- Antimicrobial Interventions for Beef
- HACCP and Food Safety
- FSIS Releases Results from Notice 65-07
- Compliance Guideline for Sampling Beef Trimmings for Escherichia coli O157:H7
- Small and Very Small Plant Outreach
- Pathogen Reduction/HACCP Implementation
- FSIS Notice 02-0462 – Generic E. coli and Salmonella Baseline Results
- Generic HACCP Model for Heat-Treated Shelf Stable Meat and Poultry Products
- Compliance Guidelines for Meat and Poultry Jerky for Small and Very Small Plants
- USDA/FSIS Guidebook for the Preparation of HACCP Plans
- USDA Issues Directive 10,240.3 “Microbial Sampling of Ready-to-Eat (RTE) Products for the FSIS Verification Testing Program” to Reduce Listeria Monocytogenes in Ready-to-Eat and Poultry Products, December 9, 2002 Version. News Release
- FSIS Notice 44-02: Instructions for Verifying E. coli O157:H7 Reassessment, November 4, 2002
- Federal Register: 9 CFR Part 417, E. coli O157:H7 Contamination of Beef Products, October 7, 2002 and supplemental information
- Guidance on the Procedures for Joint FSIS and FDA Approval of Ingredients and Sources of Radiation Used in the Production of Meat and Poultry Products
- Guidance for Beef Grinders and Suppliers of Boneless Beef and Trim Products
- Guidance for Minimizing the Risk of Escherichia coli O157:H7 and Salmonella in Beef Slaughter Operations
- Guidance for Ingredients and Sources of Radiation Used to Reduce Microorganisms on Carcasses, Ground Beef, and Beef Trimmings
- Guidance on Risk Reduction During Animal Production
- Interpretive Summary Comparative Risk Assessment for Intact (Non-Tenderized) and Non-Intact (Tenderized) Beef
- Technical Report Comparative Risk Assessment for Intact (Non-Tenderized) and Non-Intact (Tenderized) Beef
- USDA/FSIS Backgrounder: New Measures to Address E. coli O157:H7 Contamination
- Petition for the implementation of a new program for microbial testing of raw beef carcasses and trimmings for the presence of E. coli O157:H7 submitted to the USDA/FSIS by the Center for Science in the Public Interest
- Letter from Excel Corporation supporting the Revision of Directive 10,010.1
- FSIS Directive 6700.1 Retained Water in Raw Meat and Poultry Products
- Ready-to-Eat Directive
- List of FSIS Directives
- Compliance Guidelines to Control Listeria Monocytogenes
- Guidelines for Developing Good Manufacturing Practices (GMPs) Standard Operating Procedures (SOPs) and Environmental Sampling/Testing Recommendations (ESTRs) in Ready to Eat (RTE) Products, April 19, 1999
- Irradiation of Meat and Meat Products FSIS Federal Register (Proposed Rule), February 24, 1999
- Reports and Guidance Documents – Ground Beef Processing Guidance Material FSIS Federal Registar (Notice), January 19, 1999
- Meat and Poultry Inspection: Beef Products Contaminated with E. coli O157:H7 Agency Policy FSIS Rederal Register (Rule), January 19, 1999
- Cooked Beef, Roast Beef, and Cooked Corn Beef Products Performance Standards FSIS Federal Register (Rule), January 6, 1999
- Notice of Change of Inspection Procedures; Adoption of Selective Carcass Palpation Procedure for Lambs FSIS Federal Register, November 12, 1998
- National Meat Association’s Guidelines for Developing GMPs and SOPs for Raw Ground Products, March 1998
- Retained Water in Raw Meat and Poultry Products; Poultry Chilling Performance Standards; Correction to Proposed Rule FSIS Federal Register, October 26, 1998
- Poultry Products Inspection Regulations: Continuous Chilling of Split Poultry Portions Final Rule FSIS Federal Register, September 11, 1998
- Retained Water in Raw Meat and Poultry Products; Poultry Chilling Performance Standards Proposed Rules FSIS Federal Register, September 11, 1998
- Ground Beef Processing Guidance Material FSIS Federal Register, March 20, 1998
- Contents of HACCP Plans — Compliance with HACCP System Regulations FSIS Federal Register, January 30, 1998
- Pathogen Reduction; Hazard Analysis and Critical Control Point (HACCP) Systems – Salmonella Performance Standard for Fresh Pork Sausage Proposed Rules FSIS Federal Register, January 12, 1998
- Pathogen Reduction; Hazard Analysis and Critical Control Point (HACCP) Systems — Sample Collection — Technical Amendments and Corrections: Direct Final Rule Partial withdrawal of direct final rule FSIS Federal Register, January 12, 1998
- USDA Backgrounder on Food Irradiation
- Hazard Analysis and Critical Control Point Principles and Application Guidelines Adopted on August 14, 1997 by the Natioanl Advisory Committee on Microbiological Criteria for Foods
- Fight BAC! Fighting the Problem of Foodborne Illness – Consumer Information about Food Safety
- Sanitation Requirements for Official Meat and Poultry Establishments Proposed Rule FSIS Federal Register, August 25, 1999
- Change in Disease Status of The Netherlands Because of BSE — Interim Rule and Request for Comments — Federal Register, April 15, 1997
- FSIS Sanitation Standard Operating Procedures (SSOP) Reference Guidebook, October 24, 1996
- Final Rule: Pathogen Reduction; Hazard Analysis and Critical Control Point (HACCP) Systems, July 25, 1996
- FSIS Backgrounder on the Proposed Reorganization of the Food Safety and Inspection Service
- Part I of the Food Safety Forum Transcripts, November 8 (Washington, D.C.)
- Part II of the Food Safety Forum Transcripts, November 8 (Washington, D.C.)
- FSIS/USDA Pathogen Reduction; Hazard Analysis Critical Control Point (HACCP) Systems Proposed Rule, This document contains the FSIS, USDA Pathogen Reduction; Hazard Analysis Critical Control Point (HACCP) Systems Proposed Rule, a generic HACCP plan for raw beef, and a supplement to the Pathogen Reduction; Hazard Analysis Critical Control Point (HACCP) Systems proposed rule.
- The National Food Safety Database, The National Food Safety Database contains the USDA Complete Guide to Home Canning, So Easy to PReserve – Freezing Guide, So Easy to Preserver – Drying Guide, the University of Florida Disaster Public Service Announcement, and the National Ag Library – FEIEC Database, which serves as a resource for ordering materials that deal with foodborne contaminants, food handling, food handling regulations, and seafood safety. This database is managed by the University of Florida in cooperation with the USDA.
- Compliance Control Center, the Center offers information on infection control and prevention, food safety and foodborne illness, cross contamination, and the importance of handwashing
- Introduction to HACCP Principles in Meat Plans, this paper was presented at “A Practical Approach to Meat Plant HACCP’s”, sponsored by the American Meat Science Association and held at the Airport Marriott, Kansas City, Missouri, June 19-21, 1995
- Reference Corner
- Title 9 — Animals and Animal Products, Chaper II – Grain inspection, packer and stockyards administration (Packers and Stockyards Program), Department of Agriculture, Chaper III – Food Safety and Inspection Service, Department of Agriculture
- The Federal Register
- Center for Disease Control (CDC)
- Morbidity and Mortality Weekly Report
- American Society of Animal Science
- Meat and Poultry Magazine
- U.S. Department of Agriculture (USDA)
- USDA’s Animal and Plant Health Inspection Service (APHIS)
- USDA’s Food Safety and Inspection Service
- National Institutes of Health (NIH)
- U.S. Department of Health and Human Services
- CDC’s Division of Baterial and Mycotic Diseases
- U.S. Code of Federal Regulations
- U.S. Environmental Protection Agency (EPA)
- International Food Information Council (IFIC)
- Institute of Food Technologists
- American Public Health Association
- Food and Agriculture Organization of the United Nations
- World Health Organization
- FoodCom News, an online newspaper for professionals in the food and beverage industry
- The MEATing PLACE, information on the meat and poultry processing industries
International HACCP Alliance
Helping assure safer food products