FSIS is announcing the availability of two revised guidelines for minimizing the risk of Shiga toxin-producing Escherichia coli (STEC) in beef (including veal) slaughter and processing operations. The Agency has revised the content of the guidelines following review and consideration of all comments made during the public comment period.

The updated guidelines will be available on July 19, 2021. They are titled:

- Industry Guideline for Minimizing the Risk of Shiga Toxin-Producing Escherichia coli (STEC) in Beef (including Veal) Slaughter Operations

- Industry Guideline for Minimizing the Risk of Shiga Toxin-Producing Escherichia coli (STEC) in Raw Beef (including Veal) Processing Operations

These guidelines advise small and very small establishments on the best practices for beef slaughter and processing establishments to address STEC. In response to comments, FSIS made several clarifications in the guidelines. For example, FSIS removed the word “compliance” from the titles of the guidelines to clarify that the guidelines are recommendations and do not create any new regulatory requirements. FSIS also removed best practices recommendations that would not be practical for small and very small establishments.

FSIS is always improving and adapting our guidelines related to food safety and ensure that meat, poultry, and egg products are safe, wholesome, and accurately labeled. FSIS will continue to update these documents, as necessary, in order to ensure that small and very small establishments have access to a full range of scientific and technical support, and the resources needed to establish safe and effective Hazard Analysis Critical Control Point (HACCP) systems.

The announcement can be found at https://www.federalregister.gov/public-inspection/2021-15274/guidance-minimizing-the-risk-of-shiga-toxin-producing-escherichia-coli-in-beef-slaughter-and .