HP&M Contributes to Fight Against Food Fraud

By Diane B. McColl — The Preventative Controls requirement for foods require in part that food manufacturers and processors identify potential hazards and implement controls to guard against such hazards. Among the hazards that must be considered are hazards that may be intentionally introduced for purposes of economic gain (‘‘economically motivated hazards’’). USP recognized the value of developing a classification scheme for fraud-related adulterants that could aid in the identification of economically motivated hazards. The USP Food Ingredient Expert Committee (FIEC) convened an Expert Panel to undertake the task. A member of the FIEC, Hyman, Phelps & McNamara, P.C.’s Diane McColl served on the Expert Panel and participated in the development of a scheme to classify food fraud-related adulterants based on their potential health hazard, and application of the scheme to the adulterants in a database of 2,970 food fraud…

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