john r. ragan, dvm livestock program leader usda, fsis animal production food safety

John R. Ragan, DVMLivestock Program Leader

USDA, FSISAnimal Production Food Safety

Food SafetyFood Safety

A Subject Whose Time

Has Come

Pathogen Reduction:Pathogen Reduction:Hazard Analysis and Critical Hazard Analysis and Critical

Control Point (HACCP) Systems Control Point (HACCP) Systems Final RuleFinal Rule

PublishedJuly 25, 1996

Pathogen Reduction/HACCP Pathogen Reduction/HACCP Rule and Animal ProductionRule and Animal Production

January 26, 1998 75-80% of food animals

January 25, 1999 90-95% of food animals

January 25, 2000 100% of food animals

The Seven HACCP PrinciplesThe Seven HACCP Principles Conduct a hazard analysis Identify Critical Control Points Establish limits for each Critical

Control Point Establish corrective actions Establish recordkeeping procedures Establish procedures for verifying that the HACCP

system is working as intended

Why Was HACCP Adopted?Why Was HACCP Adopted?

First major change in almost 100 years Need to reduce risks of foodborne

illnesses from meat, poultry andegg products

HACCP accepted as science-basedpreventive risk reduction system

Why Was HACCP Adopted?Why Was HACCP Adopted?

Focus on Foodborne Illnesses Salmonella E. coli O157:H7 Campylobacter Listeria

Pathogen Reduction/HACCP Pathogen Reduction/HACCP Final RuleFinal Rule

Slaughter and processing plants must assume more practical responsibility for food safety

Pathogen Reduction/HACCP Pathogen Reduction/HACCP Rule Part 417.2(a)Rule Part 417.2(a)

Plants must conduct a hazardanalysis “to determine the food

safety hazards reasonably likely tooccur before, during and after entry

into the establishment”

Pathogen Reduction/HACCP Pathogen Reduction/HACCP Final RuleFinal Rule

“Those in control of each segment must bear the responsibility

for identifying and preventing or reducing food safety hazards.”

1996 Rule, Background

Farm to Table Food SafetyFarm to Table Food Safety

Animal Production (farm to slaughter) Slaughter and Processing Plants Post-Processing Transportation Wholesale and Retail Stores Food Service Consumer Education

Impact of PR/HACCP Rule on Impact of PR/HACCP Rule on Animal Production SystemsAnimal Production Systems

Packers will need moreinformation on incoming

animals for their HACCP plan.

Slaughter Plant Residue Control Slaughter Plant Residue Control ProcessProcess

Evaluate significant residue hazards of incoming animals purchased

Develop HACCP plan for residue control

Determine information needed from animal suppliers

Slaughter Plant Residue Control Slaughter Plant Residue Control Options for Incoming AnimalsOptions for Incoming Animals

Reject animals with a high risk of violative residues

Clearly define purchase criteria Buy only from suppliers quality

assurance certified

Slaughter Plant Residue Control Slaughter Plant Residue Control Options for Incoming AnimalsOptions for Incoming Animals

Refuse to purchase from suppliers with past residue violations

Require written assurances or letters of guarantee of no adulteration

Have drug or pesticide use records available

Slaughter Plant Residue Control Slaughter Plant Residue Control Options for Incoming AnimalsOptions for Incoming Animals

Periodically test animals or carcasses for residues

Obtain verification of proper drug or pesticide use

High Risk Classes for Violative High Risk Classes for Violative (Illegal) Drug Residues(Illegal) Drug Residues

Bob veal (3 weeks, 150 lbs.) Culled cows and bulls Culled boars and sows Roaster pigs Hospital pen clean-outs

Residue AvoidanceResidue Avoidance

Drugs Prohibited in Food Animals Clenbuterol Diethylstilbestrol Furazolidone parentally Nitrofurazone parentally Dimetridazole Ipronidazole, nitroimidazoles

Model Pathogen Reduction Model Pathogen Reduction ProjectProject

Has known live animal risk management control points

Has diagnostic tests to validate the system

Has a reliable audited process Can be verified and validated

Animal Production Food Safety Animal Production Food Safety (APFS) in FSIS, USDA(APFS) in FSIS, USDA

Voluntary - no legal authority over animals on farm

Information, Education, Collaboration

Government, Industry, Academia Partnerships

Response to HACCP Impact on Response to HACCP Impact on Food Animal ProductionFood Animal Production

Determine specific food safety needs of purchasers

Define requirements in cost-effective practices

Response to HACCP Impact on Response to HACCP Impact on Food Animal ProductionFood Animal Production

Determine where informationgaps exist

Focus and support research to provide solutions

Response to HACCP Impact on Response to HACCP Impact on Food Animal ProductionFood Animal Production

Develop awareness of needed practice changes

Expedite information transfer to producers

Response to HACCP Impact on Response to HACCP Impact on Food Animal ProductionFood Animal Production

Encourage participation in QAPs

Encourage inclusion of appropriate food safety elements in QAPs

Quality Assurance ProgramsQuality Assurance Programs

Voluntary Industry created guidelines Use of good production practices Third party certification

Importance of Quality Importance of Quality Assurance CertificationAssurance Certification

Promotes animal health and food safety Ensures proper drug and antibiotic use Provides records to assure purchasers

of good production practices

Importance of Verified Quality Importance of Verified Quality Assurance ProgramsAssurance Programs

Provide added assurances to purchasers

Provide documentation to support branded products and international markets

Milk and Dairy Beef Quality Milk and Dairy Beef Quality Assurance ProgramAssurance Program

Food Safety Control Points Valid veterinary/client/patient

relationship for drug use and health

Storing and administering drugs Milk drug screening tests

Milk and Dairy Beef Quality Milk and Dairy Beef Quality Assurance ProgramAssurance Program

Certification by veterinarians is an educational process

Dairy Biosecurity PracticesDairy Biosecurity Practices

QPC #1: Quality, profitability and keeping pathogens out improved productivity

QPC #2: Best management practices for keeping infectious disease off the farm

QPC #3: Use of strategic vaccinations

Dairy Biosecurity PracticesDairy Biosecurity Practices

QPC #4: Calf management QPC #5: Diagnostic testing for Johne’s BVD,

Contagious Mastitis, Salmonella typhimurium and dublin andBovine Leukosis

QPC #6: Biocontainment to control enteric, reproductive and respiratory pathogens

Dairy Biosecurity PracticesDairy Biosecurity Practices

QPC #7: Equipment Best Management Practices for manure disposal, feeding, etc.

QPC #8: Sanitation Best Management Practices for all stages of production

Pork Quality Assurance Pork Quality Assurance Certification ProgramCertification Program

Level I Food safety and HACCP awareness FDA animal drug use compliance

policy guide explained Current regulatory

systems included Level II: Educational self test

Pork Quality Assurance Pork Quality Assurance Certification ProgramCertification Program

Level III: Veterinarian Assisted 10 Good Production practices Defined

1 to 6: Residue avoidance practices 7 to 9: Animal health, care and feeding 10: Complete checklist annually

Recertify every two years

Beef Quality Assurance Beef Quality Assurance Certification ProgramCertification Program

Guidelines for proper animal health product use

Awareness of feed ingredientsand potential residues

Total Quality Managementeducation

Tailored State by State

Key State Partners in Animal Key State Partners in Animal Production Food SafetyProduction Food Safety

State veterinarians and State Department of Agriculture officials

Local Federal Agency representatives of USDA and HHS

Universities - Research, Education,and Extension

Key State Partners in Animal Key State Partners in Animal Production Food SafetyProduction Food Safety

Food Animal Producers Veterinarians in private practice State public health officials FSIS District Managers Markets, Dealers, Transporters Consumer Representatives

USDAPackers

FDA

Extension

Producers

LivestockMarkets

StateAgriculture

Veteri-narians

Universities

State PublicHealth

EPA

Consumers

StatePartnerships

OR

TX

COOH

NYWI

MI

Vermont

State APFS Partnerships

SD

CA

FL

ALSC

PAIN

MO

WA ND

NV UT

New Jersey

MS

IL

NE

Basic HACCP Compatible Basic HACCP Compatible PracticesPractices

Animal or premises identification

Management and health records

Proper, documented use of biologics, antibiotics, and other drugs

Breeder Culling Plan Feed and Water Quality/Safety

Basic HACCP Compatible Basic HACCP Compatible PracticesPractices

Good general sanitation

Animal waste management

Appropriate dead animal disposal

Quality Assurance Program participation

Veterinarians in theVeterinarians in theHACCP EraHACCP Era

Make the connection Animal health Food Safety Productivity-profitability

Work through HACCP-phobia Be familiar with HACCP principles Relate principles to production practices

Veterinarians in theVeterinarians in theHACCP EraHACCP Era

Credible information source QAP verification Health-safety certification Local food safety team

What Do YourWhat Do YourClients Produce?Clients Produce?

Food

Food Safety’s Greatest NeedFood Safety’s Greatest Need

Information

Good Management

Quality Assurance ProgramAnimal IdentificationProduction Treatment RecordsProper Drug Use

Feed Quality & SafetyCulling PracticesGeneral SanitationWaste Management

Productivity (Value)

Food SafetyAnimal Health

Virtual UniversityVirtual University

College of Animal Production Food Safety

SummarySummary

Food animal producers who follow good production practices and are

Quality Assurance Program Certified will be able to meet food safety

demands in the HACCP era