Did you know there is an organization of the nation's regulatory food testing laboratories whose purpose is to detect, identify, respond to and recover from bioterrorism or public health emergencies involving our food supply?
On Tuesday, October 26th, FDA's Carl Sciacchitano, Director of the Division of Field Science in FDA's Office of Regulatory Affairs, hosted a webinar describing the Food Emergency Response Network (FERN). In this webinar, he discussed FERN, its member laboratories and their role in protecting the nation's food supply.
Download Presentation Slides: FERN Webinar (PDF, 4.28 MB)
Web address for viewing:
- What is the Reportable Food Registry?
- Has Stevia been approved by FDA to be used as a sweetener?
- When previously recalled products are back on the shelves, how can I be sure that it is okay to buy them?
- What do consumers need to know about the recall of shell eggs?
- FDA Basics Webinar: Food Emergency Response Network (FERN)
- FDA Basics Webinar - Using a Food Label to Make Smart Food Choices
- What is the meaning of 'natural' on the label of food?
- How does FDA recommend washing fruits and vegetables?
- How long can I keep my food in the refrigerator/on the shelf?
- 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?
- How do I report a complaint about food bought in a supermarket?
- How do I report a complaint about restaurant food?
- What refined Stevia preparations have been evaluated by FDA to be used as a sweetener?
- How long can food that is supposed to be refrigerated stay outside of the refrigerator and still be safe to eat?
- What are the different types of fat that a food can contain? How are they different?
- What should I do if I have a serious reaction (side effect) to a dietary supplement?
- 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?
- 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 any other food safety materials?
- Does FDA have a definition for the term "organic" on food labels?