Risk Assessment

RSS

Hazard Analysis and Critical Control Points (HACCP) was originally developed based on several key program types.

The basic goal of toxicology is to elucidate the magnitude of the expression of a particular hazard along the continuum of exposure.

Hazard Analysis and risk assessment are not the same; should they be kept separate?

Regardless of the size of any food manufacturer, there will be a need to source, approve and maintain ingredient suppliers.

Research shows that a growing number of consumers are open to accepting genetic modification (GM) of foods if the technology used during production results in certain benefits.

The food product industry faces an escalating barrage of lawsuits—both for alleged mislabeling and for safety violations.  

Food allergies are a public health concern that must be addressed from the farm to table.

A close look at what energy drink and supplement manufacturers should do when they find themselves in the “Twilight Zone”—a period after initial allegations have been made but before definitive health hazards have been definitely shown.

A whistleblower is any person who reports or discloses information on a threat or harm to the public interest in the context of their work-based relationship and is needed in the food industry.

Companies must strive to include innovative communication strategies in their crisis management plans.