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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.
On Oct. 22, AAMP and the Illinois Association of Meat Processors hosted a roundtable discussion in Rockford, Illinois along with three FSIS staff members from Washington, D.C.
Last month, the USDA Food Safety and Inspection Service (FSIS) published the final rule for the New Swine Slaughter Inspection System (NSIS), a rule that requires additional pathogen sampling for swine slaughter establishments and eliminates the numbers of FSIS inspectors, with a goal toward modernizing swine slaughter safety and more efficiently utilizing agency resources.
FSIS is proposing updated Salmonella performance standards for raw ground beef and new Salmonella performance standards for beef manufacturing trimmings.
As my travels have slowed I am able to focus on the important issues that need addressed with the various agencies that oversee the work of our members.
For the first time in more than five decades, FSIS is modernizing inspection at market hog slaughter establishments with a goal of protecting public health while allowing for food safety innovations.
CSPI petitioned FSIS to amend its labeling regulations to prohibit the statements “No Nitrate or Nitrite Added” and “Uncured” on meat products that have been processed using any sources of nitrates or nitrites, including non-synthetic sources.
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.
Last month, I spent the day in Washington, D.C. with other industry associations and the scientific working groups that we have put together to work on Appendix A & B issues.
