Dirigo Food Safety Newsletter
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Dirigo Food Safety

May 2018 Newsletter

Greetings from Dirigo Food Safety,
In this issue, we discuss the war on Salmonella as well as the importance of specifications in a video session with Dr. P. Plus, after viewing the video you can request a free specifications SOP template and log for your own use. Scroll down to learn more.

Also, we are excited and honored to announce that our product, The Locker, has been named as one of 6 finalists in The Maine International Trade Center’s (MITC) New Product Global Showcase! Read more about it here

As always, if you have any questions, don’t hesitate to reach out.
Best regards,
Dr. Michele Pfannenstiel and the Dirigo Food Safety Team

Specifications: what are they and why are they important?

Specs. What are they and why are they important? Watch Dr. P address these topics and more. Then click here to get your free specification standard operating procedure (SOP) template and log.

The War on Salmonella

The FSIS continues its war on Salmonella, and processors should expect that the emphasis in coming years is less on the details of sanitation or hazard control, and more on sampling and data.
While some food safety advocates have asked for salmonella to be declared an adulterant, which would necessitate a zero-tolerance approach similar to that applied to Shiga Toxin E. coli, the USDA has instead pursued a piecemeal strategy to reduce salmonella contamination in poultry. In December of 2013, the FSIS released its Salmonella Action Plan, a suite of programs intended to improve poultry (and pork) production, inspection practices, and Salmonella education. The agency now says that it has “accomplished the commitments made in the Plan,” but the direction of those efforts still provide a clue as to its thinking on how best to tackle the problem of Salmonella. FSIS only began testing raw and ground poultry products in recent years, and we predict that the agency will widen its testing scope and continue to place increasing importance on testing data.
Further demonstrating the FSIS commitment to salmonella reduction via testing, new swine inspection standards would include “enteric pathogens." As the only enteric pathogen of concern in swine is salmonella, FSIS is trying to change federal law to control for pathogens in raw pork products. This is a radical departure from previous forays into swine slaughter establishments, but in line with the approach to beef (controlling Shiga Toxin E. colis) and poultry (salmonella and campylobacter).

Join us in NYC for Seafood HACCP Training!

Looking to get your Basic Seafood HACCP Training certificate? Then join us in August for a two day class in Brooklyn! To learn more, click the link below.

Please send your event details to to be included in future issues. 
FSPCA Food Defesnse Awareness for the IA Rule
FREE Online course

May 16, 2018
2018 Organic Farming - Livestock 101: Basic Handling
Albion, ME
May 26, 2018
Texas Pastured Poultry Workshop
Jefferson, TX

June 12-13, 2018
Food Safety Supply Chain Conference
Rockville, MD
June 14, 2018
2018 Poultry Processing Workshop
Unity, ME
June 21, 2018
Safe & Sound: Creating a positive workplace environment for your meat business
June 28-30, 2018
Where Women Gather: A Celebration of Women in Agriculture
New Haven, CT
July 13-17, 2018
AVMA Convention 2018
Denver, CO
July 19-21, 2018
79th American Convention of Meat Processors & Suppliers' Exhibition
Kansas City, MO
October 25-27, 2018
25th Annual It Takes a Region Conference
Philadelphia, PA
November 12-16, 2018
2018 Food Safety Consortium
Schaumburg, IL
Dirigo Food Safety is a full service food safety consulting group specializing in HACCP and SQF compliance, food safety training, crisis management, and scalable systems consultation. We can help you comply with regulations, grow your business, and inspire consumer trust. Contact us to learn more.
Interested in past issues of our newsletter? Visit our archives

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