Seven principles, established 40 years ago, continue to govern the way we think about the regulation of food today.
Risk-based preventative controls are the approach to food safety and manufacturing process control that has been taken by the FDA and the USDA in the Food Safety Modernization Act. This type of preventative control represents a new way of thinking about food science, risk management and process control. This video reviews the seven principles of HACCP and why it’s important to be challenged to think both objectively and subjectively when it comes to food safety.
Woodhouse Shanahan PA
Charles F. Woodhouse
- 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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