1. John R. Ragan, DVM Livestock Program Leader USDA, FSIS Animal Production Food Safety

2. Food Safety A Subject Whose Time Has Come

3. Pathogen Reduction: Hazard Analysis and Critical Control Point (HACCP) Systems Final Rule Published July 25, 1996

4. Pathogen Reduction/HACCP Rule 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

5. The 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

6. Why Was HACCP Adopted?  First major change in almost 100 years  Need to reduce risks of foodborne illnesses from meat, poultry and egg products  HACCP accepted as science-based preventive risk reduction system

7. Why Was HACCP Adopted? Focus on Foodborne Illnesses Salmonella E. coli O157:H7 Campylobacter Listeria

8. Pathogen Reduction/HACCP Final Rule Slaughter and processing plants must assume more practical responsibility for food safety

9. Pathogen Reduction/HACCP Rule Part 417.2(a) Plants must conduct a hazard analysis “to determine the food safety hazards reasonably likely to occur before, during and after entry into the establishment”

10. Pathogen Reduction/HACCP Final Rule “Those in control of each segment must bear the responsibility for identifying and preventing or reducing food safety hazards.” 1996 Rule, Background

11. Farm to Table Food Safety  Animal Production (farm to slaughter)  Slaughter and Processing Plants  Post-Processing Transportation  Wholesale and Retail Stores  Food Service  Consumer Education

12. Impact of PR/HACCP Rule on Animal Production Systems Packers will need more information on incoming animals for their HACCP plan.

13. Slaughter Plant Residue Control Process  Evaluate significant residue hazards of incoming animals purchased  Develop HACCP plan for residue control  Determine information needed from animal suppliers

14. Slaughter Plant Residue Control Options for Incoming Animals  Reject animals with a high risk of violative residues  Clearly define purchase criteria  Buy only from suppliers quality assurance certified

15. Slaughter Plant Residue Control Options 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

16. Slaughter Plant Residue Control Options for Incoming Animals  Periodically test animals or carcasses for residues  Obtain verification of proper drug or pesticide use

17. High Risk Classes for Violative (Illegal) Drug Residues  Bob veal (3 weeks, 150 lbs.)  Culled cows and bulls  Culled boars and sows  Roaster pigs  Hospital pen clean-outs

18. Residue Avoidance  Drugs Prohibited in Food Animals Clenbuterol Diethylstilbestrol Furazolidone parentally Nitrofurazone parentally Dimetridazole Ipronidazole, nitroimidazoles

19. Model Pathogen Reduction Project  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

20. Animal Production Food Safety (APFS) in FSIS, USDA  Voluntary - no legal authority over animals on farm  Information, Education, Collaboration  Government, Industry, Academia Partnerships

21. Response to HACCP Impact on Food Animal Production  Determine specific food safety needs of purchasers  Define requirements in cost- effective practices

22. Response to HACCP Impact on Food Animal Production  Determine where information gaps exist  Focus and support research to provide solutions

23. Response to HACCP Impact on Food Animal Production  Develop awareness of needed practice changes  Expedite information transfer to producers

24. Response to HACCP Impact on Food Animal Production  Encourage participation in QAPs  Encourage inclusion of appropriate food safety elements in QAPs

25. Quality Assurance Programs  Voluntary  Industry created guidelines  Use of good production practices  Third party certification

26. Importance of Quality Assurance Certification  Promotes animal health and food safety  Ensures proper drug and antibiotic use  Provides records to assure purchasers of good production practices

27. Importance of Verified Quality Assurance Programs  Provide added assurances to purchasers  Provide documentation to support branded products and international markets

28. Milk and Dairy Beef Quality Assurance Program  Food Safety Control Points Valid veterinary/client/patient relationship for drug use and health Storing and administering drugs Milk drug screening tests

29. Milk and Dairy Beef Quality Assurance Program  Certification by veterinarians is an educational process

30. Dairy 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

31. Dairy Biosecurity Practices  QPC #4: Calf management  QPC #5: Diagnostic testing for Johne’s BVD, Contagious Mastitis, Salmonella typhimurium and dublin and Bovine Leukosis  QPC #6: Biocontainment to control enteric, reproductive and respiratory pathogens

32. Dairy Biosecurity Practices  QPC #7: Equipment Best Management Practices for manure disposal, feeding, etc.  QPC #8: Sanitation Best Management Practices for all stages of production

33. Pork Quality Assurance Certification 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

34. Pork Quality Assurance Certification 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

35. Beef Quality Assurance Certification Program  Guidelines for proper animal health product use  Awareness of feed ingredients and potential residues  Total Quality Management education  Tailored State by State

36. Key State Partners in Animal Production Food Safety  State veterinarians and State Department of Agriculture officials  Local Federal Agency representatives of USDA and HHS  Universities - Research, Education, and Extension

37. Key State Partners in Animal Production Food Safety  Food Animal Producers  Veterinarians in private practice  State public health officials  FSIS District Managers  Markets, Dealers, Transporters  Consumer Representatives

38. USDA Packers FDA Extension Producers Livestock Markets State Agriculture Veteri- narians Universities State Public Health EPA Consumers State Partnerships

39. OR TX CO OH NY WI MI Vermont State APFS Partnerships SD CA FL AL SC PA IN MO WA ND NV UT New Jersey MS IL NE

40. Basic HACCP Compatible Practices  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

41. Basic HACCP Compatible Practices  Good general sanitation  Animal waste management  Appropriate dead animal disposal  Quality Assurance Program participation

42. Veterinarians in the HACCP Era  Make the connection Animal health Food Safety Productivity-profitability  Work through HACCP-phobia  Be familiar with HACCP principles  Relate principles to production practices

43. Veterinarians in the HACCP Era  Credible information source  QAP verification  Health-safety certification  Local food safety team

44. What Do Your Clients Produce? Food

45. Food Safety’s Greatest Need Information

46. Good Management Quality Assurance Program Animal Identification Production Treatment Records Proper Drug Use Feed Quality & Safety Culling Practices General Sanitation Waste Management Productivity (Value) Food Safety Animal Health

47. Virtual University College of Animal Production Food Safety

48. Summary 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