FDA is becoming much more inspection-oriented and enforcement-minded, even before FSMA is fully implemented.
Protecting people’s health through prevention of foodborne illness requires smart regulation and also demands a food safety-minded business culture.
An expert panel was convened to address some of the more critical questions regarding the implementation of this new regulation.
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 proposed Produce Safety Rule takes an integrated and common-sense approach focusing on common actions effective in achieving safe produce.
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.
Egg producers are primarily responsible for ensuring a safe egg supply in the marketplace, but consumers take the wheel once eggs leave the store.
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.
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.
An overview of how juice HACCP has helped the industry manage juice safety.
Produce producers have witnessed a troubling and corresponding rise in microbial foodborne illness incidents associated with raw and minimally processed fruits and vegetables
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.
A review of “Diagnosis and Management of Foodborne Illnesses: A Primer for Physicians and Other Health Care Professionals” is presented.
In the 1990s, FDA undertook additional efforts to ban or restrict uses of lead in association with food.
The goal of the food safety initiative is to improve food safety and reduce the incidence of foodborne illness to the greatest extent feasible.
The Hazard Analysis and Critical Control Points system is a universally recognized approach for preventing food safety failures.
Food safety challenges and science-based strategies, methods and practices impact the way in which food processors address emerging food protection concerns.
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 has become an effective addition to the range of tools FDA has to prevent foodborne illness and protect public health.
Effective food safety and nutrition policies improve public health without imposing unnecessary costs on industry or the public.