Regulatory
The following list is a collection of all articles in the Regulatory category. To refine your list, select from the subcategories provided in the navigation bar and here for your convenience: Audits/Certification/GFSI, FDA, FSMA, Guidelines, HACCP, Inspection, International Standards/Harmonization, USDA
- FDA’s Food Contact Substance Notification Program
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This article describes how to submit a Food Contact Substance notification to FDA and how the food contact notification review process works.
- NCIMS Voluntary HACCP Program Moo-ves Forward
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An important advantage for both state regulatory agencies and dairy processing plants is that HACCP implementation fosters a cooperative team approach.
- Industry Waits for Green Light on Harmonized Food Safety Standards
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Growing global food trade has complicated processing strategies as food companies struggle to cost-effectively accommodate the food safety regulations of every destination country.
- Fiorucci Foods: Automated Traceability Enhances Safety & Quality
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Fiorucci Foods reveals their approach to food traceability, which has enhanced their overall levels of food safety and quality.
- Trends in Meat Safety: The Scientific Advantage
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The food industry as a whole has invested hundreds of millions of dollars in food safety interventions that have directly resulted in lowered levels of microbial contamination on meat.
- Game Meat: A Complex Food Safety and Animal Health Issue
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This article identifies many common game meat species and discusses some of the food safety and regulatory issues associated with game meats.
- Equipped for Excellence: A Blueprint for Success
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Leading experts in the field of sanitary equipment and facility design were brought together to present the latest trends and strategies on this topic.
- FDA's Food Safety Program in FY 2002: Measuring Accomplishments
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Although food defense efforts received the greatest visibility during 2002, work on traditional food safety programs continued.
- Advances in Automated Rapid Methods for Enumerating E. coli
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Enumeration methods have improved dramatically in the past few years, becoming more rapid, more automated and more accurate.
- Hygienic Design of Equipment in Food Processing
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The hygienic design of equipment plays an important role in controlling the microbiological safety and quality of the products made.
- Constraints to HACCP Implementation in Developing Countries, Part III
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Part III of a series exploring the cultural and technical food production issues faced by developing countries.
- The Total Plant Food Safety Audit: Rating Your Overall System
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For companies engaged in the manufacture or distribution of food products ensuring food safety is a key business activity.
- FDA’s Office of Food Additive Safety
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The U.S. Food and Drug Administration (FDA) has regulatory oversight for substances added to food, including monitoring their safe use.
- Developing and Assessing GAPs Programs in Preparation for the Food Safety Modernization Act
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Good Agricultural Practices comprise a prerequisite program that can be used to manage food safety risks in the field and during transport to packing environments.
- Evolution of a State Food Safety Program
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As food safety programs nationwide continue to change to adapt to the ever-moving world of protecting our food supply, the process must continue to improve.
- The Value of Economics in Rulemaking: Examples From “The Egg Rule”
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All FDA regulations are required to include an economic analysis of the regulation’s impact on the public health and industry.
- The Implications of the FSMA
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The Food Safety Modernization Act is designed to revamp food production safety standards and renew consumer confidence in the safety of the food supply.
- Latest Trends in Meat Safety: How Will We Validate Meat Plant HACCP Systems?
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Transparency among regulatory bodies, scientists and industry will continue to be of paramount importance as food safety controls and HACCP systems evolve for meat safety.
- Training in an Integrated Food Safety System: Focus on Food Proteciton Officials
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For training and certification to be successful, all food protection professionals must have a clearly defined skill set to do their jobs.
- Results of a New National Survey
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While the U.S. food supply is considered generally safe, a steady stream of high profile food-related illness outbreaks undermines that idea.
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