SEMA_________________________________

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

SEMA CONVENTION

25th Anniversary
June 10 -11, 2011
Shores Resort & Spa
Daytona Beach Shores, FL

You do not want to miss this year’s convention; we have great topics & knowledgeable presenters.

• “Slaughter to Process” Gary Malenke, Sioux-Preme Packing
  Sioux-Preme Packing has two locations; a harvest facility located in Sioux Center, IA with daily
  harvest capacity of nearly 4,000 head per day and a fabrication facility located in Sioux City, IA.
• “What Happens Next” Matt Mitchell, Bruce Pac Meat Product Designers
  Bruce Pac Meat Product Designers is a national supplier in the design and production of cooked
  meats (beef, pork, chicken and turkey) for the food manufacturers, food service distributors, and
  retailers.
• “Marketing, Sales & Trends” Florida Pork Producers, Frank Hall will give us the facts on pork.
• “SQF from a Meat Processors Point of View” Roger Woods, Jodie Phillips is a certified SQF
  consultant and will share her SQF experience along with a SQF video made to use in their plant.
• If you are exporting or thinking about exporting, “Putting U.S. Meat on the Worlds Table,
  ‘Global Opportunities’” is a must. For over 17 years, Elizabeth Wunderlich, of Wunderlich Associates has worked under the vision laid out by USMEF to develop not only a strong presence and network of relationships on virtually every island in the non-USA Caribbean, but to supervise the market’s United Export programs.
• CDC Software, Jack Payne will show you the tools needed to know if you should keep a
  customer or a product by “Measuring Customer and Product Profitability”. Jack Payne is Vice
  President of CDC Software Enterprise, and has more than 20 years experience in the food and
  beverage industry.
• Sodium, a flavor enhancer but a concern to consumers, what to do. Pete Brown from A.C.
  Legg will give us an “Overview of Current Trends for Sodium Reduction in Processed Meats”
• If you are finding financing a challenge, Greg Smith Executive VP, Chief Financial Officer and
  Operating Officer of Citizens Bank of Florida may have some answers for you. Greg will moderate the financing roundtable.
• We will have two IOA agents, Mark Sheffield and Matt Williamson, on hand to discuss Risk
  Management, Healthcare (Obama Care), & Commercial Insurance.

Exhibitors with the Latest Technology

Friday Evening - Roaring 20’s Casino Night

Have fun while helping to raise money for student scholarships. Raffle tickets will be sold and there will be a drawing for prizes at the closing of the casino. The dress is Roaring 20’s and there will be prize for the best 20’s outfit. B I N G O and games for the kids

Saturday Evening - President’s Banquet

SEMA’s 25th Anniversary Dinner, Awards & Entertainment Honoring SEMA’s Past Presidents
Scott Kelley, Kelley Foods of AL, will bring the frog to be auctioned off again this year.

The Shores Resort and Spa

AAA Four-Diamond luxury beachfront hotel. Enjoy the miles of white-sand beach, surf, service and style. The SEMA convention is family oriented as Daytona Beach has not only the beach but many attractions within one hour of the resort. You can view the resort at www.shoresresort.com

SEMA Golf Tournament Saturday the LPGA Course
Visit the Ponce Inlet Lighthouse or the Science Marine Center

Convention and registration information is available on the SEMA web site conventions page.

FSIS Suspends E. coli Testing for Some RTE Products

FSIS has announced that it will suspend analyses of dry and semi-dry fermented sausages and fully cooked meat patties for E. coli O157:H7. Throughout the 9 years of this program, over 10,000 samples of these products have been tested and no regulatory positive results have been found. After reviewing these results, the agency has determined that the effectiveness of the testing program for E. coli O157:H7 in dry and semi-dry fermented sausage products for verifying process controls for these products should be reassessed. Laboratory resources will be diverted to increase testing for E. coli O157:H7 in raw products that pose a more immediate public health impact. For more information about FSIS testing programs, go to www.fsis.usda.gov/Science/Microbiology/index.asp.

Announcement of Safety and Health Practices Survey

The Occupational Safety and Health Administration (OSHA) has launched a survey of private sector employers on current safety and health practices. The survey will allow OSHA to better design future rules, compliance assistance and outreach efforts.

The survey was mailed to private sector employers beginning May 10 and the Agency expects the data collection phase to be completed by August. As many as 19,000 employers nationwide will receive the survey and be asked questions about employers' current workplace safety and health management practices. Questions include whether respondents already have a safety management system, whether they perform annual inspections, who manages safety at their establishments and what kinds of hazards they encounter at their facilities. Participation in the survey is voluntary.

The formal name of the survey is "Baseline Survey of Safety and Health Practices." ERG is using the name "OSHA National Survey of Safety and Health Practices" on the web page www.oshasurvey.com.

The Docket, including a copy of the survey and the clearance paperwork can be found at
http://www.regulations.gov/#!docketDetail;dct=FR+PR+N+O+SR;rpp=10;po=0;D=OSHA-2010-0033.

USDA Revises Recommended Cooking Temperature For All Whole Cuts of Meat for Consumers

The U.S. Department of Agriculture (USDA) is updating its recommendation for safely cooking pork, steaks, roasts, and chops. USDA is lowering the recommended safe cooking temperature for whole cuts of pork from 160 °F to 145 °F and adding a three-minute rest time. USDA recommends cooking all whole cuts of meat to 145 °F as measured with a food thermometer placed in the thickest part of the meat, then allowing the meat to rest for three minutes before carving or consuming.

"With a single temperature for all whole cuts of meat and uniform 3 minute stand time, we believe it will be much easier for consumers to remember and result in safer food preparation," said Under Secretary Elisabeth Hagen. "Now there will only be 3 numbers to remember: 145 for whole meats, 160 for ground meats and 165 for all poultry."

For more information about raw pork, including storage information, see our fact sheet at www.fsis.usda.gov/Fact_Sheets/Pork_From_Farm_to_Table.

Mobile Ask Karen, Food Safety on Your Smartphone

Just in time for summer grilling and picnic season, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) is launching Mobile Ask Karen, a Web-based Smartphone application, or app that instantly answers food safety questions. The app is a mobile version of the existing Ask Karen site, a virtual food safety representative who offers advice about properly handling, storing, and preparing food to prevent illness.

Under Secretary for Food Safety Dr. Elisabeth Hagen said, "People are using mobile devices more and more to get quick information, so we've adapted our tools, allowing more people to get food safety messages faster.

Just like using Ask Karen from a desktop or laptop computer, consumers can search for nearly 1,500 answers by topic or by product, chat with a live representative, or e-mail or call the USDA Meat and Poultry Hotline (1-888-MPHotline). The app currently is optimized for the iPhone, iPad, and Android devices.

To start using Mobile Ask Karen now, go to m.AskKaren.gov on your phone's browser

FSIS-ASK

Q: Are meat, poultry, and egg products that are produced in Federal establishments under FSIS jurisdiction required to bear allergen statements?

A: No. However, FSIS has policies in place and strongly encourages the use of allergen statements consistent with the Food Allergens Labeling and Consumer Protection Act (FALCPA). Allergens, particularly the "big-8" (i.e., milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, and soybeans) are a public health concern. The FALCPA labeling requirements are specific to products regulated by the Food and Drug Administration (FDA). Under the FALCPA, any ingredient with a common or usual name that does not reflect that it was from a "big-8" source (e.g., sodium caseinate) would need to be labeled to reflect the source (e.g., sodium caseinate (milk)). For consistency in the labeling of all food products and to enhance the information available to consumers, FSIS believes that it is prudent public health policy for meat, poultry, and processed egg products to bear allergen statements consistent with the FALCPA. FSIS will consider rulemaking to require the labeling of allergen statements if FSIS does not continue to observe through its prior label approval process, widespread voluntary compliance with the use of statements of this type on meat, poultry, and egg product labels. Please see the Agency's compliance policy guide Allergens - Voluntary Labeling Statements on the use of allergen statements.

Q: How should establishments label their product when an incoming ingredient contains a "may contain" statement on its labeling (e.g., a seasoning mixture)?

A: All ingredients listed on the labeling of incoming food and food ingredients (e.g., a seasoning mix produced under FDA's jurisdiction) need to be carried through to the labeling of the meat or poultry product in which the FDA regulated food or food ingredients are used as ingredients. This includes ingredients that are listed on the incoming foods or food ingredients as part of a "may contain" statement (e.g., "pork sausage {pork, water, seasoning (salt, pepper, hydrolyzed soy protein (may contain: wheat), sugar})."

FSIS Directives & Notices

FSIS Docket No. 2008-0039 05/2/2011
Cooperative Inspection Programs: Interstate Shipment of Meat and Poultry Product
The Food Safety and Inspection Service (FSIS) is amending the Federal meat and poultry products inspection regulations to establish a new voluntary cooperative program under which State-inspected
establishments with 25 or fewer employees will be eligible to ship meat and poultry products in interstate commerce. In participating States, State-inspected establishments selected to take part in this program will be required to comply with all Federal standards under the Federal Meat Inspection Act (FMIA) and the Poultry Products Inspection Act (PPIA). These establishments will receive inspection services from State inspection personnel that have been trained in the enforcement of the FMIA and PPIA. Meat and poultry products produced under the program that have been inspected and passed by designated State personnel will bear an official Federal mark of inspection and will be permitted to be
distributed in interstate commerce. FSIS will provide oversight and enforcement of the program.
DATES: Effective Date: July 1, 2011.

FSIS NOTICE 21-11 05/23/2011
Level of In-Plant Targeted Testing for Chemical Residues
This notice is a revision of FSIS Notice 13-11 to provide verification instructions to IPP. With its issuance, FSIS Notice 13-11 is cancelled. Inspection program personnel (IPP) are to perform targeted testing for chemical residues at a rate that is increased above normal at establishments that do not have support in their hazard analysis to demonstrate that they have an effective residue control program in place when slaughtering cull dairy cows and bob veal calves. IPP are to implement the instructions in this notice beginning June 6, 2011.

More at http://www.fsis.usda.gov/Regulations_&_Policies/index.asp

NAMP Announces Second Campylobacter Workshop

NAMP is partnering with Auburn University and Texas A&M University to offer a two day Campylobacter 101 Workshop, Aug. 23-24, 2011, at Auburn University.

Attendees will gain a working knowledge of the most current techniques used to identify
the pathogen, as well as the appropriate measures needed to control it. The first day will feature Dr. Christine Alvarado of Texas A&M with an update on FSIS policies regarding Campylobacter. Dr. Shelly McKee of Auburn will deliver an introduction to the pathogen. She will be joined by NAMP Science Advisor and Auburn professor Dr. Manpreet Singh to discuss sampling techniques and qualitative v. quantitative measurements. The afternoon will be devoted to a hands-on laboratory experience with sampling and culture techniques for Campylobacter from poultry. On the second day, Dr. Alvarado and Dr. McKee will return to discuss pre- and post harvest multi-hurdle strategies for controlling Campylobacter. Dr. Singh will lead the participants through validation and verification techniques. After lunch, another hands-on laboratory experience will work with verification, plate counting and data evaluation.

Register and get more information, including lodging and accommodation at: www.namp.com.

Wholesale Pork Negotiated Rulemaking Committee

NAMP, AAMP and SEMA share one seat on the Wholesale Pork Negotiated Rulemaking Committee. Gary Malenke, Sioux-Preme Packing represents the three associations and will be attending the SEMA convention to bring us up to date on the committee’s findings.

Gary reported: The Negotiated Rulemaking Committee for mandatory reporting of pork held its final meeting in Washington DC on May 10 & 11th. A significant amount of time was spent clarifying the language and the intent of the committee into the final rule. Items such as the definition of a negotiated sale, what constitutes a “lot”, FOB Omaha & FOB plant reporting basis, defining specialty pork and refinement to the definition of Wholesale Pork were among the highlights. The rule that was approved by the committee is a recommendation to the Secretary as to what and how pork should be reported. The USDA Agriculture Marketing Service (AMS) will take the data and deliver to the industry reports that will be useful to buyers, sellers and facilitation of trade. These reports will ultimately replace the voluntary pork reports AMS publishes today and are outside of the rule itself. The committee provided AMS with a lengthy list of recommendations as to what the new reports should include. The final rule will be published and open to public comment prior to implementation

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Things to Ponder . . . . . .
July has 5 Fridays, 5 Saturdays and 5 Sundays. This happens once every 823 years.
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SEMA Industry News

Jamison Door: Joe Clark is back and representing Jamison Door. Joe will be covering the southeast U.S. Jamison Door will have a table-top at the SEMA convention. Stop by and get reacquainted with Joe and Linda Clark.

Encore SE Sales has changed its name to MH Foods. Still Ferril Maddox, just a new address, 5505 Island Creek Place, Tampa, Fl. 33611, phone # 863-370-3130. Ferril will be attending the SEMA convention.

Handtmann Inc.: Mario Medina SE Territory Manager, will be handling FL, AL, MS, PR and Jamaica. Scott Sirridge will now be handling GA, LA TN, NC, SC and VA. Mario will be exhibiting at the SEMA convention. Be sure to stop by and introduce yourself.

SEMA Welcomes New Members

SGS North America
2023 Windsong Dr. Spring Hill, TN 37174
John Miller
931.652.8888

Oystar North America
807 W. Kimberly Rd. Davenport, IA 52806
Peter Perkins
563.391.1100

Enviro-Pak
P.O. Box 1569 Clackamas, OR 97015
Patrick Martini
503.655.7044

Correction; phone number
Wolf-Tec Inc
20 Kieffer Lane Kingston, NY 12401
Bryan Barner
845-399-9446

CALENDAR OF EVENTS