The U.S. Dept. of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) has announced a new measure that will improve the agency’s ability to determine the source of foodborne illnesses linked to ground beef, stopping foodborne illness outbreaks sooner when they occur. Based on lessons learned from previous outbreak investigations, FSIS is requiring 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.
Outbreak investigations can be hindered 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. This new requirement complements expedited traceback and traceforward procedures announced in August 2014 that enhance the agency’s ability to quickly and broadly investigate food safety breakdowns in the event of an outbreak connected to ground beef.
Under the new final rule, FSIS is amending its recordkeeping 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.
Retail stores regularly produce raw ground beef for consumer sales by mixing cuts of beef from various sources. A 2011 Salmonella outbreak in Maine and parts of the northeastern region of the United States resulted in illnesses that could have been prevented if establishments had kept records of suppliers on file. As a result of this outbreak, on July 22, 2014, FSIS published a proposed rule to require official establishments and retail stores to maintain records of their suppliers and source materials received. After receiving and considering comments, FSIS is announcing this final recordkeeping rule that ensures that public health officials have the ability to quickly search records to identify the exact source of the raw beef products during outbreak investigations.
