All too often, government is seen as the “bad guy,” and the argument is not without merit.

With the FSIS’ expanded sampling program for Shiga toxin-producing E. coli on bench trim, a prudent establishment should review its procedures as well as FSIS’ for any STEC testing.

On Dec. 13, 2013, the Food Safety and Inspection Service (FSIS) issued Notice 81-13 to clarify and expand its routine trim sampling programs. Inspection program personnel (IPP) were to implement this notice beginning Jan. 5, 2014, with updating the plant profile so that sampling tasks can be appropriately scheduled.

I spent some time in my last two columns dissecting recent trends involving recalls for E. coli O157:H7 and allergens.

For “prerequisite programs”, there seems to be no single definition that covers all of them.

Fifty-six copies of enforcement letters have been posted to the FSIS Humane Handling Web site in 2013. A review of these letters underscores the importance of a systematic approach to animal welfare and helps identify common issues to resolve.

Thermal treatments are critical in controlling foodborne pathogens in ready-to-eat meat and poultry products.

Whether or not the August 2013 proposed rule to mandate prominent labeling of raw “mechanically tenderized” beef is implemented by USDA-FSIS, producers of non-intact raw beef products (including ground) need to consider the raw materials used when assessing their food-safety system.

So far, 2013 has been both a good and bad year for food safety. The good: We have made many advances, laboratory tests are getting faster and more accurate, food-safety programs are becoming more robust, and we have learned a lot about Salmonella and are realizing the true challenge it presents.

Country of Origin Labeling (COOL) has mandated that retailers notify their customers with information regarding the source of certain foods, including seafood, nuts and fresh meat derived from beef, veal, pork, lamb, goat and chicken.