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Role of the Animal & Egg Production Food Safety Program in the Control of Residues in Meat and Poultry. Bhabani P. Dey. DVM, MS, MPH, Ph.D. Animal and Egg Production Food Safety FOOD SAFETY AND INSPECTION SERVICE. Pathogen Reduction/Hazard Analysis & Critical Control Points System.

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Role of the Animal & Egg Production Food Safety Program in the Control of Residues in Meat and Poultry

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Role of the animal egg production food safety program in the control of residues in meat and poultry

Role of the Animal & Egg Production Food Safety Program in the Control of Residues in Meat and Poultry

Bhabani P. Dey. DVM, MS, MPH, Ph.D.

Animal and Egg Production Food Safety

FOOD SAFETY AND INSPECTION SERVICE


Pathogen reduction hazard analysis critical control points system

Pathogen Reduction/Hazard Analysis & Critical Control Points System

PR/ HACCP Final Rule

(9 CFR Chapter III)

July 1996


Haccp system regulation

HACCP SYSTEM REGULATION

FOOD SAFETY HAZARD

(Unsafe for Human Consumption)

  • Biological

  • Chemical (Agricultural Chemicals /Drugs)

  • Physical


Determination of food safety hazard

Determination of Food Safety Hazard

  • Possibility of a Hazard

  • History of a Hazard


Haccp plan critical control points

HACCP Plan Critical Control Points .

  • Points

  • Steps

  • Procedure

    Prevent/ Eliminate/ Reduce


Chemical residues in fsis regulated product

Chemical Residues in FSIS Regulated Product

  • Drugs (veterinary, illegal)

  • Pesticides

  • Agricultural Chemicals


Challenges

Challenges

  • Adulteration

  • Organoleptic Examination

  • Farm-To-Table Strategy


Residue avoidance activity

Residue Avoidance Activity

  • Animal and Egg Production Food Safety

    (AEPFS) Staff

  • State

  • Producer Groups

  • Universities

  • Industrial Organizations

  • Consumer Group


Pr haccp preamble

PR/HACCP Preamble

  • Overall Food Safety Strategy

  • Regulatory Reform

  • Flexibility and Encourage Industry

    Involvement

  • Farm-To-Table Approach


Food safety problem

Food Safety Problem

  • Farm -To-Table Continuum

  • Hazard at Production, Distribution

    or Consumption


Approach concerns in residue control

Approach & Concerns in Residue Control

  • Rethinking in a HACCP environment

  • Sample for certain chemicals in certain establishment

  • FSIS to verify


Residue control in haccp environment

Residue Control in HACCP Environment

FOLLOW NAS GUIDELINE

  • Frame work for control of chemical hazard

  • Consideration of management of chemical hazard HACCP


Public health protection

Public Health Protection

1. Primary Concern

Risk Analysis


Role of the animal egg production food safety program in the control of residues in meat and poultry

Public Health Prevention

2. Hazard Analysis Critical Control Points

(HACCP)

is a science based system of process control, designed to prevent food safety problem during processing of food rather than to detect them after they have occurred


Considerations

Considerations

3. Tolerance Level of Chemicals

a. Changes

b. Authority (FDA, EPA)


Considerations1

Considerations

4. Sampling Plan for Adequate Prevention

a. Probability

b. Random

c. Alternate


Considerations2

Considerations

5. Risk assessment


Considerations3

Considerations

6. Analytical Tool and Testing Capacity

a. Quality/Methodology

b. Capacity /Capability

c. Facilitator (Agency/State)


Considerations4

Considerations

7. Training

a. FSIS Veterinarian/ Inspectors

b. Industry personnel


Considerations5

Considerations

8.Regulatory Enforcement

a.Linkage

b.Amendments

c.Interagency coordination

d.New guidance material


Considerations6

Considerations

9.Information System

a. Exchange between agencies

b. Exchange between FSIS and industry

c. Available resources


Considerations7

Considerations

10. Priorities

a. Public Meeting

b. Solicitation from Organization/CDC


Role of the animal egg production food safety program in the control of residues in meat and poultry

Role of the Animal Egg Production and Food Safety Staff (AEPFS)

Support the FSIS effort to create an environment for Farm-to-Table Food

Safety Concept.


Aepfss approach

AEPFSS Approach

No Regulatory Authority

1. Third Party Verified QA program

(eg. Cull cows)

2. Producer Education/Information

(eg. Video, slide, brochure)


Aepfss projects

AEPFSS Projects

Cooperative Agreements/Outreach Program

( various projects including control of residues in food animals, poultry and egg)

24 Partnerships

16 Non-assistance with State

8 Non-assistance with Universities


Role of the animal egg production food safety program in the control of residues in meat and poultry

Approach

  • QA certified program for producers

  • Live testing of animals

  • Encourage sale barn business practices that address food safety

  • Influence feed lot practices

  • Educate producer about HACCP


Aepfs achievements

AEPFS Achievements

  • Nebraska/California

    a. Training Material

    b. Training Course

  • Nebraska/ Alabama

    a. Animal Food Safety Task Force

  • Alabama

    a. Mobile Food Safety Education Display

  • Missouri

    a. Education material for trade show

    b. Group Meetings


Aepfs achievements1

AEPFS Achievements

  • Illinois U, Iowa State U, Colorado U

    a. Field Study for Producer Education

  • Tuskegee With GA State Extension

    (Video, pamphlet)

    a. Education of Small Farmers

    a. Assistance to Small Producers assistance

    b. Need of Small Producer

    c. Impact of HACCP


Aepfs contacts

AEPFS Contacts

1. American Sheep Industry

2. American Veal Association

3. Milk Dairy Beef Quality Association

4. National Chicken Council

5. National Cattleman Beef Association

6. Nation Pork Producer Association

7. National Turkey Federation

8. United Egg Producers


Aepfss educational activity

AEPFSS Educational Activity

1. Booklet for Residue Avoidance Program/TSC

2. Distribute Educational Materials

3. Update AEPFSS Book (Yellow Book)

4. Federal Guideline Model for a QA Certified Program

5. Develop QAP that stress HACCP Principles


Future goals

Future Goals

1. Continue Cooperative Agreements with States and Universities

2. Work to eliminate hazards that exist in the farm to slaughter segment


Reference

Reference

  • Federal Register. Nov 28, 2000. Residue Control in a HACCP Environment 5(229): 70809-70815


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