FDA - Articles - Page 96 | Food Safety Magazine

Prioritizing Food Safety Risk Assessments:A New Approach

April 1, 2003

In risk analysis, there is a coordination of the activities associated with risk assessment, risk management and risk communication.

Why Consumers Take Risks with Food Safety

April 1, 2003

Whenever foodborne outbreaks hit the news, the question always arises: Why don’t consumers take more care with handling and cooking their food?

Bullish on Progress: A Meat Industry Roundtable

April 1, 2003

An update on the latest developments in meat science, compliance and food safety presented by expert panelists in a roundtable format.

FDA's Food Safety Program in FY 2002: Measuring Accomplishments

February 1, 2003

Although food defense efforts received the greatest visibility during 2002, work on traditional food safety programs continued.

FDA’s Office of Food Additive Safety

December 1, 2002

The U.S. Food and Drug Administration (FDA) has regulatory oversight for substances added to food, including monitoring their safe use.

Recent Ozone Applications in Food Processing and Sanitation

October 1, 2002

Ozone may be viewed as advantageous over other chemical sanitizers used in the food industry for sanitation purposes.

Getting the Best of Time & Temperature

October 1, 2002

An interview with Jenny Scott, M.Sc., was conducted to gain her perspective on time and temperature controls in the food chain.

An Expert Stakeholder Survey on the Microbiological Safety of the U.S. Food Supply

October 1, 2002

Foodborne disease continues to be of major concern to public health officials, food manufacturers, academic researchers and consumer protection groups worldwide.

HACCP: A View to the Bottom Line

August 1, 2002

Hazard Analysis & Critical Control Points (HACCP) has emerged as the leading program for ensuring food safety.

Bottled Water Regulation and the FDA

August 1, 2002

Specific FDA regulations in the bottled water area cover Good Manufacturing Practices for bottled water production and a standard of identity and quality for bottled water.