Food Safety: An Introduction to Unintended Components/Contaminants of Food, Current Good Manufacturing Practices, and Related Requirements
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.
Charles M. Breen, Independent Consultant, EAS Consulting Group
This session was recorded as part of FDLI’s Virtual Introduction to Food Law and Regulation Course in September 2021.