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

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.

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.

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.

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.

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.

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

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

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.

Industry Waits for Green Light on Harmonized Food Safety Standards
Industry Waits for Green Light on Harmonized Food Safety Standards

Growing global food trade has complicated processing strategies as food companies struggle to cost-effectively accommodate the food safety regulations of every destination country.

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.

Fiorucci Foods: Automated Traceability Enhances Safety & Quality
Fiorucci Foods: Automated Traceability Enhances Safety & Quality

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
Trends in Meat Safety: The Scientific Advantage

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
Game Meat: A Complex Food Safety and Animal Health Issue

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
Equipped for Excellence: A Blueprint for Success

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
FDA's Food Safety Program in FY 2002: Measuring Accomplishments

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
Advances in Automated Rapid Methods for Enumerating <i>E. coli</i>

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
Hygienic Design of Equipment in Food Processing

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
Constraints to HACCP Implementation in Developing Countries, Part III

Part III of a series exploring the cultural and technical food production issues faced by developing countries.

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