NACMCF Committee Charter and Upcoming Subcommittee Meetings

In accordance with the Federal Advisory Committee Act, the USDA and the U.S. Department of Health and Human Services (HHS) reestablished the National Advisory Committee on Microbiological Criteria for Foods (NACMCF) and its charter. The effective filing date of the charter was February 23, 2022. The next renewal date is two years from the filing date, February 23, 2024.

NACMCF Subcommittees will meet soon to discuss their progress and plan for additional subcommittee meetings during 2022. The NACMCF Subcommittee on Enhancing Salmonella Control in Poultry Products will convene a virtual subcommittee meeting on April 25, 2022, from 12:00 to 3:00 p.m. ET. The NACMCF Subcommittee on Cyclospora cayetanensis, will convene a virtual subcommittee meeting on May 24, 2022, from 11:00 a.m. to 12:00 p.m. ET.

To attend one or both of the virtual meetings, please contact the NACMCF Secretariat at NACMCF@.usda.gov or John Jarosh, NACMCF Designated Federal Officer at 202-690-6128, or by email at john.jarosh@usda.gov.

The purpose of NACMCF is to provide impartial, scientific advice and peer reviews to federal food safety agencies for use in the development of an integrated national food safety systems approach that assures the safety of domestic, imported, and exported foods.

FSIS Posts AAR for Salmonella Enteritidis Outbreak Linked to Chicken Products

FSIS has posted an after-action review (AAR) for the investigation of a 2021 outbreak of Salmonella Enteritidis illnesses associated with raw, breaded, stuffed chicken products produced at an FSIS-regulated establishment.

The investigation was conducted in collaboration with public health officials in multiple states and the Centers for Disease Control and Prevention (CDC). Product samples and traceback helped identify the source of the outbreak. The outbreak highlights the risks posed by not-ready-to-eat (NRTE) products that may appear ready-to-eat to consumers. FSIS is assessing recommendations from the National Advisory Committee on Meat and Poultry Inspection (NACMPI) related to the safety of these types of products.

Additional reports and more information about FSIS outbreak investigations are available on the FSIS website.

New HACCP Model for Fully Cooked—Not Shelf Stable Roast Beef

FSIS has released a Generic Hazard Analysis and Critical Control Point (HACCP) Model for Fully Cooked—Not Shelf Stable Roast Beef. This model applies to products that receive a full lethality heat process step to achieve food safety. The full lethality heat process makes these products safe to eat with no further preparation required by the consumer. However, these products are not shelf stable and must be frozen or refrigerated throughout their shelf-life to maintain product safety.

While the model’s critical control points do not necessarily apply to all operations or products, it may serve as a starting point for similar products. The flow diagram demonstrates a general production process and should be modified to reflect the processes used at the establishment. The food safety critical limits selected must come from scientific documents or other reliable sources. This model includes references for guidance on the selection of critical limits.

As announced previously in the October 2, 2020, Constituent Update, FSIS revised its HACCP guide, multiple generic HACCP models, and Sanitation Standard Operating Procedures guide. The guides and the models are intended to assist establishments in meeting regulatory requirements to produce safe and wholesome products.

The updated guides and models reflect changes in FSIS policy and lessons learned about implementing HACCP since its inception. The materials include updated scientific references and footnotes containing explanatory guidance and links to related sources of information. Consistent with the previous models, each model includes a product description, ingredients list, production flow diagram, hazard analysis, and HACCP plan.

The revised Guideline for the Preparation of HACCP Plans leads an establishment through the process of developing a HACCP plan according to seven principles and provides links to additional reference materials. Templates are provided in the guide so the establishment can capture the product-specific information as demonstrated in the guide.

The contents of the models are not binding. The documents are intended only to provide clarity regarding regulatory requirements. FSIS will post additional models as they are revised.

FSIS Study to Publish in the Journal of Food Protection

Historically, we equate washing to cleanliness. We wash clothes, linens, cars, dishes, and ourselves. What about meat and poultry?

The April edition of the Journal of Food Protection will feature results from FSIS’ 2019 study of the impact of a food safety intervention on consumer poultry washing.

FSIS contracted with RTI International and its subcontractor, North Carolina State University (NCSU), to conduct meal preparation experiments to evaluate consumer food handling behaviors in a test kitchen. Research found that washing or rinsing meat or poultry increases the risk for cross-contamination in the kitchen, which can cause foodborne illness. FSIS does not recommend this practice due to increased risk of cross-contamination.