Hazard Analysis & Critical Control Points (HACCP) has emerged as the leading program for ensuring food safety.

Specific FDA regulations in the bottled water area cover Good Manufacturing Practices for bottled water production and a standard of identity and quality for bottled water.

FDA’s Total Diet Study is an important component of the federal government’s food safety and nutrition monitoring programs, with a focus on pesticide residues, industrial chemicals, elements and radionuclides.  

The safety of imported and domestic fruits and vegetables is a priority for the U.S. Food and Drug Administration (FDA). This article will discuss recent activities the agency has initiated to assure that consumers receive safe produce.

As consumers search for better tasting, low-preparation foods, the food industry will continue to develop packaging, ingredient and processing options.

The National Conference on Interstate Milk Shipments address how a HACCP system could be implemented, monitored and enforced in the dairy industry.

The presence of allergens in food is a serious public health safety concern that prompted the U.S. Food and Drug Administration (FDA) to undertake manufacturing and labeling initiatives.

Activities by the U.S. Food and Drug Administration are intended to improve the safety of food in retail establishments.

The food processing industry has recently witnessed the introduction of new or improved rapid methods for the detection of foodborne pathogens and toxins.

FDA has successfully built a strong foundation for a state-of-the-art, science-based food safety system that will drive future progress for years to come.