Maine Beef Council
Maine Beef Council

Food safety is nothing new to the beef industry. What is new is the collaborative effort of every segment from farm to table to find and develop new ways to bring each consumer the safest product available. Beef safety is more than an expectation, more than the effort of one single entity — it is the sum of the entire beef production system, from farm to table.

Beef safety has been and will continue to be a dominant feature of the beef industry. But food safety cannot be addressed without considering the route that beef makes to the consumer’s table. This food chain begins on the farm and extends through processors, distributors and ends with retail and food service establishments having direct contact with consumers. While important food safety trends are impacting the entire beef production system, the final dimension in meeting beef safety usually takes the form of optimizing the use of interventions and control points not only within individual segments but within the entire system as well.

For these reasons, the entire beef industry is serious about developing an effective science-based industry-wide approach. Every segment of the beef industry must unite behind effective programs aimed immediately at solving the problem of current food safety issues in the beef supply, and aimed longer-term at solving the problems presented by other hazards already existing or that may evolve in the future. The industry must also strive to align the programs and policies of the government to support and enhance these efforts. This effort requires everyone involved to rethink their current approaches to beef safety and adopt new measures and collaborative efforts designed to support a comprehensive system spanning from farm-to-table.
Beef safety and best practices
BSE information
Ground beef prep and handling
Foodborne pathogens
These are some of the topics you'll find at the above site.

Some information at the above Beef Industry Food Safety Council site: The Beef Industry Food Safety Council (BIFSCo) brings together representatives from all segments of the beef industry to develop industry-wide, science-based strategies to solve the problem of E. coli O157:H7 and other food borne pathogens in beef.

The Beef Industry Food Safety Council is coordinating a broad effort to solve pathogen issues, focusing on research and consumer education. This Industry Information Advisory is part of the Council's outreach to the entire food industry. 


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