Food Safety Regulatory Affairs

Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. This includes a number of routines that should be followed to avoid potentially severe health food hazards. The tracks within this line of thought are safety between food industry and the market and then between the market and the consumer. In considering industry to market practices, food safety considerations include the origins of food including the practices relating to food labeling, food hygiene, food additives and pesticide residues, as well as policies on biotechnology and food and guidelines for the management of governmental import and export inspection and certification systems for foods. In considering market to consumer practices, the usual thought is that food ought to be safe in the market and the concern is safe delivery and preparation of the food for the consumer. The nature of  some current food safety  regulatory issues will change with time  include regulation of genetically modified foods including labelling, nutrition and health claims, rapid response to food emergencies, food borne disease outbreaks and emerging pathogens.

  • The Regulatory Affairs of Food and Food Industries
  • From Farm to Family Table: Understanding the Food Regulatory Life Process
  • Economic and Social Aspects of Food
  • Food Law in the United States and other developed countries
  • Managing Projects in Food Regulatory Affairs: Practical Considerations
  • Comparing U.S. Regulatory Systems and Agencies
  • Regulatory Differences and Similarities: An International Investigations
  • Environmental Features & Potential for Incompatibility with food safety

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