Food Safety Magazine

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

The Challenge of Food Allergens: An Update
The Challenge of Food Allergens: An Update

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.

Two-Party System Assures Premier Pork
Two-Party System Assures Premier Pork

Swift & Co., one of the nation’s largest pork processors, places great emphasis on its responsibility to provide safe and wholesome products to its customers.

Growers Beware: Adopt GAPs or Else
Growers Beware: Adopt GAPs or Else

Good Agricultural Practices are a logical extension of Hazard Analysis and Critical Control Points into the fresh produce industry.

Learning from FDA Food Allergen Recalls and Reportable Foods
Learning from FDA Food Allergen Recalls and Reportable Foods

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.

A Closer Look at Egg Safety
A Closer Look at Egg Safety

Egg producers are primarily responsible for ensuring a safe egg supply in the marketplace, but consumers take the wheel once eggs leave the store.

Lights, Camera, HACCP!
Lights,  Camera,  HACCP!

As a tool for identifying and correcting hazards in food manufacturing and handling operations, HACCP is universally recognized as essential in food safety.

Enhancing the Safety of Dairy and Other Animal Based Foods
Enhancing the Safety of Dairy and Other Animal Based Foods

This article discusses some of the many priority issues the Division of Dairy and Egg Safety is currently working on to better protect American consumers.

Juice HACCP Approaches a Milestone
Juice HACCP Approaches a Milestone

An overview of how juice HACCP has helped the industry manage juice safety.

 

Current Issues in Raw and RTE Products
Current Issues in Raw and RTE Products

Listeria monocytogenes is clearly the foodborne illness-causing pathogen at the top of the RTE meat and poultry product manufacturer’s list of concerns.

Beating Listeria: Specialty Brands’ Aggressive Approach
Beating <i>Listeria</i>:  Specialty Brands’ Aggressive Approach

A discussion is presented in Specialty Brands’ approach to combating Listeria in ready-to-eat meat and poultry products.

E. coli O157:H7 Intervention for Use at Retail Level
<i>E. coli</i> O157:H7 Intervention for Use at Retail Level

As E. coli O157:H7 emerged as a significant foodborne illness-causing pathogen, efforts were made to measure the incidence of this microorganism in raw ground beef and trimmings.

Challenges, Progress and Solutions in Produce Safety
Challenges, Progress and Solutions in Produce Safety

Produce producers have witnessed a troubling and corresponding rise in microbial foodborne illness incidents associated with raw and minimally processed fruits and vegetables

Advances in Biotechniques Used in the Quality Assurance of Food Products
Advances in Biotechniques Used in the Quality Assurance of Food Products

In addition to quality control programs, an added element of quality assurance programs implemented as part of quality management systems include HACCP plans.

Inspections, Part 1: The Professional Sanitarian
Inspections, Part 1: The Professional Sanitarian

The first article in a series discussing the multiple components of food inspections.

 

Sanitation and the Food Safety Audit
Sanitation and the Food Safety Audit

As you look toward ways to improve your sanitation program, the value of an easy-to-read, easy-to-follow audit provided by your chemical supplier cannot be overstated.
 

Fulfilling the Vision: New USDA Initiatives Keep Safety on Track
Fulfilling the Vision: New USDA Initiatives Keep Safety on Track

An exclusive interview with Elsa A. Murano, Ph.D., Under Secretary for Food Safety, U.S. Department of Agriculture, presents new USDA initiatives for food safety.

The Time Has Come for Clear Food Allergen Labeling
The Time Has Come for Clear Food Allergen Labeling

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.

Still Afraid of the Big Bad Bugs?
Still Afraid of the Big Bad Bugs?

This guide to online resources highlights some of the recent and promising research and scientific advances in microbial prevention, detection and process control technologies

New Food Safety Education Outreach for Health Professionals
New Food Safety Education Outreach for Health Professionals

A review of “Diagnosis and Management of Foodborne Illnesses: A Primer for Physicians and Other Health Care Professionals” is presented.

Reducing Lead Exposure from Food
Reducing Lead Exposure from Food

In the 1990s, FDA undertook additional efforts to ban or restrict uses of lead in association with food.

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