Process Control

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Making a difference with respect to foodborne illness outbreaks begins with increasing awareness and acceptance of contributing factors, and demands a commitment to following best practices in food handling and preparation.  

While the food safety community strives to bring packaging under Hazard Analysis and Critical Control Points safety models, both packaging and food producers must now also consider the impact of the “Green Guides “recently issued by the Federal Trade Commission (FTC).  

The number of eco-labels in the food industry is expected to continue to proliferate in 2013. Over 200 seals and logos represent some ecological, ethical, ingredient or sustainability attributes in the global food industry. The mushrooming number of eco-labels could have adverse consequences on food safety.  

This year, we celebrate the 20th anniversary of the codification of the final rules that overhauled the U.S. Food and Drug Administration’s (FDA) nutrition labeling requirements for food in the United States. Passage of the Nutrition Labeling and Education Act gave FDA authority to require specific nutritional information be declared on most food sold in the United States.  

Minimizing packaging waste must be done in a way that maintains the safety and hygiene of the food to keep it safe.

Following a series of simple steps will help restaurants safely serve gluten-free menu offerings as an added value to their guests.

An expert panel was convened to address some of the more critical questions regarding the implementation of this new regulation.

Currently, one of the most interesting approaches to improving the performance of active packaging systems is the development of hybrid organic-inorganic materials.

The main goal of food safety must be to target our food safety efforts toward the prevention of actual harm.

The who, how, what, where, when and why to sample are critical to control the risks of biological contamination.