 |
|
|
|
|
|
|
|
|
|
|
|
|
FSIS to Hold Meat and Poultry Inspection Seminars for International Government Officials
The Agency will host the second of three Meat and Poultry Inspection Seminars for International
Officials in Puerto Rico from August 10 through 21.
The purpose of the seminars is to familiarize international government officials with U.S. inspection
regulations and procedures used by USDA to assure that the nation's meat, poultry and egg products
are safe, wholesome and properly labeled.
Seminars will cover issues from farm to table, including the Pathogen Reduction/Hazard Analysis and
Critical Control Point (HACCP) rule, animal production, import and export procedures, and the
roles of the Food and Drug Administration and state and local inspection agencies.
The session, to be held at the River Inn Training Facility in Washington, D.C., will focus on
verification and enforcement of HACCP and pathogen reduction regulations.
Fluency in English is a prerequisite for this seminar. Participation will be limited to 35 individuals.
For more information regarding the seminars, visit FSIS' Web site at
www.fsis.usda.gov/News_&_Events/
2009_Meat_&_Poultry_Inspection_Seminars/index.asp.
Independence Day: Drills for the Grill
Many will celebrate the Fourth of July with a day of outdoor activities and tasty meats from the grill.
FSIS is providing food safety recommendations for the chef of your household.
"Safe food handling is always important," says FSIS Administrator Al Almanza, "but
during the warm summer months-peak grilling season-there is an increased need for awareness of safe
food handling practices." The five foods grilled most often are hamburgers, steak, chicken,
hot dogs and ribs. FSIS gives the following advice for smoking and grilling food safely.
To ensure meat and poultry are smoked safely, two types of thermometers are needed: one for the food
and one for the smoker. The heat in the smoker or grill should stay between 225 and 300 degrees
Fahrenheit throughout the cooking process. It's important to keep the air hot enough to destroy
bacteria as the meat cooks. Oven-safe thermometers can be inserted in the meat and remain there
during smoking. Use an instant-read thermometer after the meat is removed from the smoker. It can
take anywhere from four to eight hours to smoke meat or poultry, so it's imperative to use thermometers
to monitor temperatures.
For more information on smoking and barbecuing, go to
www.fsis.usda.gov/Fact_Sheets/Barbecue_Food_Safety/
index.asp
and www.fsis.usda.gov/Fact_Sheets/
Smoking_Meat_and_Poultry/index.asp.
Food safety experts are available year-round from 10 a.m. to 4 p.m. Eastern time to answer questions in
English and Spanish about safely preparing and cooking foods. The toll-free number is 1-888-MPHotline
(1-888-674-6854). Consumers can also "Ask Karen," the FSIS virtual representative available
24 hours a day at, AskKaren.gov.
Export Requirement Updates
The Library of Export Requirements has been updated to reflect changes in export requirements for the following countries:
Complete information can be found at www.fsis.usda.gov/Regulations_&_Policies/
Export_Information/index.asp.
FSIS Posts New Podcast
Tune in and subscribe to podcasts that offer information on the selection, handling and preparation of meat
and poultry products to reduce the risk of foodborne illness.
This week, FSIS released this podcast helpful to plant owners and operators.
- Food Safety at Home: Food Safety When Cooking Out (English and Spanish)
- Food Defense: Protecting Food During Transportation, Part 3 of 5
Check out these new podcasts on FSIS' Web site at www.fsis.usda.gov/news_&_events/Podcasts/index.asp. |
Last Modified:
July 2, 2009 |
|
|
|
|
|
|
|
