USA – FSIS Industry Guideline for Minimizing the Risk of Shiga Toxin-Producing Escherichia coli (STEC) in Beef (including Veal) Processing Operations

Posted on July 20, 2021 | Leave a comment

FSIS USDA

GUIDELINE IDFSIS-GD-2021-0007
ISSUE DATEJuly 2021
Replaces: 2017 Version of the Guideline

This guideline helps establishments producing non-intact and intact cuts intended for raw non-intact beef products to understand the adulterant status of STEC in beef products; design supportable control measures for STEC; develop ongoing verification measures to ensure that STEC control measures are functioning as intended; and respond when the HACCP system fails to prevent or reduce STEC to below detectable levels. This guideline relates to 9 CFR 301.2, 9 CFR 303, 9 CFR 310.25, 9 CFR 314, 9 CFR 317.2, 9 CFR 320.1, 9 CFR 417.1 through 5, and 9 CFR 441.10.

This entry was posted in E.coli, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Poisoning, Food Safety, Food Testing, Food Toxin, Research, STEC, STEC E.coli. Bookmark the permalink.

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