Items Tagged with 'FSIS'

This column explores food processors’ comments on the potential impacts of important industry developments, including the establishment of FDA’s Human Foods Program and USDA’s developing new regulatory approach to Salmonella in poultry. The article also delves into processors' priorities for their food safety programs in 2025. 

This article explores the transformative strategies, methods, and approaches of AI technologies in the realm of USDA-FSIS operations, with an introduction of ten major AI systems for different applications and purposes.

On December 23, 2022, the Senate voted to confirm Dr. Jose Emilio Esteban as the USDA's Under Secretary for Food Safety. The action came on the last day before the 177th Congress expired.

A risk-based approach is rapidly being incorporated into food safety systems. This can be attributed to the efforts of regulatory agencies and non-governmental organizations to develop requirements for food businesses. This article examines these food safety systems from a systematic, risk-based approach to allow the food safety practitioner to develop and improve food safety.

The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has published an after-action review for two Salmonella Newport outbreaks that occurred during 2016–2019, classifying the strain as reoccurring.

The American Association of Meat Processors (AAMP) recently announced an upcoming video series to help meat processors adjust to proposed revisions to the U.S. Department of Agriculture’s Food Safety and Inspection Service’s Appendices A and B.

During a Tuesday afternoon workshop of the 2022 Food Safety Summit, regulators and the regulated industry shared suggestions for how to better communicate together and meet regulated requirements while maintaining a sensible level of operational necessity.

The U.S. Food Safety and Inspection Service (FSIS) has released a revised self-reporting tool (SRT) that determines the foreign equivalence eligibility of nations exporting meat, poultry, and egg products to the U.S.

The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA FSIS) has released a new HACCP Model for certain meat and poultry products that receive a full lethality heat process step.

Regardless of whether or not cooks wash their poultry or not before cooking it, bacterial contamination is rampant in the kitchen, a recent study finds.