Role of the Animal

1
Role of the Animal Egg Production Food Safety
Program in the Control of Residues in Meat and
Poultry
Bhabani P. Dey. DVM, MS, MPH, Ph.D. Animal and
Egg Production Food Safety FOOD SAFETY AND
INSPECTION SERVICE

2
Pathogen Reduction/Hazard Analysis Critical
Control Points System

• PR/ HACCP Final Rule
• (9 CFR Chapter III)
• July 1996

3
HACCP SYSTEM REGULATION

• FOOD SAFETY HAZARD
• (Unsafe for Human Consumption)
• Biological
• Chemical (Agricultural Chemicals /Drugs)
• Physical

4
Determination of Food Safety Hazard

• Possibility of a Hazard
• History of a Hazard
• 
  
  

5
HACCP Plan Critical Control Points .

• Points
• Steps
• Procedure
• Prevent/ Eliminate/ Reduce

6
Chemical Residues in FSIS Regulated Product

• Drugs (veterinary, illegal)
• Pesticides
• Agricultural Chemicals

7
Challenges

• Adulteration
• Organoleptic Examination
• Farm-To-Table Strategy
• 
  

8
Residue Avoidance Activity

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

9
PR/HACCP Preamble

• Overall Food Safety Strategy
• Regulatory Reform
• Flexibility and Encourage Industry
• Involvement
• Farm-To-Table Approach

10
Food Safety Problem

• Farm -To-Table Continuum
• Hazard at Production, Distribution
• or Consumption

11
Approach Concerns in Residue Control

• Rethinking in a HACCP environment
• Sample for certain chemicals in certain
  establishment
• FSIS to verify

12
Residue Control in HACCP Environment

• FOLLOW NAS GUIDELINE
• Frame work for control of chemical hazard
• Consideration of management of chemical hazard
  HACCP

13
Public Health Protection

• 1. Primary Concern
• Risk Analysis

14

Public Health Prevention

• 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

15
Considerations

• 3. Tolerance Level of Chemicals
• a. Changes
• b. Authority (FDA, EPA)

16
Considerations

• 4. Sampling Plan for Adequate Prevention
• a. Probability
• b. Random
• c. Alternate

17
Considerations

• 5. Risk assessment

18
Considerations

• 6. Analytical Tool and Testing Capacity
• a. Quality/Methodology
• b. Capacity /Capability
• c. Facilitator (Agency/State)

19
Considerations

• 7. Training
• a. FSIS Veterinarian/ Inspectors
• b. Industry personnel

20
Considerations

• 8. Regulatory Enforcement
• a. Linkage
• b. Amendments
• c. Interagency coordination
• d. New guidance material

21
Considerations

• 9. Information System
• a. Exchange between agencies
• b. Exchange between FSIS and industry
• c. Available resources

22
Considerations

• 10. Priorities
• a. Public Meeting
• b. Solicitation from Organization/CDC

23

Role of the Animal Egg Production and Food
Safety Staff (AEPFS)

• Support the FSIS effort to create an
  environment for Farm-to-Table Food
• Safety Concept.

24
AEPFSS Approach

• No Regulatory Authority
• 1. Third Party Verified QA program
• (eg. Cull cows)
• 2. Producer Education/Information
• (eg. Video, slide, brochure)

25
AEPFSS 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

26

Approach

• 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

27
AEPFS Achievements

• Nebraska/California
• a. Training Material
• b. Training Course
• Nebraska/ Alabama
• a. Animal Food Safety Task Force
• Alabama
• a. Mobile Food Safety Education Display
• Missouri
• a. Education material for trade show
• b. Group Meetings

28
AEPFS 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 assistance
• b. Need of Small Producer
• c. Impact of HACCP

29
AEPFS Contacts

• 1. American Sheep Industry
• 2. American Veal Association
• 3. Milk Dairy Beef Quality Association
• 4. National Chicken Council
• 5. National Cattleman Beef Association
• 6. Nation Pork Producer Association
• 7. National Turkey Federation
• 8. United Egg Producers

30
AEPFSS Educational Activity

• 1. Booklet for Residue Avoidance Program/TSC
• 2. Distribute Educational Materials
• 3. Update AEPFSS Book (Yellow Book)
• 4. Federal Guideline Model for a QA Certified
  Program
• 5. Develop QAP that stress HACCP Principles

31
Future Goals

• 1. Continue Cooperative Agreements with States
  and Universities
• 2. Work to eliminate hazards that exist in the
  farm to slaughter segment

32
Reference

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