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.
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.
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.
Whenever foodborne outbreaks hit the news, the question always arises: Why don’t consumers take more care with handling and cooking their food?
The decisions of risk managers are judgments reached by weighing facts and factoring in historical precedents.
The 2005 FDA Food Code was known to be a model of food safety for retail operations.
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.
This guide to online resources highlights some of the recent and promising research and scientific advances in microbial prevention, detection and process control technologies
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.
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.
Although food defense efforts received the greatest visibility during 2002, work on traditional food safety programs continued.
Enumeration methods have improved dramatically in the past few years, becoming more rapid, more automated and more accurate.
The hygienic design of equipment plays an important role in controlling the microbiological safety and quality of the products made.