Food Safety Magazine

Guidelines

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.

Integrating the Nation’s Food Safety System: What You Need to Know—Past, Present and Future
Integrating  the Nation’s  Food Safety  System: What You Need to Know

An integrated food safety system should have a common vision, uniform standards, inspections and enforcement, uniform laboratory practices, adequate training, enhanced communications and federal oversight.

 

Polyethylene Terephthalate: The Safety of Bottled Water
Polyethylene Terephthalate: The Safety of Bottled Water

Most people consider bottled water to be a safe and healthy alternative to other packaged beverages.

Food Safety Guide: Emerging Challenges, New Directions
Food Safety Guide: Emerging Challenges, New Directions

Food safety challenges and science-based strategies, methods and practices impact the way in which food processors address emerging food protection concerns.

International Society of Beverage Technologists Carbon Dioxide Guidelines
International Society of Beverage Technologists Carbon Dioxide Guidelines

Guidelines intended to provide assistance to carbon dioxide suppliers and users in achieving compliance with applicable international regulatory standards.

Dealing With Dioxin: The State of Analytical Methods
Dealing With Dioxin: The State of Analytical Methods

EPA stated that the vast majority of dioxin exposure is found in food and there is a direct link between fatty foods and dioxin residues.

Hygienic Design of Equipment in Food Processing
Hygienic Design of Equipment in Food Processing

The hygienic design of equipment plays an important role in controlling the microbiological safety and quality of the products made.

Advances in Automated Rapid Methods for Enumerating E. coli
Advances in Automated Rapid Methods for Enumerating <i>E. coli</i>

Enumeration methods have improved dramatically in the past few years, becoming more rapid, more automated and more accurate.

FDA's Food Safety Program in FY 2002: Measuring Accomplishments
FDA's Food Safety Program in FY 2002: Measuring Accomplishments

Although food defense efforts received the greatest visibility during 2002, work on traditional food safety programs continued.

FDA’s Office of Food Additive Safety
FDA’s Office of Food Additive Safety

The U.S. Food and Drug Administration (FDA) has regulatory oversight for substances added to food, including monitoring their safe use.

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.

Learning from FDA Food Allergen Recalls and Reportable Foods
Learning from FDA Food Allergen Recalls and Reportable Foods

Allergic consumers rely on food labels to be complete, clear and accurate so that they can avoid exposure to foods or ingredients that can provoke potentially life-threatening reactions.

A Closer Look at Egg Safety
A Closer Look at Egg Safety

Egg producers are primarily responsible for ensuring a safe egg supply in the marketplace, but consumers take the wheel once eggs leave the store.

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.

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