Best Practices

Beginning in January of 2003, representatives from every sector of the beef industry have been diligently working together on unified best practice documents that will serve as a blueprint for making beef an even safer product. For the first time, the entire industry has brought together their best resources and created shared documents that function as the industry standard for food safety practices and procedures.

These best practice documents were written and approved by people who will be using these practices every day in their sectors of the beef industry. The documents include procedures they have implemented successfully at their own operations, and are now sharing with the rest of the beef industry.

The best practices are fluid documents and will be updated as needed to incorporate the most current science and technology. At the end of each document is a list of technical experts who are available to answer specific questions about each set of best practices.

Basic E. coli Facts Brochure

Production Best Practices Producer Resource Guide

Best Practices for Vacuum-packed Sub-primals

Best Practices for Spinal Cord Removal