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Will restricting FSMA’s regulations from reaching very small food businesses negatively impact food safety?

In recent years, federal, state and local agencies have shifted their thinking toward the concept of building an integrated food safety system.

All food industries, including those involved with spices and botanical ingredients, face challenges in providing safe products to consumers.

What tools can your company use to plan effectively and logically for increased regulatory scrutiny throughout the supply chain? The answer is education, collaboration, planning and diligence.

Rapidly emerging use of whole-genome sequencing will provide a major improvement in our ability to define pathogen sources throughout the food chain.  

The requirements specified for adhesives place more of the burden of regulatory compliance on the manufacturers of food packaging that contains adhesives and manufacturers of the finished food product.  

Prevention is the key to food safety. Why Hazard Analysis Risk-based Preventative Controls (HARPC) is more robust than HACCP.

It is critical for suppliers and manufacturers to reshape, reinvent and reimagine their approach to ensuring the safety of food ingredients.  

Although date labeling of food has a long history, it has become more visible in the past few years as attention to and concern about food loss and waste have heightened.

Food Safety Magazine spoke with Ronald J. Levine, Esq., of Herrick, Feinstein LLP, on his recommendations for handling records management under the Food Safety Modernization Act (FSMA).