If you’re in the seafood or juice industry, each of which fall under HACCP rules, FSMA’s HARPC (Hazard Analysis and Risk-based Preventive Controls) doesn’t apply to your business—and probably won’t in the future. However, HARPC (pronounced harp-see), Section 103 of FSMA, applies to much of the rest of the food industry except for low-acid canned foods, USDA-regulated foods and a few others. HARPC requires processors to evaluate hazards, identify and implement preventive controls to address any hazards, verify the preventive controls are adequate to control the identified hazards, take corrective action when needed and maintain a written plan and documentation.