Beef Book Food Safety

FSIS stands for:

Food Safety Inspection Service

HACCP stands for:

Hazard Analysis and Critical Control Points

Ensures the Nation's supply of meat, poultry,

eggs is wholesome and correctly labeled.

FSIS

APHIS stands for:

Animal and Plant Health Inspection Services

The three main forms of hazards:

physical, chemical, biological

Most common foodborne illness in the US

Norovirus

The "Danger Zone" for bacteria

40-140

Work to ensure the FSIS is able to respond

quickly and effectively to an attack on food

supply, disease outbreak.

Department of Homeland Security

Protects consumer against impure, unsafe

labeled products; food other than meat,

poultry; safety of drugs, cosmetics

FDA

Gather data on foodborne illnesses and

outbreaks, monitors prevention and control.

CDC

Caused by clostridium botulinum. 15% of 150

people per year related to foodborne illness.

Botulism

Variety of strains of bacteria found in intestines

of humans and animals. Escherichia coli. Most

common in ground beef

E-coli

Caused by eating foods contaminated with

listeria monocytogenes. Most common in

pregnant women, newborn, weak immune systems

Listeria