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The history of food safety in the U.S. is based on the development of a virtual mishmash of laws and regulations enacted by state legislatures.

One of the fastest growing product categories in the food industry is the “nutraceuticals” or “functional foods” market.

As part of the public health mission to keep food safe, the U.S. Food and Drug Administration (FDA) is increasing its activity on food allergen awareness. FDA’s 2001 allergen priorities for the Center for Food Safety and Applied Nutrition (CFSAN) describe new initiatives.  

The Hazard Analysis and Critical Control Points system is a universally recognized approach for preventing food safety failures.

Guidelines intended to provide assistance to carbon dioxide suppliers and users in achieving compliance with applicable international regulatory standards.

EPA stated that the vast majority of dioxin exposure is found in food and there is a direct link between fatty foods and dioxin residues.

Food safety challenges and science-based strategies, methods and practices impact the way in which food processors address emerging food protection concerns.

The goal of the food safety initiative is to improve food safety and reduce the incidence of foodborne illness to the greatest extent feasible.