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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Subcommittee on Microbiological Criteria as Indicators of Process Control or Insanitary Conditions: September 17-19, 2013 Meeting Summary

Patriot’s Plaza III, First Floor Conference Rooms, 355 E Street, SW, Washington, DC

  1. Group 1 generated flow charts for 48 products that will be posted to the closed NACMCF FoodShield site for review by the entire Committee by the end of October, 2013.  Charts are noted in various locations with (C) for point of contamination, (G) for point of growth, (S) for recommended sampling point, and (K) for recognized lethality step.  There is a need to further standardize the format of the charts.

  2. Group 2, working through information from multiple sources is coming up with recommendations and notating data gaps.  There was discussion regarding the end use of the information, e.g. rejection or other approach.  However, the consequences of out of spec data are exclusively that of the Department of Defense (DoD). This is not a consideration for Group 2 or the Subcommittee.  Assumptions that go into finalized criteria will be noted by the group.

  3. Group 3.  Ready to begin process of writing up approach to statistical process control recommendations for plants supplying DoD. 

  4. Group 3 is also putting together selected information (e.g., bagged salad, and raw pork) derived from DoD at the retail level for comparison with what Group 2 is putting together as recommendations for point of production sampling.

  5. Groups should review version 4 of the draft NACMCF document and begin adding their sections or edits as separate versions on FoodShield.

  6. The main group reviewed a list of questions to clarify our task.

  7. Training in the use of FoodShield was received by those in attendance.  Lisa Brower provided the training.  This training is available every Friday. 

  8. Documents for editing should be checked out, then downloaded and checked back in.  Tracked changes should be done on the document and then it should be uploaded onto the FoodShield site.  The site will assign a new document version.

  9. Each group should be thinking about the strengths and weaknesses of the approach taken and how these may be incorporated in the final document.

Work Group Members

  • Group 1 (Q1):  Steven Ingham, Michael Jahncke, Salina Parveen, Mickey Parish, Scott Hood
  • Group 2 (Q2-4):  Evelyne Mbandi, Kathy Glass, Jennifer Quinlan, Angela Ruple, Arun Bhunia, Peter Muriana, Wilfredo Ocasio
  • Group 3 (Q5):  Guy Loneragan, Robert LaBudde, Robert Dole, Mark Powell
Last Modified Dec 27, 2013