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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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slide1

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

slide14

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

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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

slide26

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