Prevalences of Shiga toxin producing Escherichia coli (STECs) and/or chemical residues in various veal products may exceed those of other beef products*. There is a perceived need for improvement in veal processing to effectively control these hazards**. A roundtable discussion by subject matter experts would help producers, regulatory agencies and the scientific community better understand factors that contribute to the prevalence of microbial and chemical hazards in various classes of veal, leading to science based farm to fork practices for the production of safer veal products. Target outcomes of the roundtable discussion include: 1) suggestions for defining classes of veal, 2) insights (biology, husbandry, processing) into factors which increase the prevalence/magnitude of hazards (microbial and chemical), 3) identification of farm to fork practices to minimize the occurrence of hazards, 4) identification of potential critical control points, and 5) identification of critical data gaps and research needs. To increase the value of this discussion, an article summarizing the discussion will be prepared and submitted for publication in a food safety and/or meat industry publication. *U.S. National Residue Program for Meat, Poultry, and Egg Products, 2010 Residue Sample Results, USDA, FSIS, OPHS, June 2012 **http://www.meatingplace.com/Industry/Blogs/Details/35266