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.
A question-and-answer forum presents the current and emerging challenges to the food industry in terms of pesticide residue regulation, testing and practical advice that will aid in the monitoring of pesticide residues on foodstuffs.
The safety of imported and domestic fruits and vegetables is a priority for the U.S. Food and Drug Administration (FDA). This article will discuss recent activities the agency has initiated to assure that consumers receive safe produce.
An expert panel was convened to address some of the more critical questions regarding the implementation of this new regulation.
Protecting people’s health through prevention of foodborne illness requires smart regulation and also demands a food safety-minded business culture.
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.
Egg producers are primarily responsible for ensuring a safe egg supply in the marketplace, but consumers take the wheel once eggs leave the store.
Allergic consumers rely on food labels to be complete, clear and accurate so that they can avoid exposure to foods or ingredients that can provoke potentially life-threatening reactions.
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.
This guide to online resources highlights some of the recent and promising research and scientific advances in microbial prevention, detection and process control technologies
In the 1990s, FDA undertook additional efforts to ban or restrict uses of lead in association with food.
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.
Guidelines intended to provide assistance to carbon dioxide suppliers and users in achieving compliance with applicable international regulatory standards.
Food safety challenges and science-based strategies, methods and practices impact the way in which food processors address emerging food protection concerns.
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 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.
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.