vtec – “a shared responsibility” · 1. introduction to vtec & it’s controls 2. farm...
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VTEC – “A shared responsibility”
John Matthews
FSAI
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Why are VTEC Important?
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2002 (Under Review)1999 1st Edition
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Scientific Committee Report 2nd edition
2nd Edition 2010
Still “A sharedresponsibility”
Primary Producers; Processors; retailers; consumers;
AND Regulators
http://www.fsai.ie/resources_publications.html
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Whole Chain Approach
1. Introduction to VTEC & it’s Controls
2. Farm Environment
3. Animal Slaughter & Raw Meats
4. Food Processing, Distribution, Retail & Catering
5. Members of the Public & Vulnerable Groups
6. Public Health Management
7. Recommendations for the Control of VTEC throughout the Food Chain
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From Bord Bia Annual Report
Animal Slaughter & Raw Meats
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Clean Livestock Policy - FSA
“Clean”
“Dry”
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But … Life’s not always perfect
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Food Law ?
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Farmer Responsibility - Reg 852
as far as possible to ensure the cleanliness of animals going to slaughter and (…),
Slaughterhouse Requirements - Reg 853 (COMM Guidance)
Food business operators operating slaughterhouses in which domestic ungulates are slaughtered must ensure compliance
with the following requirements - 4. Animals must be clean.
CA Requirements - Reg 854
The official veterinarian is to verify compliance with the food business operator's duty under Regulation (EC) No 853/2004
to ensure that animals that have such hide, skin or fleece conditions that there is an unacceptable risk of contamination of the meat during slaughter are not slaughtered for human consumption unless they are
cleaned beforehand.
The Law – Regulators / Legislators
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Section 3 Animal Slaughter & Raw Meats
3.7.2 Slaughter & Dressing
Suitability for Hygienic Dressing
Clean & DRY (Clean Livestock Policy)
Hide Removal – prevent contamination
Evisceration – nicking Rumen -> Leakage
Clean Carcase Policy
Carcase defect scoring System => Objective Score
• FBO
• OVs
• Audits
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The Law – Carcase Hygiene
2. In addition to the general requirements of Article 4(5) concerning audits of HACCP-based principles, the official veterinarian is to check that the operators' procedures guarantee, to the extent possible, that meat:
(a) (…)
(b) does not bear faecal or other contamination;
Meat is to be declared unfit for human consumption if it: (s) shows soiling, faecal or other contamination;
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Zero Tolerance Zero Presence
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AQIS Carcase Defect (Rec. # 5)
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Some Good News
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“HACCP-based Procedures”
http://www.hpsc.ie/hpsc/A-Z/Gastroenteric/Salmonellosis/Outbreaks/File,12549,en.pdf
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Refrigeration (Rec. # 6)
Carcase Surface Temperature < 7OC within 12 hours
EU - Deep temp < +7OC before cutting
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Refrigeration
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Domestic Fridge
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Available Technology
Steam Carcase Pasteurisation
HPP
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