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The Reportable Food Registry has become an effective addition to the range of tools FDA has to prevent foodborne illness and protect public health.

It is generally understood and accepted by food safety scientists that it is impossible to achieve food safety by testing or inspecting finished products.

For training and certification to be successful, all food protection professionals must have a clearly defined skill set to do their jobs.

All FDA regulations are required to include an economic analysis of the regulation’s impact on the public health and industry.

FDA’s goal is to develop preventive controls and specific actions that can be followed all the way down to the farm level and throughout the supply chain.

With a flurry of changes and new food safety regulations on the horizon, companies have the opportunity to discover more efficient and effective methods of consumer protection.  

In the 1990s, FDA undertook additional efforts to ban or restrict uses of lead in association with food.

FDA found that while employees were aware of food safety rules and regulations, food defense awareness was not as high.

The Threshold of Regulation program exempts substances that contact food from being listed as food additives if they migrate into foods at levels that result in no appreciable harm.

Challenges of the Food Allergen Labeling and Consumer Protection Act in considering exemption of ingredients from allergen labeling are discussed.