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By placing primary responsibility for food safety on the industry itself, the U.S. Food and Drug Administration (FDA) intends to dedicate its resources to providing technical expertise, setting and fostering compliance with the Food Safety Modernization Act (FSMA) and modifying protocols as needed.

As approximately 15 percent of all food in the United States is reportedly imported, it is no surprise that the U.S. Food and Drug Administration has focused on foreign supplier verification. How do these regulations impact you?

When it comes to food, there is limited regulation, control or intervention unless there is a problem or failure in the supply chain.

Historically, the major improvements to food safety across the industry and through regulatory change have been driven by food safety crises.

Breweries and distilleries have long sold spent grains, a by-product of the brewing process, as an ingredient for animal feed. How will they fare under the Food Safety Modernization Act?

Advocates of genetic engineering disclosure are enthusiastically but perhaps prematurely celebrating Vermont’s anticipated enactment of the nation’s first operative labeling disclosure requirement for foods that are themselves, or by ingredient, the product of a genome modified by human intervention. Find out why this legislation may never be implemented.

Egg producers are primarily responsible for ensuring a safe egg supply in the marketplace, but consumers take the wheel once eggs leave the store.

Allergic consumers rely on food labels to be complete, clear and accurate so that they can avoid exposure to foods or ingredients that can provoke potentially life-threatening reactions.

Importers will become the front line for food safety if the U.S. Food and Drug Administration mandates verification of compliance with U.S. food safety laws by foreign suppliers.

 The U.S. Food and Drug Administration (FDA) has developed a risk-ranking model for determining high-risk foods, as it requires a data-driven, comprehensive assessment tied to public health risk. How do your food products stack up?