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

How FDA’s “Threshold of Regulation” Program Works
How FDA’s “Threshold of Regulation” Program Works

The Threshold of Regulation program exempts substances that contact food from being listed as food additives if they migrate into foods at levels that result in no appreciable harm.

Concerns Related to International Risk Analysis
Concerns Related to International Risk Analysis

A key discipline for further reducing foodborne illness and strengthening food safety systems is risk analysis.

Integrating the Nation’s Food Safety System: What You Need to Know—Past, Present and Future
Integrating  the Nation’s  Food Safety  System: What You Need to Know

An integrated food safety system should have a common vision, uniform standards, inspections and enforcement, uniform laboratory practices, adequate training, enhanced communications and federal oversight.

 

Polyethylene Terephthalate: The Safety of Bottled Water
Polyethylene Terephthalate: The Safety of Bottled Water

Most people consider bottled water to be a safe and healthy alternative to other packaged beverages.

What Is a “Qualified Auditor?”…and Where Do I Get One?
What Is a “Qualified Auditor?”…and Where Do I Get One?

The publication of the Food Safety Modernization Act and its implementation have identified the third-party food safety auditor as key to the success of a global food safety system.

 

Dealing With Dioxin: The State of Analytical Methods
Dealing With Dioxin: The State of Analytical Methods

EPA stated that the vast majority of dioxin exposure is found in food and there is a direct link between fatty foods and dioxin residues.

Food Safety Guide: Emerging Challenges, New Directions
Food Safety Guide: Emerging Challenges, New Directions

Food safety challenges and science-based strategies, methods and practices impact the way in which food processors address emerging food protection concerns.

Why HACCP Systems are Prone to Failure
Why HACCP Systems are Prone to Failure

The Hazard Analysis and Critical Control Points system is a universally recognized approach for preventing food safety failures.

FDA's Role in Traceback Investigations for Produce
FDA's Role in Traceback Investigations for Produce

The goal of the food safety initiative is to improve food safety and reduce the incidence of foodborne illness to the greatest extent feasible.

International Society of Beverage Technologists Carbon Dioxide Guidelines
International Society of Beverage Technologists Carbon Dioxide Guidelines

Guidelines intended to provide assistance to carbon dioxide suppliers and users in achieving compliance with applicable international regulatory standards.

Food Lab Accreditation Takes Off With FDA, USDA Support
Food Lab Accreditation Takes Off With FDA, USDA Support

For a lab to receive accreditation, it must be able to prove to an accrediting body that its tests are applicable, appropriate and functioning correctly.

The Reportable Food Registry: A Valuable New Tool for Preventing Foodborne Illness
The Reportable Food Registry: A Valuable New Tool for Preventing Foodborne Illness

The Reportable Food Registry has become an effective addition to the range of tools FDA has to prevent foodborne illness and protect public health.

Ex Ante or Ex Post Food Safety Strategies: Process Validation versus Inspection and Testing
Ex Ante or Ex Post Food Safety Strategies: Process Validation versus Inspection and Testing

It is generally understood and accepted by food safety scientists that it is impossible to achieve food safety by testing or inspecting finished products.

The Role of Economic and Consumer Sciences in CFSAN
The Role of Economic and Consumer Sciences in CFSAN

Effective food safety and nutrition policies improve public health without imposing unnecessary costs on industry or the public.

BSE in the USA: The Madness Continues
BSE in the USA: The Madness Continues

The third article in a series taking a look at the threat of bovine spongiform encephalopathy to the food industry.

Fine-Tuning Your Foreign Material Control Investment
Fine-Tuning Your Foreign Material Control Investment

Foreign material inclusion in finished product is one of the leading sources of consumer complaints across all sectors in the food industry.

How Your GMP Program Affects the Bottom Line
How Your GMP Program Affects the Bottom Line

As GMPs are essential to the effectiveness of the primary food safety programs in a food plant, it is essential to gain a solid understanding of how to implement GMP programs effectively.

CORE: FDA Foodborne Illness Response
CORE: FDA Foodborne Illness Response

FDA’s new Coordinated Outbreak Response and Evaluation Network completes its successful first year.
 

FDA’s Food Contact Substance Notification Program
FDA’s Food Contact Substance Notification Program

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
NCIMS Voluntary HACCP Program Moo-ves Forward

An important advantage for both state regulatory agencies and dairy processing plants is that HACCP implementation fosters a cooperative team approach.

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