This course examines the latest FDA regulatory amendment permitting the use of hydrogen peroxide in food as an antimicrobial, oxidizing/reducing, and bleaching agent, while removing sulfur dioxide from the permitted list. Gain clarity on the technical specifications adopted from FCC 14, practical steps for compliance, and the critical processes for eliminating residual hydrogen peroxide. The course equips food professionals with the knowledge required to meet new industry standards, avoid regulatory action, and ensure consumer safety.
In this course you will learn the following:
* Identify the new regulatory requirements for the use of hydrogen peroxide in food processing.
* Understand the specifications and conditions for the safe use of hydrogen peroxide as outlined in the FCC 14 monograph.
* Implement procedures to ensure removal of residual hydrogen peroxide during food processing.
* Recognize the process for submitting objections and the importance of meeting deadlines.
* Understand the legal and regulatory consequences of non-compliance with the amended rule.
