In his article “Are You Making High-Risk Food? FDA Wants to Know," John Shapiro, a member of the Food Industry Team, explains why any food company that manufacturers a food product or uses ingredients designated as high risk should closely follow the FDA’s evolving methodology for assessing which foods are high-risk. The article was published April 1, 2014, in Food Safety Magazine’s April 2014 eDigest.
Read the full article, "Are You Making High-Risk Food? FDA Wants to Know."
