December 7, 2012

The USDA Food Safety and Inspection Service (FSIS) has demanded poultry firms to strengthen protection over food supplies by improving their food safety standards.

As a part of this initiative, companies producing raw ground chicken, turkey and similar products should re-assess their Hazard Analysis and Critical Control Points (HACCP) plans.

HACCP is a management system in which food safety is achieved through the assessment and control of biological, chemical, and physical hazards that arise from production, procurement and handling of raw material; manufacturing; distribution; and consumption of the finished product.

FSIS noted that the HACCP reassessment, which must take into account several Salmonella outbreaks associated with the products, should be completed over the next 90 days.

USDA Food Safety under secretary Elisabeth Hagen said that HACCP reassessments allow the companies to discover hazards and prevent foodborne illness effectively.

In addition to the reassessment programme, FSIS has announced several initiatives to ensure the safety of poultry products.