Difficult to guarantee all foods safe from risks
The meat and poultry industry has been working successfully to meet the challenge of continuously improving the safety of meat and poultry products, said AMI President and CEO J. Patrick Boyle, who testified before the House Committee on Agriculture.
During the hearing, Boyle shared with the Committee some of the significant safety improvements the meat and poultry industry has made and the important role government oversight plays in assuring that the industry meets its responsibility to produce safe food.
Boyle also noted that the meat and poultry industry has been a strong advocate of a preventative approach and in fact petitioned the United States Department of Agriculture (USDA) to mandate Hazard Analysis and Critical Control Point (HACCP) plans in meat and poultry plants.
“We have a strong meat and poultry inspection system, but it’s important to recognize only the industry can produce safe food,” Mr Boyle said.
“While food processors and handlers can minimize risks through the use of good management practices, we cannot guarantee with absolute certainty that all food products are free from all risks. But progress continues to be made,” Mr Boyle testified.
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