FSMA implementation will be the largest change in the food industry that has ever been implemented and enforced by FDA.
Outsourcing is not for everyone, and many companies operate highly efficient internal laboratories.
Cooperative Extension faces many challenges and opportunities as the system moves into its second century.
Tracebacks are painstaking efforts that require investigators to be both detectives and scientists.
One key aspect of sanitation is the prevention and immediate elimination of any and all pest infestations in a food plant.
The article highlights an interview with Fred Hayes, director, technical services, Packaging Machinery Manufacturers Institute on international packaging issues.
Throughout its history, AFDO has been credited with establishing many similar cooperative ventures to advance food protection.
Hazard Analysis and Critical Control Points (HACCP) is an essential tool in the food safety arsenal and is used globally to ensure safe food worldwide.
Safety considerations pertaining to the use of chemical pesticides for food production and public health require adherence to proper application practices.
The best approach to protect your product from chemical contamination is to identify the hazards in your ingredients before they can affect your final product.
Intentional economically motivated adulteration activities and initiatives in food defense are highlighted.
U.S. Food and Drug Administration (FDA) officials provided insight on proposed rules for foreign supplier verification programs and the accreditation of third-party auditors during a Sept. 4 web seminar hosted by the United Fresh Produce Association, The Packer reported Sept. 5.
New regulations mark the first time that packaging operations will come under the regulatory microscope in a significant way.
FDA is becoming much more inspection-oriented and enforcement-minded, even before FSMA is fully implemented.
The proposed Produce Safety Rule takes an integrated and common-sense approach focusing on common actions effective in achieving safe produce.
As an industry, we are early in addressing food fraud and are in a great position to establish a firm foundation before—or while—laws and standards are being developed.
Snack foods are all low in moisture. They have low water activity and do not support the growth of food pathogens or even spoilage organisms.
Cases of intentional contamination are infrequent but can result in serious adverse public health consequences and economic impact.
Historically, the major improvements to food safety across the industry and through regulatory change have been driven by food safety crises.
An expert panel was convened to address some of the more critical questions regarding the implementation of this new regulation.