Unlike any other regulatory credentials, those in food safety are decidedly different in scope and development, training and measures of competency.
One of the greatest difficulties in advancing public support for science-based regulation is the public’s lack of understanding of toxicity.
As consumers search for better tasting, low-preparation foods, the food industry will continue to develop packaging, ingredient and processing options.
The issue of food ingredients and their quality is an often overlooked yet critical component of food safety.
For many years, a so-called “danger zone” has been used for alerting foodservice and other food industry personnel about temperatures that are potentially hazardous for holding foods.
FDA lists new color additives that have been shown to be safe for their intended uses in the Code of Federal Regulations, conducts certification programs and monitors product labeling.
One of the fastest growing product categories in the food industry is the “nutraceuticals” or “functional foods” market.
As part of the public health mission to keep food safe, the U.S. Food and Drug Administration (FDA) is increasing its activity on food allergen awareness. FDA’s 2001 allergen priorities for the Center for Food Safety and Applied Nutrition (CFSAN) describe new initiatives.
The history of food safety in the U.S. is based on the development of a virtual mishmash of laws and regulations enacted by state legislatures.
Guidelines intended to provide assistance to carbon dioxide suppliers and users in achieving compliance with applicable international regulatory standards.
Food safety challenges and science-based strategies, methods and practices impact the way in which food processors address emerging food protection concerns.
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.
The hygienic design of equipment plays an important role in controlling the microbiological safety and quality of the products made.
Enumeration methods have improved dramatically in the past few years, becoming more rapid, more automated and more accurate.
Although food defense efforts received the greatest visibility during 2002, work on traditional food safety programs continued.
The U.S. Food and Drug Administration (FDA) has regulatory oversight for substances added to food, including monitoring their safe use.
Activities by the U.S. Food and Drug Administration are intended to improve the safety of food in retail establishments.
Cases of intentional contamination are infrequent but can result in serious adverse public health consequences and economic impact.
Since its establishment in April 2000, the UK Food Standards Agency has managed more than 12,000 food safety incidents of varying scale and complexity.
Under FSMA, FDA requires preventive controls for food facilities and mandatory produce safety standards for a broad range of farming activities.