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.
FDA found that while employees were aware of food safety rules and regulations, food defense awareness was not as high.
David W.K. Acheson, M.D. reviews changes that FDA hopes will provide improvements in food safety.
The ALERT message is designed to provide a concise and consistent approach to food defense awareness for use at any point in the food supply chain.
Hazard Analysis & Critical Control Points (HACCP) has emerged as the leading program for ensuring food safety.
Specific FDA regulations in the bottled water area cover Good Manufacturing Practices for bottled water production and a standard of identity and quality for bottled water.
As discussed, FDA must meet its environmental responsibilities under the National Environmental Policy Act for all major and final agency actions.
The domestic waterborne transportation industry consists of a broad range of passenger vessels that affects food safety.
While it is not supposed to be there, acrylamide can form in food as a result of a heat-induced reaction between two naturally occurring ingredients, the amino acid asparagine and reducing sugars.
Challenges of the Food Allergen Labeling and Consumer Protection Act in considering exemption of ingredients from allergen labeling are discussed.
Foodborne disease continues to be of major concern to public health officials, food manufacturers, academic researchers and consumer protection groups worldwide.
Ozone may be viewed as advantageous over other chemical sanitizers used in the food industry for sanitation purposes.
An interview with Jenny Scott, M.Sc., was conducted to gain her perspective on time and temperature controls in the food chain.
The process audit is a powerful tool. It allows the auditor to go beyond inspecting the cosmetic issues in a plant.
To obtain approval for a new food contact substance, a manufacturer is required to submit a food contact notification at least 120 days prior to the marketing of the substance.
If all aspects of the food industry can agree that food safety is not a competitive advantage, then leveraging food safety data in a collaborative environment will improve operations.
Increased attention has been given to diacetyl and its potential role in causing a rare lung disease in hundreds of workers in microwave popcorn factories.