SEMA_________________________________

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

DECEMBER 2011

VOLUME 26, No. 12

AMSA: Sodium Nitrite Essential, Safe in Processed Meat & Poultry

American Meat Science Association (AMSA) members Jeff Sindelar, Ph.D., and Andrew Milkowski, Ph.D., of the University of Wisconsin coauthored the paper, “Sodium Nitrite in Processed Meat and Poultry Meats: A Review of Curing and Examining the Risk or Benefit of Its Use.” The AMSA commissioned the report that shows sodium nitrite is essential to ensure product safety in processed meats and either sodium ascorbate (vitamin C) or sodium erythorbate (a form of vitamin C), is now routinely added to prevent the formation of nitrosamines when cured products are heated to extremely high temperatures. The paper also details ongoing research focused on the metabolism of nitric oxide, nitrite, and nitrate appears to reaffirm the safety and benefits of current curing practices.

For information on “Sodium Nitrite in Processed Meat and Poultry Meats: A Review of Curing and Examining the Risk or Benefit of Its Use,” see the links below:
Executive Summary available at: http://www.meatscience.org/SodiumNitriteReview.aspx
Source: American Meat Institute

**FSIS Announces Public Meeting on Non-O157 E. Coli Implementation Plans**

The U.S. Department of Agriculture's (USDA) Food Safety and Inspection Service (FSIS) announced today that it will hold a public meeting on Dec. 1, 2011, from 1 p.m. to 3 p.m. (EST), to discuss the implementation plans and methods for controlling non-O157 Shiga toxin-producing E. coli (STEC) in raw beef products. The Agency also announced the comment period, originally scheduled to end on Nov. 21, 2011, has been extended until Dec. 21, 2011.

This meeting will be available via teleconference, on a toll-free number. Pre-registration for this meeting is strongly suggested. To pre-register, access the FSIS website, at www.fsis.usda.gov/News/Meetings_&_Events/. Call-in information will be provided via e-mail to pre-registered participants. Anyone interested in making a public comment during the teleconference should indicate so on the registration form.
Please visit www.regulations.gov and follow the online instructions at that site for submitting comments.

Things to Ponder . . . . . Pig head, it's what's for dinner.
The traditional Christmas dinner in England used to be
a pig head prepared with a mustard sauce

Meat Labeling Rule Postponed

The Food Safety Inspection Service (FSIS) has extended the meat labeling rule deadline from January 1, 2012 to March 1, 2012. Retailers now have two more months to comply with a new nutritional labeling law for meat and poultry. The rule requires on-pack or point-of-purchase labeling to list, at minimum, calories, calories from fat, total fat, saturated fat, cholesterol, sodium, protein, iron and total carbohydrate content on all single-ingredient muscle cuts and ground meat and poultry products.

Supermarket New’s Top 10 Worldwide Food Retailers for 2011

All information is based on company reports or Supermarket News estimates based on calendar year 2010. All sales include nonfood and wholesale operations and are based on current exchange rates. Store counts include franchised or licensed locations and may include nonfood outlets.

1. Wal-Mart Stores
                        2. Carrefour
                        3. Metro Group
                        4. Tesco
                        5. Schwarz Group

              6. Kroger Co.
              7. Costco Wholesale Corp.
              8. Rewe Group
              9. Aldi
            10. Target Corp.

Reynolds Wrap

Things to Ponder . . . .
The people at Reynolds are busy selling foil during the Yuletide season.
It is said that at least 3000 tons of foil are used to wrap turkeys annually.

Rewarding Incentive for Employees

When your company has a successful year, the employees that helped make it are usually rewarded with a bonus of some sort, like money, a gift certificate for dinner, a day at a spa, various gift baskets or tickets to an event.

We all have employees we feel can do better and an incentive program can boost morale, lead to higher productivity and profits. This rewarding incentive is a win-win situation. Set a “stretch” but achievable goal that can be reached running from January to April. Make the reward a trip to the SEMA convention for them and their spouse and add a “million dollar moment” they will not forget, like a special dinner Thursday evening or a special afternoon starting with a nice lunch and then a boat rental, horseback riding, golf or other activities in the area. Travel is a powerful incentive and creates lasting memories.

SEMA Convention June 8-9, 2012 Brasstown Valley Resort Young Harris, GA

FSIS Directives & Notices

FSIS PHIS Directive 6410.1 Revision 1
Verifying Sanitary Dressing and Process Control Procedures by Off-Line Inspection Program Personnel (IPP) in Slaughter Operations of Cattle of Any Age
FSIS Directive 6410.1 Revision 1
Verifying Sanitary Dressing and Process Control Procedures by Off-Line Inspection Program Personnel (IPP) in Slaughter Operations of Cattle of Any Age
Note: Do Not Implement These Directives until December 3, 2011
More information at http://www.fsis.usda.gov/Regulations_&_Policies/index.asp

FSIS-ASK / HACCP Recordkeeping requirements

Q: What are inspection program personnel (IPP) to look for when verifying the regulatory requirements in 9 CFR 417.5(a) (3)?
A: IPP are to verify that records maintained under the HACCP plan include the following information:
*The results of monitoring of CCPs and critical limits (i.e., actual times monitoring was conducted, temperatures or other quantifiable values observed, or other values as provided in the establishment's HACCP plan)

Information regarding the calibration of process-monitoring instruments
Any corrective actions implemented, including all actions taken in response to a deviation from a critical limit
Indication of which verification procedures were performed and results of those verifications
Identification of the product (e.g., product code(s), product name, or slaughter production lot); and, the date the record was created.
For additional information see FSIS Directive 5000.1, Chapter II,VII,I

SEMA Scholarship Recipient

My name is Laura Stewart. I am a senior, undergraduate at the University of Florida. I am studying meat science with the hope of working in Quality Assurance after I graduate. I have much more to learn however, and I am grateful to the Southeastern Meat Association for the part they have played in helping me complete my education. With the scholarship awarded from SEMA, I am able to afford my last year’s tuition, making it possible to become qualified to work in the meat industry.

Scholarship Certificate

I am taking many key classes, such as Meat Grading/Selection, Meats: Slaughter/Fabrication, Livestock & Meat Evaluation, Food Quality Control, HACCP, Food Safety & Sanitation, and Meat Processing. I am also currently working on a research project regarding beef sensory analysis and the performance of new beef products on the market. I will be writing a comprehensive paper on the subject which will be published in a journal when completed. I am also a member of the 2011/2012 meat judging team and will be traveling to competitions around the country. The scholarship has made many things possible that would not have been otherwise. Thanks to SEMA, I am able to complete my education and look forward to a future of service in the meat industry.

Laura is looking for an internship for summer 2012 or fall 2012. Phone (386)-209-0501 or e-mail Laura at lstewart2.5@ufl.edu.
See the Seeking Employment section of the Classifieds for more information on Laura

SEMA Member News

	SGS Systems & Service Certification Public Training Brochure and Calendar for January-June of 2012.
For a copy of the training catalog click on the PDF Training Catalog icon.

For information or questions contact; Gary Ostrow, Southeast Regional Sales Cell 561-613-1950.

Primus Builders Logo

Primus Builders, Inc.: Lori Huguley, Director of Economic Development for the City of Opelika, announced that the City’s Industrial Development Authority has selected the joint venture of Primus Builder’s and Garner Economics to conduct a shovel ready site analysis of the Opelika Industrial Park for food and beverage company attraction. The Authority decided to pursue food site certification of the Park since food and beverage companies are a target industry sector for the City. Jordan Kuhn, Director of Marketing
Woodstock, GA Phone: 770-928-7120 ext 202

Welcome Back SEMA Member

LaBella Sausage was founded in 1992 and continues to be a family owned and operated business. They have built their reputation by providing the highest quality Italian sausage in the Industry today. A retailers name and brand is the most important attribute and LaBella takes great strides to produce private label products as though they were our own. LaBella products are fresh, never frozen, whether it’s their premium cuts of pork, air chilled chicken, or fresh turkey. Quality is never sacrificed. Their blend of old world spices will ensure an eating experience like no other. It’s what makes LaBella different from the rest. Past SEMA member Purnell Cameron is now working with LaBella Sausage.
Purnell Cameron, La Bella LLC.
16081 Flight Path Drive, Brooksville, FL
Telephone: (800) 845-2845

CALENDAR OF EVENTS

SEMA 2012 Annual Convention 407.365.5661	Brasstown Valley Resort, GA	June 7-10
SMA Mid-Year Conference 979.846.9011	Hilton Arlington Arlington, TX	Feb 7-8
AAMP Annual Convention 717.367.1168	Crown Plaza, St. Paul	July 26-28
NMA Annual Convention	Hilton El Conquistador, Tucson, AZ	Feb 14-18

Happy Holidays

May this holiday season bring you and your family peace, joy and happiness,
From the SEMA Board of Directors and Staff

Christmas and Hanukkah Trivia

Poinsettia

Poinsettia plants are named after Joel R. Poinsett, an American minister to Mexico, who brought the red-and-green plant from Mexico to America in 1828.

Pionsettia

30-35 million real Christmas trees are sold in the United States each year.

There are 21,000 Christmas tree growers in the United States, and trees usually grow for about 15 years before they are sold.

Oregon produces the most Christmas trees of any state.

Tree

Animal Crackers

Q: Why was the Animal Crackers box designed with a string handle?

A: The animal shaped cookie treats were introduced in 1902 as a Christmas novelty, and packaged so they would be hung from the Christmas trees.

Menorah

Lighting of Menorah is the main Hanukkah tradition.

The Hanukkah candles are added onto the special candelabrum from right to left, but are lit only from left to right.

Traditional Hanukkah food is cooked during the festival (Dec. 21-27, 2011). Oil is the key ingredient of the foods, which is a sign of tribute to the miracle of purified oil.

Merry Christmas
Happy Hanukkah