Food safety policy of the European Commission is aimed at ensuring high levels of consumer interest and health protection.
Part II of a series exploring the cultural and technical food production issues faced by developing countries.
The value of Hazard Analysis & Critical Control Points (HACCP) has been acknowledged by food regulators around the world as many nations have mandated such systems for certain types of foods produced within or shipped to their country.
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.
An update of ISO 22000 and how it integrates into existing food safety management schemes are presented.
It is critical for suppliers and manufacturers to reshape, reinvent and reimagine their approach to ensuring the safety of food ingredients.
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.
A key area of focus for the food industry today is functional beverages—the fastest-growing sector of the functional food market.
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.
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.
The food processing industry has recently witnessed the introduction of new or improved rapid methods for the detection of foodborne pathogens and toxins.
HACCP truly crosses borders because it is based on universally accepted scientific precepts.
An essential supplement to quality and safety systems that anchors them in reality is periodic testing to verify the authenticity of food ingredients.
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.
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.
Whenever the Global Food Safety Initiative standards are presented at various international forums, there is a discussion on which standard is best.