Protecting people’s health through prevention of foodborne illness requires smart regulation and also demands a food safety-minded business culture.
Specific FDA regulations in the bottled water area cover Good Manufacturing Practices for bottled water production and a standard of identity and quality for bottled water.
The issue of food ingredients and their quality is an often overlooked yet critical component of food safety.
For many years, a so-called “danger zone” has been used for alerting foodservice and other food industry personnel about temperatures that are potentially hazardous for holding foods.
FDA lists new color additives that have been shown to be safe for their intended uses in the Code of Federal Regulations, conducts certification programs and monitors product labeling.
One of the fastest growing product categories in the food industry is the “nutraceuticals” or “functional foods” market.
New FDA initiatives focus on allergens in 2001.
The history of food safety in the U.S. is based on the development of a virtual mishmash of laws and regulations enacted by state legislatures.
Unlike any other regulatory credentials, those in food safety are decidedly different in scope and development, training and measures of competency.
One of the greatest difficulties in advancing public support for science-based regulation is the public’s lack of understanding of toxicity.
As consumers search for better tasting, low-preparation foods, the food industry will continue to develop packaging, ingredient and processing options.
The details of these guidance documents and some recent FDA enforcement actions in the ingredient space are discussed.