Validation, verification and monitoring are critical components of food safety and quality management programs.
Technological advances in analytical chemistry make it possible to detect chemicals in food matrices at extremely low levels.
Food safety has been identified as a top priority by AOAC International.
Historically, FDA exercised jurisdiction over the safety of antimicrobials used in or on food, except those used on raw agricultural commodities.
Most often, allergies and intolerance are not life threatening, but avoidance of certain foods is the only way to prevent adverse response.
This article highlights important updates to the ISO 22000 standards.
Throughout its history, AFDO has been credited with establishing many similar cooperative ventures to advance food protection.
Quality management works on the organizational level to implement an overall quality policy.
Intentional economically motivated adulteration activities and initiatives in food defense are highlighted.
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.
Minimizing packaging waste must be done in a way that maintains the safety and hygiene of the food to keep it safe.
Best practices dictate that a third party assess the competency of the testing lab and its compliance with the relevant standards.
Activities by the U.S. Food and Drug Administration are intended to improve the safety of food in retail establishments.
FDA has successfully built a strong foundation for a state-of-the-art, science-based food safety system that will drive future progress for years to come.
Whenever foodborne outbreaks hit the news, the question always arises: Why don’t consumers take more care with handling and cooking their food?
This article is focused on a method that Land O'Frost has been using to manage processing plant environments to eliminate the root cause of product contamination by Listeria monocytogenes.
Food testing shows the presence of acrylamide in various concentrations in most prepared foods, mainly those containing proteins, carbohydrates and fat, which are exposed to heat.
The decisions of risk managers are judgments reached by weighing facts and factoring in historical precedents.
The 2005 FDA Food Code was known to be a model of food safety for retail operations.