The Impact of Pathogen The Impact of Pathogen Reduction/HACCP on Food Reduction/HACCP on Food Animal Production SystemsAnimal Production Systems

Food Safety and Inspection Service

U. S. Department of Agriculture

Overview of PresentationOverview of Presentation

New USDA Pathogen Reduction and HACCP Systems Rule for Plants

In-Plant Residue Control Options Impact of Rule on Food Animal

Production Systems Importance of HACCP-Compatible

Production Practices

Why Has FSIS Changed Its Why Has FSIS Changed Its Inspection Rules?Inspection Rules?

Focus on Foodborne Illnesses Salmonella E. coli O157:H7 Campylobacter Listeria

Why Has FSIS ChangedWhy Has FSIS ChangedIts RegulationsIts Regulations

First major change in almost 100 years Need to reduce risks of foodborne

illnesses from meat, poultry andegg products

HACCP accepted as science-basedpreventive risk reduction system

Pathogen Reduction:Pathogen Reduction:Hazard Analysis and Critical Hazard Analysis and Critical

Control Point (HACCP) Systems Control Point (HACCP) Systems Final RuleFinal Rule

PublishedJuly 25, 1996

Pathogen Reduction/HACCPPathogen Reduction/HACCPFinal RuleFinal Rule

Meat and poultry slaughter andprocessing establishments must: Implement Standard Operating

Procedures for Sanitation Test certain products for generic E. coli Implement HACCP systems Meet USDA-FSIS Salmonella

performance standards

Pathogen Reduction/HACCP Pathogen Reduction/HACCP Final RuleFinal Rule

Slaughter and processing plants must assume more practical responsibility for food safety

Pathogen Reduction/HACCP Pathogen Reduction/HACCP Final RuleFinal Rule

“Those in control of each segment must bear the responsibility

for identifying and preventing or reducing food safety hazards.”

1996 Rule, Background

Farm to Table Food SafetyFarm to Table Food Safety

Animal Production (farm to slaughter) Slaughter and Processing Plants Post-Processing Transportation Wholesale and Retail Stores Food Service Consumer Education

Pathogen Reduction/HACCP Pathogen Reduction/HACCP Final RuleFinal Rule

Foreign Systems must be “equivalent to”

State Systems must be “equal to”

Pre-HACCP ImplementationPre-HACCP ImplementationIn PlantsIn Plants

On January 27, 1997 plants:

implemented Standard Operating Procedures for Sanitation

began generic E. coli testing for fecal contamination; and

began devising pathogen reduction and HACCP plans

Pathogen Reduction/HACCP Pathogen Reduction/HACCP Final Rule ImplementationFinal Rule Implementation

January 26, 1998 Large establishments

January 25, 1999 Small establishments

January 25, 2000 Very small establishments

Pathogen Reduction/HACCP Pathogen Reduction/HACCP Rule and Animal ProductionRule and Animal Production

January 26, 1998 75-80% of food animals marketed

January 25, 1999 90-95% of food animals marketed

January 25, 2000 100% of food animals marketed

Pathogen Reduction/HACCP Pathogen Reduction/HACCP Rule and Animal ProductionRule and Animal Production

There is no regulatory requirement to test live animals for hazards

Rule describes non-regulatory approach for animal production food safety

Part 417.2 requires plans to evaluate hazards in animals

Pathogen Reduction/HACCP Pathogen Reduction/HACCP Rule Part 417.2(a)Rule Part 417.2(a)

Plants must conduct a hazardanalysis “to determine the food

safety hazards reasonably likely tooccur before, during and after entry

into the establishment”

Pathogen Reduction/HACCP Final Pathogen Reduction/HACCP Final Rule Part 417.2 HazardsRule Part 417.2 Hazards

Physical hazards (foreign objects) Natural toxins (aflatoxins, etc.) Zoonotic diseases (bacterial, parasitic) Other microbial contaminants Chemical contaminants (pesticides and

drug residues) Food additives and decomposition

Slaughter Plant ResidueSlaughter Plant ResidueControl ProcessControl Process

Evaluate significant residue hazardsof incoming animals purchased

Develop HACCP plan forresidue control

Determine information neededfrom animal suppliers

Slaughter Plant Residue Control Slaughter Plant Residue Control Options for Incoming AnimalsOptions for Incoming Animals

Reject animals with a high risk of violative residues

Clearly define purchase criteria Buy only from suppliers quality

assurance certified

Slaughter Plant Residue Control Slaughter Plant Residue Control Options for Incoming AnimalsOptions for Incoming Animals

Refuse to purchase from supplierswith past residue violations

Require written assurances or lettersof guarantee of no adulteration

Have drug or pesticide userecords available

Slaughter Plant Residue Control Slaughter Plant Residue Control Options for Incoming AnimalsOptions for Incoming Animals

Periodically test animals or carcasses for residues

Obtain verification of proper drug or pesticide use

Higher Risk Classes for Violative Higher Risk Classes for Violative (Illegal) Drug Residues(Illegal) Drug Residues

Bob veal (3 weeks, 150 lbs.) Culled cows and bulls Culled boars and sows Roaster pigs Hospital pen clean-outs

Impact of PR/HACCP Rule on Impact of PR/HACCP Rule on Animal Production SystemsAnimal Production Systems

Packers may need moreinformation on incoming

animals for their HACCP plan.

Impact of PR/HACCP Rule on Impact of PR/HACCP Rule on Animal Production SystemsAnimal Production Systems

HACCP-compatible practices provide food safety and market assurances

Quality Assurance Program(QAP) Certification

Animal/premise identification

Impact of PR/HACCP Rule on Impact of PR/HACCP Rule on Animal Production SystemsAnimal Production Systems

HACCP-compatible practices (con’d)

Record keeping Third party verified

(audited) processes

Importance of QualityImportance of QualityAssurance CertificationAssurance Certification

Promotes animal health and welfare

Ensures proper drug and antibiotic use

Provides records to assure purchasers of good production practices

Importance of QualityImportance of QualityAssurance CertificationAssurance Certification

Proven to reduce residue violations

Potentially reduces pathogens through good hygiene and animal health

Improves production efficiency andquality of animals

Importance of Verified Quality Importance of Verified Quality Assurance ProgramsAssurance Programs

Provides added assurancesto purchasers

Provides documentation tosupport branded productsand international markets

Milk and Dairy Beef Quality Milk and Dairy Beef Quality Assurance ProgramAssurance Program

Food Safety Control Points Valid veterinary/client/patient

relationship for drug useand health

Storing and administering drugs Milk drug screening tests

Milk and Dairy Beef Quality Milk and Dairy Beef Quality Assurance ProgramAssurance Program

Certification by veterinarians is an educational process

Pork Quality Assurance Pork Quality Assurance Certification ProgramCertification 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

Pork Quality Assurance Pork Quality Assurance Certification ProgramCertification 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

Beef Quality Assurance Beef Quality Assurance Certification ProgramCertification Program

Guidelines for proper animalhealth product use

Awareness of feed ingredientsand potential residues

Total Quality Manage-ment education

Tailored State by State

Animal Production andAnimal Production andPathogen ReductionPathogen Reduction

Research needed to determine food safety control points from farm to slaughter

What practices will reduce pathogens in live animals and result in reducing contamination on carcasses?

Animal Production andAnimal Production andPathogen ReductionPathogen Reduction

Research needed for food safety control points from farm to slaughter (con’d)

Can animals be sorted pre-slaughter to reduce contamination on carcasses?

SalmonellaSalmonella in National Culled in National Culled Dairy Cattle Survey 1996-1997Dairy Cattle Survey 1996-1997

FSIS/University collaborative project

5,000 cecal-colon samples at slaughter

Winter and summer seasons Good and poor conditioned cows

had no significant differencein Salmonella shedding

Summary of PresentationSummary of Presentation

New USDA Pathogen Reduction and HACCP Systems for Plants

In-Plant Residue Control Options

Impact of Role on Food Animal Production Systems

Importance of HACCP-Compatible Production Practices

SummarySummary

New Pathogen Reduction/HACCP Systems Rule implemented in plants requires physical, chemical and microbial hazard controls

Food animal producers are being affected

SummarySummary

Packers may need more information on animals supplied Quality Assurance Program Certification Animal/premise supplier identification Treatment and disease records

Good Management

Quality Assurance ProgramAnimal IdentificationProduction Treatment RecordsProper Drug Use

Feed Quality & SafetyCulling PracticesGeneral SanitationWaste Management

Productivity (Value)

Food SafetyAnimal Health

SummarySummary

Food animal producers who followgood production practices and are

Quality Assurance Program Certifiedwill be able to meet food safetydemands in the HACCP era.