How Food Companies Can Reduce Legal Costs

May 2, 2016Food Manufacturing

Ronald J. Levine and Patrick Johnson co-authored an article for Food Manufacturing about how food companies can reduce legal costs. While the food industry views outside legal costs as merely “a cost of doing business,” Levine and Johnson contend that food companies can reduce legal costs by leveraging outside counsel effectively. They suggest, “Instead of looking at outside counsel only for emergencies, food companies should look at them as a resource who can provide counsel on preventative measures and steps to control or reduce costs that will pay off if and when a recall or other products liability litigation occurs.”