FDA and USDA Food Safety Regulations 101: Preventing Adulteration and Contamination
Brandon Neuschafer
Partner
Arnold & Porter Kaye Scholer LLP
- Overview of essential food safety regulations
- Defining “adulteration” and “adulterants” under the FDCA and the Federal Meat Inspection Act and Federal Poultry Inspection Act
- Poisonous or deleterious substances
- Added vs. non-added substances
- Chemical contaminants and carcinogens
- Chemical contaminants transparency tool
- Filth and extraneous materials
- Pesticides
- Metals
- Update on STECs and E. coli prevention protocols
- Listeria mono prevention guidance documents for refrigerated foods
- Differentiating allergens from pathogens
- Understanding how they differ
- FDA vs. USDA
- How to establish effective food safety guidelines, protocols and screening measures – traceback, HACCP, sanitation SOPs and testing procedures
- Update on the Reportable Food Registry and how the FDA has used information provided in the Registry to address food safety issues
- Facility registration under the bio-terrorism act