Food production facilities, grocery retail locations and restaurants are at risk for attracting pests, as they have the ideal conditions for pests to thrive: food, water and shelter.
Process preventive controls play an important role in a facility’s food safety plan since they are considered very critical for food safety.
Menu labeling has been a long time in coming, but it looks like another delay maybe pending.
Converting HACCP and HARPC into one food safety plan is easier than it sounds. This article helps you make sense of the alphabet soup of acronyms used in process control.
Here is what food and beverage manufacturers and sellers need to know about the expiration of the temporary Proposition 65 safe harbor warning for bisphenol A (BPA) exposure.
The U.S. Food and Drug Administration (FDA) considers most products marketed as medical foods due to the misunderstanding of the food industry not to meet the definition of a medical food. What’s on your label?
It is useful to understand the background of the incorporation of risk analysis into food safety systems.
Interpreting voluntary advisory statements on products containing a gluten-free certification is a frequent and understandable source of confusion for both consumers and retailers.
It’s time for the U.S. Food and Drug Administration to reassess some additive clearances based on updated data.
This article explains how color additives are regulated in the United States, how their safety is evaluated and how compliance with laws and regulations is ensured.
Interview with the Association of Public Health Laboratories on why a lab might join the ISO Cooperative Agreement Program
While many in the leafy greens industry participated in the creation of the LGMA, it truly was a collaborative effort that united an entire farming community.
Although no one disputes FDA’s interpretation of the National Environmental Policy Act, an environmental issue has only once prevented a clearance for a food packaging material from proceeding.
It is important to explore how traceability works and what the food industry is doing to ensure food safety in today’s rapidly changing marketplace
Could silver offer an alternative antimicrobial food additive?
Food safety is ensured by developing, implementing, managing and improving processes used to produce safe food.
The National Environmental Health Association has released new auditor credentials that will help meet the new food safety auditing requirements mandated by the Food Safety Modernization Act.
The final GRAS (generally recognized as safe) rule specifies the process for submitting a GRAS notice and the information that should be included.
The Consortium of Food Process Validation Experts is a group of experienced scientists from several land-grant institutions, the U.S. Department of Agriculture Agricultural Research Service and industry that promotes scientifically sound approaches for food process validation.
For several years, legislative bodies throughout the country have struggled with the issue of whether to label food products as containing genetically modified organisms (GMOs) or bioengineered food.