Wednesday, February 27, 2008

Guidance for Industry: Guide to Minimize Food Safety Hazards for Fresh-cut Fruits and Vegetables

Guidance for Industry: Guide to Minimize Food Safety Hazards for Fresh-cut Fruits and Vegetables Federal Register: February 25, 2008 (Volume 73, Number 37) [Page 10037-10038]

SUMMARY: The Food and Drug Administration (FDA) is announcing the availability of a final guidance document entitled ``Guidance for Industry: Guide to Minimize Microbial Food Safety Hazards of Fresh-cut Fruits and Vegetables'' (the fresh-cut guidance or guidance). Previously, FDA announced the availability of the fresh-cut guidance as a ``draft final'' document, pending approval by the Office of Management and Budget (OMB) of the information collection provisions in the guidance. FDA is publishing this notice to announce that the fresh-cut guidance is now final. The text of the guidance has not changed from the previously published draft final version. The fresh-cut guidance complements FDA's current good manufacturing practice (CGMP) requirements for foods by providing specific guidance on the processing of fresh-cut produce. The fresh-cut guidance and the CGMP regulations are intended to assist processors in minimizing microbial food safety hazards common to the processing of most fresh-cut fruits and vegetables sold to consumers and retail establishments in a ready-to-eat form.

Food Labeling: Health Claims; Soluble Fiber From Certain Foods and Risk of Coronary Heart Disease

Food Labeling: Health Claims; Soluble Fiber From Certain Foods and Risk of Coronary Heart Disease Federal Register: February 25, 2008 (Volume 73, Number 37) [Page 9938-9947]

[Docket No. FDA-2008-P-0090] (formerly Docket No. 2006P-0393)

ACTION: Interim final rule.

SUMMARY: The Food and Drug Administration (FDA) is amending the health claim regulation entitled ``Soluble fiber from certain foods and risk of coronary heart disease (CHD)'' to add barley betafiber as an additional eligible source of beta-glucan soluble fiber. Barley betafiber is the ethanol precipitated soluble fraction of cellulase and alpha-amylase hydrolyzed whole grain barley flour. FDA is taking this action in response to a health claim petition submitted by Cargill, Inc. FDA previously concluded that there was significant scientific agreement that a claim characterizing the relationship between beta-glucan soluble fiber of certain whole oat and whole grain barley products and CHD risk is supported by the totality of publicly available scientific evidence. Based on the totality of publicly available scientific evidence, FDA now has concluded that in addition to certain whole oat and whole grain barley products, barley betafiber is also an appropriate source of beta-glucan soluble fiber. Therefore, FDA is amending the health claim regulation entitled ``Soluble fiber from certain foods and risk of CHD'' to include barley betafiber as another eligible source of beta-glucan soluble fiber.

Friday, February 15, 2008

Naturally Confused

Naturally Confused By Neal D. Fortin, Food Product Design (02/12/2008)

Merriam-Webster defines “natural food” in 13 words. New federal rules can be expected to add a few more.

Since 1982, USDA policy has defined "natural" as a product that contains no artificial flavoring or coloring, chemical preservative, or any other artificial or synthetic ingredient. FDA has been urged to define "natural" by regulation, but has declined. Recently, USDA initiated a rulemaking on "natural" to resolve growing controversy. . . .

http://www.foodproductdesign.com/hotnews/naturally-confused.html

Tuesday, February 12, 2008

Who's Minding the Store? - The Current State of Food Safety and How it Can be Improved

Who's Minding the Store? - The Current State of Food Safety and How it Can be Improved - Friday and Saturday, April 11 & 12, 2008
Food Safety conference at Seattle University, Organized and Co-Sponsored by: William D. Marler, Marler Clark LLP PS, and Kenneth M. Odza, Stoel Rives LLP
Marlerblog:
"Few subjects draw more immediate attention or concern than the safety of the food we eat. Recent years have included a plethora of food warnings and recalls, raising new questions about the quality and integrity of our existing system for assuring food safety. Seattle was the epicenter of the Jack in the Box E. coli outbreak that sickened 600 and killed four 15 years ago. In addition to explaining how our present system works, this program is intended to discuss how changing consumer preferences are affecting the development and distribution of food, examine whether Federal, state and industry oversight roles are changing, and discuss how the regulatory and judicial processes can be most efficiently balanced. Participants include international, national and local representatives of government, the food industry, consumer organizations and scientists."
For more information and registration:
Seattle University School of Law