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Departments: Consolidating Food Safety
From The Editor
A personal perspective on the efforts to educate consumers in handling raw meat and poultry products during the early 1990s E. coli outbreak
Meat facilities achieve a higher level of product quality by following proper detection, segregation, and final product disposition procedures
Departments: From The Editor
How the USDA is spending its summer
In the wake of the Jack in the Box E.coli outbreak 20 years ago, the USDA mandated food safe handling labels on packages of raw meat and poultry to educate the general public—however, the information on these labels may have been incomplete from the start
Departments: Move Over, Salmonella
You’re not likely to see a picture of Campylobacter in a post office lobby, but as of July 2011, the FSIS has introduced a new performance standard to reduce the prevalence of Campylobacter, similar to the one used for Salmonella for years.
Departments: Multiply Your Meat and Poultry Attack
Intervention strategies have been on a rapid development track during the past decade, with a number of companies not only adopting the strategies in their processing plants but, in many cases, making them integral components of their hazard analysis and critical control points (HACCP) plans.
Departments: The 100% Solution to Worker Testing
Employee training has always posed challenges for food companies. Consider language, for example. English may be a second language for many employees, which raises the issue of worker comprehension. Do employees really understand the concepts and procedures being taught, particularly the importance of product safety?
Departments: HACCP Principles: Benchmark for Food Safety
The hazard analysis and critical control points (HACCP) food safety system was developed by the Pillsbury Company, the National Aeronautics and Space Administration, and the U.S. Army Natick Laboratories in the late 1960s to develop foods for the space program.
Columns: Let Your Voice Be Heard
Fulfilling another key recommendation of the president’s Food Safety Working Group, Agriculture Secretary Tom Vilsack announced new performance standards to reduce Salmonella and Campylobacter in young chickens (broilers) and turkeys. The new standards, which are expected to prevent tens of thousands of illnesses yearly, represent the most significant food safety development from the U.S. Department of Agriculture (USDA) in 15 years. The USDA has cut the target levels for Salmonella in poultry by...