Washing cannot always make leafy greens safe, so the concept of homogeneity in all microbial testing is critical for the ability of samples to represent the lot.
Without clear standards regulating labeling definitions, food and beverage companies are finding themselves under greater scrutiny over the validity of what is found on their products’ labels.
As the Food Safety Modernization Act materializes, packaging operations come under a microscope. Read more about the increased focus on food packaging safety.
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.
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