The committee commends FSIS for its continuing efforts in assuring adequate meat and poultry safety procedures are implemented farm-to-table. To assist FSIS in directing its efforts in the Federal, State, and local government relations area, we recommend the following priorities be established:

1. Continue strong, proactive FSIS/State meat and poultry inspection (MPI) cooperative agreements for small and very small establishments. When requested by designated states, support efforts to establish additional MPI cooperative agreements.

2.  In cooperation with FDA, USDA should produce and maintain a document that describes which agencies perform what functions in the area of food regulation and education. This document should be as detailed as possible, listing names and contact information of personnel involved, all the way down to the local level where applicable. Continue with and expand on current public food safety outreach initiatives. This effort should evaluate various methods of disseminating the information and use whatever means are most effective, e.g., the web, publications, organizations (such as AFDO, IFT), physicians, schools, food safety task forces, extension offices, public contact.

3. Provide updated and repackaged meat and poultry food safety processing training for state and local food regulatory officials using the previous satellite training as a basis. Explore multiple ways to deliver the content, e.g., face-to-face train-the-trainer seminar, and distance learning through modules delivered via satellite and/or the web. Partner with related agencies including FDA, cooperative extension, state agriculture/health departments as well as representatives of key consumer organizations.

4. Remove HRI retail exemption. In discussing gaps of meat and poultry products entering commerce, it is of concern to this subcommittee that many retail establishments sell inspection exempt products to food service establishments. This exemption when first developed played a role in many outlying communities but has long since lost its usefulness. Federal/State inspection, HACCP systems, and SSOP programs should be in place for all establishments selling meat and poultry products to HRI. Lack of inspection for processing, distribution and especially returned goods at these locations is a gap in the inspection system that should be closed.

5. Encourage and support the development or continuation of food safety task forces at the state level. These should involve Federal, State, and local agencies and include consumer representatives. Encourage groups to develop agendas to meet the needs in each state. Networking and sharing experiences and resources are typical activities.

6. Continue the current efforts to standardize laboratory food safety testing procedures, methodologies, database management, and reporting at the Federal, State, and local level.