Food Safety Magazine

FDA

Pesticide Residue Testing of Food Ingredients: Monitoring for Compliance and Safety
Pesticide Residue Testing of Food Ingredients: Monitoring for Compliance and Safety

Safety considerations pertaining to the use of chemical pesticides for food production and public health require adherence to proper application practices.

An International Perspective on Food Safety Packaging
An International Perspective on Food Safety Packaging

The article highlights an interview with Fred Hayes, director, technical services, Packaging Machinery Manufacturers Institute on international packaging issues.

Association of Food and Drug Officials: Boots on the Ground for Food Safety
Association of Food and Drug Officials: <br>Boots on the Ground for Food Safety

Throughout its history, AFDO has been credited with establishing many similar cooperative ventures to advance food protection.

U.S. and EU Requirements for Recycled Food Contact Materials
U.S. and EU Requirements for Recycled Food Contact Materials

The use of recycled materials in food packaging applications is governed by the same principles that apply to all food packaging.

Don’t Forget about Your Chemical Hazards!
Don’t Forget about Your Chemical Hazards!

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.

 

Economically Motivated Adulteration: Another Dimension of the “Expanding Umbrella of Food Defense”
Economically Motivated Adulteration: Another Dimension of the “Expanding Umbrella of Food Defense”

Intentional economically motivated adulteration activities and initiatives in food defense are highlighted.

 

FDA’s Changing Culture: What Every Food Company Needs to Know
FDA’s Changing Culture: What Every Food Company Needs to Know

FDA is becoming much more inspection-oriented and enforcement-minded, even before FSMA is fully implemented.
 

The Food Safety Modernization Act Is Everybody’s Business
The Food Safety Modernization Act Is Everybody’s Business

Protecting people’s health through prevention of foodborne illness requires smart regulation and also demands a food safety-minded business culture.
 

How FDA’s “Threshold of Regulation” Program Works
How FDA’s “Threshold of Regulation” Program Works

The Threshold of Regulation program exempts substances that contact food from being listed as food additives if they migrate into foods at levels that result in no appreciable harm.

The Challenge of Food Allergens: An Update
The Challenge of Food Allergens: An Update

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.

A Closer Look at Egg Safety
A Closer Look at Egg Safety

Egg producers are primarily responsible for ensuring a safe egg supply in the marketplace, but consumers take the wheel once eggs leave the store.

Learning from FDA Food Allergen Recalls and Reportable Foods
Learning from FDA Food Allergen Recalls and Reportable Foods

Allergic consumers rely on food labels to be complete, clear and accurate so that they can avoid exposure to foods or ingredients that can provoke potentially life-threatening reactions.

Enhancing the Safety of Dairy and Other Animal Based Foods
Enhancing the Safety of Dairy and Other Animal Based Foods

This article discusses some of the many priority issues the Division of Dairy and Egg Safety is currently working on to better protect American consumers.

Juice HACCP Approaches a Milestone
Juice HACCP Approaches a Milestone

An overview of how juice HACCP has helped the industry manage juice safety.


Challenges, Progress and Solutions in Produce Safety
Challenges, Progress and Solutions in Produce Safety

Produce producers have witnessed a troubling and corresponding rise in microbial foodborne illness incidents associated with raw and minimally processed fruits and vegetables

Fulfilling the Vision: New USDA Initiatives Keep Safety on Track
Fulfilling the Vision: New USDA Initiatives Keep Safety on Track

An exclusive interview with Elsa A. Murano, Ph.D., Under Secretary for Food Safety, U.S. Department of Agriculture, presents new USDA initiatives for food safety.

New Food Safety Education Outreach for Health Professionals
New Food Safety Education Outreach for Health Professionals

A review of “Diagnosis and Management of Foodborne Illnesses: A Primer for Physicians and Other Health Care Professionals” is presented.

Reducing Lead Exposure from Food
Reducing Lead Exposure from Food

In the 1990s, FDA undertook additional efforts to ban or restrict uses of lead in association with food.

Why HACCP Systems are Prone to Failure
Why HACCP Systems are Prone to Failure

The Hazard Analysis and Critical Control Points system is a universally recognized approach for preventing food safety failures.

Food Safety Guide: Emerging Challenges, New Directions
Food Safety Guide: Emerging Challenges, New Directions

Food safety challenges and science-based strategies, methods and practices impact the way in which food processors address emerging food protection concerns.

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