SEMA_________________________________

SOUTHEASTERN MEAT ASSOCIATION
P.O. Box 620777; Oviedo, FL 32762 Phone: 407-365-5661

SEMA BOARD MEETING

The SEMA Board of Directors met in Savannah at the end of October. The main objective was to build the working relationship between SEMA and the southeastern universities. Currently, SEMA gives a student at each university a $1,000 scholarship. The SEMA board members and university representatives are working on involving university students in SEMA, having workshops at the universities and for SEMA members to sponsor research projects, like back-up documentation for HACCP.

Bobby Pace from Chilton Consulting Group gave a regulatory update. The EIAO’s will be traveling more next year. Bobby said the EIAO will check your records and if something is not right, they will then check everything. So, be sure your i’s are dotted and t’s are crossed. More of Bobby’s report will be shared in the newsletter.

The SEMA convention will be at The Shores Resort & Spa in Daytona Beach, June 8th & 9th. The board has put together some great topics for the program and our Associate members will again exhibit the latest in technology. We will be having the silent auction to raise money for scholarships, so be thinking of some unique gifts to donate. If you wish to participate but no time to shop, you can send money and the SEMA staff will do the shopping for you. Last year we raised over $3,300.

The last five years SEMA has had a 94% or better membership renewal. Thanks to our members we are strong, stable and a united Association. To the SEMA members thanks for making 2006 a good year.

LABOR LAWS

All employers are faced with questions on wage and hour issues. The National Federation of Independent Business Legal Foundation and Arent Fox LLP law firm have created The Wage and Hour Handbook for Small Business. You can purchase a PDF version by calling 1.800.NFIB.NOW.

OCCUPATIONAL HEALTH

An Occupational Health and Safety management system, such as OHSA’S 18001, can help protect your employees and your company from occupational hazards. It can also contribute to a healthy bottom line through reduced downtime and a productive, motivated workforce. Stop your organization from becoming a liability and start reading about the process and benefits of becoming registered to OHSAS 18001 with BSI’s guidance documents. http://www.bsiamericas.com/ohsen

REGULATORY UPDATE

EIAO Reviews

• With the new budget, we may be seeing more EIAO reviews and IVT’s. Due to budget
  constraints, some travel was curtailed because of lack of funding.
• Food Safety Assessments are becoming more detailed and thorough. They have gone from 2-3
  days to 2-3 weeks.
• Some of the Food Safety Assessments may be generated by cause: Number of NR’s, Salmonella
  performance standard, positive Listeria result.
• Lack of supporting documentation, validation data and SSOP/HACCP records are most common
  issues.
• It is normal to have NR’s issued at the end of the review; NOIE’s may be issued if serious non-
  compliance.
• Records should indicate the condition of the plant. If there are never any issues on pre-op or
  operational sanitation, this may raise a red flag.
• All preventive measures should have some type of documentation that this occurred.

Chilton Consulting Group

DIRECTIVES

EXPORT CERTIFICATION OF IMPORTED NATURAL CASINGS
This notice instructs inspection program personnel on what is required to certify for export natural casings that were imported from other countries. The Food and Drug Administration (FDA) regulates natural casings. Therefore, FSIS personnel do not re-inspect imported casings and do not apply the USDA mark of inspection to them. Inspection program personnel can only certify imported natural casings for export, in accordance with 9 CFR 350.3, as a voluntary reimbursable service, and as set out in FSIS Directive 9000.1, Revision 1 (PDF). http://www.fsis.usda.gov/regulations_&_policies/Notice_69-06/index.asp

COMMONLY ASKED QUESTIONS REGARDING CORRECTIVE ACTIONS
The purpose of this notice is to inform inspection program personnel that FSIS has posted commonly asked questions from small and very small establishments about corrective actions on its website.
This notice does not issue any verification procedures to FSIS personnel.
The Q&A documents are available on the web site at: http://www.fsis.usda.gov/help/FAQs_Small_&_Very_Small_Plants/index.asp

VERIFICATION INSTRUCTIONS FOR CHANGES IN LABEL REQUIREMENTS FOR UNCOOKED AND RAW, FROZEN, BREADED, BONELESS POULTRY PRODUCTS
{NOTE: DO NOT IMPLEMENT UNTIL DECEMBER 1, 2006}
This notice provides instructions for inspection program personnel to use for verifying that establishments that produce certain uncooked and raw, breaded, boneless poultry products that did not already have labels in compliance with the Food Safety and Inspection Service’s (FSIS) labeling guidelines dated April 20, 2006 (see paragraph II), have revised their package labeling to be consistent with these guidelines. Specifically, FSIS inspection program personnel are to verify that these establishments have new labeling along with adequate validation to support the cooking instructions that they include on the labels that will be applied to these products.

PIZZA, ITS WHAT'S FOR LUNCH

Some 250,000 students voted pizza the winner by a larger margin. Florida students chose tacos as their second favorite. If you sell to the school system check out the web site www.schoolnutrition.org for more information on what students want.

HOLIDAY STRESS

The holidays can be a joyous but stressful time. The following are some stress reducing ideas:

• Focus your energy on the things you can control
• Don’t avoid problems, solve them
• Think positively, plan confidently and take action
• Get organized
• Always do your best, but don’t fall into the trap of perfectionism
• Make time for joy!

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THINGS TO PONDER………………
Other things may change us, but
we start and end with family.
Anthony Brandt
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SEMA INDUSTRY NEWS

If your company has something they would like to share or information to update please send it in to the SEMA office and we will post it. For example: a new salesperson, personnel promotions, expanding your company, etc.

American Association of Meat Processors (AAMP), now has available a Crisis Management & Security Training Manual. While the guidelines developed by government agencies are voluntary, it is vital that all food businesses take steps to ensure the security of their operations.

SEMA is an AAMP Affiliate member, allowing SEMA processing members to purchase the manual at the AAMP member rate of $35.00. To order a copy, call the AAMP office 717.367.1168.

CALENDAR OF EVENTS

Companies that invest in employee learning have higher productivity, revenue growth,
and profit growth than companies that do not.

HAPPY HOLIDAYS
and
SEASON’S GREETINGS
From the SEMA Board of Directors and staff