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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

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 & the Control of Residues in Meat and Poultry Critical Control Points System

PR/ HACCP Final Rule

(9 CFR Chapter III)

July 1996


Haccp system regulation
HACCP SYSTEM REGULATION the Control of Residues in Meat and Poultry

FOOD SAFETY HAZARD

(Unsafe for Human Consumption)

  • Biological

  • Chemical (Agricultural Chemicals /Drugs)

  • Physical


Determination of food safety hazard
Determination of Food Safety Hazard the Control of Residues in Meat and Poultry

  • Possibility of a Hazard

  • History of a Hazard


Haccp plan critical control points
HACCP Plan the Control of Residues in Meat and Poultry Critical Control Points .

  • Points

  • Steps

  • Procedure

    Prevent/ Eliminate/ Reduce


Chemical residues in fsis regulated product
Chemical Residues in FSIS the Control of Residues in Meat and Poultry Regulated Product

  • Drugs (veterinary, illegal)

  • Pesticides

  • Agricultural Chemicals


Challenges
Challenges the Control of Residues in Meat and Poultry

  • Adulteration

  • Organoleptic Examination

  • Farm-To-Table Strategy


Residue avoidance activity
Residue Avoidance Activity the Control of Residues in Meat and Poultry

  • Animal and Egg Production Food Safety

    (AEPFS) Staff

  • State

  • Producer Groups

  • Universities

  • Industrial Organizations

  • Consumer Group


Pr haccp preamble
PR/HACCP Preamble the Control of Residues in Meat and Poultry

  • Overall Food Safety Strategy

  • Regulatory Reform

  • Flexibility and Encourage Industry

    Involvement

  • Farm-To-Table Approach


Food safety problem
Food Safety Problem the Control of Residues in Meat and Poultry

  • Farm -To-Table Continuum

  • Hazard at Production, Distribution

    or Consumption


Approach concerns in residue control
Approach & Concerns in the Control of Residues in Meat and Poultry 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 the Control of Residues in Meat and Poultry

FOLLOW NAS GUIDELINE

  • Frame work for control of chemical hazard

  • Consideration of management of chemical hazard HACCP


Public health protection
Public Health Protection the Control of Residues in Meat and Poultry

1. Primary Concern

Risk Analysis


Public Health Prevention the Control of Residues in Meat and Poultry

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 the Control of Residues in Meat and Poultry

3. Tolerance Level of Chemicals

a. Changes

b. Authority (FDA, EPA)


Considerations1
Considerations the Control of Residues in Meat and Poultry

4. Sampling Plan for Adequate Prevention

a. Probability

b. Random

c. Alternate


Considerations2
Considerations the Control of Residues in Meat and Poultry

5. Risk assessment


Considerations3
Considerations the Control of Residues in Meat and Poultry

6. Analytical Tool and Testing Capacity

a. Quality/Methodology

b. Capacity /Capability

c. Facilitator (Agency/State)


Considerations4
Considerations the Control of Residues in Meat and Poultry

7. Training

a. FSIS Veterinarian/ Inspectors

b. Industry personnel


Considerations5
Considerations the Control of Residues in Meat and Poultry

8. Regulatory Enforcement

a. Linkage

b. Amendments

c. Interagency coordination

d. New guidance material


Considerations6
Considerations the Control of Residues in Meat and Poultry

9. Information System

a. Exchange between agencies

b. Exchange between FSIS and industry

c. Available resources


Considerations7
Considerations the Control of Residues in Meat and Poultry

10. Priorities

a. Public Meeting

b. Solicitation from Organization/CDC


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 (AEPFS)

No Regulatory Authority

1. Third Party Verified QA program

(eg. Cull cows)

2. Producer Education/Information

(eg. Video, slide, brochure)


Aepfss projects
AEPFSS Projects (AEPFS)

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


Approach (AEPFS)

  • 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 (AEPFS)

  • 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 (AEPFS)

  • 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 (AEPFS)

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 (AEPFS)

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 (AEPFS)

1. Continue Cooperative Agreements with States and Universities

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


Reference
Reference (AEPFS)

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


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