SEMA_________________________________

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

REQUIREMENTS FOR GRADING TERMS

The Requirements for Grading Terms on Meat Product Labeling was recently revised, after considering additional comments from the industry. The Meat Grading and Certification (MGC) Branch Instruction 107 can be found at this site:
http://www.ams.usda.gov/lsg/mgc/instructions/mgc100.htm

Final implementation of the instruction will be on January 7, 2007. MGC Instruction 108, Misuse and Misrepresentation of USDA Grade Names, has also been revised to reflect the changes in MGC 107.

FOOD INDUSTRY TRAINING AGAINST TERRORISM

A Department of Homeland Security grant has helped the University of Tennessee, in opening a new center to train food processors and producers from terrorism of our food supply. The Center for Agriculture and Food Security and Preparedness will offer strategies that can be applied in various settings, from meat processing plants to farms. "We will be training industry folks, in particular, to assess their own facilities for vulnerability to someone coming in and intentionally contaminating their product," said Sharon Thompson, director of the center.

SMITHFIELD & CONTIGROUP FORM A JOINT VENTURE

Smithfield and ContiGroup formed a joint venture beef company. Smithfield Foods Inc's, Green Bay, WI-based Smithfield Beef Group Inc subsidiary and New York, NY-based ContiGroup Companies Inc announced an agreement in principle October 18 to form a 50/50 joint venture to build a new, state-of-the-art beef processing plant in Texas County, Oklahoma. Construction of the plant is expected to begin in January of 2007 with completion scheduled for mid-2008. The plant will be a 650,000 square foot facility, and at capacity will be able to process 5,000 head per day and employ 2,500 to 3,000 people. The plant is estimated to cost $200 million and be the first of its size in more than 20 years in the United States.

Smithfield Beef Group is reported to be the nation's fifth largest beef processor. The company was established in 2001 and is made up of three divisions, Moyer Packing Company, Packerland Packing Company and Sun Land Beef.

FoodSafe Magazine

FoodSafe is an FSIS Magazine by USDA's Food Safety and Inspection Service. The quarterly magazine will focus on food safety behavior trends, emerging science and research, inspection issues (domestic and international), and education programs for food workers, consumers and caregivers. For more information Email: beFoodSafeMagazine@fsis.usda.gov.

FOOD SECURITY TRAINING MANUAL

Guidelines were previously developed by FSIS to help USDA and "equal-to" State Inspected meat and poultry plants to identify ways to strengthen their security plans to protect against acts of bioterrorism, an increasing concern for all businesses in the United States. Unfortunately a majority of the information previously published in guidelines would not be very applicable to small and very small meat processors.

The American Association of Meat Processors (AAMP) now has available a Crisis Management & Security Training Manual. The manual provides information on:

• Basic food security information
• Keeping risks in perspective
• Food security scenarios
• Crisis management
• Mitigation
• Preparedness
• Response
• Recovery
• Physical security and hardening of facilities
• Response information
• Recall information
• Resource information and previously developed guidelines
• Contact list information

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. Time and again history has shown that a well thought out, coordinated response helps prevent personal injury, property damage, and lessen the resulting confusion. When an organization plans on how it will respond to an emergency threatening its operation, it is more likely to survive the incident.

To order a copy of the manual, call the AAMP office 717.367.1168.

SEMA INDUSTRY NEWS

Family Brands International: Harry Wampler has been appointed to serve as the Congressman for 21st District of the State of Tennessee. He was appointed to take the place of the current congressman who stepped down to run for another office.

Chilton Consulting Group: Bobby Pace has recently joined the Chilton Consulting Group to manage the day-to-day business. Bobby will be completing consulting projects, proposals, and coordinating the group consultant’s activities. Bobby has substantial experience in the meat industry as a Director of Quality Assurance and previous operational management positions. Bobby has a Masters degree in Food Science and is ready to help meet all client needs. Bobby has completed courses including AMI HACCP Meat and Poultry Product Course, NFPA Advanced HACCP Course, cGMP Basics Training Course, Managing cGMP Course, SPC Training Course, World Class Manufacturing, Lean Manufacturing, DuPont Safety Training Course, ISO 9000 Implementation/Documentation, ISO 9000 Internal Auditor Training, and Crosby Facilitation “Train the Trainer”.

WELCOME NEW SEMA MEMBER
Brooks Food Group, Inc.
2701 Simpson Street
Monroe, NC 28112
704.282.1742
John Schultz, Q.A./F.S.

Brooks Food Group operates two food-processing plants and a research and product development facility to serve the foodservice industry. The operations incorporate the latest technologies to ensure quality and food safety.

Brooks Food Group Bedford, Virginia Facility and Corporate Headquarters

• Manufacturing, warehousing, research and product development, and corporate functions operating
  in a 90,000-square-foot facility.
• Value-added, custom-breaded, battered, frozen products including: proteins, vegetables, fruits,
  cheese and breads products.
• Inspected and certified by the United States Department of Agriculture (USDA), the Food and
  Drug Administration (FDA), Silliker and Cook & Thurber.

Brooks Food Group Monroe, North Carolina Facility

• Manufacturing and warehousing facilities operating in 78,000 square feet.
• Value-added chicken products, including whole muscle and forming capabilities.
• Custom breaded battered, frozen products including: beef, cheese and vegetables.
• Inspected and certified by the United States Department of Agriculture (USDA), the Food and
  Drug Administration (FDA), Silliker and Cook & Thurber.
  

CALENDAR OF EVENTS

Companies that invest in employee learning have higher productivity, revenue growth,
and profit growth than companies that do not.

HAPPY THANKSGIVING
From the SEMA Board of Directors and staff