Food safety challenges and science-based strategies, methods and practices impact the way in which food processors address emerging food protection concerns.
Guidelines intended to provide assistance to carbon dioxide suppliers and users in achieving compliance with applicable international regulatory standards.
EPA stated that the vast majority of dioxin exposure is found in food and there is a direct link between fatty foods and dioxin residues.
Although food defense efforts received the greatest visibility during 2002, work on traditional food safety programs continued.
Enumeration methods have improved dramatically in the past few years, becoming more rapid, more automated and more accurate.
The hygienic design of equipment plays an important role in controlling the microbiological safety and quality of the products made.
The U.S. Food and Drug Administration (FDA) has regulatory oversight for substances added to food, including monitoring their safe use.
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.
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.
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.
Campylobacter has been found to be the most common bacteria causing human gastroenteritis in the world.
Food safety stakeholders should now be able to recognize that the vision of an integrated food safety system is currently being implemented and is beginning to illustrate great promise.
An expert panel was convened to address some of the more critical questions regarding the implementation of this new regulation.