FDA and USDA Food Safety Regulations 101: Preventing Adulteration and Contamination

July 17, 2024 3:00pm

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