HARPC is similar to HACCP in that it points out a need for control when there is a significant hazard.
Hazard Analysis and Critical Control Points (HACCP) was originally developed based on several key program types.
Do you know how to safeguard your company from being blindsided by public warnings issued by the U.S. Food and Drug Administration (FDA) about your product? Preparation is the key.
The final FSMA regulations on preventive controls for animal food are published—what does it mean for your company?
Will salt lose its GRAS status? Only time and a lawsuit outcome will tell.
Hazard Analysis and risk assessment are not the same; should they be kept separate?
The final FSMA regulations on preventive controls for human food are published—what does it mean for your company?
“Conditions of Use” describes the temperature and duration at which a material should be tested to simulate the manner in which the material is intended to be used.
FSMA implementation will be the largest change in the food industry that has ever been implemented and enforced by FDA.
The final version of the complex regulations that form FSMA’s core have been long in the making. What must your company do now?
The first two final preventive control rules were recently passed and published to the Federal Register.
Food companies must know with whom they and their direct supply partners are dealing. Good business practices require this. Know how to protect your brand and reputation.
All professionals responsible for any food manufacturing operation must ensure the label lists any allergen found in a product. Do you know the regulations that affect your brand?
When a foodborne outbreak occurs within the United States and the suspect product is one of foreign origin, government agencies and food producers must work together efficiently to identify the cause of the outbreak.
Will restricting FSMA’s regulations from reaching very small food businesses negatively impact food safety?
What tools can your company use to plan effectively and logically for increased regulatory scrutiny throughout the supply chain? The answer is education, collaboration, planning and diligence.
Rapidly emerging use of whole-genome sequencing will provide a major improvement in our ability to define pathogen sources throughout the food chain.
The requirements specified for adhesives place more of the burden of regulatory compliance on the manufacturers of food packaging that contains adhesives and manufacturers of the finished food product.
Prevention is the key to food safety. Why Hazard Analysis Risk-based Preventative Controls (HARPC) is more robust than HACCP.
Food Safety Magazine spoke with Ronald J. Levine, Esq., of Herrick, Feinstein LLP, on his recommendations for handling records management under the Food Safety Modernization Act (FSMA).