“Issues in the News” Modernization of Poultry Inspection Kendra Waldbusser SVP – Food Safety & Quality Assurance Pilgrim’s Pride Corporation.

Slides:



Advertisements
Similar presentations
Animal Science II Slaughtering Livestock and Poultry.
Advertisements

USDA Food Safety and Inspection Service
Lesson 2.3 Food Safety Begins on the Farm Definitions and template for: Assignment 2.3.
FSIS Directive 12,600.2 Reimbursable Overtime Inspection Services at Meat and Poultry Establishments OPPD/PDD District Correlation.
OPPD Policy Development Division Omaha, Nebraska
United States Department of Agriculture Food Safety and Inspection Service FSIS NOTICE CLARIFYING AND EXPANSION OF SAMPLING ELIGIBILITY CRITERIA.
United States Department of Agriculture Food Safety and Inspection Service Salmonella Initiative Program : Timeline and Verification Patrick R. Burke Senior.
ALERT: The Basics Food and Drug Administration Center for Food Safety and Applied Nutrition.
HACCP-Based Inspection Models Project: FSIS Results of Models Verification Testing June 5, 2002 Dr. Columb Rigney United States Department of Agriculture.
Sanitation in the Food Industry Inspection Standards for the Food Industry.
Kentucky Mobile Processing Unit (MPU) Helping small farmers compete in a big world…. Presented by: Angela Caporelli Aquaculture Coordinator and Marketing.
1. RCC Webinars Equivalence of Food Safety Systems, Meat and Poultry Export Certification, and Meat Cut Nomenclature January 9, 2014 CFIA FSIS.
United States Department of Agriculture Food Safety and Inspection Service 1 Risk Assessment for Guiding Public Health Risk-Based Inspection in Poultry.
ELIMINATION OF REQUIREMENTS FOR TREATMENT OF TRICHINA (TRICHINELLA SPIRALIS) Amelia K. Sharar, Ph.D. United States Department of Agriculture Food Safety.
Caroline Smith DeWaal Food Safety Director, CSPI Feb. 16, 2012 Tampa, Florida NATIONAL TURKEY FEDERATION ANNUAL CONVENTION.
Food Safety and Inspection Service Pathogen Reduction/HACCP.
New Poultry Inspection System NPIS Dennis R. Johnson OFW Law NTF Technical Regulatory Committee February 16, 2012.
Protecting Food Safety From naturally occurring sources –Cholesterol From intentional contamination –Food terrorism 25 Chapters 10 and 11 Knutson, Penn.
SAI K. RAMASWAMY DR. GRETCHEN A. MOSHER NC-213,KANSAS CITY HARPC: Preventive Controls & Food Safety Implications 1 NC-213The U.S. Quality Grains Research.
United States Department of Agriculture Food Safety and Inspection Service Role of Economics in Pathogen Control Regulations Daniel Engeljohn, Ph.D. Office.
Introduction The main objective of the HACCP system is to provide a high degree (close to 100%) of assurance that a food ready to be consumed will be.
Food Safety and Inspection Service 1.  In 1993, a small team was tasked to identify information that would be included in a safe handling instruction.
U.S. Department of Agriculture Office of Food Safety Food Safety and Inspection Service Winston Felton, D.V.M. Dearborn Circuit Supervisor Madison District.
Seafood HACCP Alliance for Training and Education Chapter 10 Principle 6: Establish Verification Procedures.
NACMPI November 15-16, 2005 Risk-Based Inspection Dr. Barbara Masters Administrator, Food Safety and Inspection Service Philip Derfler Assistant Administrator,
Food Safety and Inspection Service U. S. Department of Agriculture
DENNIS CRYER Veterinary Meat Hygiene Adviser Food Standards Agency
April 11, 2008 “Who’s Minding the Store? The Current State of Food Safety and How It Can Be Improved” Conference sponsored by Marler Clark and Stoel Rives.
Compliance with the WTO Technical Barriers to Trade Agreement and Steps Toward Developing Good Regulatory Practices Bryan O’Byrne Trade Compliance Center.
1 Updates to Texas Administrative Code 1TAC 206 Jeff Kline, Statewide Accessibility Coordinator Texas Department of Information Resources February 8, 2012.
Fatigue Management Rule Russell Smith Nuclear Energy Institute (NEI)
IMPLEMENTING AN EFFECTIVE SAFETY PROGRAM What Am I Supposed To Do To Meet OSHA Standards?
United States Department of Agriculture Food Safety and Inspection Service Salmonella Initiative Program Isabel Arrington, PhD, DVM Sci. Advisor, RIMD.
Poultry Improvement Contest Killing and Dressing Poultry (Scalding, Feather Removal, and Evisceration)
Food Safety …From Farm to Table By: Allison Weis
Regulatory Update National Turkey Federation 2012 Annual Convention February 15 – 18, 2012 Brett T. Schwemer.
United States Department of Agriculture Food Safety and Inspection Service Use of Subtyping Data by FSIS: A Public Health Based Approach to Salmonella.
United States Department of Agriculture Food Safety and Inspection Service Public Health Risk-Based Inspection System for Processing and Slaughter Overview.
FSIS Policy Update: Turkey Product Presented by DANIEL ENGELJOHN, PhD Assistant Administrator Office of Policy and Program Development Food Safety and.
Pathogen Reduction Dialogue Panel 2 HACCP Impacts on Contamination Levels in Meat and Poultry Products: FSIS Perspective Delila R. Parham, DVM Office of.
1 1 Poultry Slaughter Exemptions Under the Federal Poultry Products Inspection Act and the SC Poultry Products Inspection Law SC Poultry Products Inspection.
United States Department of Agriculture Food Safety and Inspection Service 1 HACCP Systems Validation NACMPI September 22-23, 2011 Washington, DC William.
United States Department of Agriculture Food Safety and Inspection Service Using Risk to Direct In-Plant Processing and Off-line Slaughter Inspection Activities.
Poultry Improvement Project Killing and Dressing Poultry.
Proposed Rule: Modernization of Poultry Slaughter Inspection
Implementation & Maintenance of a LM Control Program.
Public Health Lessons from HACCP-Based Inspection Models Project Presentation by Loren D. Lange August 7, 2007 United States Department of Agriculture.
United States Department of Agriculture Food Safety and Inspection Service 1 03J Slaughter Meat Industry FSA Methodology Walk-through December 18, 2008.
What is HACCP?  HACCP is a food safety management system to prevent food borne illness.  Manager can find out where a Biological, physical or chemical.
Inspection and Review The main objective of an Inspection or a Review is to detect defects. This activity and procedure was first formalized by Mike Fagan.
Food Safety, Work Place Safety, and Emergency Preparedness National Food Service Management Institute The University of Mississippi 1.
Ms. Kozel Mrs. O’Brien Advanced Animal Science Fall 2011.
 This notice provides new instructions to Enforcement Investigations and Analysis Officers (EIAOs) and Public Health Veterinarians who were trained in.
United States Department of Agriculture Food Safety and Inspection Service Validation – In Plant Findings Kenneth Petersen, DVM, MPH Assistant Administrator.
USDA Public Meeting; Control of E. coli O157:H7
United States Department of Agriculture Food Safety and Inspection Service Public Health-Related Performance Standards Currently Under Consideration for.
Purpose (what is intended to be achieved) To extend beyond the establishment and application of MC from GHP-based and HACCP- based (particularly lot acceptance.
United States Department of Agriculture Food Safety and Inspection Service Within Establishment Public Health Risk-Based Inspection for Poultry Slaughter.
Animal Raising Claims in the Labeling of Meat and Poultry Products October 14, 2008 United States Department of Agriculture Food Safety and Inspection.
United States Department of Agriculture Food Safety and Inspection Service 1.

United States Department of Agriculture Food Safety and Inspection Service 11 ISSUES FOR FUTURE DISCUSSION: E. coli O157:H7 DANIEL ENGELJOHN, Ph.D. Deputy.
1 Audit Entrance Conference China May 11, 2004 U.S. Department of Agriculture Food Safety and Inspection Service.
HACCP Principle 3 – Establish Critical Limits
MICROBIAL FOOD SAFETY A FOOD SYSTEMS APPROACH
Poultry!!! Basics.
The American Public Health Association’s 2007 Annual Meeting & Exposition November 7, 2007.
What Is VQIP? FDA required to establish a program to provide for the expedited review of food imported by voluntary participants. Eligibility is limited.
Final Rule on Foreign Supplier Verification Programs
Hazard Analysis Critical Control Point (HACCP)
Presentation transcript:

“Issues in the News” Modernization of Poultry Inspection Kendra Waldbusser SVP – Food Safety & Quality Assurance Pilgrim’s Pride Corporation

Modernization of Poultry Slaughter Inspection Published in Federal Register on Jan 2012 Goal of agency was to implement early 2013 The proposed voluntary rule would eliminate the existing Streamlined Inspection System (SIS), New Line Speed Inspection System (NELS) Under the proposed rule, any waivers associated with technologies adopted in the rule would be no longer necessary and thus eliminated. The proposed rule would not affect the Salmonella Initiative Project (SIP), and any establishments operating under waivers would still need to be part of SIP.

What did all that mean? Currently 4 ways (systems) to slaughter a broiler: –SIS = 70 bpm 2 USDA inspectors –NELS = 91 bpm 3 USDA inspectors –High Speed Line Waiver = 140 bpm 4 USDA inspectors –HIMP Waiver = 175 bpm 1 inspector HACCP based Inspection Model Project 20 plants since 1999 USDA is proposing a new way

What would it look like? Plants conduct carcass “sorting” before USDA inspection. One USDA inspector would be assigned to each line and would be stationed just before the chiller. Would allow lines speeds up to 175 birds per minute for young chickens Would remove the existing finished product standards and instead require establishments to maintain procedures ensuring the products meet the definition of ready to cook poultry (e.g. standards for feathers) Would remove the chilling requirements and instead require plants to incorporate procedures for chilling

What would it look like? Cont. USDA would increase focus on offline inspections (e.g., HACCP records review and other food safety related tasks) A USDA inspector would have to be notified before a new flock is slaughtered to allow inspection of the viscera of the first 300 birds slaughtered.

Common Misconceptions Line speeds will increase 5 fold Plants could “flip a switch” and go to 175bpm The change would be mandatory Increase in line speed will be harmful to our employees Defect rates will increase