The Agriculture Department’s (USDA) Food Safety and Inspection Service (FSIS) has put the finishing touches on a measure that it says will improve the agency’s ability to determine the source of foodborne illnesses linked to ground beef.
The new rule requires that all makers of raw ground beef products keep adequate records of the source material so that the agency can quickly work with the suppliers to recall contaminated product. This, the FSIS says, will help stop foodborne illness outbreaks sooner when they occur.
When retail stores produce ground beef by mixing product from various sources but fail to keep clear records that would allow investigators to determine which supplier produced the unsafe product, outbreak investigations take longer to get off the ground.
This new requirement complements expedited traceback and traceforward procedures announced in August 2014 that the agency says enhances its ability to quickly and broadly investigate food safety breakdowns in the event of an outbreak connected to ground beef.
“This is a common-sense step that can prevent foodborne illness and increase consumer confidence when they purchase ground beef,” said Deputy Under Secretary for Food Safety Al Almanza. “In the event that unsafe product does make it into commerce, these new procedures will give us the information we need to act much more effectively to keep families across the country safe.”
New record-keeping regulations
Under the new final rule, the FSIS is amending its record-keeping regulations to require that all official establishments and retail stores that grind raw beef products maintain the following records:
- the establishment numbers of establishments supplying material used to prepare each lot of raw ground beef product;
- all supplier lot numbers and production dates;
- the names of the supplied materials, including beef components and any materials carried over from one production lot to the next;
- the date and time each lot of raw ground beef product is produced; and
- the date and time when grinding equipment and other related food-contact surfaces are cleaned and sanitized.
These requirements also apply to raw beef products that are ground at an individual customer’s request when new source materials are used.
“The traceback mechanism provided for in this final rule will facilitate recall efforts that could stop outbreaks and prevent additional foodborne illnesses,” said Deputy Under Secretary for Food Safety Brian Ronholm.