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Suggested Citation:"APPENDIX B Acronyms and Abbreviations." National Research Council. 2010. An Evaluation of the Food Safety Requirements of the Federal Purchase Ground Beef Program. Washington, DC: The National Academies Press. doi: 10.17226/13069.
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APPENDIX B
Acronyms and Abbreviations

AMI American Meat Institute

AMS Agricultural Marketing Service

ARS Agricultural Research Service

CAC Codex Alimentarius Commission

CDC Centers for Disease Control and Prevention

FSIS Food Safety and Inspection Service

HACCP Hazard Analysis and Critical Control Point

ICMSF International Commission on Microbiological Specifications of Foods

MLG Microbiology Laboratory Guidebook

NACMCF National Advisory Committee on Microbiological Criteria for Foods

NSLP National School Lunch Program

TDS-136 Technical Data Supplement 136

TRS-GB Technical Requirements Schedule for Ground Beef

USDA U.S. Department of Agriculture

USL upper specification limit

XF trim refers to beef fat with visible lean

Suggested Citation:"APPENDIX B Acronyms and Abbreviations." National Research Council. 2010. An Evaluation of the Food Safety Requirements of the Federal Purchase Ground Beef Program. Washington, DC: The National Academies Press. doi: 10.17226/13069.
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To ensure the safety of food distributed through the National School Lunch Program, food banks, and other federal food and nutrition programs, the United States Department of Agriculture has established food safety and quality requirements for the ground beef it purchases. This National Research Council book reviews the scientific basis of the Department's ground beef safety standards, evaluates how the standards compare to those used by large retail and commercial food service purchasers of ground beef, and looks at ways to establish periodic evaluations of the Federal Purchase Ground Beef Program. The book finds that although the safety requirements could be strengthened using scientific concepts, the prevention of future outbreaks of foodborne disease will depend on eliminating contamination during production and ensuring meat is properly cooked before it is served.

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