The detection and mitigation of foodborne illness-causing pathogens continue to be a challenge for all aspects of the food industry from farm to fork. Join Food Safety Tech and the Center for Foodborne Illness Research and Prevention on April 3-5 for two days of practical education on the detection, mitigation, control and regulation of key food hazards, followed by discussion geared toward identifying gaps for research and innovation.
The EU’s proposed ban on PFAS, released last month, could have far-reaching implications for food companies. Craig Butt, Ph.D., Senior Staff Scientist for Food/Environmental Science at SCIEX, discusses the proposed regulations, new detection methods and how industry can prepare for more stringent regulation of fluorine compounds.
“We’ve heard loud and clear that the current resource distribution and operational model between the FDA’s regulatory programs and field operations are siloed and there’s too much duplication. We intend to fix this and strengthen both the regulatory programs and field force.”
Nutrient-content claims are complex and require careful attention to detail, but their purpose is simple: to prevent manufacturers from confusing consumers or misleading them into believing a product is healthier than it really is. This “high in information and low in legalese” column looks at regulation surrounding express, implied and relative nutrient-content claims.
The guidance documents do not impose legally enforceable requirements, but they can help stakeholders plan for potential changes that may impact their businesses and organizations. The agency anticipates it will publish many of the listed documents by January 2024.
The Food Safety Consortium will take place October 16-18, 2023, in Parsippany, New Jersey. This year’s conference will include a new Food Safety Hazards Track and co-location with the Cannabis Quality Conference.
The BRCGS Certification Body of the Year award recognizes innovation and excellence in standards development, training and third-party certification for companies in the food and consumer products sectors.
Developing and implementing an integrated management system that encompasses food safety and quality standards requires good communication, appropriate team members, regular audits and assessments, and buy in from leadership. Here’s how to get started.
Step into the lawyer’s kitchen with food attorney Jennifer Allen, Partner at Zwillinger Wulkan, as she breaks down FDA labeling requirements for foods that contain natural flavors.
Environmental Monitoring Programs have become an increasingly vital part of a Food Safety Plan. Unfortunately, they are often poorly designed and incorrectly scoped. Understanding the true purpose of these programs is key to success.
