SEMA_________________________________ SOUTHEASTERN MEAT ASSOCIATION
|
JANUARY 2009 |
VOLUME 24, No. 1 |
U.S. Secretary of Agriculture Ed Schafer commended President-Elect Barack Obama's nomination of former Iowa governor Tom Vilsack to be the 30th Secretary of Agriculture, citing the former governor's experience in agricultural issues and expressing confidence in Vilsack's ability to effectively continue USDA's success in expanding America's agricultural economy. Schafer said "USDA plays an integral role in supporting our agricultural economy and working on behalf of America's farmers and ranchers. I am confident that Tom Vilsack's background and experience will help him continue the progress we have made here.”
Due to the success of “askFSIS”, the TechCenter@fsis.usda.gov and FSIS.Labeling@fsis.usda.gov electronic mailboxes will be turned off January 2, 2009. You can go to the FSIS web sites “askFSIS” and get answers to your food safety related questions.
If you are approached to provide initial validation for E. coli O157:H7 interventions and antimicrobial interventions for RTE products, it is recommended that you appeal the NR you will receive regarding this issue. It is strongly recommended that you follow the proper channels when appealing an NR.
Source: AAMP October newsletter
Question: Under Notice 66-08, "Raw Product Destined for Ready-To-Eat Product Excluded From Salmonella testing," if any raw product goes to non-RTE uses, "IPP are not expected to differentiate between the product going to establishments producing the RTE product versus the product going to establishments producing the non-RTE product when taking a sample." Would this apply to products an establishment intentionally diverts to RTE based on its hazard analysis or Salmonella test results?
Answer: No. FSIS encourages establishments to make product use determinations based on public health protection criteria articulated in written control programs associated with the HACCP plan. If the establishment's HACCP plan dictates that certain raw products be diverted to RTE production, and there are well-defined, written criteria that the establishment follows, IPP are not to sample from such product for the Salmonella testing programs involving either carcasses or ground product sample collection. This diversion may be the result of the establishment's hazard analysis, as part of which the establishment has determined that all products of a particular type, such as ground chicken, are to go to RTE operations, or when a HACCP CCP (records available to IPP) critical limit is not met, the written program directs that the product be diverted for a specified period of time.
The above question is part of the FSIS database of questions, ask FSIS,
which can be accessed at
www.fsis.usda.gov/Help/index.asp.
Small and very small plant owners and operators are invited to join FSIS inspection personnel at regulatory education sessions. The workshops will include a walk-through of a variety of topics, which may include HACCP, Sanitation Performance Standards, Sanitation SOPs, Rules of Practice, Food Defense strategies, E. coli 0157:H7 workshops.
To register call 800.336.3747 or for online registration forms and information about upcoming sessions go to: http://www.fsis.usda.gov/News_&_Events/index.asp.
| Conducting Product Recalls | Doubletree Atlanta Northwest Marietta 2055 South Park Pl. Atlanta, GA 30339 (770) 272-9441 | January 13 |
| Controlling Salmonella and Campylobacter in Poultry Plants | Atlanta, GA Hotel: To be determined |
January 30,
1 pm - 6pm |
| Developing Food Defense Plans | Atlanta, GA |
February 7 7 am - 12 pm |
| Effective Sanitation Practices | Doubletree Atlanta Northwest Marietta 2055 South Park Pl. Atlanta, GA 30339 (770) 272-9441 | January 12 |
An investment in knowledge always pays the best interest.
1. A trip to the school principal's office is not motivational.
I recommend soft quarterly "performance interviews" that supplement
the annual review. These 90-day checkups should be upbeat and not tied
to money. Interview your employees quarterly or they will interview someplace
else.
2. Job descriptions are not motivational.
Performance reviews are usually predicated on job descriptions. Most
job descriptions are general and employer-friendly. It’s better
for managers to reference “job expectations,” a list of specific
duties employees create with their manager.
3. The past is not
as motivational as the future.
By definition, a review looks backward. It's demotivating to spend too
much time on the past because we can't do anything about it. Quarterly
interviews reference the future, specifically the next 90 days.
4. Don't use quality time to criticize.
Offer no criticism during performance interviews. Ask the employee “What
do you like most about your job?” and “How can I get you
more of what you like?” Deliver no criticism at the performance
interview. Give constructive criticism during the year as required.
5. Let the employee tend their own career.
Managers are doing too much work when it comes to performance reviews.
Encourage the employee to schedule, prepare, chair and summarize his
own performance interview.
Provided by Michael Angelo Caruso
Author of the 5 Cool Ideas books
“I have
yet to find the man, however exalted his station, who did not do better
work and put forth greater effort under a spirit of
approval than under a spirit of criticism.”
Charles Schwab, investment firm founder
The decrease in foodservice dollars has increased the retail dollars, as people are eating at home more and eating out less as a way to save money. Consumers will stay with brands they perceive as quality and wholesome but may purchase less expensive cuts or packages during these economic times.
Organic meat and poultry will continue to increase in value but at a slower rate. The Organic Trade Association recently launched an extensive marketing initiative to educate consumers on the values associated with organic meat.
The Hispanic population is the largest ethnic group in the U.S. and spends more on beef than any other ethnic group. This will continue to be a growing market.
Company management, now more than ever, will determine a company staying in or going out of business. Being the best at pricing, packaging and advertising will keep you a leader in the industry.
"I've experienced eight downturns in my 52 years in business and
we've always come out of them stronger and more competitive than when
the trouble began. Although we have to work our way through this tough
economic patch, it’s important to keep our eyes on the road ahead
as better times will return."
Marriott Chairman and CEO Bill Marriott
The SEMA Board of Directors and some of the Southeastern Universities have been working on ways to take the processors' challenges and the Universities' expertise and work on projects that will help our industry. The SEMA Directors have asked the Universities to put together a data-base of historical data and criteria for plants to use as supporting documentation. The Universities will have a conference call in January to start the process.
The University people are always willing to help if they can. The following is our University team and their expertise:
University of Florida
Dr. Chad Carr - meat extension, teaching (interested in swine)
Phone: 352.392.2454 e-mail: chadcarr@ufl.edu
Larry Eubanks - meat extension, food safety, youth extension
Phone: 352.392.7528 e-mail: leubanks@ufl.edu
Dr. Sally Williams - meat processing
Phone: 352.392.2293 e-mail: wsallyk@ufl.eduUniversity of Georgia
Dr. Karina Martino - food processing, food safety
Phone: 706.542.6673 e-mail: kgmart@uga.eduUniversity of Tennessee
Dr. Dwight Loveday - teaching and youth extension
Phone: 865.974.7344 e-mail: hloveday@utk.eduAuburn
Dr. Wayne Greene - Department chairman, (cattle nutrition)
Phone: 334.844.1523 e-mail: wgreene@auburn.edu
Christy Bratcher - research and teaching (grass-fed cattle)
Phone: 334.844.1517 e-mail: cbratcher@auburn.edu
Each year comes with new and challenging obstacles. Next year will be no exception with the tough economic times and financial issues our industry is encountering. It is only with dedication and working together that we overcome those obstacles. SEMA membership renewal invoices have been mailed, your continued support and participation is appreciated.
SEMA welcomes new members and is offering new processor companies a $100.00 voucher to use towards the annual convention being held June 12th & 13th at the Shores Resort & Spa in Daytona Beach, Florida.
SEMA members that sponsor a new processing or associate member in January or February will receive $100.00.
Processing Members Dues (company must have USDA EST #)
1- 25 Employees----------------$200.00 per year
26- 50------------------------------$250.00 per year
51-150-----------------------------$350.00 per year
151-over----------------------------$450.00 per year
Associate Members Dues (supplier or vendor to meat processing companies)
$250.00
Contact the SEMA office for membership applications, by e-mailing anna_ondick@earthlink.net or calling 407.365.5661.
Country Ranch Foods has excess production capacity for meat or poultry sausage patties. If interested call Ed Vanderslice Jr. at 770.792.9000. Country Ranch Foods is located in Marietta, GA.
Pork slaughter and boning of sows, will start hot boning light sows March of ‘09
A value added supplier and service provider of superior equipment and controls to the meat, poultry and seafood processor
Provider of ingredients for food and other consumer products, including enzymes, emulsifiers, antioxidants, cultures, tailored blends and sweeteners
| Southeastern Meat Association 407.365.5661 Annual Convention |
Daytona Beach, FL |
June 11-13 |
| North American Meat Processors Association (NAMP) 703.758.1900 Management Conference |
Drake Hotel Chicago, IL | March 27-28 |
| North American Meat Processors Association (NAMP) 703.758.1900 E. coli O157:H7 Mini-Conference |
Drake Hotel Chicago, IL | March 26 |