SEMA_________________________________ SOUTHEASTERN MEAT ASSOCIATION
|
JULY 2010 |
VOLUME 25, No. 7 |
The SEMA Board of Directors voted to add an Associate member to the Board of Directors making a total of four Associate members. Duane Mobley of Astro Products was voted as the new Director by his peers. Congratulations to Duane, the SEMA Directors welcome you and look forward to working with you.
How can you tell if your bank is experiencing problems and what can you expect if you want to borrow money? Mr. Terry W. Vargo, Senior Vice President and Chief Lending Officer for Citizens Bank of Florida spoke at the convention on today’s economy and how it is affecting banking. Many of the problems resulting from the recession are still affecting banks today. “Large banks are still dealing with the decline in residential real estate and smaller banks are preoccupied with problem loans and raising capital” said Mr. Vargo.
Although regulatory ratings of banks are “top secret and highly confidential” Mr. Vargo pointed out there are ways of researching your bank’s health. Capital and asset quality ratios are two key areas to question or investigate when determining a bank’s health. “The Uniform Bank Performance Report (UBPR) is public information available from the federal government” said Mr. Vargo. “Simply log on to FDIC.gov and search UBPR. The website will take you to the UBPR report site where you can enter the name of any bank in the country and retrieve information reported by the bank to its regulators quarterly. The information is compiled by the FDIC and also compares the bank’s information to a peer group of banks the same size.” Mr. Vargo further explained that bank’s Tier 1 capital ratio must be at least 4% to be adequately capitalized and 5% to be well capitalized. Furthermore, the FDIC measures a bank’s total risk based capital, with an 8% and 10% requirement to be considered adequately and well capitalized, respectfully. “These ratios are readily available in the UBPR” said Mr. Vargo.
When applying for credit today Mr. Vargo urged everyone to be realistic and be prepared. “Understand your last three years financial history and be prepared to explain the steps you took to cope with the problems you encountered with the economy”. “Prepare and provide a budget and be prepared to offer extra security for the loan” said Mr.Vargo.
Things to ponder. . . . . . . . . . 'If you don't read the newspaper
you are uninformed,
if you do read the newspaper you are misinformed.' -Mark Twain
This month, FSIS will be mailing a letter to establishments that, based on the results of the December 2009 Food Defense Plan Survey, do not have a food defense plan. FSIS will also be mailing a letter to establishments that received a grant of inspection after FSIS conducted the 2009 survey. The General Food Defense Plan, which was developed by the Office of Data Integration and Food Protection (ODIFP) with input from representatives from small and very small establishments, will be attached to that letter. If they review the plan and sign the cover sheet that accompanies the General Food Defense Plan, FSIS-regulated establishments will have adopted the food defense plan. Food defense plans are not mandated by regulation; however, FSIS considers such plans to be an important tool that can reduce the risk of intentional adulteration of food products at establishments.
During either the week of July 5, July 12, or July 19, at the weekly
meeting
with establishment management, Inspection Program Personnel (IPP) at establishments
that do not have a food defense plan are to discuss voluntary adoption and
implementation of a food defense plan using the script provided in Attachment
1. IPP are to document these discussions in the Memorandum of Interview (MOI)
for the weekly meeting as set out in FSIS Directive 5000.1, verifying an Establishment’s
Food Safety System.
IPP are to refer to FSIS Directive 5420.1, Homeland Security Threat Condition
Response - Food Defense Verification Procedures, for a discussion of food defense
plans and how to determine whether an establishment has one.
The General Food Defense Plan is also available on the FSIS web site:
http://www.fsis.usda.gov/PDF/General-Food-Defense-Plan-9-3-09%20_2_.pdf
The Food Safety and Inspection Service (FSIS) is announcing the dollar
limitations on the amount of meat and meat food products, poultry and
poultry products that a retail store can sell to hotels, restaurants,
and similar institutions without disqualifying itself for exemption from
Federal inspection requirements. In accordance with FSIS’s regulations,
for calendar year 2010, the dollar limitation for meat and meat food
products remains at $60,200 but for poultry products is being increased
from $49,400 to $50,200. FSIS is retaining or changing the dollar limitations
from calendar year 2009 based on price changes for these products evidenced
by the Consumer Price Index.
Effective Date is effective June 29, 2010.
Docket No. 2010-0011
Exemption for Retail Store Operations
FYI
Docket No. FSIS-2010-0015
Notice of Request for Revision of a Currently Approved Information Collection
(Pathogen Reduction/HACCP)
FSIS Notice 30-10
Instructions for Carcass Selection for the National Residue Program
Scheduled Samples
Popular technology will now help Americans verify what they eat is safe. The U.S. Government's Products Recall app for the Android Smartphone is now available at the revamped USA.gov website, and the apps for Blackberry and iPhone are soon to follow.
"Alerting consumers quickly to food and product recall information through this technology can prevent untold illness and save lives," said Agriculture Secretary Tom Vilsack. "Instead of trying to find recalls on many different websites at home, consumers who download this tool can use technology to make informed decisions even before they put a product in their grocery cart or open the package to prepare a meal for their family."
"Our goal is to quickly inform the public and media when food products are recalled," said USDA Deputy Under Secretary for Food Safety Jerold Mande. "This app puts the information directly in the hands of consumers, giving them the power to take action."
New HACCP System Validation Requirements – USDA / FSIS is proposing to change the way that HACCP plans are validated. No longer will the supporting documentation be sufficient. They are suggesting a 2 part system.
Scientific Support: theoretical principles, expert advice from processing authorities, scientific data, and peer reviewed journal articles, regulatory requirements, pathogen modeling programs, or other information demonstrating that particular process control measures can adequately address specific hazards.
Initial In-Plant Validation: in-plant observations, measurements,
microbiological test results, or other information demonstrating that
the control measures,
as written into a HACCP system, can be implemented within a particular
establishment to achieve the process’s intended result.
Per Dr. Marsden, in-plant validation would then consist of:
It is this second portion that could pose great difficulty to
many facilities. Not only do they have to show established
scientific data to support a CCP
or intervention step but now they will be required to verify that
in their facility that the CCP or intervention step actually achieves
the results
desired or stated in the HACCP plan. This will also apply to
prerequisite
programs
as well.
Article provided by Chilton Consulting Group
The Southeast Meat Association (SEMA) is partnering with the North American Meat Processors Association (NAMP) and nine other meat industry organizations, FSIS, and six trade media to host the Prevention of E. coli O157:H7 Conference for North American Beef Further Processors.
Learn the very latest about how the proposed HACCP validation guidance by the USDA Food Safety Inspection Service (FSIS) will impact your business at an E. coli conference for further processors, Sept. 28 – 29, near Chicago’s O’Hare Airport.
The Beef Industry Food Safety Council (BIFSCo) is supporting the conference. The USDA FSIS Office of Outreach, Employee Education, and Training also is collaborating. The conference, at the Four Points by Sheraton Chicago O’Hare Airport, is designed for processors who produce ground beef, mechanically tenderized steaks and other non-intact beef products.
This is the second year so many industry groups have partnered on a single event like this. Along with NAMP, partner organizations include: American Association of Meat Processors (AAMP) American Meat Institute Foundation (AMIF) / American Meat Science Association (AMSA) Chicago Mid-West Meat Association (CMMA) / Eastern Meat Packers Association (EMPA) International HACCP Alliance / National Meat Association (NMA) / Southeastern Meat Association (SEMA) / Southwest Meat Association (SMA) / Canadian Meat Business / MEAT&POULTRY / Meatingplace / National Provisioner / Independent Processor / Urner Barry’s The Reporter
This year’s conference features top industry experts, including:
**Dr. Dan Engeljohn, Deputy Assistant Administrator, USDA FSIS Office
of Policy & Program Development, on the governmental policies on
E. coli O157:H7 mean to your business today.
**Shawn Stevens, attorney at Gass, Weber, Mullins LLC on the law of what
E. coli means to your business today.
**Dr. Kerri Harris, President, International HACCP Alliance, on validation
in your plant.
**Bob Hibbert, Partner, K&L Gates law firm and authority on USDA
regulations, on creating a validated food safety system. Plus many others
The opening session, Tuesday afternoon, 9/28, focuses on pre-harvest control of E. coli O157:H7 with Dr. Guy Loneragan of West Texas A&M University. The program then shifts to what E. coli O157:H7 means to your business today from the science, policy and legal perspectives. Tuesday evening is a networking reception with table top exhibits by leading companies that provide testing and intervention services. Wednesday’s general session program focuses on understanding validation for the further processor. It focuses on: What does validation really mean, with Dr. Jim Dickson of Iowa State University, FSIS expectations for validation, Creating a validated food safety system, The industry effort to achieve validation, Knowing your suppliers: the right questions to ask, with Mohammed Koohamarie of IEH Laboratories, Today’s HACCP Plan
Register now for the early registration discount, until Sept. 3, the registration fee for the two-day conference is US$449 for SEMA members and partner organizations, and US$549 for non-members.
A block of rooms has been set aside at significantly discounted rates
of US$99/night.
For more information, complete program details, and to register go to
www.namp.com, or call NAMP toll-free at +1 800.368.3043 ext. 103.
"Cook-in-Bag" products and products labeled "For
Further Processing"
Question: If a raw comminuted product that is to be fully cooked exceeds
the maximum allowable ppm in-going sodium nitrite listed in regulation 9
CFR 424.21 or FSIS
Directive 7620.3, Processing Inspector's Calculation Handbook (Table II, pg 12) at the formulation step, would the cooked
product be acceptable for release into commerce if the sodium nitrite
levels in the finished product were below the regulatory limit of 200
ppm?
Answer: No. A raw comminuted product that exceeds the maximum allowable ppm of a restricted ingredient at formulation would be considered "adulterated" in accordance with 9 CFR 301.2. This adulterated product may not be reworked or reconditioned and is not eligible to bear the mark of inspection.
CDC Software
On behalf of CDC Software, I would like to thank you for stopping by
our booth at the recent SEMA conference, and learning how CDC Software’s
industry specific solutions are helping meat companies achieve significant
operational improvements, while managing their margins and exceeding
food safety mandates. Considering the purchase of a new business system?
Our comprehensive solution set encompasses Supply Chain Management,
Manufacturing Operations Management, Customer Relationship Management,
and Enterprise Resource Planning. With built-in industry best practices
for the Food industry and a supporting staff of industry experts, CDC
Software’s best of breed solutions are implemented with minimum
customization and professional services, and deliver a lower total
cost of ownership for your investment. To learn more about CDC Software
solutions, including a demonstration of TraceExpress, our latest graphical
traceability application, feel free to contact me Chris Knapp directly
@ 770.345.1656. At CDC Software, we pride ourselves on being “the
customer driven company”, and look forward to serving the SEMA
community as an active associate member.
AAMP |
Kansas City, Missouri | July 15-17 |
| Univ of GA Statistical Process Control (SPC) For more information: http://www.caes.uga.edu/departments/fst/WorkshopCalendar.html |
Athens, GA | Aug 3-5 |
| Univ of FL Basic HACCP for Food Industry |
Gainesville, FL | Aug 4-5 |
| SMA 54th Annual Convention |
Bastrop, Texas | July 21-24 |