Food Safety
Salmonella Control in Poultry
Protecting your operation and customers from Salmonella takes multiple safeguards and approaches.
Food Safety
Meat Recall Plan Development
This USDA booklet offers guidance on determining if a recall is necessary and the communication that follows.
Food Safety
Meat Safety with Sous-vide
The accompanying article sheds light on the parameters one should follow to keep food safe when using sous-vide cooking.
Food Safety
Salmonella Numbers Matter
This resource discusses the importance of accurately quantifying Salmonella in food products to assess and manage public health risks effectively.
Food Safety
Understanding Salmonella’s Ability to Cause Illness
This resource will help you understand the factors that influence how Salmonella causes illness, emphasizing the importance of considering the type and amount of bacteria when assessing food safety.
Food Safety
Preventing Listeria
Use the accompanying fact sheet for information, prevention resources and FSIS best practices to lower the potential risk of listeria contamination.
Food Safety
Managing Biohazards
If there’s ever a need to clean up bodily fluids, use this valuable reference guide to establish a plan to keep everyone safe.
Food Safety
Protecting Food from Intentional Harm
The attached chart offers a quick, simplified view of some of the vulnerabilities and appropriate measures to help protect food from intentional harm.
Food Safety
Good Food Hygiene Practices
This one-page tip sheet offers a good working knowledge of possible scenarios where cross contamination could occur.
Food Safety
What Does “Intended Use” Mean?
This guide helps small meat processors and butchers understand how to manage beef products safely by identifying their intended use and addressing potential contamination risks.
Customer Resources
Safe and Delicious Pork
The accompanying guide gives you some quick points for preparing various cuts of pork at varying levels of doneness.
Food Safety
Visual Carcass Inspection
Here’s a good general approach to inspecting a carcass for visible contamination and the preventative action needed to avoid or correct inspection failure.