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Articles by Topic - Regulatory
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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.