role of the animal & egg production food safety program in the control of residues in meat and...

04/22/23

Role of the Animal & Egg Production Food Role of the Animal & Egg Production Food Safety Program in the Control of Residues in Safety Program in the Control of Residues in

Meat and PoultryMeat and Poultry

Bhabani P. Dey. DVM, MS, MPH, Ph.D.

Animal and Egg Production Food Safety

FOOD SAFETY AND INSPECTION SERVICE

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USDA, Food Safety and Inspection Service

Pathogen Reduction/Hazard Analysis & Pathogen Reduction/Hazard Analysis & Critical Control Points SystemCritical Control Points System

PR/ HACCP Final Rule (9 CFR Chapter III)

July 1996

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HACCP SYSTEM REGULATIONHACCP SYSTEM REGULATION

FOOD SAFETY HAZARD (Unsafe for Human Consumption)

Biological Chemical (Agricultural Chemicals /Drugs) Physical

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Determination of Food Safety HazardDetermination of Food Safety Hazard

Possibility of a Hazard History of a Hazard

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HACCP Plan HACCP Plan Critical Control Points . Critical Control Points .

Points Steps Procedure

Prevent/ Eliminate/ Reduce

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Chemical Residues in FSISChemical Residues in FSIS Regulated ProductRegulated Product

Drugs (veterinary, illegal)Pesticides Agricultural Chemicals

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ChallengesChallenges Adulteration Organoleptic Examination Farm-To-Table Strategy

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Residue Avoidance ActivityResidue Avoidance Activity

Animal and Egg Production Food Safety (AEPFS) Staff State Producer Groups Universities Industrial Organizations Consumer Group

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PR/HACCP PreamblePR/HACCP Preamble Overall Food Safety Strategy Regulatory Reform Flexibility and Encourage Industry

Involvement Farm-To-Table Approach

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Food Safety Problem Food Safety Problem

Farm -To-Table Continuum Hazard at Production, Distribution

or Consumption

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Approach & Concerns inApproach & Concerns in Residue ControlResidue Control

Rethinking in a HACCP environment Sample for certain chemicals in certain

establishment FSIS to verify

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Residue Control in HACCP Residue Control in HACCP EnvironmentEnvironment

FOLLOW NAS GUIDELINE

Frame work for control of chemical hazard Consideration of management of chemical hazard

HACCP

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Public Health ProtectionPublic Health Protection

1. Primary Concern

Risk Analysis

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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

Public Health PreventionPublic Health Prevention

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ConsiderationsConsiderations

3. Tolerance Level of Chemicalsa. Changesb. Authority (FDA, EPA)

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4. Sampling Plan for Adequate Prevention

a. Probability b. Random c. Alternate

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5. Risk assessment

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6. Analytical Tool and Testing Capacity

a. Quality/Methodologyb. Capacity /Capabilityc. Facilitator (Agency/State)

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7. Training a. FSIS Veterinarian/ Inspectorsb. Industry personnel

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8. Regulatory Enforcementa. Linkage b. Amendmentsc. Interagency coordinationd. New guidance material

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9. Information Systema. Exchange between agenciesb. Exchange between FSIS and industryc. Available resources

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ConsiderationsConsiderations 10. Priorities

a. Public Meetingb. Solicitation from Organization/CDC

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Support the FSIS effort to create an environment for Farm-to-Table FoodSafety Concept.

Role of the Animal Egg Role of the Animal Egg Production and Food Safety Staff Production and Food Safety Staff

(AEPFS)(AEPFS)

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AEPFSS ApproachAEPFSS Approach

No Regulatory Authority

1. Third Party Verified QA program (eg. Cull cows)

2. Producer Education/Information(eg. Video, slide, brochure)

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AEPFSS ProjectsAEPFSS 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

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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

ApproachApproach

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AEPFS AchievementsAEPFS Achievements

Nebraska/California a. Training Material b. Training Course Nebraska/ Alabama a. Animal Food Safety Task Force

Alabama a. Mobile Food Safety Education Display

Missouria. Education material for trade show b. Group Meetings

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AEPFS AchievementsAEPFS 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 assistanceb. Need of Small Producerc. Impact of HACCP

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AEPFS ContactsAEPFS Contacts

1. American Sheep Industry2. American Veal Association3. Milk Dairy Beef Quality Association 4. National Chicken Council5. National Cattleman Beef Association6. Nation Pork Producer Association7. National Turkey Federation8. United Egg Producers

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AEPFSS Educational ActivityAEPFSS Educational Activity

1. Booklet for Residue Avoidance Program/TSC 2. Distribute Educational Materials3. Update AEPFSS Book (Yellow Book)4. Federal Guideline Model for a QA Certified

Program5. Develop QAP that stress HACCP Principles

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Future GoalsFuture Goals

1. Continue Cooperative Agreements with States and Universities2. Work to eliminate hazards that exist in

the farm to slaughter segment

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ReferenceReference

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

role of the animal & egg production food safety program in the control of residues in meat and...

Documents

processing of food

inspection serviceusda

hazard usda

control of residues

system of process control

table strategy usda

alternate usda

epa usda