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.
The National Academies of Sciences, Engineering and Medicine has issued a report with recommendations for improving the situation for individuals with food allergies.
New guidance from the U.S. Food and Drug Administration leads to increased litigation about “evaporated cane juice.”
The operative question is: Just who represents science? This article represents an opposing view to our eDigest article, published on December 6, 2016, by Andrew G. Ebert, Ph.D. FIFT, CFS
If companies are left to fend for themselves, then what exactly are industry leaders doing to become federally compliant and meet food safety guidelines?
Allergens could be introduced into a food product many ways, most involving accidental cross-contact of some kind.
The use of antibiotics in both human healthcare and the production of livestock leads to the emergence of resistant pathogens, a growing and serious public health threat.
If you believe that those mistrustful of science or hesitant to accept scientific validity are of a certain uneducated class, or driven by religion or other belief systems, you are likely wrong. What can be done?
Being ready for implementation of the Food Safety Modernization Act (FSMA) means creating the right food safety plan, not just relying on your current Hazard Analysis and Critical control Points (HACCP) plan.
Everyone in the food business must be prepared with an appropriate food contamination crisis plan. Is yours in place?