Agriculture under secretary for food safety, Dr. Elsa Murano, has announced a series new meat safety directives to control pathogens in plants that produce ground beef. The Hazard Analysis and Critical Control Point (HACCP) system requires plants to determine those points in their process where contamination can occur and where it can be controlled. Under these new directives, Food Safety Inspection Service (FSIS) inspectors will determine whether plants have specifically addressed Salmonella and E. coli O157:H7 in their Pathogen Reduction/HACCP plans to have effective control measures for these pathogens.