WASHINGTON — USDA's Food Safety & Inspection Service has announced new steps to protect consumers by improving the food safety plans required for companies that produce poultry products.
Companies producing raw ground chicken and turkey and similar products will be required to reassess their Hazard Analysis and Critical Control Points (HACCP) plans. The HACCP reassessment, which establishments must conduct in the next 90 days, must account for several salmonella outbreaks that were associated with those types of products.
"HACCP reassessments improve a company's ability to identify hazards and better prevent foodborne illness," said USDA Undersecretary for Food Safety Dr. . .
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