This guide to online resources highlights some of the recent and promising research and scientific advances in microbial prevention, detection and process control technologies
There is good reason for the new laws regarding labeling of products containing allergens or made in plants or on lines where allergens are handled.
In the 1990s, FDA undertook additional efforts to ban or restrict uses of lead in association with food.
There is nothing more essential to meat and poultry safety than properly cooking to destroy vegetative bacterial pathogens of concern and cooling promptly to prevent outgrowth of spore-forming bacterial pathogens.
Addressing the challenges that the food industry faces regarding the training of auditors is an urgent matter.
The competency framework process can be advantageous to task analysis for new jobs…or jobs that require mostly cognitive functions to complete.
The presence of allergens in food is a serious public health safety concern that prompted the U.S. Food and Drug Administration (FDA) to undertake manufacturing and labeling initiatives.
An expert panel was convened to address some of the more critical questions regarding the implementation of this new regulation.
Protecting people’s health through prevention of foodborne illness requires smart regulation and also demands a food safety-minded business culture.
Human data on the potential health effects from consuming small amounts of trans fats are scant and do not support the assumption of no threshold.
FDA has successfully built a strong foundation for a state-of-the-art, science-based food safety system that will drive future progress for years to come.
Food safety stakeholders should now be able to recognize that the vision of an integrated food safety system is currently being implemented and is beginning to illustrate great promise.
Campylobacter has been found to be the most common bacteria causing human gastroenteritis in the world.
Whenever foodborne outbreaks hit the news, the question always arises: Why don’t consumers take more care with handling and cooking their food?
This article is focused on a method that Land O'Frost has been using to manage processing plant environments to eliminate the root cause of product contamination by Listeria monocytogenes.
Food testing shows the presence of acrylamide in various concentrations in most prepared foods, mainly those containing proteins, carbohydrates and fat, which are exposed to heat.
The decisions of risk managers are judgments reached by weighing facts and factoring in historical precedents.
The 2005 FDA Food Code was known to be a model of food safety for retail operations.
Specific FDA regulations in the bottled water area cover Good Manufacturing Practices for bottled water production and a standard of identity and quality for bottled water.
The details of these guidance documents and some recent FDA enforcement actions in the ingredient space are discussed.