As approximately 15 percent of all food in the United States is reportedly imported, it is no surprise that the U.S. Food and Drug Administration has focused on foreign supplier verification. How do these regulations impact you?
Breweries and distilleries have long sold spent grains, a by-product of the brewing process, as an ingredient for animal feed. How will they fare under the Food Safety Modernization Act?
Structuring good questions to solve food safety issues requires discipline and a process to enable employees to find useful information and formulate the best solutions.
Advocates of genetic engineering disclosure are enthusiastically but perhaps prematurely celebrating Vermont’s anticipated enactment of the nation’s first operative labeling disclosure requirement for foods that are themselves, or by ingredient, the product of a genome modified by human intervention. Find out why this legislation may never be implemented.
The U.S. Occupational Safety and Health Administration (OSHA) interim final rule governing the handling of whistleblower complaints under Section 402 of the Food Safety Modernization Act is discussed. What does it mean for you?
The focus of public health and policy efforts have now expanded beyond the clinic to include concerns about the role of agricultural antibiotic use on human health, and the general role that foods have in transmitting antibiotic resistance to consumers. Is your product at risk?
Training and education are the stepping stones to food safety; they link theory to practice. This article looks at the planning, design and implementation of education and training programs in food safety management.
Importers will become the front line for food safety if the U.S. Food and Drug Administration mandates verification of compliance with U.S. food safety laws by foreign suppliers.
The U.S. Food and Drug Administration (FDA) has developed a risk-ranking model for determining high-risk foods, as it requires a data-driven, comprehensive assessment tied to public health risk. How do your food products stack up?
As a result of the increase in food allergies, every restaurant operator and foodservice professional is on notice. Not only are tastes changing due to dietary restrictions, menu design now has life or death consequences—and operators are looking for solutions.
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