“Pathogen Reduction/HACCP is a multi-pronged scientific approach to improving
food safety. While Salmonella testing remains an important component of the
Pathogen Reduction/HACCP system, it is not the sole indicator of whether plants
are meeting food safety standards,” Murano said.
“Our food safety experts are continually verifying, through rigorous
reviews, that establishments have sound HACCP systems and sanitation practices
that prevent and control hazards. We are aggressively targeting ground beef
establishments that fail to control hazards and providing incentives to plants
that use a decontamination step in their processes,” she added.