Should Your Company Follow HACCP or HARPC?

Picture of raw meat
The most pressing questions for food processing facilities managers are: Which standard applies to my facility? Is it only the USDA regulations based on the Hazard Analysis and Critical Control Point (HACCP) standard? Or is my facility now regulated by the FDA under the just implemented rules of the Food Safety Modernization Act (FSMA)?

In response to a rise in cases of foodborne pathogens, the FDA promulgated FSMA.  Congress passed the act, establishing a legislative mandate that implements a new approach to food safety.  The difference between the two, in part, lies in the distinctions between the definitions of "hazard" and "risk".

Does your business doing understand which compliance to follow with the FSMA?

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Download “HACCP vs. HARPC: The Role of Temperature, Hazard, and Risk in Food Processing” to learn more about:

  • The Difference Between HACCP and HARPC
  • The Regulatory Shift with the FSMA
  • The Hazards of Pathogens and Risk-Based Preventative Temperature Controls
  • HACCP, HARPC or Both?

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HACCP vs. HARPC: The Role of Temperature, Hazard, and Risk in Food Processing