WASHINGTON -- The federal government could begin defining a Hazard Analysis Critical Control Points program for produce by the end of 1996, according to a Food and Drug Administration official. The official, Ed Scarbrough, director of the Office of Food Labeling for the Center for Food Safety and Applied Nutrition of FDA, said the agency was likely to expand into produce and other segments of the food industry from a foundation of experience it is gaining with HACCP applied to fresh ...

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