date:Dec 07, 2012
l and physical hazards that arise from the production, procurement and handling of raw material, and manufacturing, distribution and consumption of the finished product.
FSIS noted that the HACCP reassessment, which must take into account several Salmonella outbreaks associated with these types of products, should be completed within the next 90 days.
USDA food safety under secretary Dr Elisabeth Hagen said that HACCP reassessments enable companies to identify hazards and prevent foodborne ill