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Food Safety - Escherichia coli O157:H7 Reassessment Information
- FSIS Notice 74-07 - Inspection Program Personnel's Completion of the E. coli O157:H7 Checklist.
- FSIS Notice 70-07 - Revised Attachment 4 for FSIS Notice 65-07.
- FSIS Notice 68-07 - Routine Sampling and Testing of Raw Ground Beef Components Other Than Trim and Imported Raw Ground Beef Components for Escherichia coli (E. coli) O157:H7.
- FSIS Notice 66-07 - Multiple Follow-Up Sampling After FSIS Positive Escherichia coli (E. coli) O157:H7 Results.
- FSIS Notice 65-07 - Notice of Reassessment for Escherichia coli O157:H7 Control and Completion of a Checklist for All Beef Operations.
- FSIS Notice 64-07 - Scheduling Food Safety Assessments and Intensified Verification Testing.
Guidelines For Developing Best Practices
The guidelines are designed to provide a recommended set of practices and procedures that processors may want to adopt in their entirety or in part to ensure optimal quality and food safety. These recommendations illustrate how grinders and suppliers of boneless beef and trim products can implement controls to minimize food safety hazards, such as E. coli O157:H7 and Salmonella associated with ground beef.
American Association of Meat Processors' Information
The following documents are publications that specifcally relate to the reassessment of HACCP plans regarding the potential E. coli O157:H7 contamination of ground beef components and/or ground beef.
Exemption for Retail Store - 2009 Dollar Limitations for Hotel, Restaurant, and Similar Institutions
HACCP Supporting Documents - (Members Only Section) - AAMP has collected numerous documents to help you support the reason why certain critical limits are chosen throughout HACCP plans. These documents are on the member's section of AAMP website.
Letters of Guarantee from Suppliers
Most suppliers of beef carcasses and ground beef components provide meat processors further down the production chain with letters of guarantee. The letters of guarantee found on the AAMP webiste are only examples.
** Meat processors should obtain their own individual letters from vendors pertaining to compliance with the USDA/FSIS notices and regulations.
Consumer Information
The American Assocaition of Meat Processors firmly believe that everyone has an equal role in food safety. In general, this information reiterates the need for proper consumer handling and cooking (160 °F) of ground beef products.
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