FDA

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Outbreaks of foodborne diseases from fresh and fresh-cut produce continue to occur in the United States. The variables related to the degree of microbial pathogen contamination of produce are very high.

Being ready for implementation of the Food Safety Modernization Act (FSMA) means creating the right food safety plan, not just relying on your current Hazard Analysis and Critical control Points (HACCP) plan.

Everyone in the food business must be prepared with an appropriate food contamination crisis plan. Is yours in place?

The devil is in the details: What you know may be just as important as what you don’t.

Op-Ed: Are consumers, social media and questionable regulations undermining food science? You be the judge.

The Federal Food, Drug, and Cosmetic Act of 1938 defines both food additives and food contact substances.

To ensure that the food system continues to be effective and meet the HACCP principles and Preventive Control rule for HARPC, it needs to be continually reviewed.

The role of audits within the FSMA regulations has generated many questions and sparked confusion within the food industry.

Under FSMA, FDA requires preventive controls for food facilities and mandatory produce safety standards for a broad range of farming activities.  

The U.S. Food and Drug Administration has now provided guidance and endorsed training regarding compliance. The ball is now in the court of food facilities to comply with the Food Safety Modernization Act (FSMA).