Meat scientists from across the country will gather in College Station, Texas, June 18-21, 2017, hosted by Texas A&M University at the AMSA’s 70th Reciprocal Meat Conference (RMC).
While the FSIS-regulated food industry has directed most of its limited food-safety resources over the last decade toward keeping harmful pathogens out of its food products, the existence of undeclared allergens has become a major issue.
Independent Processor editor Sam Gazdziak explains why consumers are scaling back on serving sizes, and what the meat industry can do to meet the needs of consumers looking for smaller portions.
Based on my representing the food industry and information from colleagues, I have compiled a list of items to consider regarding control of allergens during production.
Typically meat plants are exempt from FDA regulations; however, under certain conditions some meat plants will need to comply with parts of the Food Safety Modernization Act (FSMA).
Over the last decade, the food industry’s focused attention on pathogen control has left its flanks woefully unguarded against the introduction of undeclared allergens in finished products.
There are plenty of things to review as you “clean up.” It could be an extra process you don’t need to make, or extra paperwork you don’t need to fill out.
Establishments regulated by the Food Safety and Inspection Service (FSIS) frequently face the dilemma on whether to appeal agency decisions that could have a negative impact on their businesses.
On Jan. 30, 2017, President Donald Trump issued an executive order (EO) intended to reduce regulatory burdens on businesses. The EO directs federal agencies to repeal at least two regulations for every new regulation.