As interest in the use of advanced thermal and nonthermal technologies to process foods increases worldwide, special attention must be paid to identifying key goals for these new tools.
No matter how hard our industry works, public confidence ultimately depends upon government to determine proper food safety standards and ensure that they are being met.
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.
Food laws and regulations throughout the world mandate that manufacturers of foods and ingredients produce safe and wholesome products.
If plumbing or other water storage and transport facilities in the food manufacturing plant or restaurant are substandard, water safety and quality can be seriously affected.
As discussed, FDA must meet its environmental responsibilities under the National Environmental Policy Act for all major and final agency actions.