FDA Basics Video: Michael R. Taylor on Food Safety and Nutrition
"Protecting the food supply, making it safe, making it nutritious, is one of the most fundamental duties of government," says Michael R. Taylor, Deputy Commissioner for Foods at the FDA. He explains that for a hundred years the public has really depended upon FDA to prevent foods from being contaminated and to set standards for labeling foods to help people know what they are buying and hopefully choose healthy diets. But the Office of Foods, created in 2009, came into being as a response to new challenges involving the food supply. The new emphasis, says Taylor, is on implementing "common sense measures" to prevent problems before they occur.
- How do the activities of USDA's Food Safety Inspection Service differ from the activities of FDA's Center for Food Safety and Applied Nutrition?
- FDA Basics Webinar - Using a Food Label to Make Smart Food Choices
- How do I report a complaint about food bought in a supermarket?
- Has Stevia been approved by FDA to be used as a sweetener?
- How do I report a complaint about restaurant food?
- How does FDA recommend washing fruits and vegetables?
- What refined Stevia preparations have been evaluated by FDA to be used as a sweetener?
- What is the meaning of 'natural' on the label of food?
- What are the different types of fat that a food can contain? How are they different?
- How long can food that is supposed to be refrigerated stay outside of the refrigerator and still be safe to eat?
- Who makes sure the food I buy at the grocery store is safe to eat?
- Which foods should I stay away from during pregnancy?
- What Rules Apply to Persons that Want to Start a Food Business?
- Why do we still have food recalls and outbreaks of food-related illness?
- What should I do if I have a serious reaction (side effect) to a dietary supplement?
- How long can I keep my food in the refrigerator/on the shelf?
- Is Stevia an 'FDA approved' sweetener?
- What is the Reportable Food Registry?
- If a food is labeled "organic" according to the USDA, is it still subject to the laws and regulations enforced by FDA?
- Why isn't the amount of caffeine a product contains required on a food label?
- How often does FDA inspect food manufacturing facilities?
- Does FDA inspect grocery stores, restaurants, or dollar stores?
- Does FDA have a definition for the term "organic" on food labels?
- Does FDA have any other food safety materials?
- Does FDA approve the color additives used in food? If so, how does FDA determine their safety?
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