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Although much of the United States had been shut down at presstime, to slow the spread of the coronavirus (COVID-19), the country is depending on food manufacturers, distributors and grocery stores to stay in operation.
The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) recently updated two guidance documents regarding meat and poultry labeling claims.
The notice proposes updated Salmonella performance standards for raw ground beef and new performance standards for beef manufacturing trimmings for establishments that produce more than 50,000 pounds of these products per day.
Over the past decade, California's voters and legislature have supported several measures mandating changes in common meat and egg production practices with consequences that extend far beyond the state's borders.
The hot topic of the day is the new swine inspection rule. There appears to be a lot of fake news being tossed around, at the very least a lot of information about how this is going to affect industry and how the consumer is being left out.
On August 6, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) published a notice in the Federal Register announcing proposed revised Campylobacter performance standards for not-ready-to-eat (NRTE) comminuted chicken and turkey.
The U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) has been relatively quiet the past few months in terms of new regulatory initiatives. There are, however, a few recent noteworthy developments.
Although the United States Department of Agriculture's Food Safety and Inspection Service (FSIS) has been fairly quiet lately with regard to new regulatory initiatives, two recent issuances involving foodborne pathogens should be noteworthy to the meat and poultry industry.
On March 11, the Food Safety and Inspection Service (FSIS or the agency) announced the availability of the guidance FSIS Guideline for Industry Response to Customer Complaints, 2019.
Within FSMA includes regulations specific to the sanitary transportation of farm-to-table food processing. That means motor carriers are specifically held responsible with regards to prevention practices during transportation.
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