Jennifer Allen Publishes in Quality Assurance Magazine on Recent Changes to Food Manufacturing Regulations
Producers of juice, seafood, meat, poultry and many sealed foods have long been required to have a Hazard Analysis Critical Control Point (HACCP) plan in order to ensure food safety. In her article, Jennifer discusses a recently introduced rule which required other types of food manufacturers to implement a Hazard Analysis and Risk-Based Preventative Controls (HARPC) plan. She goes on to detail the facets of both plans and explain who needs HACCP and HARPC plans.
“HARPC plans go hand in hand with current good manufacturing practices; they do not replace them. And these plans require the manufacturer to develop and document verification and validation processes,” Jennifer writes. “Verification involves making sure that the risk reduction processes are actually happening. Validation involves making sure that those processes actually reduce the risk.”
Jennifer represents banks, mortgage lenders, small businesses, insurance companies, entrepreneurs and individuals in a variety of business litigation matters. She also focuses on food regulatory matters pertaining to FDA and USDA regulations, food labeling, additive petitions, HACCP/HARPC planning and best practices in manufacturing.