The U.S. Food and Drug Administration (FDA) considers most products marketed as medical foods due to the misunderstanding of the food industry not to meet the definition of a medical food. What’s on your label?
The Sustainable Supplier Development Program operates as an inclusive development scheme that integrates food safety into business objectives and sustainability.
The basic principles of Hazard Analysis and Critical Control Points (HACCP) have been recognized since the 1970s, and more formalized HACCP programs have been continually evolving since then.
Understanding how Hazard Analysis and Critical Control Points (HACCP) and Hazard Analysis and Risk-Based Preventive Controls (HARPC) fit together is the first step toward implementing both as preventive food safety plans.
Leaders come and go in companies, and it is an ongoing challenge for food safety professionals to educate and engage senior leaders to take ownership of food safety.
Interpreting voluntary advisory statements on products containing a gluten-free certification is a frequent and understandable source of confusion for both consumers and retailers.
Many companies struggle with the transformation from food safety compliance to food safety culture. One great strategic tool is the food safety committee.
Increased consumer interest in food safety and quality issues, combined with expanding regulatory initiatives, are increasing the importance of testing.
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