Ever
since the Beef Industry E. coli Summit meeting last January,
representatives from the industry have been working together
on "best practices" to serve as a guideline for making beef
even safer. For the first time, the entire meat industry
has brought together their best resources and created shared
documents that function as the industry standard for food
safety practices and procedures.
These
"best practice" documents were written and approved by people
who use these practices every day in their sectors of the
beef industry. The documents include procedures they
have implemented successfully at their own operations, and
are now sharing with the best of the beef industry.
These
"best practices" are fluid documents and will be updated
as needed to incorporate the must current science and technology.
At the end of each document is a list of technical experts
who are available to answer specific questions about each
set of "best practices." Several sets of "best practices"
are still in draft form and will be posted as soon as they
are completed. You can see the Best Practices themselves
at www.bifsco.org/bestpractices.htm.
"Best Practices" on the web site right now include Best
Practices for Beef Slaughter, Best Practices for Raw Ground
Products, Best Practices for Vacuum-Packed Subprimals, and
Best Practices for Spinal Cord Removal. |
