INSPECTION MEAT MEAT
Protect Consumer Assurance of Wholesomeness & Proper Assurance Wholesomeness beling beling Detect & Locate Communicable Diseases Minimize presence of foodborne pathogens meat & poultry
Inspection vs. Grading Inspection
Inspection Inspection 1. Wholesomeness 2. Mandatory 3. Paid by the government 3. Grading
1.Marketing tool based on palatability and yield 2. @ packers request 3. Paid by the packer
Inspection vs. Grading Inspection
What is the difference? Which is mandatory? The two are unrelated & should not be confused unrelated Meat Grading is a marketing tool Grading Meat Inspection eliminates unfit meat from the food Inspection supply supply Inspection is MANDATORY No cost to the packer/processor
History of Meat Safety History
Federal Meat Inspection Act of 1906 The Jungle by Upton Sinclair Meat scraps were left in large piles Meat inside buildings that leaked inside Workers would add poison to bread Workers and place the pieces on the meat piles in hopes of killing the rats piles When the meat was needed for use, When the meat with the poisoned bread and dead rats were used as well and
Progression of Meat Inspection Progression
1906
Meat Inspection Act 1967 Wholesome Meat Act 1978 Humane Slaughter Act 2000 HACCP
Hazard Hazard
Analysis Critical Control Point inspection system inspection
Current Laws Current
All
red meat and poultry MUST be inspected Only FEDERALLY inspected meat sold
Interstate Exported
Standards
determined by USDA Custom slaughter is exempted Cost is borne by TAXPAYERS (excludes Cost overtime) overtime)
FSIS FSIS
Mission statement: The Food Safety Inspection The Service (FSIS) is the public health agency in the U.S. Department of Agriculture responsible for ensuring that the nations commercial for supply of meat, poultry, and egg products is safe, wholesome, and correctly labeled and packaged, as required by the Federal Meat packaged as Inspection Act, the Poultry products Inspection Act, and the Egg Products Inspection Act. Act,
Personnel Personnel
Federal Government budgets $905 Million/ year for inspection
Federal: USDA -- Food Safety Inspection Service Federal: (FSIS) (FSIS) Hierarchical Structure: Inspector In Charge Line Inspector (Lay Inspectors) EIAO- Enforcement, Investigations, & Analysis Officer
Food Inspection - FSIS Food
Inspecting meat for last Inspecting 100 years 100 Majority of inspectors are Majority employed by USDA employed
Approximately 7,500 About 1,300 veterinarians
Some are state Some employees employees
Purpose of Meat Inspection Purpose
1) 2) 3) 4) 5) 6) 7) Insure wholesomeness product Insure wholesomeness control & restriction of condemned products control Enforce sanitation regulations Enforce sanitation construction of facilities & operational sanitation construction Approve formulations & procedures used Approve formulations processing & laboratory work processing Insure product is not adulterated Insure not Mandate truthful labeling Mandate labeling Application of stamp Application stamp Minimize Contamination (HACCP) 1) Physical, Chemical, Microbial
Wholesomeness Wholesomeness
Antemortem & Antemortem Postmortem Inspection Postmortem
Antemortem Visualinspectionofallanimalsatrest&inmotion Normalvs.Abnormal 99.7%pass
Wholesomeness contd Wholesomeness
Postmortem Mostimportant Detect&eliminateabnormalities ConductedunderthesupervisionofDVM
All Carcasses
Enforce Sanitary Regulations Enforce
Facilities Construction Operational Sanitation Daily Pre-Operational Inspection
-Building plans -Equipment -Sewage disposal -Refrigeration -Grounds -Ventilation -Water supply -Specifications for operation
In general -- handling at all stages
Approval of Formulations & Procedures Procedures
Ingredients Procedures Finished product standards (re-inspection privilege) Labeling
All formulations used in processing products are filed w/ the All FSIS & no deviations are permitted no
Regulations are specific for any type of additive
Prevention of Adulteration Prevention
No meat product shall contain any No substance that would render it adulterated or not approved adulterated Examples of approved additives: Salt TVP, HVP NO2 Carrageenan H2O Soy proteins
Inspection Stamp Inspection
Carcass primal cuts Pre-packaged processed meat products (soups to salads)
Fresh/frozen or processed poultry products
Fresh/frozen or processed exotic meat products
Grade stamp Inspection stamp
Minimize Microbial Contamination Minimize
Constant checking & testing of product
Where? In-plant testing USDA Labs Independent Labs What? Ingredients Ingredients Levels Levels Microbial Microbial Residues Residues
Food Safety Food
200 200
known diseases transmitted through food through 2005; estimated 2005; between 9 to 76 million food born illnesses illnesses Over 9,000 deaths
HACCP (Hazard Analysis and Critical Control Points) Critical
Food-borne Outbreaks Food-borne
Jack
in the Box Hudson Foods & Topps Meat Spinach & Taco Bell produce Egg recall
HACCP HACCP
Is
Preventative, not Re-Active Is a management tool designed to Is protect the food supply from bacterial, chemical, and physical hazards chemical, Not a ZERO TOLORANCE program Designed to minimize risks
History of HACCP History
Pillsbury
Company NASA (National NASA Aeronautics and Space Administration) Last place to have a Last food born illness! food No food born illness No have occurred in space space HACCP Final Rule HACCP 1997 1997
HACCP HACCP
HACCP
GMP
cannot stand alone Pre-requisite programs:
(Good Manufacturing Practices)
Broad Broad
practices that cover the whole plant; inside and out inside
SSOP SSOP
A
(Sanitary Standard Operating Procedures) Procedures)
little more narrow Covers the general cleanliness of the plant, Covers equipment, and employees equipment,
HACCP HACCP
The The
safety of manufacturing one specific product specific A Hazard is a bacterial, chemical, or Hazard physical agent that is reasonably likely to cause illness or injury, if not controlled controlled Not to be confused with Quality Control Not or Quality Assurance
HACCP HACCP
7
Principles of HACCP
Conduct
Hazard Analysis Determine Critical Control Points Establish Critical Limits Establish Monitoring Procedures Establish Corrective Actions Establish Verification Procedures Establish Record-Keeping & Documentation Establish Procedures Procedures
Potential Contaminants of Concern to Public Health Officials and Consumers Public
Pesticides
Antibiotics Hormones Salmonella Listeria Campylobacter Mycobacterium (tuberculosis) (tuberculosis) Brucella
Yersinia Escherichia coli (esp. 0157:H7) 0157:H7) Rotavirus Cryptosporidia Toxoplasma Arcanobacter Heavy metals eg. lead, Heavy mercury, calcium, arsenic mercury, Prions
Public Health Veterinarian FSIS Public Farm-To-Table
Meat
FS FS
and Poultry Plant Veterinarians
advising on farms, transport, final prep and handling handling Humane slaughter oversight Carcass pathology lesions
Veterinary
Epidemiologist
Collaborate Collaborate
with CDC and local health departments for foodborne health hazards for Design inspection systems Evaluate programs to assess effectiveness in Evaluate ensuring safe food products ensuring
Packing Segment Packing
Large capacity Single species Process -Harvest -Chill -Grade -Fabricate -Package
Slaughterhouses Then & Now Slaughterhouses
Historically
Near
in metropolitan areas Today in rural communities
feedlots
Food Safety Food
Pathogens
Poultry
of Interest
Salmonella, Campylobacter Pork Salmonella
Trichina
Beef
E. coli O157:H7, Salmonella RTE Listeria Monocytogenes
Salmonella Salmonella
Leading cause of Leading foodborne illness worldwide. worldwide. Found in gut and feces Found of beef animal. of Not considered an Not adulterant by FSIS adulterant Symptoms- Flu-like
E. coli O157:H7 O157:H7
Called the Called hamburger disease. hamburger 1994-considered 1994-considered adulterant adulterant STEC class of E. STEC coli. coli Organism resides in Organism fecal, dirt, gut, etc Susceptible Groups Susceptible Bloody diarrhea; Bloody hemolytic-uremic syndrome syndrome
HalalLawfulorPermitted
AllfoodsareconsideredHalalexcept: Porkanditsbyproducts AnimalsimproperlyslaughteredordeadbeforeslaughteringAnimals killedinthenameofanyoneotherthanALLAH Alcoholandintoxicants Carnivorousanimals,birdsofpreyandlandanimalswithoutexternal ears Slaughteringperformedbyaperson Bloodandbloodbyproducts oftheIslamicFaith Foodscontaminatedwithanyoftheaboveproducts
InspectionconductedbyUSDAFSIS
KosherProperorFit
Of the "beasts of the earth" you may eat any animal that has cloven hooves and chews its cud. Lev. 11:3; Deut. 14:6.
Kosher Inspectedby USDAFSISInspectors Rabbi Onlythemeatfromtheforequarter
Antemortem Inspection Antemortem
Necessary
day of slaughter USDA establishes slaughter plant
Standards Responsibilities Responsibilities
Sanitation Lighting
Ante-mortem Inspection Inspection
At-rest At-rest In-motion Muscle Muscle
tremors or shivering shivering Head being held to Head one side one Abnormal gaits and Abnormal movements movements
Live Receiving/Holding
38
Live Receiving/Holding
39
Live Receiving/Holding
40
Objectives of Antemortem Inspection Objectives
Remove animals with neurologic signs Prevent slaughter of unwholesome conditions Prevent
Certain tumors, emaciation Tuberculosis, sheep scabies, scrapie
Cooperation with other governmental programs
Inspectors and Veterinarians
Inspectors Inspectors
- day to day inspection before and after slaughter after Veterinarians - oversee inspectors Only veterinarians can condemn an animal Passed for regular slaughter Suspected Slaughter NotSlaughtered Suspected Condemned
Passedforregular slaughter Suspected Condemned
Conditions Requiring a Veterinary Decision Decision
Rectal
or vaginal prolapse Broken limbs Newborn Edema Parturition Carcinoma and other tumors Actinomycosis and Actinomycosis actinobacillosis actinobacillosis
Downer Cattle Downer
Non-ambulatory Non-ambulatory
can not be slaughtered in USDA-FSIS Inspected Facility (2008) USDA-FSIS Unwise decision?
Disposal
is a problem Unnecessary economic damages
Conditions Resulting in the Inability to Rise to
Foot
lesions Septic arthritis Recent calving Recent (obturator nerve paralysis) (obturator Broken back/injury Septic mastitis Spinal abscess
Suspects
Certain
conditionssuspect pen
Closer Closer
antemortem and postmortem inspections
Regular pens
Suspect pens
Diseases Suspected Antemortem Diseases
Rabies Listeriosis Scrapie BSE
Postmortem Inspection Postmortem
Predominantly
organoleptic Remove abnormal tissue Determine if condition is generalized Determine (acute) or localized (chronic) (acute) Determine wholesomeness and consumer Determine safety safety Consider offensiveness
Required Procedures Required
Carcass
Drug
inspection
injection sites Lymph nodes
Required Procedures Required
Masseter Masseter
muscle incision- Beef measles incision Cysticercosis Larval Larval
stage Taenia saginata saginata
Affected Affected
carcasses are condemned or passed for cooking for
Required Procedures Required
Head
lymph node incision inspection
Parotid, Parotid,
mandibular, retropharyngeal (tonsils) retropharyngeal
Viscera
Mediastinal
LNs sliced Mesenteric LNs observed Kidneys
Systemic Changes of Toxemia/Septicemia Toxemia/Septicemia
Hemorrhage
Petechial
of vital organs
or ecchymoses
Enlarged
and edematous lymph nodes Degenerative changes of parenchymatous Degenerative organs, fat, and other body structures organs, Presence of areas of tissue necrosis or Presence generalized abscessation (pyemia) generalized
Options for Disposal Options
Pass
for food Condemn all or part Pass with restriction
Cooking
Condemned Carcasses & Tissues Condemned
Further
inspected tagged If condemned inedible ink stamp
Edible Tissues Edible
Receive Receive
stamp of
approval approval
Sanitary Practices
57
Evisceration
58
Carcass Splitting
59
Spinal Cord Removal
60 60
Spinal Cord Removal
61 61
Truthful Labeling Truthful
Inspection controls the use of brands & labels applied Seven Essential Features Name of Product Name
Each name represents a product for which there is a standard Each composition. The standard is either established by regulation or it may be developed by a study of consumer expectations for a particular product. particular
Ingredient Statement Ingredient
Products having more than one component must list the various Products ingredients in order of dominance. ingredients
Labeling contd Labeling
Identity of Manufacturer Identity
Name, address and zip code of either the Name, manufacturer or the distributor must appear on the label. label.
Net Weight Net
Quantity of contents.
Inspection Legend Inspection Nutrition Label Nutrition
Report facts
Safe Handling Instructions (if raw) (if
Safe handling ?
QUESTIONS? QUESTIONS?