With the implementation of the California Leafy Green Products Handler Marketing Agreement, huge strides have been made in the area of food safety.
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.
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.
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.