the impact of pathogen reduction/haccp on food animal production systems food safety and inspection...
TRANSCRIPT
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The Impact of Pathogen The Impact of Pathogen Reduction/HACCP on Food Reduction/HACCP on Food Animal Production SystemsAnimal Production Systems
Food Safety and Inspection Service
U. S. Department of Agriculture
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Overview of PresentationOverview of Presentation
New USDA Pathogen Reduction and HACCP Systems Rule for Plants
In-Plant Residue Control Options Impact of Rule on Food Animal
Production Systems Importance of HACCP-Compatible
Production Practices
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Why Has FSIS Changed Its Why Has FSIS Changed Its Inspection Rules?Inspection Rules?
Focus on Foodborne Illnesses Salmonella E. coli O157:H7 Campylobacter Listeria
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Why Has FSIS ChangedWhy Has FSIS ChangedIts RegulationsIts Regulations
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
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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
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Pathogen Reduction/HACCPPathogen Reduction/HACCPFinal RuleFinal Rule
Meat and poultry slaughter andprocessing establishments must: Implement Standard Operating
Procedures for Sanitation Test certain products for generic E. coli Implement HACCP systems Meet USDA-FSIS Salmonella
performance standards
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Pathogen Reduction/HACCP Pathogen Reduction/HACCP Final RuleFinal Rule
Slaughter and processing plants must assume more practical responsibility for food safety
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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
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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
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Pathogen Reduction/HACCP Pathogen Reduction/HACCP Final RuleFinal Rule
Foreign Systems must be “equivalent to”
State Systems must be “equal to”
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Pre-HACCP ImplementationPre-HACCP ImplementationIn PlantsIn Plants
On January 27, 1997 plants:
implemented Standard Operating Procedures for Sanitation
began generic E. coli testing for fecal contamination; and
began devising pathogen reduction and HACCP plans
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Pathogen Reduction/HACCP Pathogen Reduction/HACCP Final Rule ImplementationFinal Rule Implementation
January 26, 1998 Large establishments
January 25, 1999 Small establishments
January 25, 2000 Very small establishments
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Pathogen Reduction/HACCP Pathogen Reduction/HACCP Rule and Animal ProductionRule and Animal Production
January 26, 1998 75-80% of food animals marketed
January 25, 1999 90-95% of food animals marketed
January 25, 2000 100% of food animals marketed
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Pathogen Reduction/HACCP Pathogen Reduction/HACCP Rule and Animal ProductionRule and Animal Production
There is no regulatory requirement to test live animals for hazards
Rule describes non-regulatory approach for animal production food safety
Part 417.2 requires plans to evaluate hazards in animals
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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”
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Pathogen Reduction/HACCP Final Pathogen Reduction/HACCP Final Rule Part 417.2 HazardsRule Part 417.2 Hazards
Physical hazards (foreign objects) Natural toxins (aflatoxins, etc.) Zoonotic diseases (bacterial, parasitic) Other microbial contaminants Chemical contaminants (pesticides and
drug residues) Food additives and decomposition
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Slaughter Plant ResidueSlaughter Plant ResidueControl ProcessControl Process
Evaluate significant residue hazardsof incoming animals purchased
Develop HACCP plan forresidue control
Determine information neededfrom animal suppliers
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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
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Slaughter Plant Residue Control Slaughter Plant Residue Control Options for Incoming AnimalsOptions for Incoming Animals
Refuse to purchase from supplierswith past residue violations
Require written assurances or lettersof guarantee of no adulteration
Have drug or pesticide userecords available
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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
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Higher Risk Classes for Violative Higher 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
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Impact of PR/HACCP Rule on Impact of PR/HACCP Rule on Animal Production SystemsAnimal Production Systems
Packers may need moreinformation on incoming
animals for their HACCP plan.
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Impact of PR/HACCP Rule on Impact of PR/HACCP Rule on Animal Production SystemsAnimal Production Systems
HACCP-compatible practices provide food safety and market assurances
Quality Assurance Program(QAP) Certification
Animal/premise identification
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Impact of PR/HACCP Rule on Impact of PR/HACCP Rule on Animal Production SystemsAnimal Production Systems
HACCP-compatible practices (con’d)
Record keeping Third party verified
(audited) processes
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Importance of QualityImportance of QualityAssurance CertificationAssurance Certification
Promotes animal health and welfare
Ensures proper drug and antibiotic use
Provides records to assure purchasers of good production practices
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Importance of QualityImportance of QualityAssurance CertificationAssurance Certification
Proven to reduce residue violations
Potentially reduces pathogens through good hygiene and animal health
Improves production efficiency andquality of animals
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Importance of Verified Quality Importance of Verified Quality Assurance ProgramsAssurance Programs
Provides added assurancesto purchasers
Provides documentation tosupport branded productsand international markets
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Milk and Dairy Beef Quality Milk and Dairy Beef Quality Assurance ProgramAssurance Program
Food Safety Control Points Valid veterinary/client/patient
relationship for drug useand health
Storing and administering drugs Milk drug screening tests
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Milk and Dairy Beef Quality Milk and Dairy Beef Quality Assurance ProgramAssurance Program
Certification by veterinarians is an educational process
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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
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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
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Beef Quality Assurance Beef Quality Assurance Certification ProgramCertification Program
Guidelines for proper animalhealth product use
Awareness of feed ingredientsand potential residues
Total Quality Manage-ment education
Tailored State by State
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Animal Production andAnimal Production andPathogen ReductionPathogen Reduction
Research needed to determine food safety control points from farm to slaughter
What practices will reduce pathogens in live animals and result in reducing contamination on carcasses?
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Animal Production andAnimal Production andPathogen ReductionPathogen Reduction
Research needed for food safety control points from farm to slaughter (con’d)
Can animals be sorted pre-slaughter to reduce contamination on carcasses?
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SalmonellaSalmonella in National Culled in National Culled Dairy Cattle Survey 1996-1997Dairy Cattle Survey 1996-1997
FSIS/University collaborative project
5,000 cecal-colon samples at slaughter
Winter and summer seasons Good and poor conditioned cows
had no significant differencein Salmonella shedding
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Summary of PresentationSummary of Presentation
New USDA Pathogen Reduction and HACCP Systems for Plants
In-Plant Residue Control Options
Impact of Role on Food Animal Production Systems
Importance of HACCP-Compatible Production Practices
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SummarySummary
New Pathogen Reduction/HACCP Systems Rule implemented in plants requires physical, chemical and microbial hazard controls
Food animal producers are being affected
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SummarySummary
Packers may need more information on animals supplied Quality Assurance Program Certification Animal/premise supplier identification Treatment and disease records
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Good Management
Quality Assurance ProgramAnimal IdentificationProduction Treatment RecordsProper Drug Use
Feed Quality & SafetyCulling PracticesGeneral SanitationWaste Management
Productivity (Value)
Food SafetyAnimal Health
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SummarySummary
Food animal producers who followgood production practices and are
Quality Assurance Program Certifiedwill be able to meet food safetydemands in the HACCP era.