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PANEL SUGGESTS ACTION FOR RETAILERS

CHICAGO -- A blue-ribbon task force created to find ways to manage and control E. coli 0157:H7 has recommended actions for various segments of the beef business from "farm to table." Retailers, according to a spokesman for the task force, are the key link to the consumer. Following are the steps the task force, convened by the National Live Stock and Meat Board here last year, have targeted specifically

CHICAGO -- A blue-ribbon task force created to find ways to manage and control E. coli 0157:H7 has recommended actions for various segments of the beef business from "farm to table." Retailers, according to a spokesman for the task force, are the key link to the consumer. Following are the steps the task force, convened by the National Live Stock and Meat Board here last year, have targeted specifically for retailers: ·-To develop and implement a HACCP system at retail.

·-To train and certify market managers and others in the meat department, and to develop a symbol that can be used on packaging to indicate that a certified program is in place.

·-To prevent cross-contamination by using good manufacturing practices and temperature control. ·-To develop food safety curriculums for local schools and encourage them to use it.

·-To emphasize consumer education about proper cooking, hygiene, and safe food handling.

·-To code products received at retail so it can be traced back to the previous link in the processing and distribution chain.