2005 Programs - 1 assuring a guide for youth livestock producers

WHAT is Quality Assurance? l Quality: “a degree of excellence” l What is “excellence” in livestock production – Many different things – Consider the FOOD produced:, how much do people want to eat it and, how safe is it? l Assurance: a pledge or promise

3 A producer’s pledge: – “ The food from our livestock will be the highest possible quality and we will do everything we can to make these products safe to eat.” Regardless of how many animals you raise, what species or breed, you are producing food that will end up on someone’s table!

4 WHY Quality Assurance? l Improves food quality l Improves care and management l Avoids drug residues l Increases product value

5 Packer Requirements Mandatory Pork Quality Assurance Feed Records and other requirements

6 WAS there a problem? l Injection site lesions …. were common l Drug residues ….. were found l Broken needles ….. in meat l Bruised carcasses & poor meat quality ….. due to poor handling

7 Top sirloin Eye of Round

8 What about TODAY? l Injection site lesions -- Beef – 1990: 20% of sirloin butts – 2000: Less than 3% l Drug residues -- Pork – 1987: 7% incidence rate – 2000: <.3%

9 Food Safety --- l Is still very important to consumers! l Quality assurance is a way to tell consumers: – Meat and milk are safe, wholesome products – Producers care about food safety

10 We still have to keep working at it! l Reduce injection site lesions and violative drug residues even more l Provide information for consumers as traceability of animals becomes a reality

11 Who Should Be Responsible? “Gate to plate” or “Farm to fork” Producer -- Packer--Retail/Food Service--Consumer

12 Food Supply Continuum Consumer Food Service Service Retail Processing Harvesting Marketing Transportation Producer

13 Food and Drug Administration Regulates medicated animal feed and most health products Regulates medicated animal feed and most health products Approves products and sets tolerance levels for antimicrobials Approves products and sets tolerance levels for antimicrobials Current Regulatory Agencies Sets tolerance levels for pesticides used in production Sets tolerance levels for pesticides used in production Food Safety and Inspection Service Inspects carcasses in packing plants Inspects carcasses in packing plants Examines plant sanitation Examines plant sanitation Approves plant sanitation Approves plant sanitation

14 What is Quality Assurance Based on HACCP Hazard Analysis Critical Control Points

15 l Identify hazards – To food safety and quality l Identify critical points – Where problems can occur l Set limits and control points l Monitor – To make sure things don’t go wrong l Fix it if needed l Keep records and verify it is working

16 HACCP Example l Scenario – you are having a problem with injection site lesions in the sirloins of cattle from your farm. What are the steps to take to eliminate this hazard? 1) Identify the Hazard: Injection site lesions in sirloin

17 HACCP Example 2)Find Critical Control Points: Injection technique and location 3)Establish Critical Limits: Only inject in front of shoulder, use correct needle size, never inject more than 10 cc in one location 4) Monitor each control point: Watch that the critical limits are followed at all times

18 HACCP Example 5)Corrective Action: Provide training on needle sizes, injection sites and techniques 6)Keep Records: Record all injections, locations and amounts 7)Verify: Review farm records and match with packer information

19 l The producer’s responsibility is to supply the packer with animals that are free from drug and chemical residues and physical hazards such as broken needles. We must also be aware of withdrawal times because a packer can’t hold an animal once delivered to the plant. once delivered to the plant. Where do I fit into HACCP ? Producers Consumers Packer

20 Understand that … If you raise livestock, you produce FOOD! EVERYONE involved has to accept responsibility. We all need to continually keep learning about and improving our practices that can affect the quality and safety of food products!

21 Your Role in Quality Assurance: 2006 (or 2003): Animal Handling Carcass & Product Quality 2005: Daily Care & Management Prevention 2007 (or 2004): Medications & Health Products

22 Activity Time 1: Caring for your Animals worksheet OR Creating A HACCP Plan activity OR Food Supply Continuum puzzle

23 Daily Care and Management l What is involved? Identification Feed & Water Housing & Facilities

24 Identificaton l Why? 1. Proof of ownership 2. Record medications 3. Good management ….. Weaning weights, average daily gain & more

25 Types of identification: Tag Brand Tattoo Ear Notch Ankle Band Brisket Tag And …..Electronic Identification

26 What’s new in ID? l EID – Electronic IDentification (ie scannable eartags) l Premise ID – Producers, feedlots, sale barns and others “register” their premise (location) l NAIS: National Animal Identification System

27 NAIS l Linked to “traceability” of animals l USDA working on details l System expected to be in place sometime during See Reference: “The National Animal Identification System: Basics, Blueprint, Timelines, and Processes”

28 Other new things in ID l DNA testing – Not for commercial use – 4-H, FFA and other shows – Process matches hair samples taken at nomination/identification to those taken at Fair – To be used for Ak-Sar-Ben lambs in 2005

29 Ear Notching Identification Right Ear Left Ear

30 Activity Time 2: Identification Activity

31 Test Your Ear Notching Skills 9+3 = =2 12-2

32 Daily Care and Management l Feeding – Key points: 1. Read the label 2. Use high quality feeds 3. Feed the right amount 4. Water!!

33 Reading a Feed Label l All purchased feeds will have: – List of ingredients – Feed analysis – How much to feed

34 Reading a Feed Label l Some feeds may be medicated, and have more information: – Animals it can legally be fed to – The medication in the feed – Warnings and Withdrawal time of feed

2005 Programs - 35 Withdrawal Time The time from when an animal receives a drug to when it can be harvested, or the milk can be used, without having a drug residue. Residue is the portion of the medication that may remain in the animal’s body tissues.

36 Use High Quality Feeds l Meet nutritional needs – Percent protein – Vitamins and minerals – Fiber content l Clean and free of wire, manure, mold, etc

37 Use High Quality Feeds l Properly stored – Dry & clean – Away from rodents and other animals – Not too old – Away from possible contamination – Labeled

38 Feed the Right Amount l To grow and gain weight, animals need adequate feed l As a general rule of thumb – most animals will eat about 2 to 2 ½ % of their body weight – Varies some with species, market vs breeding, and type of feed – Example: A 1000 lb steer will eat about 20 to 25 lbs of feed a day

39 l ALWAYS …. have plenty of clean, fresh water – Animals will die in days without water – Shortage of, or poor quality water will affect performance

40 Activity Time 3: Feeding & Watering OR Reading a Feed Label Activity

41 Suggested Handouts l Pork Board’s “Just the Facts”: Dehydration: The Need for Water l Questions: 1) What happens to growth rate when water is restricted? 2) What is salt poisoning? 3) What are 4 symptoms of dehydration?

42 l Pens – Don’t overcrowd – Clean, dry bedding – No nails or sharp objects sticking out – Clean feed bunks and water

43 l Weather conditions…. Protect from extremes - Shade, fans, misters - Added shelter

44 Activity Time 4: Space & Housing Activity 1 or 2

45 Suggested Handouts: l Pork Board’s “Just the Facts”: Swine Welfare l Questions: 1) What is “welfare” of the animal? 2) Name 3 responsibilities a producer has in regard to animal welfare. 3) What is SWAP?

46 Prevention l Preventing problems before they happen makes quality assurance easier for everyone and more effective!

47 l Teach your family about QA! l Maintain ID’s l Keep records! l Watch for signs of illness l Avoid contamination of feeds Prevention

48 l Develop a plan – Vaccinations – Talk to your vet – Feeding schedules l Follow QA methods at all times – Consult a veterinarian if a problem occurs Prevention

49 Activity Time 5: Prevention Activity

50 Review l WHAT is quality assurance? l WHY is it important? l WHO is responsible?

51 Review l Daily Care & Management – Identification – Feeding & watering – Housing l Prevention