quality assurance in manufacturing rendered products...from: a profile of the north american...
TRANSCRIPT
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Quality Assurance in Manufacturing Rendered Products
A suppliers perspective!
January 29, 2016
Creating sustainable food,
feed and fuel ingredients
for a growing population
Ansen Pond, Ph.D. Product Safety Manager
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Creating sustainable food, feed and fuel ingredients for a growing population
Topics of Discussion
• Rendering Industry - the U.S. model
- How Rendering is Regulated
- Raw Materials
- What Rendering Offers
- Rendered Finished Products
- Customer Expectations
• Producing Quality Ingredients
- Prerequisite Programs
- Preventive Controls
- Quality Controls
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Creating sustainable food, feed and fuel ingredients for a growing population
How is Rendering Regulated?
• The rendering industry is heavily regulated from a number of different regulatory agencies. We are regulated by EPA, OSHA, FDA, APHIS and state regulatory agencies.
• We are audited frequently by these agencies depending on the products produced and where they are sold.
• All rendering plants are required to register according to the Bioterrorism Act.
• All facilities processing raw material from cattle origin fall under the BSE rule 21 CFR 589.2000 and 2001 which restricts the use of specific animal proteins.
• New regulations through FSMA Animal Food Rule.
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Creating sustainable food, feed and fuel ingredients for a growing population
Raw Materials
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Creating sustainable food, feed and fuel ingredients for a growing population
Mortalities, 1.8
Retail meat, 2.9
Restaurant grease, 2.4
Beef, 18.7
Pork, 7.8
Poultry , 16.0
Other, 1.5
Raw Material, x 1 billion lb
Byproduct
From: A Profile of the North American
Rendering Industry, Informa
Economics, 2011
51.1 billion pounds total
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Creating sustainable food, feed and fuel ingredients for a growing population
Edible and Inedible Portions of Animals % of live wt.
57%
43%
Edible Inedible
67%
33%
Edible Inedible
63%
37%
Edible Inedible
Cattle Poultry
Swine
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Volume of Raw Material
•Over 150 million pounds of waste tissues daily
•Annually would fill four semi-trailers abreast, end to end, stretching from New York City to Los Angeles
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Creating sustainable food, feed and fuel ingredients for a growing population
What does rendering do? • Recycles
• Kills pathogenic organisms
• Reduces volume by 60% or more
• Protects (sustains) the environment
• Recycles (captures) carbon to prevent GHG
• Recycles energy (as BTU or calories)
• Biofuel made from fats have 86% lower CO2 emissions
• Provides control, verification and traceability to regulatory agencies and the public.
This is all done within hours of receiving raw materials, rather than
taking weeks or months as some popular alternative methods do.
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Sizing
Grinding
Heat Processing
(Time x Temperature)
Press
Meal (Protein)
Storage/Load-out
Fat
Storage/Load-out
Protein
Crax
Raw
Material
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•Operating temperature at 230-300F
•Residence time 20-90 minutes
•60% reduction in moisture
•Destroy pathogens
Continuous Cooker
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Continuous Cooker
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Press (fat separation)
•Mechanical press
•Press fat out of the crax
•Product temperature high to press correctly
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Creating sustainable food, feed and fuel ingredients for a growing population
Finished Product
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Rendered Finished Products
Meal Fat
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Rendered Finished Products
• Meat and Bone Meal
• Tallow
• Poultry Grease
• Recovered Cooking Oil
• Poultry Byproduct Meal
• Blood Meal
• Feather Meal
• Chicken Meal
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Creating sustainable food, feed and fuel ingredients for a growing population
Non feed & export, 4.2
Fats, 5.1
Proteins, 9.2
Finished Product Uses , x 1 billion lb.
Feed
From: A Profile of the North American
Rendering Industry, Informa
Economics, 2011
18.5 billion pounds total 64% reduction in volume
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Creating sustainable food, feed and fuel ingredients for a growing population
Markets for U.S. Finished Rendered Products
Poultry 39%
Pets 31%
Swine 9%
Export 8%
Cattle 6%
Other 4%
Fish 3%
Protein
Livestock 35%
Export 22%
Pet Food 15%
Biofuel 10%
Oleochemical 9%
Human Food 8%
Other 1%
Fats
From Informa Economics. 2011. A Profile of the North American Rendering Industry
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Creating sustainable food, feed and fuel ingredients for a growing population
Sustaining our Planet – Meat By-Product Processing Our industry provides a cycle of sustainability to the food industry, ensuring safety throughout the food chain.
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Creating sustainable food, feed and fuel ingredients for a growing population
Food Safety Controls
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Creating sustainable food, feed and fuel ingredients for a growing population
Customer Expectations of Renderers
• Produce safe ingredients!!!
• No foreign material or contamination -(NO metal, wood, plastic, rubber, glass, chemicals, picking fingers, rubber gloves, ear tags, leg bands or other unspecified materials!)
• Pest-free ingredients.
• Consistently meet ingredient quality and nutritional specifications.
• Sourced from traceable and sustainable raw materials.
• Fresh ingredients (Antioxidant Application)
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Creating sustainable food, feed and fuel ingredients for a growing population
Potential Hazards
• Food Borne Pathogens (salmonella, clostridia perfringens, E. Coli), viruses
• Chemicals – Insecticides, PCBs, Rodenticides, Fungicides, Euthanizing Agents, Toxic chemicals (anti-freeze), Heavy Metals, i.e. lead and cadmium
• Physical – metal, glass, plastic, wood, rubber
• Regulated substances– CMPAF (cattle material prohibited in animal feed; brain and spinal cord of cattle aged 30 months or older)
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Creating sustainable food, feed and fuel ingredients for a growing population
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FSMA (21 CFR §§ 507.14 – 507.50)
Food Safety Plan
Hazard Analysis
Preventive Controls
Personnel
Plant & Grounds
Sanitation
Water supply
Equipment &
utensils
Plant Operations
Holding &
Distrubution
CGMP
CCPs
Process controls
Sanitation
controls
Supply-Chain
program
HACCP
Part §507
Subpart B
of the Animal
Food Rule
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Sizing
Grinding
Heat Processing
(Time x Temperature)
Press
Meal (Protein)
Storage/Load-out
Fat
Storage/Load-out
Protein
Crax
PC SCP
PC PC
Raw
Material
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Creating sustainable food, feed and fuel ingredients for a growing population
Prerequisite Programs
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Raw Material Analysis
• Quality starts with the raw material
• Analyze raw material stream for hazards likely to occur
• Why is the raw material available
• Any quality issues that should be addressed
• Is feed the best market
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Raw Material Inspection GMP
• Ensure product is obtained from approved suppliers
• Inspect product for suspicious visual residues, off-odors, prohibited materials, plastic and physical hazards
• Document inspections
• Detailed protocol for situations when problems arise
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CMPAF Removal and Disposal GMP
• Proper aging of cattle
• Properly removing CMPAF
• Segregating CMPAF
• Disposing of CMPAF
• Verification activities
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Personnel Hygiene GMP
• Properly designed uniforms and PPE
• Cleanliness of uniforms and PPE
• Proper handwashing
• Removal of jewelry
• Storage of personal items
• Breakrooms and bathroom facilities
• Exclude the use of tobacco products
• Standard for employees living on livestock farms
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Plant Equipment and Grounds GMP
• Plant grounds free of weeds and standing water
• Plant designed to exclude pest
• Separation of raw and finished product areas
• Dedicated equipment and tools
• Cleaning and sanitizing of tools as necessary
• Disposal areas for trash
• Keeping equipment enclosed during processing
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Plant Housekeeping GMP
• Potable water
• Sanitation stations for employees working in raw material areas
• Spilled product disposed of appropriately
• Finished product areas kept dry
• Handling and holding equipment inspected prior to use
• Cleaning schedules
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Pest Control GMP
• Third party pest control program
• Trash stored appropriately
• Trash disposed of properly
• Repairs made to exclude pest
• Spilled material cleaned up quickly
• Employee food excluded from facility
• Walkthrough of plant necessary
• Keeping equipment enclosed during processing
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Plant Security GMP
• Perform plant security evaluations
• Protocol for visitors
• Pass cards implemented
• Security fencing
• Locked facility doors and windows
• Holding vessels secured
• Roof access secured
• Employees easy to identify
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In Plant Chemical Use GMP
• Chemicals used in the facility must be approved by Product Safety Team
• Use of food grade lubricants
• Install drip pans if necessary
• Inspection of equipment for leaks
• Procedures for cleaning leaks
• Chemical storage must protect against product contamination
• Chemical storage must be identified
• Chemical storage must be secured
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Metal Control GMP
• Grinding and standard processing reduce risk of food safety hazard
• Magnets are used to control metal fragments that could impact the quality of finished goods
- Raw material magnets
- Press magnets
- Pre-grind magnets
- Loadout magnets
• Cleaning and weighing of fragments
• Pull strength test
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Loadout Inspection GMP
• Previous BOL
• Appropriate Previous Cargo
• Inedible stenciling
• Trailer/Tanker Inspection
• Seals
•Driver Notifications
•Management Verification
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Creating sustainable food, feed and fuel ingredients for a growing population
Preventive Controls
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Creating sustainable food, feed and fuel ingredients for a growing population
Supply Chain Program (Preventive Control)
• Relationship with suppliers - Understanding common handling practices - Clear expectations to avoid potential contamination - Work with supplier on improvements by giving feed back on
contaminants found and the quality of raw material
• Supplier audits
• Supplier guarantees - CMPAF certification - Pesticide testing COA - Pathogen control certification
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•Operating temperature at 260F
•Residence time 20-90 minutes
•Destroy biological pathogens
Cooking Process (Preventive Control)
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Creating sustainable food, feed and fuel ingredients for a growing population
Residence Time of Solid Marker in Continuous Cooker
with fat added back and 31,000 lb/hr feed rate
0
20
40
60
80
100
120
140
160
180
0 18 36 54 72 90
Mark
er
concentr
ation,
ppm
Time, minutes
Peak residence time was < 50 minutes.
About 10% passed through
in 21 minutes
About 10% retained
for 90 minutes
EU data
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Creating sustainable food, feed and fuel ingredients for a growing population
In addition to historical work conducted at Clemson University, microbiologist/food safety scientists at Texas Tech, Colorado State and Texas A&M Universities are studying thermal death time of pathogens in different raw material matrices to validate the cooker as a critical control point and develop models that can be used to predict log reductions under various processing conditions.
Tem
pera
ture
Relative Heat Resistance
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Creating sustainable food, feed and fuel ingredients for a growing population
Avian Influenza RNA Destruction
0 Sec 15 sec 30 sec 60 sec 90 sec 120 sec
212⁰ F
230⁰ F
248⁰ F
266⁰ F
284⁰ F
2012 J. of Applied Poultry Research 21:719-725
Clemson University/Animal Co-Products Research and Education Center
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• Established critical limits
•Monitoring
•Record keeping
•Corrective action
•Verification
- Records
- Temperatures
Cooking Process (Preventive Control)
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•Clostridium perfringens
- Press samples
- Cooker verification
• Enterobacteriaceae testing
- Loadout samples
- Handling of product post-cooker
•Water activity testing
Micro Testing Programs (Verification)
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•Chlorinated Pesticide Testing
- Hold and test program
- Fat
- Meal cleared by testing fat
• Impurity Testing
- Tallow
- Anything >0.15% labeled
Pesticide and Impurity Testing Programs (Preventive Control)
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• Establish traceability
•Plan of action
- Corporate contact protocols
- Defined responsibilities
- Customer contacts
- FDA contacts
•Mock recalls
Recall Plan (Preventive Control)
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Creating sustainable food, feed and fuel ingredients for a growing population
Quality Controls
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• Established limits
•Monitoring
•Application verification
•Application calculation
•Corrective actions
• Tracing abilities
Antioxidant Application (Quality SOP)
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• Typical test capabilities:
- Protein
- Fat
- Ash
- Moisture
- FFA
- Peroxide Value
- Oxidative Stability
- Digestibility
Quality Testing Programs (Quality SOP)
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Creating sustainable food, feed and fuel ingredients for a growing population
Important Components in a Quality System
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• Training programs
• Internal auditing
• Third party verification
•Customer audits
•Realistic customer expectations
Quality System
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Creating sustainable food, feed and fuel ingredients for a growing population
Summary
•Rendering provides essential services to society
•Rendering provides bio-nutrient transformation
•Rendering provides a safe and effective way to utilize animal byproducts and food waste
•Rendering activities are closely regulated by multiple federal and state agencies
•Rendering has implemented food safety controls for many years to reduce hazards
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Creating sustainable food, feed and fuel ingredients for a growing population
Thank you!