AN FDA ALERT ON FOOD-PREP
- Keeping Food Safety Surveys Honest. Kurtzweil, Paula // FDA Consumer;Sep/Oct99, Vol. 33 Issue 5, p18
Highlights the in-home study funded by the United States Food and Drug Administration on the practice of food safety in the homes of residents in Logan, Utah. What the preliminary data shows; Purpose of the study; Details of the telephone surveys; Improvements identified in the survey; Comments...
- New FDA report lists acrylamide levels in food. // Nation's Health;Jun/Jul2004, Vol. 34 Issue 5, p7
The U.S. Food and Drug Administration's (FDA) latest report on acrylamide shows the substance can be found in everything from baby food to instant coffee, but the agency still is not advising consumers to alter their diets to avoid the chemical. Released in late March 2004, the agency's Action...
- How to Keep Your Food Safe This Summer. // Tufts University Health & Nutrition Letter;Jun2010, Vol. 28 Issue 4, p4
The article offers tips on how to keep the food safe during the summer season in the U.S. It mentions the proper way to prepare and cook foods that fit the summer season including barbeque, hamburger, and fruits and vegetables. Moreover, the Food and Drug Administration (FDA) also provides tips...
- Stepping Up. Biars, Lee // Food & Drink;Jul/Aug2007, Vol. 6 Issue 4, p16
The article cites the eight necessary steps to ensure safe food-handling practices during the food-flow process in restaurants. It notes that receiving, the process when the food enters the establishment, is the most overlooked stage of food flow. It emphasizes the need to maintain below 41...
- FOR SAFETY'S SAKE: Handling Fresh Produce. // FoodService Director;3/15/2013, Vol. 26 Issue 3, pS13
The article offers tips about food safety adapted from the U.S. Food & Drug Administration. It suggests the importance of purchasing correctly and separation of fresh farm produce. It recommneds to have a proper storage of fresh produce to ensure quality and safety of food. It also proposes the...
- Turning Up the Heat on Acrylamide. Bren, Linda // FDA Consumer;Jan/Feb2003, Vol. 37 Issue 1, p10
A potentially cancer-causing agent used to manufacture certain chemicals, plastics, and dyes has recently been found to be a natural by-product of cooking certain foods. In April 2002, researchers in Sweden discovered that cooking at high temperatures could create acrylamide in many types of...
- On the recordï¿½. McClellan, Mark // Government Executive;Dec2002, Vol. 34 Issue 16, p14
Discusses some priorities laid down by the chief of the U.S. Food and Drug Administration (FDA) Mark McClellan before the U.S. Senate Health, Education and Labor Committee. Background history of McClellan; Discussion on medical advances; Improvement of food safety by FDA due to bioterrorism.
- 2. Congress passes historic food safety bill. // Food & Environment Electronic Digest;Jan2011, p2
The article informs that the Food Safety Modernization Act has been passed by the U.S. Congress, that would strengthen the U.S. Food & Drug Administration (FDA)'s ability to ensure food safety for the first time since 1938.
- FDA GIVES CONSUMERS A BELLYACHE. Jacobson, Michael F. // Nutrition Action Health Letter;Oct2002, Vol. 29 Issue 8, p2
Comments on the attitude of the U.S. Food and Drug Administration toward the emergence of unsafe ingredients in food, including sorbitol.