Food Safety

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Leafy greens have had a checkered past in terms of food safety — it’s been suspected that pre-harvest irrigation water may have spread E. coli and Salmonella to these vegetables.

With growing consumer demand for protein-rich foods — including plant-based alternatives — it is important for manufacturers to review current CCPs and safety controls as their facilities expand and production lines diversify.

The proposed front-of-package nutrition label would show whether the food has “Low,” “Med” or “High” levels of saturated fat, sodium and added sugars.

FD&C Red No. 3 has been primarily used in food products such as candy, cakes and cupcakes, cookies, frozen desserts, and frostings and icings, as well as certain ingested drugs. 

CRISPR gene-editing technology presents a possible solution for feeding a growing population, but incorporating CRISPR into agriculture and food production requires navigating complex regulatory frameworks that could determine how widely these innovations are adopted.

Over-reacting or not, several consumer groups and clinicians — backed by new data — want phthalates out of the food supply. But is it a doable and practical task?

The agency reported instances of noncompliance with sanitation standard operating procedures and sanitation performance standards.

Carr, who has more than 25 years in the food and beverage industry, brings expertise in food safety, quality and product innovation.

The use of transportation management systems has become crucial in today's supply chain operations to mitigate the impact of unexpected delays, improve communication between stakeholders, and optimize planning for more efficient logistics processes.

Trevor Craig, corporate senior technical director of engagement and consulting at Microbac Laboratories, covers developing an allergen risk assessment, ensuring product label accuracy and creating a recall plan.