WASHINGTON — The U.S. Department of Agriculture’s Food Safety and Inspection Service issued new food safety procedures for producers of ground chicken and turkey and related products. Specifically, such companies will have to reassess their Hazard Analysis and Critical Control Points plans within 90 days to account for recent salmonella outbreaks. "HACCP reassessments improve a company's ability to identify hazards and better prevent foodborne illness," USDA ...

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