Responding to public comments solicited in April 2014, the U.S.
Department of Agriculture’s Food Safety and Inspection Service (FSIS)
has issued revised guidance for identifying, controlling and labeling
allergens and other ingredients of public health concern through hazard
analysis and critical control point (HACCP) plans, sanitation standard
operating procedures (SOPs) or other prerequisite programs. Geared
toward meat and poultry products, the guidance seeks to ensure “that
product labels declare all ingredients, as required in the regulations,
and that the product does not contain undeclared allergens or other
undeclared ingredients.” See Federal Register, November 16, 2015.


Issue 585

About The Author


For decades, manufacturers, distributors and retailers at every link in the food chain have come to Shook, Hardy & Bacon to partner with a legal team that understands the issues they face in today's evolving food production industry. Shook attorneys work with some of the world's largest food, beverage and agribusiness companies to establish preventative measures, conduct internal audits, develop public relations strategies, and advance tort reform initiatives.

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