When it comes to food, there is limited regulation, control or intervention unless there is a problem or failure in the supply chain.
Historically, the major improvements to food safety across the industry and through regulatory change have been driven by food safety crises.
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.
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.
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.
New FDA initiatives focus on allergens in 2001.
One of the fastest growing product categories in the food industry is the “nutraceuticals” or “functional foods” market.
The history of food safety in the U.S. is based on the development of a virtual mishmash of laws and regulations enacted by state legislatures.
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.