Would a single, national food safety agency in the U.S. ever become reality? Do we even want it to?
What the term “natural” means on your food product label: What is your liability?
Why are criminal prosecutors more interested in food industry behavior these days? It’s time to take notice.
While FDA continues to use this standard for assessing the safety of food packaging materials, changes are taking place.
If you sell or import foods, you need to understand how you’re affected by the U.S. Food and Drug Administration’s Food Safety Modernization Act regulations that mandate supplier verification for all food sold in the United States.
The Menu Labeling Rule specifies that the nutritional information be displayed next to the name or price.
Valuable lessons can be learned from the mistakes made across the food industry. Those accounts warrant telling and repeating.
Food companies must be wary of a new focus by the U.S. Department of Justice on food-related cases as increases in the risks and costs of producing food are on the horizon.
“Natural” does not necessarily mean “safe;” but what does this word really mean in terms of food safety?
Taking a closer look at the Foreign Supplier Verification Program: Are you affected by the latest regulations?
Learn how the U.S. Food and Drug Administration (FDA) defines a “qualified individual” and what it means for you.
The Food Safety Modernization Act will modernize current Good Manufacturing Practices regarding manufacturing, processing, packaging and holding of human foods.
The year 2015 was the first year that Food Safety Magazine embarked on a seemingly impossible feat—to track every single food product recall announced in the U.S. and Canada. Here's a look back at the year.
The Food Safety Modernization Act (FSMA) rules extend beyond the borders of the United States. How does the Foreign Supplier Verification Program impact your company?
HARPC is similar to HACCP in that it points out a need for control when there is a significant hazard.
Hazard Analysis and Critical Control Points (HACCP) was originally developed based on several key program types.
Do you know how to safeguard your company from being blindsided by public warnings issued by the U.S. Food and Drug Administration (FDA) about your product? Preparation is the key.
The final FSMA regulations on preventive controls for animal food are published—what does it mean for your company?
Will salt lose its GRAS status? Only time and a lawsuit outcome will tell.
Hazard Analysis and risk assessment are not the same; should they be kept separate?