The dairy industry in particular has a long history of cooperation and setting standards.
Outbreaks of foodborne illness illustrate how easily contaminated foods can have a broad health impact before public health authorities can identify and quarantine the source.
The produce industry came together to reduce the audit burden that it had enabled by accepting and supporting a wide variety of food safety audit standards.
FSMA gives FDA broad new powers, including the authority to mandate that companies recall products as well as the ability to review internal records at farms and food production plants
Although date labeling of food has a long history, it has become more visible in the past few years as attention to and concern about food loss and waste have heightened.
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 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.
New FDA initiatives focus on allergens in 2001.
One of the fastest growing product categories in the food industry is the “nutraceuticals” or “functional foods” market.
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.
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.
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.
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.