The FDA has finally released an update to the Preventive Controls/Human Foods Rule draft guidance, including a revised Appendix 1: Known or reasonably foreseeable hazards.
This means clearer steps to identify potential dangers in your food products.
But what's changed? The new Appendix 1 now includes a listing of potential biological and chemical hazards for 16 different food types. Plus, it clarifies the importance of considering process-related hazards too. Think of it as your personalized starting point for the Hazard Analysis process, a crucial step in ensuring food safety.
Join us to explore these changes, and dive into best practices for implementing them.
Meet Your Presenter
Dr. Ruth Petran
Senior Advisor, Food Safety @ The Acheson Group
Dr. Petran has held technical food safety and public health leadership roles at Ecolab, Pillsbury, and General Mills. She is skilled at tactical application of technical food safety risk management strategies spanning the global farm-to-fork supply chain and has focused on managing safety and quality concerns of microbiologically sensitive foods and systems. She has led food safety assessments at food manufacturing facilities worldwide, focusing on applied HACCP systems and regulatory compliance.
