Food Safety Magazine

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.

FDA’s Total Diet Study is an important component of the federal government’s food safety and nutrition monitoring programs, with a focus on pesticide residues, industrial chemicals, elements and radionuclides.
 

Part two of a series covering the application limitations of HACCP and what can be done by the food industry to address these limitations and the controversies surrounding them.

An expert panel was convened to address some of the more critical questions regarding the implementation of this new regulation.

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.

Protecting people’s health through prevention of foodborne illness requires smart regulation and also demands a food safety-minded business culture.
 

This guide to online resources highlights some of the recent and promising research and scientific advances in microbial prevention, detection and process control technologies

There is good reason for the new laws regarding labeling of products containing allergens or made in plants or on lines where allergens are handled.

In the 1990s, FDA undertook additional efforts to ban or restrict uses of lead in association with food.

The hygienic design of equipment plays an important role in controlling the microbiological safety and quality of the products made.

Enumeration methods have improved dramatically in the past few years, becoming more rapid, more automated and more accurate.

Although food defense efforts received the greatest visibility during 2002, work on traditional food safety programs continued.

The U.S. Food and Drug Administration (FDA) has regulatory oversight for substances added to food, including monitoring their safe use.