The Food Safety and Inspection Service (FSIS) today announced a technical meeting to present and receive comments on an updated risk assessment for bovine spongiform encephalopathy (BSE) in the United States.
The technical meeting to discuss the updated model will be held from 1 – 4 p.m. on Tuesday, July 25, 2006, in the Jefferson Auditorium of the U.S. Department of Agriculture’s (USDA) South Building, 1400 Independence Avenue, SW., Washington, D.C., 20250.Continue Reading FSIS to hold a technical meeting to discuss the updated risk assessment for Bovine Spongiform Encephalopathy

The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) today celebrated 100 years of protecting consumers by commemorating the Centennial Anniversary of the signing of the Federal Meat Inspection Act (FMIA).
“Today, we commemorate the centennial of President Theodore Roosevelt’s signing of the historic legislation that significantly improved the safety of our nation’s food supply,” said Agriculture Deputy Secretary Chuck Conner. “As we stand on the threshold of the second century of ensuring the safety of America’s meat, poultry and egg products, we take pride in our achievements in public health protection and look forward to strengthening our commitment to safeguarding future generations.”Continue Reading USDA Celebrates 100 Years Of Food Safety

Per a FSIS Media Release, USDA’s Meat and Poultry Hotline receives many calls during the spring season related to the preparation of traditional religious holiday celebrations.
To ensure food safety when using eggs, USDA’s Meat and Poultry Hotline suggests that consumers do the following:
Buy eggs before the “Sell-By” or “EXP” (expiration) date on the carton.
Always buy eggs from a refrigerated case. Choose eggs with clean, uncracked shells.Continue Reading USDA’s Meat and Poultry Hotline offers food safety recommendation for spring religious holidays

Cindy Skrzycki of the Washington Post reports that after years of trying to sort out who should regulate such culinary delights as the bagel dog, the Food and Drug Administration and the Agriculture Department may be coming to a resolution.
On Dec. 15, the FDA and the Agriculture Department’s Food Safety and Inspection Service, the nation’s two federal agencies with primary responsibility for food safety, will hold a public meeting on jurisdictional issues that affect the regulation of foods containing meat and poultry.
Despite the nearness of the holidays, turkey is not on the menu.
The two agencies say their goal is “consistency and predictability”
with respect to who regulates what. Right now, if you manufacture frozen cheese pizzas, the FDA is your regulator. But if there is meat on them, the FSIS is the overseer. And, if you make both kinds, you could have both regulators in your plants.Continue Reading Food-Safety Agencies Mince Their Meats

Per an FSIS News Release, Agriculture Under Secretary for Food Safety Dr. Richard Raymond today discussed important tips for preventing foodborne illness during the holidays with volunteers from the Capital Area Food Bank, the largest public nonprofit hunger and nutrition education resource in the Washington, D.C. metropolitan area. Dr. Raymond was joined by noted Washington Chef Terrell Danley.
“I encourage all Americans to join me in making food safety the most important ingredient in the kitchen this Thanksgiving,” said Dr. Raymond. “Foodborne illness is very serious but easily prevented if foods are handled, prepared and cooked properly.”
Designed to help raise awareness of the dangers associated with foodborne illness, the event featured demonstrations of safe food handling, preparation and cooking techniques that can help reduce the risk of foodborne illness.Continue Reading USDA offers food safety advice for your thanksgiving meal

According to a FSIS News Release, when students pack up for college, they make sure to take along the basics – TV, laptop, MP3 player and cell phone. Many students will also arrive at school with a microwave oven, tabletop grill, mini-fridge and toaster-oven in tow. Most students, however, don’t know there are food safety considerations that need to be taken into account when cooking with these appliances.
“Students face many rigors while studying for a college education and they often eat whenever and wherever it is convenient,” said USDA Under Secretary for Food Safety Dr. Richard Raymond. “But when it comes to safely preparing meals, many college kids simply don’t know what it takes to make the grade in food safety and far too many could end up with a foodborne illness.”
USDA’s Food Safety and Inspection Service offers tips to students and consumers on how to prevent foodborne illness. The USDA Meat and Poultry Hotline regularly responds to calls from students with questions about how to safely cook and prepare foods while away at school.Continue Reading Food safety 101: USDA offers food safety tips for college students

MeatNews reports that the U.S. Department of Agriculture’s Food Safety and Inspection Service has issued a new directive regarding implementation of its monitoring system for consumer complaints.
According to an FSIS release, the Consumer Complaint Monitoring System “is a database use by FSIS to record, triage, analyze, and track all consumer complaints reported to the