The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS)
has announced new and revised performance standards to reduce Salmonella
and Campylobacter incidence in young chickens and turkeys. Effective July
2011, the standards apparently draw on the FSIS Nationwide Microbiological
Baseline Data Collection Programs and the recommendations of President
Barack Obama’s (D) Food Safety Working Group. According to a March 21,
2011, Federal Register notice, “The standards will be applied to sample sets
collected and analyzed by the Agency to evaluate establishment performance
with respect to requirements of the Hazard Analysis and Critical Control Points
(HACCP) Rule.”

FSIS has estimated that, after two years, the combined Campylobacter and
Salmonella standards will prevent approximately 25,000 illnesses annually.
“While the industry has made significant strides in recent years, far too many
Americans continue to fall victim to these foodborne illnesses,” said Under
Secretary for Food Safety Elisabeth Hagen in a March 16, 2011, press release.
“These improved standards will drive the industry to do better. They are
tough but achievable. And when fully implemented, they will prevent tens of
thousands of Americans from getting sick.”

In a related development, the Food and Drug Administration (FDA) has issued
draft guidance for industry that addresses Salmonella testing procedures for
human foods and direct-human-contact animal foods. Exempting shell egg
producers, the guidance would apply to firms that “manufacture, process,
pack, or hold human foods or direct-human-contact animal foods intended
for distribution to consumers, institutions, or food processors.” In addition,
FDA plans on publishing “a separate guidance document responding to questions FDA has received on the shell egg final rule since its publication and include in that document guidance on environmental and egg testing
for Salmonella Enteritidis.” The agency has requested comments on the draft
guidance by June 21, 2011. See Federal Register, March 23, 2011.

About The Author

For decades, manufacturers, distributors and retailers at every link in the food chain have come to Shook, Hardy & Bacon to partner with a legal team that understands the issues they face in today's evolving food production industry. Shook attorneys work with some of the world's largest food, beverage and agribusiness companies to establish preventative measures, conduct internal audits, develop public relations strategies, and advance tort reform initiatives.

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