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.
The goal of the food safety initiative is to improve food safety and reduce the incidence of foodborne illness to the greatest extent feasible.
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.
FDA’s new Coordinated Outbreak Response and Evaluation Network completes its successful first year.
An important advantage for both state regulatory agencies and dairy processing plants is that HACCP implementation fosters a cooperative team approach.
This article describes how to submit a Food Contact Substance notification to FDA and how the food contact notification review process works.
This article identifies many common game meat species and discusses some of the food safety and regulatory issues associated with game meats.
Although food defense efforts received the greatest visibility during 2002, work on traditional food safety programs continued.
The U.S. Food and Drug Administration (FDA) has regulatory oversight for substances added to food, including monitoring their safe use.
All FDA regulations are required to include an economic analysis of the regulation’s impact on the public health and industry.
For training and certification to be successful, all food protection professionals must have a clearly defined skill set to do their jobs.
FDA’s goal is to develop preventive controls and specific actions that can be followed all the way down to the farm level and throughout the supply chain.
With a flurry of changes and new food safety regulations on the horizon, companies have the opportunity to discover more efficient and effective methods of consumer protection.
FDA takes a look at the food safety programs over 2003.
FDA lists new color additives that have been shown to be safe for their intended uses in the Code of Federal Regulations, conducts certification programs and monitors product labeling.
One of the fastest growing product categories in the food industry is the “nutraceuticals” or “functional foods” market.
New FDA initiatives focus on allergens in 2001.