Preventative controls are more subjective than traditional HACCP.
This is where your qualified individual earns his/her paycheck. These preventative controls are blending food science and food engineering in order to categorize what is reasonably foreseeable and how to prevent it. This video reviews the importance of understanding how upstream supplier processing and downstream customer processing works. Our speaker also briefly covers recall plans and the role of the USDA food safety and inspection service.
Charles F, Woodhouse
Woodhouse Shanahan PA
- Attorney with Woodhouse Shanahan PA
- Practice focuses on U.S. food law and regulation, Food Safety Modernization Act (FSMA), compliance, produce safety, food import regulation, food recall management, food industry risk-based preventative controls, and the regulation of food contact packaging materials
- Author of Chapter on International Regulation of Food and Food Contact Materials in the American Bar Association’s “Food Law: A Practical Guide” (2021)
- J.D. degree, Rutgers; M.B.A. degree, Wharton; M.S. degree in food safety, Michigan State; M.S. degree in packaging, Michigan State; B.A. degree, Dartmouth; current graduate student in soil and water sciences, research focus: pathogen contamination of fresh produce via soil and irrigation water transmission vectors, University of Florida
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