Explore the definition and applications of “adulteration.” Discuss current Good Manufacturing Practices (cGMPs) and its relation to food. Review the use of Hazard Analysis Critical Control Points (HACCP)/Hazard Analysis, and Risk-Based Preventative Controls (HARPC) for FDA-regulated foods.
Kristin M. Kaplan, Of Counsel, Shook, Hardy & Bacon LLP
Anna El-Zein, Associate, Shook, Hardy & Bacon LLP
This session was recorded as part of FDLI’s Virtual Introduction to Food Law and Regulation Course in March 2021.