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.
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.
The responsibility for the regulation of a sanitizer used on a food item is based upon the intended use of the sanitizer and on the status of the food in question.
The Consortium of Food Process Validation Experts is a group of experienced scientists from several land-grant institutions, the U.S. Department of Agriculture Agricultural Research Service and industry that promotes scientifically sound approaches for food process validation.
For several years, legislative bodies throughout the country have struggled with the issue of whether to label food products as containing genetically modified organisms (GMOs) or bioengineered food.
The operative question is: Just who represents science? This article represents an opposing view to our eDigest article, published on December 6, 2016, by Andrew G. Ebert, Ph.D. FIFT, CFS
The use of antibiotics in both human healthcare and the production of livestock leads to the emergence of resistant pathogens, a growing and serious public health threat.
If you believe that those mistrustful of science or hesitant to accept scientific validity are of a certain uneducated class, or driven by religion or other belief systems, you are likely wrong. What can be done?
Op-Ed: Are consumers, social media and questionable regulations undermining food science? You be the judge.
Will labeling of a genetically modified organism (GMO) on a food package really provide useful information?
Would a single, national food safety agency in the U.S. ever become reality? Do we even want it to?
Why are criminal prosecutors more interested in food industry behavior these days? It’s time to take notice.
It’s time to focus on reducing food waste and increasing food security. Learn how to help the U.S. Environmental Protection Agency (EPA)’s reach its shared goal with the U.S. Department of Agriculture.
Hazard Analysis and Critical Control Points (HACCP) was originally developed based on several key program types.
Inconsistent government regulations confound food safety issues surrounding sushi. Fish quality and rice acidification affect the safety of the popular Japanese cuisine.
In the U.S., between 1983 and 2002, the six most commonly occurring serotypes of non-O157 Escherichia coli were O26, O111, O103, O121, O45 and O145, which have become foodborne pathogens of interest.
A recent change to the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA FSIS) import requirements appears to have triggered an increase in FSIS surveillance of FSIS-regulated imports. Is your company ready?
On October 20, the U.S. Department of Agriculture Food Safety and Inspection Service implemented its new Modernization of Poultry New Slaughter Inspection Regulation. What does this meat and poultry for meat processors?
A partnership of industry, government and consumer groups is working together to ensure that consumers have free access to evidence-based, actionable educational messages and resources.
Cooperative Extension faces many challenges and opportunities as the system moves into its second century.