Food Safety. U.S. Food Supply Successes are numerous Most abundant and varied food supply ever known Reductions in many categories of food-borne.

Food Safety

U.S. Food Supply

Successes are numerous Most abundant and varied food supply ever known Reductions in many categories of food-borne illnesses

Address challenges Continually implementing best practices Research to understand current and emerging food

safety threats Industry collaboration to identify and implement

interventions

Food Safety Challenges Commitment to prevent

Bacterial contamination E. coli O157:H7, non-O157 E. coli, Salmonella

Physical hazards Jewelry, hair, metal chards from can lids

Chemical hazards Cleaning solutions or sanitizer residues on

equipment, pest control products

Food Safety Responsibility

It is everyone’s responsibility Responsibility shared across the chain Safety is a top priority for America’s beef farmers

and ranchers Starts in the pasture and continues throughout

the life cycle Process controls, interventions and inspections

during processing Ends on the dinner plate with the consumer

What Can You Do? Proper hand washing Prevent cross contamination Purchase from reputable suppliers Do not temperature abuse

Temperature Danger Zone is 41° – 135°F Keep hot foods hot (above 135°) Keep cold foods cold (below 41°) 

Proper Cooking is Essential Safe Food Handling Label

Seen on raw and partially pre-cooked (not-ready-to-eat) packages of meat and poultry

Consumer reminder of important practices

Proper Cooking is Essential

Use a thermometer in the thickest portion Know the required end point temperatures Refer to the Food Code for more details

Minimum Internal Temperature Type of Food165 F (74 C) for 15 seconds Poultry

Stuffed meats, seafood, poultry or pastaLeftovers

160 F Ground beef (USDA recommendation)155 F (68 C) for 15 seconds Other ground meats

Injected meats (brined ham or enhanced whole muscle cuts)Ground, chopped or minced seafoodEggs that will not be hot held for service

145 F (63C) for 15 seconds SeafoodSteaks/chops of pork, beef, veal, and lambEggs that will be served immediately

145 F (63C) for 4 minutes Roasts for beef, pork, veal and lamb135 F (57C) Commercially processed, ready-to-eat-food that

will be hot-held for service)Fruit, vegetables, grains (rice, pasta), and legumes (beans, refried beans) that will be hot-held for service

Proper Cooling to Prevent Food-borne Illness Cool from 135°F or higher to 70°F within two hours Cool to 41°F or lower in next four hours Utilize an approved method

Reduce the container size Ice-water bath Ice paddle Blast chiller or tumble chiller

Beef Industry Safety Commitment Industry’s dedication of time and resources to beef

safety research Beef farmers and ranchers: over $29 million spent

in safety research since 1993 Beef industry: over $550 million spent annually to

implement and maintain interventions equipment and verifying they are working properly

Outreach and education programs Print and online resources Annual safety-focused workshops to

transfer valuable knowledge

Reduction in Human Illness from E. coli O157 in All Foods

Healthy People 2010 Goal

Beef Industry Food Safety Council (BIFSCo) Formed in 1997 with representation across all industry

sectors Mission

Developing industry-wide, science-based strategies to solve food safety problems

Address by identifying & prioritizing research from farm to table

Develop programs to help industry segments operate in today's business environment

Speak with one voice in seeking solutions Develop & implement industry information programs to

assist in the transfer of technology into the market place Visit www.bifsco.org for more information

Beef Industry Safety Summit

Annual event focused on improving beef safety Research focused on industry implementation Sessions designed for interaction within and across sectors For information on the next Summit, visit: www.bifsco.org

COLLABORATE • COMMUNICATE • CATALYZE

Regulation of Safety

USDA – Food Safety Inspection Service (FSIS) oversees beef safety

Inspection personnel in processing plants FSIS product sampling for microbial contamination Additional sampling conducted by plants to go above and

beyond requirements to ensure safety of the products they produce and provide for consumers

All processing facilities utilize Hazard Analysis Critical Control Point plans to implement procedures to reduce the likelihood of contamination before it even occurs

Resources

For more information on the beef safety, please visit: Beef Industry Food Safety Council

www.bifsco.org Beef Safety Research

http://www.beefresearch.org/beefsafetyresearch.aspx Beef Food Safety resources

http://www.BeefFoodservice.com/foodsafety.aspx