(571) 447-5500

USDA Regulatory Requirements for Food Safety


The sensitivity of meat and poultry products to microorganism contamination by bacteria, viruses and parasites renders them an excellent environment for bacterial growth and food-borne illness.

Food safety standards under USDA Food Safety and Inspection Service (FSIS) facilitate design of safe handling and processing of raw, grounded, mechanically separated, thermally processed, irradiated, and shelf-stable meat, poultry and egg products, however the wide variety of products under USDA’s oversight creates a mix of rules and regulations that can challenge the ability to set up effective safety system.

Have your food safety programs been designed with critical control points in mind? How do you verify and validate your pathogen testing and reduction programs? How should in-process and finished goods testing differ?

Join EAS for an in-depth three-day seminar on USDA Food Safety Regulatory Requirements that covers the basic aspects of program design. Register for specific sections to come into compliance with certain aspects of the law or the entire three-part seminar for a comprehensive overview.