Information to aid in the continuous improvement of Food Safety and Production programs.
WGS documents were prepared with support from USPOULTRY, The Beef Checkoff, Pork Checkoff, The Foundation for Meat and Poultry Research and Education, and The Beef Industry Food Safety Council.
Compliance Guidelines for Small and Very Small Meat and Poultry Establishments
The USDA's Food Safety and Inspection Service (FSIS) announced a revised Appendix A and B of the Salmonella Compliance Guidelines for Small and Very Small Meat and Poultry Establishments that Produce Ready to Eat (RTE) Products. These appendices details lethality parameters for cooking, cooling, and holding meat and poultry products, and serves as a primordial document to validate lethality for RTE products. The meat and poultry industry are concerned that the data does not reflect current operating parameters and have been proposing to update the data before using these guidelines as a reliable validation resource. USPOULTRY is collaborating with the North American Meat Institute coordinating research to generate updated lethality temperature and humidity data along with cooling and holding data. The final report are being developed. The updated research will help the industry discuss with FSIS on how to fill the data gaps in the document.
USPOULTRY is also participating in the workgroup that is engaged in conversations with FSIS so that these guidelines have actualized data that is applicable to current Ready-to-Eat production processes. Two subgroups were formed to analyze the data from the research and develop recommendations to FSIS. One subgroup is dedicated to the lethality temperature/humidity requirements, and the other is dedicated to cooling/holding. The overall workgroup consists of industry representatives that communicate what are the needs to comply with requirements, academics on food microbiology that advice on how to collect, and evaluate data for process validation, and industry associations that are coordinating communication with FSIS and the necessary research. The workgroup is currently working with identifying the highest priority product types that require practical validation methods for cooking and holding procedures.
Technical Reference Series - NPIS Carcass Sorter Training - Request Access (USPOULTRY Members Only)
This technical reference guide serves as a guide to learn the main objectives of carcass sorting tasks under the New Poultry Inspection System (NPIS). Most recommendations and materials are derived from the USDA Food Safety and Inspection Service's own training for USDA inspectors.
Industry experts collaborated in the development of this handbook. The handbook offers recommendations on how to train and learn the carcass sorting task in your operation.
|Carcass Sorter Training Guide
Whole Genome Sequencing (WGS) 101
Introduction to the Interpretation of
Whole Genome Sequence Data in Food Safety
Using WGS to Protect Public Health and Enhance Food Safety (Meeting Summary)
Technical Reference Series - Microbiome Analysis Using Next Generation Sequencing - Request Access (USPOULTRY Members Only)
|Carcass Rinse and Swab Samples
Knife Safety and Cutting Techniques for the Poultry Debone Line Video - Request Access
Poultry products are produced meeting a set of regulatory standards set either by the Food Safety Inspection Service (FSIS) or the Food and Drug Administration (FDA) to ensure a safe food supply. Here you will find the most recent notices and directives from these agencies.
There are currently no recent notices or directives. Check back at a later time.
Safe Food Handling
Safety standards are applied
to all poultry products imported to the United
States, as well as produced in the United States.
Poultry products must meet or exceed these safety
standards in order to reach the U.S. consumer.
Poultry that is properly handled and cooked is
safe to consume.Here you will find links that will help you prepare and enjoy poultry products safely.
Focus on Chicken, produced by the Food
Safety and Inspection Service, provides basic information
on chicken and safe food handling. Go here to
obtain the document.
To get tips on handling and preparing eggs, go here.