Lou’s Gourmet Sausage, a small family business run by the Vinciguerra brothers of Cleveland, Ohio, takes sausage seriously. For over fifty years, the company has been supplying Cleveland restaurants and grocery stores with Sicilian, Andouille, Cajun, mild and hot chicken and veal sausages. But despite strong demand for its products, it took a USDA program to make Lou’s sausage available outside Ohio.
In 2012, Ohio was the first state to join USDA’s Cooperative Interstate Shipment program (CIS). The program, authorized under the 2008 Farm Bill, allows inspected and approved small state-inspected meat processors, like Lou’s Gourmet Sausage, to bear an official USDA Mark of Inspection and ship meat and poultry across state lines. Previously, only products from federally inspected plants could be sold in other states. To participate in the program, state certified plants like Lou’s Sausage work with USDA’s Food Safety Inspection Service (FSIS) to integrate their systems to meet federal inspection standards. Once inspected and approved for compliance, these smaller plants can ship across state lines and are poised for bigger market opportunities. Read more »
While rates of Salmonella illnesses remain stubbornly high in this country, the United States is continuing to rely on a 60-year-old poultry inspection system developed under the Eisenhower Administration. Our knowledge of foodborne illness and poultry processing has improved significantly since then, and our food safety measures should too. The Food Safety and Inspection Service (FSIS) has examined new approaches to poultry safety through an extensive multi-year pilot project. In January 2012, FSIS put forward a modernization proposal based on this project because the data showed modernizing our procedures to combat invisible pathogens, rather than relying extensively on visual inspection, could prevent 5,000 foodborne illnesses per year. As a public health agency, it is crucial that we make use of 21st century science to reduce pathogens and save lives.
Some of the changes being proposed in the modernization plan concern some groups who misunderstand what FSIS is putting forward. In particular, some have claimed that the allowed speed increase for evisceration lines would lead to higher injury rates among poultry plant workers. But a newly released report provides evidence that this isn’t the case. Read more »
US Department of Agriculture’s mobile Discovery Zone is a hands-on vehicle that travels the nation educating children and parents about the four main principals of home food safety – clean, separate, cook and chill. For more information see www.fsis.usda.gov/foodsafetymobile/
The Food Safety and Inspection Service (FSIS) ensures that America’s meat, poultry, and processed egg products are safe and wholesome. Educating the public on proper food handling practices is a core agency mission as well. It’s even more important when one considers the impact safe food handling practices have on children.
With a generation of children brought up relating the word “celebrity” to chefs just as readily as they do to athletes, food safety education has a more receptive audience among teens and young adults than ever before. With the help of parents and guardians, the current generation of children could have fewer preventable cases of foodborne illness than ever before. Read more »
PSU students interact with a local farmer during one of the program’s field trips.
Nothing is more important than the health and well-being of our children. To reinforce that value, USDA is constantly working to ensure that kids are only being served safe, high quality meals. That’s why we launched Produce Safety University (PSU) in 2010, to address the food safety issues related to fresh produce, particularly as it pertains to school food service.
A joint venture between USDA’s Food and Nutrition Service and the Agricultural Marketing Service, PSU conducts five week-long classes each year to instruct school nutrition professionals and State Agency program directors. The sessions focus on facts about the produce industry, produce safety, and produce use in school foodservice. Last week we wrapped up our first session of 2014, at this highly informative event in Fredericksburg, Va. Read more »
Recently, the New York Times published an article claiming that job vacancies in the Food Safety and Inspection Service (FSIS) are leading to more food recalls. That’s not true. The fact is, vacancies within the agency do not mean there are less inspectors on the job in our nation’s meat plants.
FSIS is legally required to have a sufficient number of inspectors present in every single meat and poultry plant in the country. No plant in America is allowed to operate if it does not have the required number of safety inspectors in the plant at all times, and every plant currently operating in America has the necessary food inspection staff. Read more »
The 2014 Farm Bill, passed by Congress and signed last week by President Obama, strengthens the farm safety net and ensures vital nutrition assistance for hardworking children and families during tough times. It closes loopholes and achieves much-needed reform, saving billions of taxpayer dollars.
Those accomplishments are significant and should be commended, particularly at a time when bipartisan victories in Washington are so rare.
We have already started work on a plan to implement the new Farm Bill. However, many of its provisions are new and complex. As we have done every step of the way in helping to craft this legislation, we will work to keep Congress and our stakeholders informed as we identify and prioritize everything—new regulations, guidance and other activities—that will be required so that we can implement the legislation in an efficient, timely and responsible manner. Read more »