FSIS announces new food safety guidelines for poultry and ground beef

The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) recently announced it has posted new guidelines for poultry processors to better prevent Salmonella and Campylobacter in raw products during slaughter and processing, and new recordkeeping requirements for beef producers to make it easier and quicker to track foodborne illnesses to their source.

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New Salmonella, Campylobacter performance standards for poultry proposed

The U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) has proposed new federal standards to reduce Salmonella and Campylobacter in ground chicken and turkey products as well as raw chicken breasts, legs and wings. Development of these new standards is a major step inthe FSIS’s Salmonella Action Plan, launched in December 2013 […]