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Articles by Section - Department: Regulatory Report

Listing articles 11 to 20 of 20

Departments: Protect Your Customers From Gluten

A Google search of the word combination “gluten free” returns a staggering 7 million results. Many provide information regarding gluten-free ingredients, recipes, and prepared foods currently available in the marketplace. This tidal wave of information is the result of the heightened interest in gluten-free diets of an increasing number of people who have been diagnosed with celiac disease (CD).

Departments: Go With the Flow

In the food and beverage and pharmaceutical and biotech industries, contamination-free processing is essential for full compliance with industry validation standards. The potential for contamination in manufacturing applications increases with the introduction of peripheral components, such as flow measurement instruments, that help maintain process parameters within acceptable limits. To prevent this from happening, these devices must themselves meet standards set by governing agencies to ensure that...

Departments: Guidance and Stricter Enforcement, NOW

The present unraveling of the virulent E. coli O157:H7 outbreak-involving scallions and green onions at Taco Bell have at least 42 confirmed cases of E. coli O157:H7 illness with at least five hospitalized. Just prior to Taco Bell’s present snafu was the E. coli O157:H7 outbreak involving packaged spinach, which resulted with three deaths and 204 illnesses. Preceding those outbreaks there have been numerous food poisons caused by fresh produce, including a cornucopia of imported products that has...

Departments: A Perfect Blend, Part 2

In the last issue, the subject of whether or not it would be possible and feasible to put ISO and HACCP in establishments was discussed. Continuing that discussion, there are three salient issues with the combination of HACCP and ISO in regards to regulations…

Departments: A Perfect Blend

Since the Jack-in-the-Box incident in 1993, where high levels of E. coli were found in undercooked hamburgers, the buzzwords at FSIS have been HACCP and pathogen reduction. E. coli O157:H7 was the culprit, and the pathogen reduction portion of the “Final Rule” was designed to reduce or eliminate the potential hazard to the public that was posed by E. coli and other pathogens, including Salmonella and Listeria. HACCP in the USDA setting has been useful from a microbiological setting in...

Departments: How much information about HACCP and ISO is Enough?

If one considers the public well-being as the raison d’etre for regulating food establishments, the use of HACCP and ISO combined to encompass all food safety and food quality issues should enhance consumer confidence that the establishments and regulators are in fact working in their best interest. But is this always the case?

Departments: Transparency, Part Deux

In the last article, "Transparency Needed When Combining HACCP with ISO" [April/May, p. 20], the importance of transparency and openness were discussed in regards to industry and government. The intentions of all concerned are, of course, to produce a safe and wholesome product; but sometimes testing is not as reliable or consistent as it should be in establishments that are interested in maintaining quality and food safety at the same time.

Departments: Transparency Needed When Combining HACCP with ISO

In 1998, the Final Rule was passed concerning HACCP implementation in the meat and poultry industries in order to ensure the nation’s meat and poultry products were produced in a safe manner and that these products were not produced in conditions that would cause adulteration or contamination.

Departments: BSE Update

It killed a man in Japan, got its proverbial goat in France and now has health and agricultural officials worldwide scrambling for answers. The human case of the brain-wasting disease and the discovery of bovine spongiform encephalopathy (BSE) under natural conditions in animals other than cows are both firsts, and health and agricultural officials in both Europe and Japan are continually seeking to reassure the public. Meanwhile, BSE has sent shockwaves through commerce in Canada and the United States....

Departments: What Now?

Anthrax, foot-and-mouth, mad cow disease, foodborne pathogens and, of course, the ever-present threat that terrorists may attempt to contaminate the nation’s food supply. Ann M. Veneman’s tenure as head of the U.S. Department of Agriculture was certainly a time of extraordinary suspicion about food safety and security. But now, the first woman to ever hold the position, is resigning; a move that has drawn mixed emotions from the agricultural and food quality communities.

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December/January 2015

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