Reduction of Salmonella Enteritidis in eggs has been a focus of the egg industry, consumer groups, research scientists and the federal government for the last decade.
A discussion of FDA’s obesity initiative, focusing on nutritional content and labeling is presented.
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.
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.
The process audit is a powerful tool. It allows the auditor to go beyond inspecting the cosmetic issues in a plant.
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.
The evolution of the FDA Juice HACCP regulations is discussed and their impact on industry is described.
Real-world examples of Rapid Response Teams responding to incidents are described.
Historically, the major improvements to food safety across the industry and through regulatory change have been driven by food safety crises.
When it comes to food, there is limited regulation, control or intervention unless there is a problem or failure in the supply chain.
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.
Ozone may be viewed as advantageous over other chemical sanitizers used in the food industry for sanitation purposes.
Foodborne disease continues to be of major concern to public health officials, food manufacturers, academic researchers and consumer protection groups worldwide.
An interview with Jenny Scott, M.Sc., was conducted to gain her perspective on time and temperature controls in the food chain.
Cases of intentional contamination are infrequent but can result in serious adverse public health consequences and economic impact.
Activities by the U.S. Food and Drug Administration are intended to improve the safety of food in retail establishments.
For training and certification to be successful, all food protection professionals must have a clearly defined skill set to do their jobs.
All FDA regulations are required to include an economic analysis of the regulation’s impact on the public health and industry.