FDA and USDA Food Safety Regulations 101: Preventing Adulteration and Contamination
Meredith Quinn Olearchik
Vice President & Associate General Counsel
Campbell Soup Co
- Overview of essential food safety regulations
- Defining “adulteration” and “adulterants” under the FDCA and the Federal Meat Inspection Act
- poisonous or deleterious substances
- added vs. non-added substances
- chemical contaminants and carcinogens
- filth and extraneous materials
- pesticides
- metals
- Update on STECs and E. coli prevention protocols
- 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