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 ...

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