FDA Initiates Review of BHA, a Common Food Preservative
FDA Initiates Review of BHA, a Common Food Preservative The U.S. Food and Drug Administration has announced that it is launching a safety assessment of butylated hydroxyanisole (BHA), a synthetic antioxidant widely used in food products to prevent rancidity in fats...
Food Safety Foundation: Developing a Risk-Based Supplier Approval Program
In this webinar, we will review the components of a risk-based supplier approval program to include (1) conducting a risk assessment, (2) conducting supplier verification, (3) ensuring adequate and proper documentation, and (4) implementing continuous improvement. Additionally, we will review supplier approval program requirements of the FDA and USDA and how these regulations compare some common 3rd party certification audit standards.
FDA Updates Approach to “No Artificial Colors” Claims and Expands Natural Color Options
FDA Updates Approach to “No Artificial Colors” Claims and Expands Natural Color Options FDA Takes New Approach to “No Artificial Colors” Claims The U.S. Food and Drug Administration has announced an updated approach to how food manufacturers may use “no artificial...
FDA Publishes 2026 Foods Program Guidance Agenda: What Industry Should Know
FDA Publishes 2026 Foods Program Guidance Agenda: What Industry Should Know FDA Outlines Foods Program Guidance Documents Under Development for 2026 The U.S. Food and Drug Administration has published its guidance documents under development list for the Human Foods...
Building Food Safety Culture When No One Is Watching
What does food safety look like when no one is watching? In this Issue of the Month, EAS Independent Consultant Sebnem Karasu explores how real food safety culture is built, sustained, and revealed under pressure, and why systems, not slogans, make the difference.