John R. Ragan, DVM

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 ReductionHazard 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 CriticalControl 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 foodborneillnesses from
  meat, poultry andegg products
• HACCP accepted as science-basedpreventive risk
  reduction system

7
Why Was HACCP Adopted?

• Focus on Foodborne Illnesses
• Salmonella
• E. coli O157H7
• 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 informationgaps 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 Johnes BVD,
  Contagious Mastitis, Salmonella typhimurium and
  dublin andBovine 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 ingredientsand potential
  residues
• Total Quality Managementeducation
• 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
Producers
Packers
LivestockMarkets
FDA
StatePartnerships
Veteri-narians
Extension
EPA
Universities
State PublicHealth
Consumers
StateAgriculture
39
State APFS Partnerships
Vermont
ND
WA
WI
SD
OR
NY
MI
NE
PA
OH
IN
NV
IL
CO
UT
MO
New Jersey
CA
SC
MS
AL
TX
FL
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 theHACCP 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 theHACCP Era

• Credible information source
• QAP verification
• Health-safety certification
• Local food safety team

44
What Do YourClients Produce?

• Food

45
Food Safetys Greatest Need

• Information

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