New federal policies and programs for food safety

摘要

New rules governing meat and poultry inspection in the USA were published in 1996: the four essential elements defining the new food safety system are reviewed. All state and federally inspected meat and poultry slaughter and processing plant must have a Hazard Analysis and Critical Control Points (HACCP) plan. Federally inspected meat and poultry plants must develop written sanitation standard operating procedures to show how they will meet daily sanitation requirements. The Food Safety InspectionService will test for Salmonella on raw meat and poultry products to verify that pathogen reduction standards are being met. Slaughter plants will test for generic E. coli on carcasses. The Produce and Imported Food Safety Initiative, which aims to upgrade domestic food safety standards and to ensure that foods coming from overseas are as safe as those produced in the USA, is outlined.