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FSIS Issues Directive Regarding Record Keeping at Establishments that Grind Beef

Tuesday, November 6, 2018

(North American Meat Institute)

The Food Safety and Inspection Service (FSIS) issued a directive instructing inspection program personnel (IPP) how to verify whether official establishments are maintaining required records concerning suppliers and source materials for raw beef ground at the establishment. Official establishments and retail stores are required to maintain the establishment numbers of the establishments supplying the materials used to prepare each lot of raw ground beef product; supplier lot numbers and production dates; and names of the supplied materials, including beef components and any materials carried over from one production lot to the next. In addition, official establishments and retail stores must keep 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.

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