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Role of the Animal & Egg Production Food Safety Program in the Control of Residues in Meat and Poultry PowerPoint Presentation
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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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  1. 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

  2. Pathogen Reduction/Hazard Analysis & Critical Control Points System PR/ HACCP Final Rule (9 CFR Chapter III) July 1996

  3. HACCP SYSTEM REGULATION FOOD SAFETY HAZARD (Unsafe for Human Consumption) • Biological • Chemical (Agricultural Chemicals /Drugs) • Physical

  4. Determination of Food Safety Hazard • Possibility of a Hazard • History of a Hazard

  5. HACCP Plan Critical Control Points . • Points • Steps • Procedure Prevent/ Eliminate/ Reduce

  6. Chemical Residues in FSIS Regulated Product • Drugs (veterinary, illegal) • Pesticides • Agricultural Chemicals

  7. Challenges • Adulteration • Organoleptic Examination • Farm-To-Table Strategy

  8. Residue Avoidance Activity • Animal and Egg Production Food Safety (AEPFS) Staff • State • Producer Groups • Universities • Industrial Organizations • Consumer Group

  9. PR/HACCP Preamble • Overall Food Safety Strategy • Regulatory Reform • Flexibility and Encourage Industry Involvement • Farm-To-Table Approach

  10. Food Safety Problem • Farm -To-Table Continuum • Hazard at Production, Distribution or Consumption

  11. Approach & Concerns in Residue Control • Rethinking in a HACCP environment • Sample for certain chemicals in certain establishment • FSIS to verify

  12. Residue Control in HACCP Environment FOLLOW NAS GUIDELINE • Frame work for control of chemical hazard • Consideration of management of chemical hazard HACCP

  13. Public Health Protection 1. Primary Concern Risk Analysis

  14. 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

  15. Considerations 3. Tolerance Level of Chemicals a. Changes b. Authority (FDA, EPA)

  16. Considerations 4. Sampling Plan for Adequate Prevention a. Probability b. Random c. Alternate

  17. Considerations 5. Risk assessment

  18. Considerations 6. Analytical Tool and Testing Capacity a. Quality/Methodology b. Capacity /Capability c. Facilitator (Agency/State)

  19. Considerations 7. Training a. FSIS Veterinarian/ Inspectors b. Industry personnel

  20. Considerations 8. Regulatory Enforcement a. Linkage b. Amendments c. Interagency coordination d. New guidance material

  21. Considerations 9. Information System a. Exchange between agencies b. Exchange between FSIS and industry c. Available resources

  22. Considerations 10. Priorities a. Public Meeting b. Solicitation from Organization/CDC

  23. 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.

  24. AEPFSS Approach No Regulatory Authority 1. Third Party Verified QA program (eg. Cull cows) 2. Producer Education/Information (eg. Video, slide, brochure)

  25. 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

  26. 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

  27. 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

  28. 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

  29. 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

  30. 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

  31. Future Goals 1. Continue Cooperative Agreements with States and Universities 2. Work to eliminate hazards that exist in the farm to slaughter segment

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