Food Safety Magazine

Employing a Focused Improvement Team (FIT) methodology can drive rapid improvements in food safety.

The ALERT message is designed to provide a concise and consistent approach to food defense awareness for use at any point in the food supply chain.
 

Unlike any other regulatory credentials, those in food safety are decidedly different in scope and development, training and measures of competency.

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.

Hazard Analysis & Critical Control Points (HACCP) has emerged as the leading program for ensuring food safety.

As discussed, FDA must meet its environmental responsibilities under the National Environmental Policy Act for all major and final agency actions.
 

While HACCP is the investigation of hazards, the foundation and bulk of the food safety is represented by day-to-day employee activities that constitute GMPs and prerequisite programs.

The domestic waterborne transportation industry consists of a broad range of passenger vessels that affects food safety.

The who, what, where, when and why of food safety forensics can establish a sound methodology for defending food safety.

The dynamic nature of frying and the sea changes that the industry is experiencing with trans fatty acids means that processors and restaurant operators must take even greater care to follow good quality practices.

While it is not supposed to be there, acrylamide can form in food as a result of a heat-induced reaction between two naturally occurring ingredients, the amino acid asparagine and reducing sugars.

The food industry understands that Listeria is constantly moving around and being reintroduced into the environment.

Dietary supplements are considered foods, although there are regulations that are unique and specific to dietary supplements.

ISO 22000 defines what is expected to ensure the production of safe food, given the implementation of proper prerequisite programs and HACCP plan.

With the implementation of the California Leafy Green Products Handler Marketing Agreement, huge strides have been made in the area of food safety.

Integrated cleaning and management is an open-source system that produces better, healthier and synergistic results as validated by scientific measurement.

Mandatory testing to public standards is part of the solution for ingredient safety, but there are other risk-reduction strategies as well.

Challenges of the Food Allergen Labeling and Consumer Protection Act in considering exemption of ingredients from allergen labeling are discussed.