NCC recently provided comments to the Food Safety and Inspection Service (FSIS) on recommendations put forth by the National Advisory Committee on Microbiological Criteria for Foods (NACMCF) in their report titled, “Enhancing Salmonella Control in Poultry Products.”
“Food safety is a top priority for the broiler industry, and we support changes in food safety regulations that are based on sound science, robust data, and are demonstrated to positively impact public health,” wrote Ashley Peterson, Ph.D., NCC senior vice president of scientific and regulatory affairs. “This approach is reflected in many of the committee’s recommendations. First, gather data. Then, analyze the data to understand what it tells us. Finally, propose policy informed by the data.
NCC appreciates the measured approach taken by NACMCF on the topic of Salmonella and poultry, and overall supports many of the recommendations in the report,” she continued. “Specifically, we appreciate the acknowledgement that there are ‘extensive data gaps,’ the need to ‘complete risk assessments,’ and the emphasis on a ‘risk-based approach to food safety.'”
NCC’s feedback on each of the advisory committee’s nine recommendations can be found here.
