SEMA_________________________________

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

SEMA Convention

Nestled among the North Georgia Mountains, Brasstown Valley Resort & Spa quietly redefines the typical mountain getaway.  There is much to do on the 503 acre resort including golf, tennis, horseback riding, stream or pond fishing, outdoor and indoor swimming pool, a state-of-the-art fitness center and over 9 miles of hiking trails or enjoy a luxurious spa experience at the Equani Spa, a full-service spa.  In the surrounding area, nature lovers will enjoy rock climbing, white water and tube rafting, canoeing, kayaking, and guided lake tours.  The SEMA convention is family-oriented and there will be plenty to keep everyone busy at the Brasstown Valley Resort.

The convention will open Thursday, June 7th, with the “Taste of Good Southern Cooking” welcome reception.  Friday you can walk the exhibit hall as some 40 associate members will be on hand exhibiting the latest in technology.  Friday afternoon and Saturday morning there will be presentations from industry leaders, topics include:

• “The Value Driven Workforce” - Curt Fowler, President of Fowler & Co.
• Exporting Opportunities - Steve Isaf, Pres. of Interra International & Chairman-Elect -U.S. Meat Export Federation
• “GFSI Standards: Which One Is Best For Your Company?” - Michael Pearsall, UL DQS Inc
• "Getting the Most From Your ERP System" - Jack Payne, CDC Software
• FSIS USDA Regulator Update - Dennis Reisen, USDA FSIS Deputy District Manager
• Food and Agriculture Critical Infrastructure & Food Defense - Dr. James Daniels, University of GA
• A Virtual Plant Tour of a Southeastern Processor

The SEMA Board of Directors is looking ahead at the future leaders (40 and younger) of our industry and the association.  This year there will be a Young Executives Meet & Greet.  This gives the young people in our industry an opportunity to network with their peers.  At this event we will get input to see if there is interest in having a Young Executive Leadership Program.

Friday and Saturday evenings will be filled with food and fun.  The convention weekend is a great time to network.  The convention program is directed to owners, top management, department managers and next generation processors.

Mark your calendar to attend the SEMA convention.  Convention registration and information will be mailed to the SEMA membership and posted on the SEMA web site.

FSIS Extending Implementation Date on Routine Sampling Program for Non-O157:H7

FSIS is extending for 90 days the implementation date for routine sampling of six additional STEC serogroups (O26, O45, O103, O111, O121 and O145); the implementation date will begin June 4.  The purpose of the extension is to provide additional time for establishments to validate their test methods and detect these pathogens prior to entering the stream of commerce.

FSIS will initially sample raw beef manufacturing trimmings produced domestically and imported, and test the samples for the serogroups.  On September 13, 2011, USDA announced that if the serogroups are found in raw ground beef or its precursors, those products will be prohibited from entering commerce.

Date extended from March 5 to June 4, 2012

Nutrition Label

The U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) announced Consumers will have convenient access to important nutritional information about the raw meat and poultry products they most frequently purchase.  Under a new FSIS rule, packages of ground or chopped meat and poultry, such as hamburger or ground turkey, will now feature nutrition facts panels on their labels.  Additionally, 40 of the most popular whole, raw cuts of meat and poultry, such as chicken breast or steak, will also have nutritional information either on the package labels or on display to consumers at the store.

The new nutrition facts panels are to list the number of calories and the grams of total fat and saturated fat that a product contains.  Now consumers will be able to compare the calories and fat content for ground turkey versus ground beef, or for pork chops versus chicken breasts, right in the store.  Additionally, a ground or chopped product that includes on its label a lean percentage statement, such as "85% lean," and is not considered "low in fat" also will list its fat percentage, making it easier for consumers to understand the amounts of lean and fat content in a particular product.   

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Something to think about . . .
       Why is shifting responsibility to someone else called 'passing the buck'?
           In card games, it was once customary to pass an item, called a buck, from player to player to
            indicate whose turn it was to deal.   If a player did not wish to assume the responsibility of  
           dealing, he would 'pass the buck' to the next player.
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Part 2 – GFSI Implementation and Sustainability Tips

Most food processing companies have to meet the challenge of achieving or maintaining GFSI certification to meet customer requirements.  This certification can be under the SQF, BRC, FSSC 22000, IFS or other accredited standard dependent upon the processors choice.  The purpose of this article is to provide tips for companies still preparing for initial certification and sustainability tips for those already certified.

For companies preparing for initial certification, it is recommended to break the preparation process into four phases to make this process more manageable and successful.  Phase 1 consists of a Gap Analysis where you compare the GFSI standard requirements to your current programs and plant conditions/processes.  The Gap Analysis should be documented on a spreadsheet containing each standard requirement with additional columns to assess compliance and make notes as needed to address gaps identified where non-compliances exist.  Action Registers with responsibility and target completion dates should be created to correct the gaps by identifying the work needed to bring both the written programs and facility conditions into compliance with the standard requirements.

Phase 2 consists of Program Development where you document the required Policy Manual to demonstrate how you comply with each section of the standard.  The Policy Manual should contain a written procedure for each section of the standard that requires a procedure to be documented.  Phase 3 consists of Implementation Strategies. In this phase, you verify that all written programs and required records have been properly implemented.  This can be accomplished by completing a mock audit of the standard requirements. In addition, a written strategy should be developed for the audit process to define the products to be produced on the days of the certification audit and other measures necessary to assure the company performs well during the initial certification process.  The last portion of this phase should include coaching of all departmental managers and employees to help them understand what types of questions they will be asked during the audit process and prepare them to give appropriate responses so they demonstrate understanding of the code requirements, procedures and proper sponsorship for the process.

Phase 4 consists of Audit Support where you can utilize the support of consultants, corporate, or other personnel to serve as a liaison between the auditor and the company.  This phase is very beneficial to potentially reduce the number and severity of non-conformances identified during the audit process.  It is important to score well on the audit to qualify for an annual recertification audit rather than potentially having to complete surveillance audits every six months.  It is recommended to allow 6-9 months for this full four-phase process if possible.

For companies that have already achieved GFSI certification, the process does not stop once you have received initial certification.  Your goal should be to sustain the improved processes and facility conditions required to achieve certification in order to be audit ready every day.  To maintain certification, the supplier must go through recertification audits at least once or possibly twice per year dependent upon the initial or prior recertification audit results.

Key parts of the GFSI standards require an annual Management Review and Internal Audit to be completed.  The Management Review must be documented to assess the standard performance and identify continuous improvement opportunities.  Metrics to be considered during the Management Review process should include customer complaints, internal and external audit findings, process and HACCP deviations, product holds, returned product, and other key measurements to assess the effectiveness of the food safety and quality systems.

In addition, an annual Internal Audit must be completed to verify continuing compliance with all requirements of the standard.  Since the SQF standard is being revised to Edition 7 effective 7/1/12 and the BRC Standard has been revised to Issue 6 effective 1/1/12, this internal audit process is critically important to assure all programs and processes have been reassessed as needed to meet the updated standard requirements.  The Internal Audit should be documented on a spreadsheet listing all the standard requirements, assessment of compliance, and information documented to support compliance or corrective actions to identified deficiencies.

Whether you are still working to achieve GFSI certification or working to successfully sustain your certification, it is imperative to assure your programs, processes, and plant conditions comply with the current version of the standard chosen.  All processors are encouraged to successfully implement and maintain these world class food safety and quality management systems to protect your business, protect your customers/consumers, and reduce your risk of recalls and food borne illness outbreaks.

Provided by Jeff Chilton, Chilton Consulting Group

SEMA Partners on Center of the Plate Training at Texas A&M

SEMA is partnering with the North American Meat Processors Association on its flagship Center of the Plate (COP) Training Course at Texas A&M University, which will be held June 12-14, 2012.  Registration is now open.  This course combines the resources of one of the top meat science programs in the country with the Center of the Plate program developed by NAMP and led by Steve Olson, NAMP’s Standards and Specifications Advisor and former specialist with the USDA Agricultural Marketing Service.

The most in-depth of the COP Courses offered, the course demonstrations show the breakdown of full carcasses of beef, pork, lamb, and veal into the cuts commonly sold in retail and foodservice that are featured in the NAMP Meat Buyer’s Guide.  Class participants learn about industry standards, purchasing options, factors affecting variations of quality, how value can be determined, and the latest cuts being merchandised in the industry.

Register now as this will be the only Center of the Plate Training held in 2012.  SEMA members will receive a discounted members-only registration fee.

The course is co-sponsored by the Beef Check-off, the Pork Check-off, the Lamb Check-off, and Merck.  The course is being co-hosted by NAMP, SEMA, the National Meat Association, the American Association of Meat Processors, the American Meat Institute Foundation, the American Meat Science Association, the Chicago Midwest Meat Association, and the Southwest Meat Association.  For more information and to register, go to www.namp.com or contact Ann Wells at awells@namp.com.

Consumers to Receive Food Safety Alerts through State Twitter Feeds

The U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) launched a series of Twitter feeds that will provide state-specific, food safety alerts to consumers.  Followers of these Twitter accounts will receive alerts about recalls of meat, poultry and processed egg products in their state, as well as information on how to protect the safety of their food during severe weather events. 

"These new Twitter feeds provide yet another mechanism for us to provide consumers with critical updates and relevant information they need to protect their families from food borne illness," USDA Under Secretary for Food Safety Dr. Elisabeth Hagen said.  "The immediacy of information-sharing through social media is unparalleled, and we believe these timely, targeted updates will better protect public health."

 “Pink Slime?”

By now you have read about it and heard about it in the news.  Dr. Elisabeth Hagen, Under Secretary for Food Safety had this to say about the matter, “I believe it is important to distinguish people’s concerns about how their food is made from their concerns about food safety.  The process used to produce LFTB is safe and has been used for a very long time.  And adding LFTB to ground beef does not make that ground beef any less safe to consume.”

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Things to Ponder . . . . .  Why are many coin banks shaped like pigs?
Long ago, dishes and cookware in Europe were made of a dense orange clay called pygg'.
When people saved coins in jars made of this clay, the jars became known as 'pygg banks.' 
When an English potter misunderstood the word, he made a container that resembled a pig.
And it caught on.
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FSIS Directives & Notices

FSIS Notice 26-12 (Mar 30, 2012)
Pre-Implementation Information on the Upcoming FSIS Non-O157 Shiga Toxin-Producing Escherichia Coli (STEC) Verification Testing Program.

This notice provides inspection program personnel (IPP) with information on how the Agency plans to proceed in implementing its HACCP verification testing program for beef manufacturing trimmings.  This program will involve testing for seven relevant Shiga Toxin-producing Escherichia coli (STEC), including O157, O26, O103, O111, O121, O45, and O145. Soon, FSIS will instruct IPP on new verification procedures that will describe how they collect raw beef manufacturing trimmings samples to implement this new testing program.  FSIS expects to have these instructions out by June 4, 2012. Until IPP receive these instructions, they are not to conduct any verification activities associated with STECs other than E. coli O157:H7 (O157 STEC).  The instructions will state that when FSIS’s non-O157 STEC verification activities begin on June 4, 2012, they will be limited to IPP collecting samples of beef manufacturing trimmings from cattle slaughtered on or after the June 4, 2012, date. The samples will be analyzed for O157 STEC and the six relevant non-O157 STEC.

FSIS Notice 22-12 (Mar.21, 2012)
Sampling of Raw Beef Product Intended for the National School Lunch Program

FSIS-ASK
Non-O157 STEC Isolated from Cattle Produced Outside the United States

Q: Have the target non-O157 STEC serogroups been isolated from cattle and products produced outside the United States?

A: The six target non-O157 STEC serogroups (O26, O45, O103, O111, O121, and O145) have been isolated from cattle and beef products produced in several countries.  Researchers from USDA Agricultural Research Service isolated STEC O26 from boneless beef trim imported into the U.S. (Bosilevac et al., 2007).  Other international studies illustrate that the six target serogroups have been isolated from cattle, beef trim, and ground beef.

SEMA Member News

Stripling’s General Store has been a South Georgia landmark on Georgia Highway 300 for three decades.  Now, the store known for its pork sausage and beef jerky is coming above the “gnat line” into North Georgia.  A Stripling’s franchise is set to open in Oconee County, in September and employ about 25 people, both full-time and part-time.  The store will be modeled after the Cordele stores, with similar merchandise.  Stripling’s is known for their sausage and beef jerky.

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.

Welcome New SEMA Processing Members

Cooper Meat Packers
P.O. Box 367
Star, MS 39167
Henry Cooper Jr.
601.845.0857
Processor of sausage, bacon, chicken, ham, pork, and turkey

Dutch Packing 
4115 NW 28th St.
Miami, FL 33142
Victor Rodriquez (past member)
305.871.3640
Garcia Brand Sausage Products

Welcome New SEMA Associate Members

Hollymatic Corp.
600 E. Plainfield Rd.
Countryside, IL 60525
Clay Robertson
708.579.3700
Forming machines, mixer-grinders, band saw, tenderizers, tumblers, deflaking machines, patty paper

Qualtrax
105 Industrial Dr.
Christiansbury, VA 24073
Katie Gignac
540.382.4234
Compliance management & handheld data collection software

RDP Consulting, LLC
4575 Aylesbury Ct.
Evans, GA 30809
Bobby Pace
706.799.5279
Consulting Food HACCP, Quality, USDA Issues, SQF, BRC, GFSI Certificates & Lean Manuf.

Zep. Inc.
1310 Seaboard Industrial Blvd.
Atlanta, GA 30318
Pat Cauller
843.428.9937
Plant sanitation chemicals, food contact microbial interventions, building maintenance products

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Why is someone who is feeling great 'on cloud nine'?
Types of clouds are numbered according to the altitudes they attain,
with nine being the highest cloud. 
If someone is said to be on cloud nine, that person is floating well above worldly cares.
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CALENDAR OF EVENTS