View
216
Download
0
Tags:
Embed Size (px)
Citation preview
FOOD SAFETYTHE PRACTICAL CERTAINTY THAT INJURY OR DAMAGE WILL NOT RESULT FROM A FOOD OR INGREDIENT USED IN A REASONABLE
MANNER OR QUANTITY
SAFE FOOD
WHOLESOME MEATA PRODUCT THAT IS NUTRITIOUS WITH MINIMAL MICROBIAL CONTAMINATION, NO CHEMICAL RESIDUES ABOVE ACCEPTABLE
LIMITS,NO PARASITES AND WHEN PREPARED PROPERLY IS BENEFICIAL TO HUMAN HEALTH WHEN CONSUMED.
Meat Inspection Laws1906 – Meat Inspection Act1967 – The Wholesome Meat Act
1997 – Sanitation Standard Operating Procedure SSOP1998 – Hazard Analysis & Critical Control PointsHACCP
FACTORS CONTRIBUTING TO FOODBORNE DISEASE12 % Food from unsafe sources63% Improper STORAGE temperature 28% Poor personal hygiene23% Contaminated equipment 21% Inadequate cooking20% Other things
Bacterial GrowthA single bacterium at 10am today has a doubling time of 20 minutesBy 8pm, there will be 1,000,000,000Bacteria have not taken over the planet because growth is limited at about one billion per gram or ml due to:
Using up of all nutrientsEnd product poisoningLimit of space
Food-borne Illness Causing Microorganisms
Staphylococcus aureusSalmonella speciesClostridium perfringersClostridium botulinumCampylobacter jejuniListera monocytogenesYersinia enterocoliticaEscherichia coli (0155-H7)
PHYSICAL CONTAMINATION
One of the major concerns in producing meat animals.HandlingTreatingFeedingTransporting
Chemical ContaminantsIntentional Food Additives
Use of materials which enhance the acceptability of the products and/or aid in the development of the product
Unintentional Food Additives
Chemical Contaminants Con’t
ResiduesThis includes both food processing component residues as well as PESTICIDES, ANTIBIOTIC OR HORMONE IMPLANT residues
Natural ToxicantsProduct TamperingNutritional Components
NATURAL BEEF, CONTINUED
Packer must certify: That animals are harvested at the
beginning of the shiftIdentified as natural beef in the
storage coolerProcessed minimally at the
beginning of the processing shift Labeled as natural
In 1992, illegal levels of pesticides, hormones, antibiotics, drug and other chemical residues occurred in 0.29% of more than 43,000 livestock/poultry samples tested
The Food Safety and Inspection National Residue (Monitoring) Program
SELECTING YOUR 4H/FFA HOG
Try to select from boars that are free of the stress gene.This will assure that you will eliminate the PSS problem
Cattle Implants
No withdrawal times Effect lasts:Ralgro 80 daysSynovex S 80-90 daysSynovex X 90 days Revalor 90 days
SOLUTION
HACCP WILL HELP IN QUALITY ASSURANCE BUT IS NOT A CURE-ALLTHE INDIVIDUAL(S) INVOLVED IN PRODUCING THE SHOW ANIMAL MUST BE QUALITY ASSURANCE EDUCATED