Dietary supplements are considered foods, although there are regulations that are unique and specific to dietary supplements.
Mandatory testing to public standards is part of the solution for ingredient safety, but there are other risk-reduction strategies as well.
Foodborne disease continues to be of major concern to public health officials, food manufacturers, academic researchers and consumer protection groups worldwide.
Since its establishment in April 2000, the UK Food Standards Agency has managed more than 12,000 food safety incidents of varying scale and complexity.
Cases of intentional contamination are infrequent but can result in serious adverse public health consequences and economic impact.
The evolution of the FDA Juice HACCP regulations is discussed and their impact on industry is described.
The food industry and regulatory agencies have both been reluctant to suggest that consumers bear some responsibility for the safe handling of foods.
Protecting people’s health through prevention of foodborne illness requires smart regulation and also demands a food safety-minded business culture.
An expert panel was convened to address some of the more critical questions regarding the implementation of this new regulation.
Addressing the challenges that the food industry faces regarding the training of auditors is an urgent matter.
The competency framework process can be advantageous to task analysis for new jobs…or jobs that require mostly cognitive functions to complete.
The presence of allergens in food is a serious public health safety concern that prompted the U.S. Food and Drug Administration (FDA) to undertake manufacturing and labeling initiatives.
Human data on the potential health effects from consuming small amounts of trans fats are scant and do not support the assumption of no threshold.
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.
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.
Whenever foodborne outbreaks hit the news, the question always arises: Why don’t consumers take more care with handling and cooking their food?
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.
Egg producers are primarily responsible for ensuring a safe egg supply in the marketplace, but consumers take the wheel once eggs leave the store.