Minimizing packaging waste must be done in a way that maintains the safety and hygiene of the food to keep it safe.
ISO 22000 is a nonprescriptive standard that provides both opportunities and challenges to organizations that desire to implement the requirements.
To determine whether a food package can be legally marketed around the globe, one must consider many factors related to the packaging of the food item.
Food safety policy of the European Commission is aimed at ensuring high levels of consumer interest and health protection.
This article offers a view of the Food Safety Modernization Act (FSMA) from countries exporting into the U.S. and what is required to move forward.
An update of ISO 22000 and how it integrates into existing food safety management schemes are presented.
A key area of focus for the food industry today is functional beverages—the fastest-growing sector of the functional food market.
An essential supplement to quality and safety systems that anchors them in reality is periodic testing to verify the authenticity of food ingredients.
HACCP truly crosses borders because it is based on universally accepted scientific precepts.
A key discipline for further reducing foodborne illness and strengthening food safety systems is risk analysis.
Growing global food trade has complicated processing strategies as food companies struggle to cost-effectively accommodate the food safety regulations of every destination country.
Part III of a series exploring the cultural and technical food production issues faced by developing countries.
If the food safety standards and audit checklists are harmonized across the different audit groups, that should make it easier for customers to compare, and accept, audit results.
The issue of food ingredients and their quality is an often overlooked yet critical component of food safety.
The measurement of L. monocytogenes plays a significant role in the perceived control of this specific microorganism in ready-to-eat foods.
Whenever the Global Food Safety Initiative standards are presented at various international forums, there is a discussion on which standard is best.
Part II of a series exploring the cultural and technical food production issues faced by developing countries.