About BIFSCo

BIFSCo Membership Information Handout

BIFSCo Relationship to the Beef Checkoff Program

Since it's inception, the Beef Industry Food Safety Council has enjoyed a collaborative relationship with the Beef Checkoff Program.  The safety of America’s beef supply is the number-one priority of all segments of the beef industry from cattle producers to packers to retailers and foodservice operators.  For this reason, the beef checkoff, in addition to its funding of basic safety research, has co-funded with BIFSco members a number of BIFSCo activities, including the annual Beef Industry Safety Summit and the BIFSCo.org website. BIFSCo membership is the sole funder of the industry's best practice documents and other safety education events. For more information on the checkoff"s beef research program, go to www.beefresearch.org.

BIFSCo Strategy

The Beef Industry Food Safety Council facilitates input from producers, packers, processors, distributors, restaurateurs and food retailers to form a coordinated frame of reference for action. The strategy of implementing a food safety plan must be responsive to the competitive and customer-driven dynamics of each segment. By matching the right objective with each segment, the beef industry builds on current safety efforts through an industry-wide strategy. Through these cooperative efforts, the industry gains access to enthusiasm, expertise and needed resources for strategy execution and implementation. 

Today, the beef industry is challenged to recognize and address an expanding and increasingly complex food safety agenda that must serve an even more complex food delivery system. Meeting these new and complex needs requires collaboration across all sectors of the industry.

Overview

The U.S. beef industry is committed to producing safe food. Food safety issues will continue to generate the need for change, both to respond to public concerns and to provide policy makers with scientific data as a basis for sound, reasoned judgments. As new and creative foods become more common, continuing efforts will need a strong foundation to assess the complexity of interactions of food components as they relate to food safety. 
 
To this end, the industry and the scientific community realize that further improvements can be made
through a collaborative effort based upon: 

  • The use of science-based pathogen intervention strategies to enhance sanitary processes that
    include effective and microbiological verifiable Hazard Analysis and Critical Control Points
    (HACCP). 
  • The principles of prevention and risk reduction from farm to table that include effective
    monitoring and intervention strategies.
  • The understanding by each segment of the beef food chain of the food safety risks affected by
    production and the steps needed to ensure a safe beef-eating experience. 

The beef industry believes that the optimal system will have a food safety net extending from farm to
consumer. To this end, the Council was formed, made up of industry executives, beef producers,
university and government scientists, industry association executives and experts that represent each
segment in the beef food chain. This cooperative effort clearly displays a deep commitment to further
action to enhance the safety of the nation’s beef supply. 

Executive Committee Members:

    Sherri Jenkins (Chair) - JBS
   
    Paul Defoor (Production) - Cactus Feeders
   
    Brenden McCullough (Harvest/Fab) - National Beef
   
    Savanah Jost (Harvest/Fab) - Lone Star Beef
   
    Ali Mohseni (Processing) - American Foods Group
   
    Catie Beauchamp (Processing) - Colorado Premium
   
    Sharon Beals (Processor/Distributor) - US Foods
   
    Jim Lanier (Retail) - HEB
   
    Rob Ames (Allied) - Corbion
   
    Keith Belk (Academia) - Colorado State University
   
    Mandy Carr (Administrator) - National Cattlemen's Beef Association