Beef Safety Manual Final Report

Resource Summary :

Source: www.scoop.it Beef Safety — How to Manual by Texas A&M University – AgriLife Research

Posted On : 1/12/2017 6:14:42 PM | Shared By : Beef Safety

Whole Genome Sequencing 101

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Source: www.scoop.it Whole Genome Sequencing 101

Posted On : 9/29/2016 6:28:43 PM | Shared By : Beef Safety

Instructional and Disclaimers as Controls in Raw Beef?

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Can instructional or disclaimer statements serve as controls or CCPs to address E. coli O157:H7?

Posted On : 9/29/2016 2:57:26 PM | Shared By : Beef Safety

Generic E. coli testing related to Pathogen testing E. coli O157:H7

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According to the Federal Register ”Pathogen Reduction; Hazard Analysis and Critical Control

Posted On : 9/29/2016 2:56:22 PM | Shared By : Beef Safety

Disclaimer E. coli O157:H7 and Intervention in HACCP System

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Why are establishments that place labels on raw beef products that include a disclaimer statement concerning E. coli O157:H7 required to have an intervention for the pathogen in their HACCP plan?

Posted On : 9/29/2016 2:55:22 PM | Shared By : Beef Safety

Ingredients Letter of Guarantee

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Source: askfsis.custhelp.com

Posted On : 9/29/2016 2:54:29 PM | Shared By : Beef Safety

Clean-up when going from FDA to FSIS inspected product

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In a dual-jurisdiction establishment, is the establishment required to conduct a full/complete clean-up prior to m

Posted On : 9/15/2016 1:53:38 PM | Shared By : Beef Safety

Submitting Technical Documents for Review

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Under what circumstances would I send my HACCP plan or Sanitation SOP to the Office of Policy Program and Development (OPPD) for review to address specific questions or concerns?

Posted On : 9/15/2016 1:52:20 PM | Shared By : Beef Safety

Required Action if the Selected Time/Temperature Parameter from Appendix A is Not Met

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If the establishment is using a time/temperature parameter from

Posted On : 9/15/2016 1:50:57 PM | Shared By : Beef Safety

Control of STEC Organisms in Raw Non-intact Beef Processing Establishments

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Scenario: A small establishment receives raw beef primal and subprimals from several suppliers and brokers. The establishment manufactu

Posted On : 9/15/2016 1:50:05 PM | Shared By : Beef Safety

Process Control and Incidental Contamination

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Do contaminants at one point in the process indicate loss of process control in the system?

Posted On : 9/15/2016 1:49:31 PM | Shared By : Beef Safety

United States Standards for Grades of Carcass Beef

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The Agricultural Marketing Service (AMS) of the Department of Agriculture (USDA) is seeking public comments on a petition requesting revision to the United States Standards for Grades of Carcass Beef.

Posted On : 9/15/2016 1:48:21 PM | Shared By : Beef Safety
Posted On : 9/15/2016 1:47:30 PM | Shared By : Beef Safety

Receiving Establishment’s Responsibility with Instructional Label on Raw Beef

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If a product has been labeled with an instructional statement (e.g., For Cooking Only”), must the receiving establishment actually follow those instructions and, i

Posted On : 9/15/2016 1:46:16 PM | Shared By : Beef Safety

HACCP CCP Location Requirement

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Is it a requirement that a critical control point (CCP) be located at the process step where the food safety hazard is identified?

Posted On : 5/24/2016 7:56:38 PM | Shared By : Beef Safety

Recall of Meat and Poultry Products

Resource Summary :

Where is there information available that describes the recall of meat and poultry products that are produced under FSIS Inspection.

Posted On : 5/24/2016 7:55:47 PM | Shared By : Beef Safety

Rapid Detection of Escherichia coli O157 and Shiga Toxins by Lateral Flow Immunoassays. – PubMed – NCBI

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Toxins (Basel). 2016 Mar 25;8(4). pii: E92. doi: 10.3390/toxins8040092.

Posted On : 4/13/2016 5:30:10 PM | Shared By : Beef Safety
Posted On : 4/13/2016 5:29:02 PM | Shared By : Beef Safety

Disposition of beef/veal carcasses positive for Shiga toxin-producing Escherichia coli (STEC)

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If an official (Federal) establishment tests a beef/veal carcass or part and the carcass or part is presumptive po

Posted On : 4/13/2016 5:28:08 PM | Shared By : Beef Safety

Safe & Suitable Ingredient Use

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Can an establishment use a chemical acidifier (i.e., a substance which may be used as a pH control agent in meat and poultry processing water) and alter the classification, application, or purpose

Posted On : 4/13/2016 5:27:12 PM | Shared By : Beef Safety

Effect of Exposure Time and Organic Matter on Efficacy of Antimicrobial Compounds against Shiga Toxin-Producing Escherichia coli and Salmonella.

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Effect of Exposure Time and Organic Matter on Efficacy of Antimicrobial Compounds against Shiga Toxin-Producing Escherichia coli and Salmonella.
J Food Prot.

Posted On : 4/13/2016 5:26:15 PM | Shared By : Beef Safety

HACCP text

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HACCP Text.

Posted On : 3/2/2016 10:13:40 PM | Shared By : Beef Safety
Posted On : 12/28/2015 7:04:03 PM | Shared By : Beef Safety

E. coli O157:H7 Instructional/Disclaimer Label Statements on Raw Beef Products

Resource Summary :

What is an instructional or disclaimer statement concerning E. coli O157:H7?

Posted On : 12/28/2015 7:03:46 PM | Shared By : Beef Safety