October 1, 2016

USDA Announces New Efforts to Improve Poultry Product Safety

The USDA's Food Safety and Inspection Service (FSIS) announced this week new steps to protect American consumers by improving food safety plans required for poultry facilities. Companies making raw ground chicken and turkey and similar products must reassess their Hazard Analysis and Critical Control Points (HACCP) plans. This must occur in the next 90 days. The new plans must account for several Salmonella outbreaks that happened recently that were associated with those products. USDA Under Secretary for Food Safety Dr. Elisabeth Hagen said, "HACCP reassessments improve a company's ability to identify hazards and better prevent foodborne illness. Incorporating information obtained from Salmonella outbreaks will enhance food safety efforts, helping to avoid future outbreaks and ensure a … [Read more...]

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