SEMA_________________________________ SOUTHEASTERN MEAT ASSOCIATION
RISK BASED INSPECTIONThe new Risk Based Inspection (RBI) will put less inspection in some establishments and more in others, but all establishments will continue to have daily inspection. The risk level will be determined by two factors: product inherent risk (PIR) and establishment risk control (ERC). The two factors will determine the establishment’s inspection level. The new policy will result in fewer inspections of plants that are low risk and do a better job recording and handling of products. To start, the new system will be used in processing plants, excluding slaughter plants for now. The timeline for implementation of RBI is:
FSIS REGULATORY EDUCATION SESSIONFSIS will be holding a regulatory education session Tuesday, March 6th in Columbia, SC. It will be held at the Ramada Columbia Northeast, Columbia SC. The session will cover a regulatory walk-through of sanitation standard operating procedures and the hazard analysis and critical control point and rules of practice regulations. This session is free but registration is required. To register, call 800.336.3747. INSURANCE, CAN’T SURVIVE WITHOUT ITThe outbreaks of E. coli have triggered a new demand for product recall coverage. Most times anybody that touches the food anywhere on the supply chain will be sued and at the very least, have to pay for their defenses even if they are not found liable. The commercial general liability insurance and/or product liability coverage provides for the person injured by ingesting the tainted food. It could cover third parties i.e. distributors, stores, etc. These same policies often exclude third-party recall and contamination liability. Bill Harrison, a managing director of AON’s Crisis management practice, cities this as “one of the greatest risks that is largely uninsured by the food industry”. A misunderstanding of this exposure can be devastating to food manufacturers, processors, distributors, stores or restaurants. Accidental contamination or malicious product tampering according to adviser FPN can trigger product recall insurance. All companies in the food industry are faced with the danger of someone tampering with the product or product extortion, which occurs when someone threatens to tamper with a product. All food industry companies should examine their approach to insuring or self-insuring this catastrophic exposure. Coverage is available in limits up to $200,000,000. Provided by SEMA member, American Risk Management Clyde Hampton FOOD SAFETY RESOURCE BROCHURESFSIS has mailed its Food Safety Resource brochure as part of its outreach program to provide small and very small plants with the latest and most comprehensive information on food borne hazards, up-to-date procedures and proven technologies. Offered at no charge, FSIS Generic HACCP models: guidance documents and FSIS workshop materials (workbooks and CDs) on Listeria monocytogenes, E.Coli O157:H7 and food defense. The brochure is available at www.fsis.usda.gov/PDF/HACCP_Resources_Brochure_Apr2006.pdf. <<-->><<-->><<-->><<-->><<-->><<-->><<-->><<-->><<-->><<-->> DATA LOGGERSWith the new release of FSIS Directive 12,600.1, revision 1, amendment 1, data loggers (a device that can be used to store data) have become a necessity. Data loggers are small and sometimes offered as part of a smokehouse microprocessor, but can be used with any thermal processing or cooling equipment. The equipment that is required usually consists of a computer, printer, data logger, probe and data logger software. The data loggers are typically housed in a shock-resistant, waterproof case to withstand rugged and wet environments. Temperature data loggers are a real-time data recording system that is a stand-alone device that can monitor and store temperatures throughout the cooking and cooling process. The recorded information includes input data points throughout the processing chain. Data loggers provide an unbiased record of thermal processing and cooling. They alleviate overtime charges as they relate to cooking and cooling after regular inspection hours. Information provided by AAMP SEMA INDUSTRY NEWSIf 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. Hinson’s Georgia Market - welcome back to SEMA. In October 2006 the Hinson family's Ratchford’s Market burned to the ground. The family struggled mentally, financially and emotionally after the fire as to getting back in business or not. Ratchford’s processed fresh sausage based on a recipe that dated back to a great-grandfather. The Hinson family is back with their great family recipes, operating under the new name of Hinson’s Georgia Market. 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. <<-->><<-->><<-->><<-->><<-->><<-->><<-->><<-->> WELCOME NEW SEMA MEMBERSProcessing Member Associate Member CALENDAR OF EVENTS
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