Food Safety Magazine

FDA

New Directions in Food Protection
New Directions in Food Protection

David W.K. Acheson, M.D. reviews changes that FDA hopes will provide improvements in food safety.

Staying ALERT about Food Defense
Staying ALERT about Food Defense

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.
 

Safe to the Last Drop: A First-Hand NCIMS HACCP Pilot Experience
Safe to the Last Drop: A First-Hand NCIMS HACCP Pilot Experience

The National Conference on Interstate Milk Shipments address how a HACCP system could be implemented, monitored and enforced in the dairy industry.

Troubleshooting Migration Issues in Packaging
Troubleshooting Migration Issues in Packaging

As consumers search for better tasting, low-preparation foods, the food industry will continue to develop packaging, ingredient and processing options.

HACCP: A View to the Bottom Line
HACCP: A View to the Bottom Line

Hazard Analysis & Critical Control Points (HACCP) has emerged as the leading program for ensuring food safety.

Bottled Water Regulation and the FDA
Bottled Water Regulation and the FDA

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.

FDA’s Responibilities Under the National Environmental Policy Act
FDA’s Responibilities Under the National Environmental Policy Act

As discussed, FDA must meet its environmental responsibilities under the National Environmental Policy Act for all major and final agency actions.
 

FDA Regulation of Domestic Waterborne Transportation
FDA Regulation of Domestic Waterborne Transportation

The domestic waterborne transportation industry consists of a broad range of passenger vessels that affects food safety.

Recent FDA Juice HACCP Regulations
Recent FDA Juice HACCP Regulations

The evolution of the FDA Juice HACCP regulations is discussed and their impact on industry is described.

Acrylamide, Furan, and the FDA
Acrylamide, Furan, and the FDA

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.

Evaluating Labeling Exemptions for Food Allergens
Evaluating Labeling Exemptions for Food Allergens

Challenges of the Food Allergen Labeling and Consumer Protection Act in considering exemption of ingredients from allergen labeling are discussed.

Recent Ozone Applications in Food Processing and Sanitation
Recent Ozone Applications in Food Processing and Sanitation

Ozone may be viewed as advantageous over other chemical sanitizers used in the food industry for sanitation purposes.

An Expert Stakeholder Survey on the Microbiological Safety of the U.S. Food Supply
An Expert Stakeholder Survey on the Microbiological Safety of the U.S. Food Supply

Foodborne disease continues to be of major concern to public health officials, food manufacturers, academic researchers and consumer protection groups worldwide.

Getting the Best of Time & Temperature
Getting the Best of Time & Temperature

An interview with Jenny Scott, M.Sc., was conducted to gain her perspective on time and temperature controls in the food chain.

The Expanding Umbrella of Food Defense
The Expanding Umbrella  of Food Defense

Cases of intentional contamination are infrequent but can result in serious adverse public health consequences and economic impact.
 

Safe Food at Retail Establishments
Safe Food at Retail Establishments

Activities by the U.S. Food and Drug Administration are intended to improve the safety of food in retail establishments.

Leveraging Food Safety Data to Improve Operations
Leveraging Food Safety Data to Improve Operations

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.

Process Auditing for Food Safety
Process Auditing for Food Safety

The process audit is a powerful tool. It allows the auditor to go beyond inspecting the cosmetic issues in a plant.

Assessing the Safety of Food Contact Substances
Assessing the Safety of Food Contact Substances

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.

Beware Diacetyl: The Next Legal Quagmire?
Beware Diacetyl: The Next Legal Quagmire?

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.

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