On June 22, 2018, FSIS issued Notice 32-18, Actions To Take in Raw Poultry Establishments Exceeding Salmonella Performance Standards, instructing FSIS personnel on what actions to take at establishments that are exceeding Salmonella performance standards and are thus in Category 3.
Let's face it: Virtually all food manufacturers will have a recall. Over the course of the last decade, a handful of food companies have experienced many recalls, and some of the largest food product manufacturers in the world have experienced dozens.
Marbling tends to get all of the praise and celebrity as it is a big contributor to the overall palatability of beef products; however, the lesser-known big factor in palatability is the physiological maturity of the beef carcass. And that's where our story begins.
Major media outlets and a handful of industry pundits quickly attached the "landmark" label to a recent multimillion-dollar jury verdict against Murphy-Brown, the hog production division of Virginia-based Smithfield Foods.
Knowledge, information and expertise developed by one poultry organization is shared and available to, and utilized by, the remaining organizations to further their own mission areas.
To produce fresh bratwurst that keeps customers coming back for more, you need to keep in mind several different things when you manufacture fresh bratwurst: meat used, nonmeat ingredients and manufacturing procedures.
The smart processors spend considerable time looking over one shoulder to ensure their suppliers follow the best dressing practices and use the latest interventions to keep dangerous pathogens at bay.
This delay now gives us time to continue conversations with FSIS about the validity of the Revised Documents and hopefully get some changes made to it.