1. Food Safety Program 4-H Veterinary Science Extension Veterinary Medicine Texas AgriLife Extension Service College of Veterinary Medicine and Biomedical Science Texas A&M System http://aevm.tamu.edu

2. Objectives Understand pre-harvest food safety practices Understand post-harvest food safety practices Understand that surveillance of food animal production practices protects the food supply

3. Goa Keep unsafe and unwholesome food items out of food chain Causes Disease-producing pathogens Hazardous chemicals Physical materials Who regulates Livestock producers Poultry producers State government Federal government

4. Pre-harvest Food Safety Live animal production Prior to slaughter Veterinarians Quality Assurance Programs

5. Involvement Producers Veterinarian Education  Reduce pathogens  Proper procedures Regulatory agencies Transportation Prevention BQA (Beef Quality Assurance)‏ Pork producers Poultry producers HAACP (Hazard Analysis Critical Control Point)‏

6. Post-Harvest Food Safety Slaughtering and processing food animals Processing milk and eggs

8. Sanitation is the key Proper labeling how to handle foodstuffs Use HAACP

9. Inspection Animal carcasses Visual appraisal Diseases Abnormalities Bacteriologic tests Pathogens Residue tests Drugs Chemicals

12. Swollen Lymph Node on the Outside of a Dairy Cow Due to Malignant Lymphoma

13. Malignant Lymphoma Tumors on the Heart

14. Poultry Processing

15. Eggs Pathogens Milk Drugs Somatic Cells (blood)‏ Bacteria

16. Cattle Process 350-400 head/hour Poultry Eggs – 6000 cases/day

17. Agencies Involved FDA – Food and Drug Administration USDA-FSIS – Food Safety Inspection Services USDA-APHIS – Animal and Plant Health Inspection Service DSHS – Department of State Health Services