Posted: December 31st, 2011 - 10:33am
Source: FSIS

I. PURPOSE
This notice reissues and revises the previous directions in FSIS Notice 58-10, in order to provide clarification of the type of information to collect from labels on source product; to change from the term “supplier” to “grinder” in specific places in the instructions; and to clarify the information to collect from the containers of meat product purchased from a broker or a distributor. This notice instructs Inspection Program Personnel (IPP) to record information about the source materials and about the suppliers at the time they sample ground beef or bench trim for E. coli O157:H7. These instructions will serve FSIS’s goal of responding to FSIS presumptive positive results by identifying all affected product and all potential suppliers as quickly as possible to protect public health. IPP are to have knowledge of the establishment’s production practices that includes knowledge of the establishment’s raw beef supplier base.
NOTE: The instructions in this notice supersede the instructions in FSIS Directive 10,010.1, Chapter III, Section I, 1., b., and Section II, 1. and 2.
II. IPP RESPONSIBILITIES FOR GATHERING SUPPLIER INFORMATION
A. IPP are to gather supplier information at the time they collect a sample. This instruction applies to FSIS sampling programs for raw ground beef (MT43), bench trim (MT55), and follow–up sampling to these programs (MT44, MT52, or MT53). The object of the information collection is to enable FSIS to trace the raw material back to the original slaughter establishment. To this end, whenever possible, IPP are to collect the establishment name and official number from the containers of the product processed at the establishment at which sampling is occurring. When the establishment uses only bench trim for raw ground beef products, IPP are to also collect the name and official number at the establishment from which the raw material was purchased to create the bench trim.
B. IPP are to collect the following supplier information if the establishment produces in- house the source materials that are used in the production of the sampled lot:
1. Confirmation that the source materials were produced in house (establishment name and number);
DISTRIBUTION: Electronic NOTICE EXPIRES: 1/1/13 OPI: OPPD
2. Lot numbers or slaughter dates;
3. Productiondates,includingslaughterdatesifavailable;
4. Name of the beef components used in the production of the sampled product (e.g., beef trimmings, subprimal cuts, beef hearts, veal trimming, weasand, head or cheek meat) or any information that clearly identifies the source material used;
5. If the establishment labels any of the products it produces in-house, IPP may review the package or product labeling of the source materials used in the production of the ground beef or beef trim. Shipping invoices or other records may not always provide enough information to identify the producing establishment; and
NOTE: IPP can keep the actual label from empty packages.
6. Approximate amount of the beef component produced in each lot (in lbs).
C. IPP are to collect the following information at the time of sample collection from each grinder regarding source materials that were produced by domestic suppliers and used
in the 1.
2. 3.
production of the sampled lot:
Establishment name and number (from the slaugher establishment or the establishment that produced the trim);
Phone number of that establishment; Point of contact of that establishment:
a. Name;
b. Title;
c. E-Mail address; and d. Faxnumber:
Supplier lot numbers or slaughter dates; Productiondates;
Name of the beef components used in the production of the sampled product (e.g., beef trimmings, subprimal cuts, beef hearts, veal trimming, weasand, head or cheek meat or any information that clearly identifies the source material used). Collect information from the label of the product; and
4. 5. 6.
NOTE: IPP can keep the actual label from empty packages. 2
7. Approximate amount of the beef component produced in each lot (in lbs).
8. For a meat product purchased from a broker or a distributor, the establishment number on the shipping container of the product. IPP are to collect this information at the time of sample collection.
E. IPP are to collect the following information on the source materials from a foreign outside source used in the production of the sampled lot:
1. Foreign establishment name;
2. Country of origin;
3. Foreign establishment number;
4. U.S. Import establishment number (stamped on shipping cartons or on FSIS Form 9540-1);
5. Import establishment and importer of record (if available) point of contact, collect the following information:
a. Name; b. Title;
c. E-mail address; and d. Faxnumber:
6. Inspection certificate number (contained on the inspection certificate and FSIS form 9540-1; for Canada, it is on the cartons and is the same as the “shipping mark”);
7. Production date or any other information, such as barcodes or production codes, that identifies the product’s date of production;
8. Shipping marks (see NOTE);
9. Date the imported product entered the country (obtained from shipping documents, if available);
10.Name or description of supplied source material used in the production of the sampled product (e.g., beef trimmings, subprimal cuts, beef hearts, veal trimming, weasand, head or cheek meat, or any information that clearly identifies the source material used).
3
NOTE: Shipping marks are unique alphanumeric characters applied to the shipping cartons in the foreign country. They are important for tracing the product. The shipping mark links the product with the foreign inspection certificate.
F. IPP are to document this information in a memorandum of interview (MOI) and are to maintain the MOI in the official file. IPP are also to make note of any information that the establishment is unable to provide. IPP are to provide a copy of the MOI to establishment management. If the sample is reported as presumptive positive, IPP are to notify establishment management of the presumptive positive.
Refer questions regarding this notice to the Risk and Innovations Management Division through askFSIS at http://askfsis.custhelp.com or by telephone at 1-800-233-3935.
Assistant Administrator
Office of Policy and Program Development