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Food Safety

Food Safety. U.S. Food Supply. Successes are numerous Most abundant and varied food supply ever known Reductions in many categories of food-borne illnesses Address challenges Continually implementing best practices Research to understand current and emerging food safety threats

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Food Safety

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  1. Food Safety

  2. U.S. Food Supply • Successes are numerous • Most abundant and varied food supply ever known • Reductions in many categories of food-borne illnesses • Address challenges • Continually implementing best practices • Research to understand current and emerging food safety threats • Industry collaboration to identify and implement interventions

  3. Food Safety Challenges • Commitment to prevent • Bacterial contamination • E. coli O157:H7, non-O157 E. coli, Salmonella • Physical hazards • Jewelry, hair, metal chards from can lids • Chemical hazards • Cleaning solutions or sanitizer residues on equipment, pest control products

  4. Food Safety Responsibility • It is everyone’s responsibility • Responsibility shared across the chain • Safety is a top priority for America’s beef farmers and ranchers • Starts in the pasture and continues throughout the life cycle • Process controls, interventions and inspections during processing • Ends on the dinner plate with the consumer

  5. What Can You Do? • Proper hand washing • Prevent cross contamination • Purchase from reputable suppliers • Do not temperature abuse • Temperature Danger Zone is 41° – 135°F • Keep hot foods hot (above 135°) • Keep cold foods cold (below 41°) 

  6. Proper Cooking is Essential • Safe Food Handling Label • Seen on raw and partially pre-cooked (not-ready-to-eat) packages of meat and poultry • Consumer reminder of important practices

  7. Proper Cooking is Essential • Use a thermometer in the thickest portion • Know the required end point temperatures • Refer to the Food Code for more details

  8. Proper Cooling to Prevent Food-borne Illness • Cool from 135°F or higher to 70°F within two hours • Cool to 41°F or lower in next four hours • Utilize an approved method • Reduce the container size • Ice-water bath • Ice paddle • Blast chiller or tumble chiller

  9. Beef Industry Safety Commitment • Industry’s dedication of time and resources to beef safety research • Beef farmers and ranchers: over $29 million spent in safety research since 1993 • Beef industry: over $550 million spent annually to implement and maintain interventions equipment and verifying they are working properly • Outreach and education programs • Print and online resources • Annual safety-focused workshops to transfer valuable knowledge

  10. Reduction in Human Illness from E. coli O157 in All Foods Healthy People 2010 Goal

  11. Beef Industry Food Safety Council (BIFSCo) • Formed in 1997 with representation across all industry sectors • Mission • Developing industry-wide, science-based strategies to solve food safety problems • Address by identifying & prioritizing research from farm to table • Develop programs to help industry segments operate in today's business environment • Speak with one voice in seeking solutions • Develop & implement industry information programs to assist in the transfer of technology into the market place • Visit www.bifsco.org for more information

  12. Beef Industry Safety Summit COLLABORATE • COMMUNICATE • CATALYZE • Annual event focused on improving beef safety • Research focused on industry implementation • Sessions designed for interaction within and across sectors • For information on the next Summit, visit: www.bifsco.org

  13. Regulation of Safety • USDA – Food Safety Inspection Service (FSIS) oversees beef safety • Inspection personnel in processing plants • FSIS product sampling for microbial contamination • Additional sampling conducted by plants to go above and beyond requirements to ensure safety of the products they produce and provide for consumers • All processing facilities utilize Hazard Analysis Critical Control Point plans to implement procedures to reduce the likelihood of contamination before it even occurs

  14. Resources • For more information on the beef safety, please visit: • Beef Industry Food Safety Council www.bifsco.org • Beef Safety Research http://www.beefresearch.org/beefsafetyresearch.aspx • Beef Food Safety resources http://www.BeefFoodservice.com/foodsafety.aspx

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