The food industry has implemented a number of approaches to food safety inspection through the years, including finished product testing, and GMP and HACCP verification audits.

Electronic HACCP should also support the data collection and handling associated with assignable cause and corrective action logging.

Regardless of the method of raising meat animals, dairy livestock or poultry, the greatest contributor to humane handling is management practices.

A key discipline for further reducing foodborne illness and strengthening food safety systems is risk analysis.

The Threshold of Regulation program exempts substances that contact food from being listed as food additives if they migrate into foods at levels that result in no appreciable harm.

Challenges of the Food Allergen Labeling and Consumer Protection Act in considering exemption of ingredients from allergen labeling are discussed.

Dietary supplements are considered foods, although there are regulations that are unique and specific to dietary supplements.

ISO 22000 defines what is expected to ensure the production of safe food, given the implementation of proper prerequisite programs and HACCP plan.

Integrated cleaning and management is an open-source system that produces better, healthier and synergistic results as validated by scientific measurement.

Mandatory testing to public standards is part of the solution for ingredient safety, but there are other risk-reduction strategies as well.