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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.

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...

Departments: HACCP Programs and Practices Evolve

This article is based on three webinars from The Microbiology Webinar Series, co-sponsored by AES-Chemunex, Inc. and Carpe Diem, A Wiley Company. Donald Schaffner, PhD, professor and extension specialist at Rutgers University’s School of Biological and Environmental Sciences, was the keynote speaker for both “Challenges in Implementing HACCP: Validation and Verification, Quantitative Risk Assessment: Is it the Next Step After HACCP?” and “Use of Predictive Microbiology to Support...

Departments: BUZZ OFF!

Food safety is always a hot issue in the food-manufacturing world. After all, the USDA’s Food Safety and Inspection Service (FSIS) undersecretary reports that 14 people die from foodborne illness every day in the United States. Foodborne illnesses may only be one aspect of food safety, but it’s an important one. That’s why food manufacturers go to great lengths to ensure the security of their products, including employing an effective pest management program. Most people realize that...

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April/May 2014

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