Food Safety Magazine

FDA

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.
 

Industry Perceptions of Proposed FSMA Rule on Preventive Controls
Industry Perceptions of Proposed FSMA Rule on Preventive Controls

An expert panel was convened to address some of the more critical questions regarding the implementation of this new regulation.

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.

A Long Row to Hoe for Safer Food
A Long Row to Hoe for Safer Food

The proposed Produce Safety Rule takes an integrated and common-sense approach focusing on common actions effective in achieving safe produce.

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.

FDA's Role in Traceback Investigations for Produce
FDA's Role in Traceback Investigations for Produce

The goal of the food safety initiative is to improve food safety and reduce the incidence of foodborne illness to the greatest extent feasible.

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.

Food Lab Accreditation Takes Off With FDA, USDA Support
Food Lab Accreditation Takes Off With FDA, USDA Support

For a lab to receive accreditation, it must be able to prove to an accrediting body that its tests are applicable, appropriate and functioning correctly.

The Reportable Food Registry: A Valuable New Tool for Preventing Foodborne Illness
The Reportable Food Registry: A Valuable New Tool for Preventing Foodborne Illness

The Reportable Food Registry has become an effective addition to the range of tools FDA has to prevent foodborne illness and protect public health.

The Role of Economic and Consumer Sciences in CFSAN
The Role of Economic and Consumer Sciences in CFSAN

Effective food safety and nutrition policies improve public health without imposing unnecessary costs on industry or the public.

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