Meat + Poultry - June 2016 - (Page 14)

WA S H I N G T O N Food safety action 14 MEAT+ POULTRY | 06.16 | www.meatpoultry.com retail establishments, which would cut back cases of listeriosis, the disease caused by the pathogen that can be fatal. Factors that need to be controlled at retail include possible Listeria zones where the pathogen can breed, temperatures of coolers, and drains, and any FDA-regulated products that may contribute to the risk of listeriosis associated with retail delis. A second food safety issue of concern to NACMPI is that certain types of processed meat and poultry products that appear ready-to-eat (RTE) are in fact not ready-to-eat (NRTE) at all, and create difficulties for consumers to handle and cook correctly, because they may not realize they are raw. As a result of its discussion of this issue, NACMPI recommends to FSIS that mandatory labeling statements be required to differentiate these products. Possible labeling statements could say "Raw," "Uncooked," "Ready to Cook" or "Raw, Must Cook to XX degrees Fahrenheit for Safety" to let consumers know the products are in fact not ready-to-eat. The committee believes focus groups should be set up to design the mandatory labeling messages appearing on the products. The committee also recommends that validated cooking instructions should be required for these products, including method of cooking, endpoint temperature for safety, and instruction that the endpoint temperature needs to be measured by a thermometer. Additionally, NACMPI wants FSIS to develop a risk assessment for these types of products. If illnesses continue even after label changes are made, then FSIS should develop a standard of identity, and decide if a baseline microbiological study is needed by NACMPI or the National Advisory Committee on Microbiological Criteria for Foods. The committee is also asking FSIS to evaluate the best way to label the cooking instructions and temperature recommendations so they will be helpful to consumers. It's very important for the labeling and instructions to make it clear to consumers which steps need to be followed to ensure product safety, including appropriate methods for taking accurate product temperatures. FSIS said after the meeting that because of the major work that will be needed on this issue, the agency plans to pursue rulemaking on safe handling issues for these types of products. The actions on both these issues, taking steps to prevent Listeria monocytogenes in retail delis, and improving safe handling for products that appear to be ready-to-eat, but in fact are raw, are starting now, but will take some time to complete. B E R N A R D S H I R E | m e a t p o u l t r y @ s o s l a n d.c o m Shutterstock Two important food safety issues have recently gained the attention of advisers to USDA's Food Safety and Inspection Service (FSIS), and have resulted in strong recommendations for the federal meat and poultry inspection agency to take action. The National Advisory Committee on Meat and Poultry Inspection (NACMPI), which advises FSIS on food safety concerns, met recently in Washington, DC, and asked the agency to take actions that could cut back public health problems. The advisers on the committee include representatives of industry management, consumer groups, academia, meat and poultry workers, and state government meat inspection programs. The committee feels that better control of Listeria monocytogenes is needed at retail, including, retail stores and delis. Because of the great danger to public health from the Listeria pathogen, the committee urged FSIS not only to continue its contact with retail stores, but to increase that outreach by developing programs and materials that could be provided to federal, state and local public health The committee agencies. Also, partnerships and other collaborations should be feels that encouraged with other health and better control regulatory agencies, as well as universities and trade groups. of Listeria NACMPI also feels FSIS should monocytogenes work with FDA on best sanitation is needed practices, including better ways to break down and clean slicers, at retail, improvements in separating including, raw/fresh and RTE foods within retail stores retail establishments, and testing and sampling activities. There and delis. should be more public outreach to industry, consumer and other groups, like the FSIS online "Ask Karen" program, or a website that would be easily available to retail deli operators, like www.fda.gov/ retailfoodprotection. The committee says FSIS should come up with a comprehensive interagency plan that would involve federal, state and local public health agencies, to change the Food Code in ways that could reduce Listeria in http://www.fda.gov/retailfoodprotection http://www.meatpoultry.com

Table of Contents for the Digital Edition of Meat + Poultry - June 2016

Meat + Poultry - June 2016
CONTENTS
COMMENTARY - The wage wedge
BUSINESS NOTES - TYSON POSTS RECORD Q2 PERFORMANCE
HORMEL RAISES GUIDANCE ON Q2 PERFORMANCE, ACQUIRES JUSTIN’S
JBS SWINGS TO Q1 LOSS
EPIC PROVISIONS LAUNCHES NEW LINE OF MEAT BAR
CAGE-FREE TO RULE AT DAIRY QUEEN
OLYMEL TO EXPAND PRIMARY POULTRY PLANT
CARGILL TO STAY IN WICHITA
WASHINGTON - Food safety action
BARBECUE REPORT - Barbecue friends
FOODSERVICE - Smokin' success
EDUCATION - TEXAS BARBECUE at the head of the class
RESTAURANT REPORT - THE BBQ TRAVELER
PACKAGING SOLUTIONS - 'Bone' appetit
INGREDIENT ISSUES - Flavor infusion
SMOKY FLAVOR TOPS THE CHARTS
SMALL BUSINESS MATTERS - Meat snack marvel
SMALL BUSINESS LEADER - Checking in with the chick
COVER STORY - Preferential processsing
MARKET REPORT - Traditional innovation
FOOD SAFETY - Packer perspective
PROCESSOR PROFILE - Embracing meat snacking
CONVENTION PREVIEW - AAMPed up in Omaha
FROM THE CORRAL - Cage-free caveats
SHOWCASE
NAMES IN THE NEWS
CLASSIFIEDS
ADVERTISERS
THE INSIDER

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