For use beginning 2/1/2015
This directive instructs Enforcement, Investigations, and Analysis Officers (EIAOs) and other inspection program personnel (IPP) on the steps that they are to take for traceback investigations when VAAFM or another Federal or State agency finds that ground beef or bench trim have tested presumptive-positive for E. coli O157:H7. Additionally, this directive provides information on how IPP are to determine whether an establishment has experienced a high-event period (HEP), and information on when EIAOs or other IPP are to contact the Meat Inspection Office to request a recall from suppliers.
KEY POINTS:
• Instructs EIAOs and other IPP on how to conduct product traceback from the grinder or bench trim establishment
• Instructs EIAOs and other IPP on what an HEP is, and on the steps that they are to take to verify that an establishment’s action in response to an HEP is appropriate
• Instructs Office personnel on actions that they are to take during a product traceback
• Provides information on requesting that a sole source originating supplier slaughter establishment recall product when VAAFM laboratories or another Federal or State agency identifies that establishment as having sent product into commerce from a lot that tested positive in a sample collected at the grinder or bench trim (receiving) establishment
This directive instructs Enforcement, Investigations, and Analysis Officers (EIAOs) and other inspection program personnel (IPP) on the steps that they are to take for traceback investigations when VAAFM or another Federal or State agency finds that ground beef or bench trim have tested presumptive-positive for E. coli O157:H7. Additionally, this directive provides information on how IPP are to determine whether an establishment has experienced a high-event period (HEP), and information on when EIAOs or other IPP are to contact the Meat Inspection Office to request a recall from suppliers.
KEY POINTS:
• Instructs EIAOs and other IPP on how to conduct product traceback from the grinder or bench trim establishment
• Instructs EIAOs and other IPP on what an HEP is, and on the steps that they are to take to verify that an establishment’s action in response to an HEP is appropriate
• Instructs Office personnel on actions that they are to take during a product traceback
• Provides information on requesting that a sole source originating supplier slaughter establishment recall product when VAAFM laboratories or another Federal or State agency identifies that establishment as having sent product into commerce from a lot that tested positive in a sample collected at the grinder or bench trim (receiving) establishment
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