Guidelines

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With the implementation of the California Leafy Green Products Handler Marketing Agreement, huge strides have been made in the area of food safety.

The food industry understands that Listeria is constantly moving around and being reintroduced into the environment.

Unlike any other regulatory credentials, those in food safety are decidedly different in scope and development, training and measures of competency.

The decisions of risk managers are judgments reached by weighing facts and factoring in historical precedents.  

The 2005 FDA Food Code was known to be a model of food safety for retail operations.

There is good reason for the new laws regarding labeling of products containing allergens or made in plants or on lines where allergens are handled.

This guide to online resources highlights some of the recent and promising research and scientific advances in microbial prevention, detection and process control technologies

For many years, a so-called “danger zone” has been used for alerting foodservice and other food industry personnel about temperatures that are potentially hazardous for holding foods.

FDA lists new color additives that have been shown to be safe for their intended uses in the Code of Federal Regulations, conducts certification programs and monitors product labeling.

Food testing shows the presence of acrylamide in various concentrations in most prepared foods, mainly those containing proteins, carbohydrates and fat, which are exposed to heat.