Food Safety Magazine

Guidelines

Still Afraid of the Big Bad Bugs?
Still Afraid of the Big Bad Bugs?

This guide to online resources highlights some of the recent and promising research and scientific advances in microbial prevention, detection and process control technologies

The Time Has Come for Clear Food Allergen Labeling
The Time Has Come for Clear Food Allergen Labeling

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.

Reducing Lead Exposure from Food
Reducing Lead Exposure from Food

In the 1990s, FDA undertook additional efforts to ban or restrict uses of lead in association with food.

Revised USDA Cooking and Cooling Compliance Guidelines: Impact on Validation and Process Deviation
Revised USDA Cooking and Cooling Compliance Guidelines: Impact on Validation and Process Deviation

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.

NEHA Credential Creates a Professional Pathway for Food Safety Auditors
NEHA Credential Creates a Professional Pathway for Food Safety Auditors

Addressing the challenges that the food industry faces regarding the training of auditors is an urgent matter.

Building a National Competency-Based Learning System for Food Officials
Building a National  Competency-Based  Learning System  for Food Officials

The competency framework process can be advantageous to task analysis for new jobs…or jobs that require mostly cognitive functions to complete.

The Challenge of Food Allergens: An Update
The Challenge of Food Allergens: An Update

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.

Industry Perceptions of Proposed FSMA Rule on Preventive Controls
Industry Perceptions of Proposed FSMA Rule on Preventive Controls

An expert panel was convened to address some of the more critical questions regarding the implementation of this new regulation.

The Food Safety Modernization Act Is Everybody’s Business
The Food Safety Modernization Act Is Everybody’s Business

Protecting people’s health through prevention of foodborne illness requires smart regulation and also demands a food safety-minded business culture.
 

Trans Fats: Current Scientific Update
Trans Fats: Current Scientific Update

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’s Food Program: Priorities and Progress
FDA’s Food Program: Priorities and Progress

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.

Building an Integrated Food Safety System One Brick at a Time
Building an Integrated Food Safety System One Brick at a Time

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.

Prevalence of Campylobacter Contamination in Raw Chicken and Chicken Liver at Retail
Prevalence of <i>Campylobacter</i> Contamination in Raw Chicken and Chicken Liver at Retail

Campylobacter has been found to be the most common bacteria causing human gastroenteritis in the world.

Why Consumers Take Risks with Food Safety
Why Consumers Take Risks with Food Safety

Whenever foodborne outbreaks hit the news, the question always arises: Why don’t consumers take more care with handling and cooking their food?

Seek & Destroy: Identifying and Controlling Listeria monocytogenes Growth Niches
Seek & Destroy: Identifying and Controlling Listeria monocytogenes Growth Niches

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.

Acrylamide: Out of the Frying Pan and into the Fire (of Analytical Chaos)
Acrylamide: Out of the Frying Pan and into the Fire (of Analytical Chaos)

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.

CFSAN’s Risk Management Framework: Best Practices for Resolving Complex Food Safety Risks
CFSAN’s Risk Management Framework: Best Practices for Resolving Complex Food Safety Risks

The decisions of risk managers are judgments reached by weighing facts and factoring in historical precedents.

 

The 2005 Food Code: A Regulator’s Reading and Perspective
The 2005 Food Code: A Regulator’s Reading and Perspective

The 2005 FDA Food Code was known to be a model of food safety for retail operations.

Bottled Water Regulation and the FDA
Bottled Water Regulation and the FDA

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.

What’s in This Stuff? An Update on FDA’s Policies and Enforcement Actions Concerning Novel Ingredients in Food and Dietary Supplements
What’s in This Stuff?  An Update on FDA’s Policies and Enforcement Actions Concerning Novel Ingredients in Food and Dietary Supplements

The details of these guidance documents and some recent FDA enforcement actions in the ingredient space are discussed.

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