s elling by the piece ?—n eed that label ! christy l. bratcher, ph.d. assistant professor, meat...

SELLING BY THE PIECE?—NEED THAT LABEL!

Christy L. Bratcher, Ph.D.

Assistant Professor, Meat Science

Auburn University, Dept. of Animal Sciences

THE ABC’S OF RAISING BEEF FOR THE FREEZER

NOVEMBER 16, 2010

WHAT MUST BE INSPECTED

Any number of animals slaughtered for sale.

NO EXCEPTIONS!!

Any Product that contains >3% Meat

e.g. Cheese Pizza Pepperoni Pizza

Cooked Cabbage Greens w/ Bacon

LEVELS OF REGULATION

Federal InspectionLegal to ship across state lines.Highest level of oversight.

State InspectionLegal to ship within state lines.

Custom ExemptAnimals processes for the owner for consumption by immediate family.

Retail ExemptOverseen by the health department

REGULATORY PLAYERS

R E G U L A T I O N S

United States Department of Agriculture Food Safety Inspection Service (FSIS) Animal and Plant Health Inspection Service (APHIS)

Environmental Protection Agency (EPA)

Occupational Safety and Health Administration (OSHA)

Food and Drug Administration (FDA)

Alabama Department of Agriculture and Industries (AGI)

Alabama Department of Public Health (ADPH)

MORE SPECIFICALLY…FSIS – The USDA Inspector or the State

Inspector

FDA – Waste handling, antibiotic residues

EPA – Waste handling

OSHA – Workplace conditions

ADPH/AGI – Retail certification

WHAT YOU CAN AND CAN’T DOTo sell cuts in retail setting: Must be from USDA or state processor Must have permit from ADPH Some counties may have other specific rules

To sell sides or quarters: May be custom or USDA or state processor

Considerations if using a custom processor You are no longer the owner at time of slaughter It is illegal to sell cuts from custom processors

MEAT LABELS ON RETAIL PRODUCTS

Labels must feature: Safe handling instructions USDA or state establishment number Address Product name Ingredients (if more than 1) Nutrition panel(except single ingredient raw products Net wt.

LABEL APPROVAL9 CRF 317.4(c) and 381.132(c) require all labeling to be

submitted for sketch approval EXCEPT labeling that is generically approved:

- required for all non-standardized meat and poultry products

- any meat and poultry bearing special claims

Use FSIS Form 7234-1

-http://www.fsis.usda.gov/FSISForms/7234-1.pdf

Shows all label features can be printer proof or hand drawn

GENERIC APPROVAL

Prior approval of labeling or modification by FSIS without submitting a sketch approval

All mandatory labeling features are in conformance with FSIS regs (9 CFR 317.5(a)(1) and 381.133(a)(1)).

Outlined in 9 CFR 317.5 and 381.133 paragraphs (b)(1) through (b) (8)

single ingredient with no special claims

consumer test or not intended for sale

meat inspection legends

standard of identity outlined in labeling guidelines

SPECIAL CLAIMS – WHAT’S LEGALCertified Organic –

provided the farm and the butcher are certified and beef production follows organic protocols

Naturally Raised –

no growth promoters or antibiotics administered, not fed animal byproducts

No Antibiotics – never ever

No Hormones – never ever administered

SPECIAL CLAIMS – WHAT’S LEGALGrass-fed –

only grass and foraged fed, ever, continuous access to pasture in season

Corn-fed -

grain fed at some point

Natural -

meat that has been “minimally” processed, no synthetic ingredients

Different than “naturally raised”

FALSE CLAIM #1: “HORMONE-FREE”

• Simply, this is impossible

• Beef from cattle administered estrogen-based implants differs minimally from non-implanted beef for estrogen content

OTHER QUESTIONABLE CLAIMS

• “Guaranteed Safe”- Really?- How did the end use handle

product?

• “Humanely Raised”- Perhaps, but this is your opinion- Different if you have a

“certifying” party

FOOD SAFETY REALITIES

Overarching goal is food safety, from farm to fork

Fork to farm?

Present situation: Beef safety monitoring

Start – antemortem inspection End – grocery check-out

FURTHER INFORMATION

USDA/FSIS Guide to Federal Food Labeling

http://www.fsis.usda.gov/pdf/labeling_requirements_guide.pdf

Alabama Department of Public Health

http://www.adph.org/

Alabama Department of Agriculture and Industries

http://www.agi.alabama.gov/

USDA/FSIS Labeling Policies

http://www.fsis.usda.gov/regulations/labeling_policies/index.asp

National Organic Program

http://www.usda.gov/wps/portal/usda/usdahome?navid=ORGANIC_CERTIFICATIO&navtype=RT&parentnav=AGRICULTURE