overlooked yet critical component of food safety.
In the aftermath of the terrorist attacks on our country in 2001, and the resulting increased focus on national security, food security has become a top priority for the food industry.
FDA takes a look at the food safety programs over 2003.