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Improving the safety of meat and poultry: a science-based strategy for protecting public health. Information kit.

Author(s) : USDA

Type of monograph: Booklet

Summary

The information kit includes: A "backgrounder" on the final rule on pathogen reduction and hazard analysis and critical control point (HACCP) systems (see IIR Bulletin 96-6, reference 96-3825). This rule includes requirement for HACCP systems, pathogen reduction performance standards for Salmonella, mandatory E. Coli testing and sanitation, and standard operating procedures. It evaluates the four-year implementation cost at USD 305 million to 3. 7 billion and yearly public health benefits between USD 990 to 357 million. 12 Keyfacts sheets on: how USDA's new food safety system will fight bacteria that cause foodborne illness (4000 deaths, 5 million illnesses per year); HACCP systems; microbial testing programs: FSIS testing for Salmonella and plant testing for E. coli; sanitation standard operating procedures; economic impact analysis; impact of HACCP rule on small businesses; training and assistance; implementation schedule; plans for continuing dialogue; enforcement under HACCP and pathogen reduction; role of the inspector under HACCP; USDA's food safety accomplishments since 1993.

Details

  • Original title: Improving the safety of meat and poultry: a science-based strategy for protecting public health. Information kit.
  • Record ID : 1997-1266
  • Languages: English
  • Subject: Regulation
  • Publication: USDA (United States Department of Agriculture) - United states/United states
  • Publication date: 1996/07
  • Source: Source: 28 p. (21 x 27).
  • Document available for consultation in the library of the IIR headquarters only.

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