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The dynamic nature of frying and the sea changes that the industry is experiencing with trans fatty acids means that processors and restaurant operators must take even greater care to follow good quality practices.

While it is not supposed to be there, acrylamide can form in food as a result of a heat-induced reaction between two naturally occurring ingredients, the amino acid asparagine and reducing sugars.

The food industry understands that Listeria is constantly moving around and being reintroduced into the environment.

As discussed, FDA must meet its environmental responsibilities under the National Environmental Policy Act for all major and final agency actions.  

While HACCP is the investigation of hazards, the foundation and bulk of the food safety is represented by day-to-day employee activities that constitute GMPs and prerequisite programs.

Unlike any other regulatory credentials, those in food safety are decidedly different in scope and development, training and measures of competency.

Employing a Focused Improvement Team (FIT) methodology can drive rapid improvements in food safety.

Given the importance of risk assessment to public health decisions, food safety agencies have established mechanisms to engage the entire food industry on such issues.

Manufacturers should be able to verify the products obtained from their sanitation chemical supplier.