Availability of FSIS Compliance Guideline for Minimizing the Risk of Shiga Toxin-Producing Escherichia Coli (STEC) and Salmonella in Raw Beef (Including Veal) Processing Operations

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The Food Safety and Inspection Service (FSIS) is announcing the availability of and requesting comments on the updated compliance guideline for small and very small businesses on reducing STEC and Salmonella in beef and veal operations. The new guideline will assist small and very small beef (including veal) processing establishments understand and comply with the regulatory requirements associated with controlling STEC and Salmonella in raw non-intact beef products and beef products intended for non- intact use. The guideline also includes information for establishments and retail stores on developing and maintaining records associated with the production of ground beef.