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Secretary Appoints Masters as FSIS Administrator
Agriculture Secretary Mike Johanns announced earlier this week the appointment of Dr. Barbara J. Masters as
Administrator of FSIS, overseeing the regulation of meat, poultry and processed egg products.
"Dr. Barbara Masters has excelled throughout her public service career in protecting the public health from
foodborne illness and ensuring that the nation's meat, poultry and egg products are safe, wholesome and correctly
packaged," said Johanns. "I know she will continue to do an outstanding job as administrator and I am very
pleased that she will serve in this important capacity on our management team."
Dr. Masters has served as the acting administrator of FSIS since March 1, 2004. During that time, she has raised the
scientific training investment to a record $20 million, and has enhanced communications with both internal and external
audiences so that information regarding food safety programs is timely and accessible. She has also implemented documented
management controls that have improved efficiency and effectiveness in the agency, which has 7,400 inspectors working in
6,200 slaughter and processing plants every day throughout the country.
"Dr. Masters is a veteran public health official who brings a wealth of knowledge, passion and commitment to FSIS,"
said Dr. Richard Raymond, USDA Undersecretary for Food Safety. "I am thrilled and pleased she has agreed to lead FSIS during
these exciting and challenging times. I look forward to working closely with her and our management team in protecting the
public health of Americans."
Dr. Masters began her FSIS career in 1989 as a veterinary medical officer near Hot Springs, Arkansas. She has since held a variety
of posts throughout the Agency, both in the field and at headquarters. Dr. Masters received her Doctor of Veterinary Medicine from
Mississippi State University and served in a food animal internship at Kansas State
University.
FSIS Meeting on Pre-Harvest Reduction of Salmonella
FSIS will hold a public meeting on Advances in Pre-Harvest Reduction of Salmonella in Poultry on August 25 and August 26,
2005, in Athens, GA. The meeting will consist of presentations on research and practical experiences aimed at reducing
Salmonella at the poultry production level, before poultry reaches federally inspected plants.
The meeting has three goals: to determine whether interventions available to producers can form the basis for best management
practices to reduce the load of Salmonella in poultry before slaughter; to identify promising interventions and to determine
what steps need to be taken to make these interventions to limit and control Salmonella available at the poultry production level;
and to identify which research gaps with respect to Salmonella control at the production level should be the focus of the
research community, including government, academia, and industry.
Based on the input from the meeting, and any other information available to the Agency, FSIS will develop compliance guideline materials
for producers that address pre-harvest food safety issues and Salmonella.
The public meeting is scheduled for August 25, 2005, from 9 a.m. to 5:30 p.m., and August 26, 2005, from 8:30 a.m. to
1 p.m. The meeting will be held at Richard B. Russell Research Center, 950 College Station Rd., Athens, GA, 30605. For more
information visit: www.fsis.usda.gov/regulations/2005_Notices_Index/
Notice of Request for a New Information Collection
(Voluntary Recalls of Meat and Poultry Products)
FSIS released a notice earlier this week requesting a new
information collection addressing paperwork requirements regarding the Agency's voluntary recalls from commerce of meat and poultry
products. FSIS invites interested persons to submit comments on this information collection request. Comments must be received on
or before October 3, 2005. For more information contact John O'Connell, Paperwork Reduction Act Coordinator, Food Safety and Inspection
Service, USDA, 300 12th Street, SW., Room 112, Washington, DC 20250-3700, (202) 720-0345. To read the docket in its entirety visit:
www.fsis.usda.gov/regulations/2005_Notices_Index/
Food Safety Hotline: Hot Topics
- Always wash your hands with warm, soapy water and kitchen surfaces and utensils with hot, soapy water before and after preparing food.
- Take cold foods from the refrigerator and pack them in an insulated lunch box with a cold pack just before leaving.
- Hot foods, such as soup and chili, belong in an insulated container - but first fill the container with boiling water
and let it stand for a few minutes to warm it up. Then, empty the container and fill it with piping hot food. Note: A parent or
other adult should do this for children.
- Don't let food sit at room temperature. Eat it right away or put it back in your lunch box with a frozen gel-pack.
- Be sure to wash out lunch boxes or totes every night!
Library of Export Requirement Updated
The Library of Export Requirements has been updated to reflect changes in export requirements for Chile, Colombia, Russia and Philippines.
Complete information can be found at
www.fsis.usda.gov/Regulations/Export_Information/
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