Food Safety Magazine

Regulatory

The following list is a collection of all articles in the Regulatory category. To refine your list, select from the subcategories provided in the navigation bar and here for your convenience: Audits/Certification/GFSI, FDA, FSMA, Guidelines, HACCP, Inspection, International Standards/Harmonization, USDA

Warning: Temporary Prop 65 Safe Harbor for BPA Exposures from Canned and Bottled Foods and Beverages Has Expired
Warning: Temporary Prop 65 Safe Harbor for BPA Exposures from Canned and Bottled Foods and Beverages Has Expired

Here is what food and beverage manufacturers and sellers need to know about the expiration of the temporary Proposition 65 safe harbor warning for bisphenol A (BPA) exposure.

Medical Foods – Insights Into FDA’s Interpretation and Enforcement
Medical Foods – Insights Into FDA’s Interpretation and Enforcement

The U.S. Food and Drug Administration (FDA) considers most products marketed as medical foods due to the misunderstanding of the food industry not to meet the definition of a medical food. What’s on your label?

 

GFSI’s Global Markets Program: Where We Are and Where We’re Going
GFSI’s Global Markets Program: Where We Are and Where We’re Going

The Sustainable Supplier Development Program operates as an inclusive development scheme that integrates food safety into business objectives and sustainability.

Risk/Hazard: Redefining Existing Practices
Risk/Hazard:  Redefining Existing Practices

It is useful to understand the background of the incorporation of risk analysis into food safety systems.

Essentials of Hazard Analysis for Process Preventive Controls: Part 1
Essentials of Hazard Analysis for Process Preventive Controls: Part 1

The basic principles of Hazard Analysis and Critical Control Points (HACCP) have been recognized since the 1970s, and more formalized HACCP programs have been continually evolving since then.

Supply Chain and Food Safety Culture – Sector Leaders Sharing Their Challenges and Recommended Practices
Supply Chain and Food Safety Culture – Sector Leaders Sharing Their Challenges and Recommended Practices

Leaders come and go in companies, and it is an ongoing challenge for food safety professionals to educate and engage senior leaders to take ownership of food safety.

HACCP vs. HARPC: A Comparison
HACCP vs. HARPC:  A Comparison

Understanding how Hazard Analysis and Critical Control Points (HACCP) and Hazard Analysis and Risk-Based Preventive Controls (HARPC) fit together is the first step toward implementing both as preventive food safety plans.

Save Time, Gain Efficiencies with Automated ATP Test Tracking
Save Time, Gain Efficiencies with Automated ATP Test Tracking

Reduce time and increase efficiency with automated ATP test tracking to make regulatory compliance and audit preparation easier.

Striving for Transparency: Resolving the Conflict between Gluten-Free Labeling and Precautionary Allergen Labeling
Striving for Transparency: Resolving the Conflict between Gluten-Free  Labeling and Precautionary Allergen Labeling

Interpreting voluntary advisory statements on products containing a gluten-free certification is a frequent and understandable source of confusion for both consumers and retailers.

Leveraging Food Safety: The Cross-Functional Food Safety Committee
Leveraging Food Safety:  The Cross-Functional  Food Safety Committee

 Many companies struggle with the transformation from food safety compliance to food safety culture. One great strategic tool is the food safety committee.

Food Safety Testing: What Are Your Options?
Food Safety Testing: What Are Your Options?

Increased consumer interest in food safety and quality issues, combined with expanding regulatory initiatives, are increasing the importance of testing.

Use of Critical Control Points in Florida Seafood HACCP Plans
Use of Critical Control Points in Florida Seafood HACCP Plans

Seafood HACCP plans from Florida wholesale seafood establishments were evaluated for food hazard significance within the food establishment’s process, product and intended consumer use.

Regulation (and Deregulation) of Additives for Use in Food Contact Paper in the U.S.
Regulation (and Deregulation) of Additives for Use in Food Contact Paper in the U.S.

It’s time for the U.S. Food and Drug Administration to reassess some additive clearances based on updated data.

The New Face of Sanitation Programs: New Rules, New Challenges
The New Face of Sanitation Programs: New Rules,  New Challenges

Processors throughout the U.S. voice concerns about their sanitation programs under the Food Safety Modernization Act.

Food Safety Preventive Controls Alliance Education and Outreach Goes Global
Food Safety Preventive Controls Alliance Education and Outreach Goes Global

FDA recognized the importance of facilitating the development of industry training, and, in cooperation with the Illinois Institute of Technology’s Institute for Food Safety and Health, created the Food Safety Preventive Controls Alliance.

 

IICA’s Role in Improving Global Food Safety
IICA’s Role in Improving Global Food Safety

Food safety is of central importance to all countries in the Americas, regardless of their level of development. Beyond threats associated with any specific product or contaminant, the most pressing challenge is to establish, promote and support a food safety culture, one in which all consumers both expect and have access to healthy food, regardless of where or by whom it is produced.  

 

Pet Food and Treat Safety: It’s Time for Facts, Not Fearmongering
Pet Food and Treat Safety: It’s Time for Facts, Not Fearmongering

As the voice of the U.S. pet food and treat industry, the Pet Food Institute (PFI) is talking about the manufacturing process, the regulatory environment and the companies that feed America’s dogs and cats. It’s important and our responsibility to provide those facts.

FDA’s Regulation of Color Additives
FDA’s Regulation of  Color Additives

This article explains how color additives are regulated in the United States, how their safety is evaluated and how compliance with laws and regulations is ensured.

Small or Very Small: New Rules from FSMA Create Unique Challenges
Small or Very Small: New Rules from FSMA Create Unique Challenges

Since the new rules for FSMA were developed, food manufacturers of all sizes have been working to determine how to implement them into their culture and new food safety plans.

What to Expect from SQF Modifications
What to Expect from SQF Modifications

Safe Quality Food (SQF) audits are undergoing modifications. Food facilities should take note of SQF revisions and how these changes may affect your business.

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