john r. ragan, dvm livestock program leader usda, fsis animal production food safety
DESCRIPTION
John R. Ragan, DVM Livestock Program Leader USDA, FSIS Animal Production Food Safety. Food Safety. A Subject Whose Time Has Come. Pathogen Reduction: Hazard Analysis and Critical Control Point (HACCP) Systems Final Rule. Published July 25, 1996. - PowerPoint PPT PresentationTRANSCRIPT
John R. Ragan, DVMLivestock Program Leader
USDA, FSISAnimal Production Food Safety
Food SafetyFood Safety
A Subject Whose Time
Has Come
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
Pathogen Reduction/HACCP Pathogen Reduction/HACCP Rule and Animal ProductionRule and Animal Production
January 26, 1998 75-80% of food animals
January 25, 1999 90-95% of food animals
January 25, 2000 100% of food animals
The Seven HACCP PrinciplesThe Seven HACCP Principles Conduct a hazard analysis Identify Critical Control Points Establish limits for each Critical
Control Point Establish corrective actions Establish recordkeeping procedures Establish procedures for verifying that the HACCP
system is working as intended
Why Was HACCP Adopted?Why Was HACCP Adopted?
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
Why Was HACCP Adopted?Why Was HACCP Adopted?
Focus on Foodborne Illnesses Salmonella E. coli O157:H7 Campylobacter Listeria
Pathogen Reduction/HACCP Pathogen Reduction/HACCP Final RuleFinal Rule
Slaughter and processing plants must assume more practical responsibility for food safety
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”
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
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
Impact of PR/HACCP Rule on Impact of PR/HACCP Rule on Animal Production SystemsAnimal Production Systems
Packers will need moreinformation on incoming
animals for their HACCP plan.
Slaughter Plant Residue Control Slaughter Plant Residue Control ProcessProcess
Evaluate significant residue hazards of incoming animals purchased
Develop HACCP plan for residue control
Determine information needed from animal suppliers
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
Slaughter Plant Residue Control Slaughter Plant Residue Control Options for Incoming AnimalsOptions for Incoming Animals
Refuse to purchase from suppliers with past residue violations
Require written assurances or letters of guarantee of no adulteration
Have drug or pesticide use records available
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
High Risk Classes for Violative High 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
Residue AvoidanceResidue Avoidance
Drugs Prohibited in Food Animals Clenbuterol Diethylstilbestrol Furazolidone parentally Nitrofurazone parentally Dimetridazole Ipronidazole, nitroimidazoles
Model Pathogen Reduction Model Pathogen Reduction ProjectProject
Has known live animal risk management control points
Has diagnostic tests to validate the system
Has a reliable audited process Can be verified and validated
Animal Production Food Safety Animal Production Food Safety (APFS) in FSIS, USDA(APFS) in FSIS, USDA
Voluntary - no legal authority over animals on farm
Information, Education, Collaboration
Government, Industry, Academia Partnerships
Response to HACCP Impact on Response to HACCP Impact on Food Animal ProductionFood Animal Production
Determine specific food safety needs of purchasers
Define requirements in cost-effective practices
Response to HACCP Impact on Response to HACCP Impact on Food Animal ProductionFood Animal Production
Determine where informationgaps exist
Focus and support research to provide solutions
Response to HACCP Impact on Response to HACCP Impact on Food Animal ProductionFood Animal Production
Develop awareness of needed practice changes
Expedite information transfer to producers
Response to HACCP Impact on Response to HACCP Impact on Food Animal ProductionFood Animal Production
Encourage participation in QAPs
Encourage inclusion of appropriate food safety elements in QAPs
Quality Assurance ProgramsQuality Assurance Programs
Voluntary Industry created guidelines Use of good production practices Third party certification
Importance of Quality Importance of Quality Assurance CertificationAssurance Certification
Promotes animal health and food safety Ensures proper drug and antibiotic use Provides records to assure purchasers
of good production practices
Importance of Verified Quality Importance of Verified Quality Assurance ProgramsAssurance Programs
Provide added assurances to purchasers
Provide documentation to support branded products and international markets
Milk and Dairy Beef Quality Milk and Dairy Beef Quality Assurance ProgramAssurance Program
Food Safety Control Points Valid veterinary/client/patient
relationship for drug use and health
Storing and administering drugs Milk drug screening tests
Milk and Dairy Beef Quality Milk and Dairy Beef Quality Assurance ProgramAssurance Program
Certification by veterinarians is an educational process
Dairy Biosecurity PracticesDairy Biosecurity Practices
QPC #1: Quality, profitability and keeping pathogens out improved productivity
QPC #2: Best management practices for keeping infectious disease off the farm
QPC #3: Use of strategic vaccinations
Dairy Biosecurity PracticesDairy Biosecurity Practices
QPC #4: Calf management QPC #5: Diagnostic testing for Johne’s BVD,
Contagious Mastitis, Salmonella typhimurium and dublin andBovine Leukosis
QPC #6: Biocontainment to control enteric, reproductive and respiratory pathogens
Dairy Biosecurity PracticesDairy Biosecurity Practices
QPC #7: Equipment Best Management Practices for manure disposal, feeding, etc.
QPC #8: Sanitation Best Management Practices for all stages of production
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
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
Beef Quality Assurance Beef Quality Assurance Certification ProgramCertification Program
Guidelines for proper animal health product use
Awareness of feed ingredientsand potential residues
Total Quality Managementeducation
Tailored State by State
Key State Partners in Animal Key State Partners in Animal Production Food SafetyProduction Food Safety
State veterinarians and State Department of Agriculture officials
Local Federal Agency representatives of USDA and HHS
Universities - Research, Education,and Extension
Key State Partners in Animal Key State Partners in Animal Production Food SafetyProduction Food Safety
Food Animal Producers Veterinarians in private practice State public health officials FSIS District Managers Markets, Dealers, Transporters Consumer Representatives
USDAPackers
FDA
Extension
Producers
LivestockMarkets
StateAgriculture
Veteri-narians
Universities
State PublicHealth
EPA
Consumers
StatePartnerships
OR
TX
COOH
NYWI
MI
Vermont
State APFS Partnerships
SD
CA
FL
ALSC
PAIN
MO
WA ND
NV UT
New Jersey
MS
IL
NE
Basic HACCP Compatible Basic HACCP Compatible PracticesPractices
Animal or premises identification
Management and health records
Proper, documented use of biologics, antibiotics, and other drugs
Breeder Culling Plan Feed and Water Quality/Safety
Basic HACCP Compatible Basic HACCP Compatible PracticesPractices
Good general sanitation
Animal waste management
Appropriate dead animal disposal
Quality Assurance Program participation
Veterinarians in theVeterinarians in theHACCP EraHACCP Era
Make the connection Animal health Food Safety Productivity-profitability
Work through HACCP-phobia Be familiar with HACCP principles Relate principles to production practices
Veterinarians in theVeterinarians in theHACCP EraHACCP Era
Credible information source QAP verification Health-safety certification Local food safety team
What Do YourWhat Do YourClients Produce?Clients Produce?
Food
Food Safety’s Greatest NeedFood Safety’s Greatest Need
Information
Good Management
Quality Assurance ProgramAnimal IdentificationProduction Treatment RecordsProper Drug Use
Feed Quality & SafetyCulling PracticesGeneral SanitationWaste Management
Productivity (Value)
Food SafetyAnimal Health
Virtual UniversityVirtual University
College of Animal Production Food Safety
SummarySummary
Food animal producers who follow good production practices and are
Quality Assurance Program Certified will be able to meet food safety
demands in the HACCP era