SEMA_________________________________ SOUTHEASTERN MEAT ASSOCIATION
|
MAY 2009 |
VOLUME 24, No. 5 |
Markets are more competitive, customers budgets are shrinking, and competitors are more aggressive. Keynote speaker Al Uszynski will give you strategies and skills to leverage every possible strength in order to maximize sales and profits. You will not want to miss Al’s presentation, "Selling With Leverage: Getting Every Sale You Can out of Everything You've Got."
Natural Pork and Beef, farm to table: Roy Little from Thompson Farms Smokehouse and SEMA member Will Harris of White Oak Pastures will share their success stories. Both companies raise their animals and process products for the retail and foodservice industry.
David Long-Daniels, a well known trial lawyer and Chair of Greenberg Traurig’s Atlanta Labor and Employment Practice, will cover top issues of 2009 and give employers steps they can take to be prepared. Topics include: The Employee Free Choice Act, also known as the “card-check program”, would make it possible for unions to organize workers without a secret ballot and would let federal arbitrators impose contract terms in instances where management and unions can't reach agreement.
Borrowing money is not as easy today. Terry Vargo from the Citizens Bank of Florida will discuss managing working capital, the economy and establishing banker relationships.
The convention is a good time to meet new suppliers. Many SEMA Associate members will be exhibiting this year, to name a few; A.C. Legg Inc., Astro Products, Citizens Financial Partners, Foss, John R White Co., new member Scott Process Equipment & Controls, Ulma Packaging and WinPak.
Friday night is Monte Carlo night and everyone is welcome. We will have games for all ages including the kids. The casino will open at 6:30 p.m. There will be Black Jack, Dice (craps), Poker (Texas Holdem) and a Roulette table. All proceeds for the evening will go to the scholarship fund.
Born and raised in Vidalia, GA, Saturday night’s guest speaker is a former NFL player and Super Bowl winner. Fred Stokes will inspire you to become a winner in the game of life as he tells his story of triumph and perseverance.
Daytona Beach is a great family destination with 23 miles of sparkling beaches. Unique shopping can be found in historic downtown Daytona Beach or hop the water-taxi to shop the historic downtown or beachside New Smyrna. You may want to visit the Daytona International Speedway and be a part of the Daytona 500 Experience.
"If you do what you've always done, you will
get what you've always got.
If you don't like what you're getting, you must change what you're doing."
Tony Robbins
Small and very small plant owners and operators are invited to join FSIS inspection personnel at regulatory education sessions. The workshops 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. For online information about upcoming sessions go to:www.fsis.usda.gov/News_&_Events
Session: E. coli O157:H7
Saturday, May 9, 2009 10:00 a.m. - 12:00 p.m.
at the Sheraton Atlanta in Atlanta, GA
Question: Does the establishment have to share micro testing performed (i.e. APC and coli forms) on finished product with FSIS inspection personnel? These are not considered tests for pathogens nor have an impact on the hazard analysis.
Answer: Yes. Only if the establishment can demonstrate the records do not bear on the hazard analysis, they do not have to be shared under FSIS Directive 5000.2. However, as discussed in the attachment to Directive 5000.2, whether APC or coli form records need to be shared with FSIS depends on how they are being used by the establishment. If the results are being factored in any way in the establishment's ongoing verification of its hazard analysis, then it does need to be shared with FSIS.
Agriculture Secretary Tom Vilsack announced a final rule to amend the federal meat inspection regulations to require a complete ban on the slaughter of cattle that become non-ambulatory disabled after passing initial inspection by Food Safety and Inspection Service (FSIS) inspection program personnel.
The final rule amends the federal meat inspection regulations to require that all cattle that are non-ambulatory disabled ("downer") cattle at any time prior to slaughter at an official establishment, including those that become non-ambulatory disabled after passing ante-mortem inspection, be condemned and properly disposed of according to FSIS regulations. Additionally, the final rule requires that establishments notify inspection program personnel when cattle become non-ambulatory disabled after passing the ante-mortem, or pre-slaughter, inspection.
Swine flu is a respiratory disease of pigs caused by type A influenza that regularly cause outbreaks of influenza among pigs. According to the Center for Disease Control and Prevention (CDC), “H1N1 (swine flu) flu viruses are not transmitted by food so you can not get H1N1 flu from eating pork or pork products. Eating properly handled and cooked pork and pork products are safe.” Cooking pork to an internal temperature of 160°F kills all viruses and other food borne pathogens.
Swine Flu: For more information log onto http://www.cdc.gov/swineflu/key_facts.htm
Your customers may come to you for answers about the swine flu; the following are questions and answers from the CDC:
What is Swine Influenza?
Swine Influenza (swine flu) is a respiratory disease of pigs caused by
type A influenza virus that regularly causes outbreaks of influenza in
pigs. Swine flu viruses cause high levels of illness and low death rates
in pigs.
Swine influenza viruses may circulate among swine throughout the year, but most outbreaks occur during the late fall and winter months similar to outbreaks in humans. The classical swine flu virus (an influenza type A H1N1 virus) was first isolated from a pig in 1930.
How many swine flu viruses are there?
Like all influenza viruses, swine flu viruses change constantly. Pigs
can be infected by avian influenza and human influenza viruses as well
as swine influenza viruses. When influenza viruses from different species
infect pigs, the viruses can reassort (i.e. swap genes) and new viruses
that are a mix of swine, human and/or avian influenza viruses can emerge.
Over the years, different variations of swine flu viruses have emerged. At this time, there are four main influenza type A virus subtypes that have been isolated in pigs: H1N1, H1N2, H3N2, and H3N1. However, most of the recently isolated influenza viruses from pigs have been H1N1 viruses.
Can humans catch swine flu?
Swine flu viruses do not normally infect humans. However, sporadic human
infections with swine flu have occurred. Most commonly, these cases
occur in persons with direct exposure to pigs (e.g. children near pigs
at a fair or workers in the swine industry). In addition, there have
been documented cases of one person spreading swine flu to others.
For example, an outbreak of apparent swine flu infection in pigs in Wisconsin in 1988 resulted in multiple human infections, and, although no community outbreak resulted, there was antibody evidence of virus transmission from the patient to health care workers who had close contact with the patient.
How common is swine flu infection in humans?
In the past, CDC received reports of approximately one human swine influenza
virus infection every one to two years in the U.S., but from December
2005 through February 2009, 12 cases of human infection with swine influenza
have been reported.
What are the symptoms of swine flu in humans?
The symptoms of swine flu in people are expected to be similar to the
symptoms of regular human seasonal influenza and include fever,
lethargy, lack of appetite and coughing. Some people with swine flu also
have reported runny nose, sore throat, nausea, vomiting and diarrhea.
Can people catch swine flu from eating pork?
No. Swine influenza viruses are not transmitted by food. You cannot get
swine influenza from eating pork or pork products. Eating properly
handled and cooked pork and pork products is safe. Cooking pork to
an internal temperature of 160°F kills the swine flu virus
as it does other bacteria and viruses.
How does swine flu spread?
Influenza viruses can be directly transmitted from pigs to people and
from people to pigs. Human infection with flu viruses from pigs are most
likely to occur when people are in close proximity to infected pigs,
such as in pig barns and livestock exhibits housing pigs at fairs. Human-to-human
transmission of swine flu can also occur.
This is thought to occur in the same way as seasonal flu occurs in
people, which is mainly person-to-person transmission through coughing
or sneezing of people infected with the influenza virus. People may become
infected by touching something with flu viruses on it and then touching
their mouth or nose.
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Things to Ponder . . . . . . . . .
"I contend that for a nation to try to tax itself into prosperity is like
a man standing in a bucket and trying to lift himself up by the handle ... "
Winston Churchill
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| Southeastern Meat Association 407.365.5661 Annual Convention |
Daytona Beach, FL |
June 11-13 |
| AAMP Annual Convention 717.367.1168 |
Omaha, Nebraska |
July 16-18 |
University of Florida -
Basic HACCP Training |
Deerfield Bch, FL | May 12-13 |
University of Florida - Advanced HACCP Training |
Deerfield Bch, FL | May 14 |
| North American Meat Processors Association (NAMP) 703.758.1900
E. coli O157:H7 Conference for Further Processors |
Chicago, IL | Aug. 18-19 |
| World Poultry Show For Information e-mail: conferences@agra-net.com |
London, England | May 13-14 |