Food Safety Magazine

Guidelines

Food Safety Guide: Emerging Challenges, New Directions
Food Safety Guide: Emerging Challenges, New Directions

Food safety challenges and science-based strategies, methods and practices impact the way in which food processors address emerging food protection concerns.

International Society of Beverage Technologists Carbon Dioxide Guidelines
International Society of Beverage Technologists Carbon Dioxide Guidelines

Guidelines intended to provide assistance to carbon dioxide suppliers and users in achieving compliance with applicable international regulatory standards.

Dealing With Dioxin: The State of Analytical Methods
Dealing With Dioxin: The State of Analytical Methods

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.

FDA's Food Safety Program in FY 2002: Measuring Accomplishments
FDA's Food Safety Program in FY 2002: Measuring Accomplishments

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

Advances in Automated Rapid Methods for Enumerating E. coli
Advances in Automated Rapid Methods for Enumerating <i>E. coli</i>

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

Hygienic Design of Equipment in Food Processing
Hygienic Design of Equipment in Food Processing

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

FDA’s Office of Food Additive Safety
FDA’s Office of Food Additive Safety

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

Trans Fats: Current Scientific Update
Trans Fats: Current Scientific Update

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’s Food Program: Priorities and Progress
FDA’s Food Program: Priorities and Progress

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.

Why Consumers Take Risks with Food Safety
Why Consumers Take Risks with Food Safety

Whenever foodborne outbreaks hit the news, the question always arises: Why don’t consumers take more care with handling and cooking their food?

Seek & Destroy: Identifying and Controlling Listeria monocytogenes Growth Niches
Seek & Destroy: Identifying and Controlling Listeria monocytogenes Growth Niches

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.

Acrylamide: Out of the Frying Pan and into the Fire (of Analytical Chaos)
Acrylamide: Out of the Frying Pan and into the Fire (of Analytical Chaos)

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.

CFSAN’s Risk Management Framework: Best Practices for Resolving Complex Food Safety Risks
CFSAN’s Risk Management Framework: Best Practices for Resolving Complex Food Safety Risks

The decisions of risk managers are judgments reached by weighing facts and factoring in historical precedents.

 

The 2005 Food Code: A Regulator’s Reading and Perspective
The 2005 Food Code: A Regulator’s Reading and Perspective

The 2005 FDA Food Code was known to be a model of food safety for retail operations.

NEHA Credential Creates a Professional Pathway for Food Safety Auditors
NEHA Credential Creates a Professional Pathway for Food Safety Auditors

Addressing the challenges that the food industry faces regarding the training of auditors is an urgent matter.

Building a National Competency-Based Learning System for Food Officials
Building a National  Competency-Based  Learning System  for Food Officials

The competency framework process can be advantageous to task analysis for new jobs…or jobs that require mostly cognitive functions to complete.

The Challenge of Food Allergens: An Update
The Challenge of Food Allergens: An Update

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.

Prevalence of Campylobacter Contamination in Raw Chicken and Chicken Liver at Retail
Prevalence of <i>Campylobacter</i> Contamination in Raw Chicken and Chicken Liver at Retail

Campylobacter has been found to be the most common bacteria causing human gastroenteritis in the world.

Building an Integrated Food Safety System One Brick at a Time
Building an Integrated Food Safety System One Brick at a Time

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.

Industry Perceptions of Proposed FSMA Rule on Preventive Controls
Industry Perceptions of Proposed FSMA Rule on Preventive Controls

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

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