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This article describes the process of utilizing a hazard analysis critical control point (HACCP) plan to identify, balance and mitigate key threats to animal wellness.
It has been over a year since the Food Safety and Inspection Service (FSIS) declared six non-O157 STECs as adulterants on raw non-intact beef, and almost five months since the agency started testing beef trimmings for these pathogens.
In matters of food safety, it is most often what you cannot see that poses the greatest threat to the safety of food. Indeed, invisible pathogenic organisms are the greatest threat to the food-industry’s collective well-being.
