On May 18, 2015, the Food Safety and Inspection Service (FSIS) published its final rule on “Descriptive Designation for Needle- or Blade-Tenderized (Mechanically Tenderized) Beef Products” (http://1.usa.gov/1HsoLwN).
In 2014, rates of infection from a serious form of E. coli and one of the more common Salmonella serotypes decreased compared with the baseline period of 2006-2008.
Nobody ever goes into meat processing to spend their days filling out paperwork. Unfortunately, part of the cost of doing business is to ensure that a company’s Hazard Analysis & Critical Control Point plan is up-to-date and accurate.