Canada’s food safety system is complex but effective because of ongoing progress in regulatory standards.
The Codex Alimentarius Commission develops international food safety and nutrition standards in addition to quality standards, guidelines and codes of practice.
Enforcement of laws relating to food labeling is also becoming stricter in China.
What exactly makes a foodservice company best-in-class or world-class in food safety?
Changes to several ISO standards were initiated at the Fifth Plenary Meeting of ISO Subcommittee 17 in Copenhagen, Denmark in 2014.
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.
The evolution of the FDA Juice HACCP regulations is discussed and their impact on industry is described.