The Food and Drug Administration (FDA) is reopening the comment period for a draft Qualitative Risk Assessment for certain food facilities that include farm packing operations for fresh fruits and vegetables.
Best practices dictate that a third party assess the competency of the testing lab and its compliance with the relevant standards.
It is imperative that your company determine immediately whether it falls within the registration requirement. The current registration period remains open only until December 31, 2012.
California's Proposition 37 is up for vote this November, and stakeholders throughout America are holding their breaths. Proposition 37 requires raw and processed foods sold in California to disclose the presence of genetically engineered ingredients on their labeling-a requirement that the Federal Government does not currently impose.
Every 5 years, Congress passes a bundle of legislation commonly known as the “Farm Bill” that sets national agricultural, nutritional, conservation and forestry policy. Read more for an update on this year’s bill.
This article focuses on a proposal by the U.S. Department of Agriculture (USDA) to generically approved” labels for meat and poultry products that would more closely align USDA oversight of the labeling of meat and poultry products with its current goals, priorities and resources. Read more for what this may mean for meat producers.
Does you company have a plan for how to label genetically engineered foods sold in Vermont? See how this ruling will affect how you manage food labeling in the Green Mountain state.
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.
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.
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.
Protecting people’s health through prevention of foodborne illness requires smart regulation and also demands a food safety-minded business culture.
An expert panel was convened to address some of the more critical questions regarding the implementation of this new regulation.
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.