SEMA_________________________________

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

Fourth Food Defense Plan Survey

The Food Safety and Inspection Service (FSIS) announced the fourth in a series of surveys which will begin December 1, 2009 and close December 31, 2009. The survey will gather data about industry’s voluntary adoption of food defense plans. Inspection Program Personnel (IPP) will receive the survey questions through the Performance-Based Inspection System (PBIS).

Survey results from the first survey, in August 2006, established a baseline adoption rate of food defense plans by industry of 27%. In the second survey, in November 2007, the survey showed an increase to a 31% adoption rate. The third survey, in August 2008, showed an increase to a 41% adoption rate. Generally, IPP have reported that almost all large establishments (i.e., those with 500 or more employees) have a functional food defense plan. However, IPP have found that most small and very small establishments (i.e., those with 10 or more employees and those with fewer than 10 employees or annual sales of less than $2.5 million, respectively) do not have a functional food defense plan. FSIS wants to see at least 90% of all establishments adopting functional food defense plans. Once the results of this fourth survey are compiled, the Agency will use them to guide its outreach efforts and its consideration of whether to make rulemaking to require adoption and implementation of food defense plans a priority.

Agriculture Secretary Vilsack Responds to the Bushway Packing Event

Agriculture Secretary Vilsack responded to allegations from the Humane Society about the Bushways Packing Inc. in Vermont event. Agriculture Secretary Vilsack said: "The deplorable scenes recorded in the video released by the Humane Society of the United States are unequivocally unacceptable. The callous behavior and attitudes displayed in the video clearly appear to be violations of USDA's humane handling regulations.

"USDA's Food Safety and Inspection Service (FSIS) is investigating these alleged violations of the Humane Methods of Slaughter Act (HMSA). FSIS took immediate action with respect to its employee and the establishment upon preliminary verification of the incident. The Department fully supports the investigation of all those involved in these alleged violations of the HMSA. To this end, I have also called on our Inspector General to conduct a criminal investigation of the events in the video.

"FSIS has a rigorous program to train inspection personnel in verifying humane handling and slaughter at establishments. When an FSIS employee observes behaviors that are not in compliance with the HMSA, they are obligated to take immediate action. The behavior of FSIS and establishment personnel witnessed in this video is inexcusable."

Interstate Shipping

FSIS will hold the second teleconference on interstate shipment, providing an opportunity to solicit comments on the proposed rule for interstate shipment. The conference will be held November 5, 2009 12:30 – 4:30 p.m. Eastern Time.

The Food Safety and Inspection Service (FSIS) is proposing regulations to implement a new voluntary program under which State-inspected establishments with 25 or fewer employees will be eligible to ship meat and poultry products in interstate commerce.

To attend, register under News and Events on the FSIS Web site, www.fsis.usda.gov. Instructions on joining the event will be e-mailed to registrants.

The proposed regulation is at www.fsis.usda.gov/OPPDE/rdad/FRPubs/2008-0039.pdf

Directive 5000.5

FSIS has released Directive 5000.5 providing guidance for Verification of Extended Clean up Schedules. It is important to know:

a. Extended clean up schedules can be acceptable and must be incorporated in their SSOP if used. We have helped many clients complete this process to increase production capacity and decrease sanitation labor and chemical cost.
b. Firms must have baseline microbiological data to use as a metric to measure
c. Firms must have ongoing sampling plans to demonstrate continuous control
d. Sampling plans should be specific to each client and include supporting documentation with a risk assessment to justify the frequency of sampling. Our Processing Authority, Dr. Reynolds, can assist with this determination and documentation if needed.

Provided by Jeff Chilton, Chilton Consulting Group

FSIS Notice 66-08

Raw product destined for ready-to-eat product may be excluded from Salmonella testing.
This notice advises inspection program personnel (IPP) that even though most raw meat and poultry products are subject to Salmonella testing, there is a narrow set of circumstances in which sampling is not warranted. When an establishment processes all its products into ready-to-eat (RTE) product or moves all its raw products for further processing into RTE product at another federally inspected establishment, the establishment is to be excluded from the Salmonella verification testing program schedule.

Web Seminar on HACCP Plan Documentation

The final session of the six-part series of FSIS regulations is scheduled for this Thursday, Nov. 5. The topic will be on selecting good manufacturing practices and sanitation performance standards necessary to support a small plant's food safety system.

Three 90-minute sessions will be offered via net conferencing at 11 a.m., 2 p.m. and 5 p.m. (ET) to accommodate plant owners and operators nationwide.

To register, go to http://www.fsis.usda.gov/News_&_Events/ Regulatory_Web_Seminars/index.asp.
E-mail questions about upcoming outreach seminars to FSIS.Seminars@fsis.usda.gov

FSIS-ASK: E.coli O157:H7 Killed When Cooked Thoroughly

Question: Is the E. coli O157:H7 toxin killed through cooking?

Answer: A toxin is not present in the meat itself. If food contaminated with E. coli O157:H7 is not cooked to a safe temperature, and a person eats this food, the bacteria produce large quantities of a potent toxin that forms in the intestine of the person. The disease, called Hemorrhagic colitis, causes severe damage to the lining of the intestine. The actual infectious dose is unknown, but most scientists believe it takes only a small number of this strain of E. coli O157:H7 to cause serious illness and even death, especially in children. It is destroyed by thorough cooking. Ground beef should be cooked to 160 °F. Illnesses caused by E. coli O157:H7 have been linked with the consumption of undercooked ground beef. Raw milk, apple cider, dry cured sausage, and undercooked roast beef have also been implicated.

**Fairbank Farms of Ashville, NY recalled approximately 545,699 pounds of fresh ground beef products that may be contaminated with E. coli O157:H7. For information about this recall visit: New York firm recalls fresh ground beef products due to possible E. coli O157:H7 contamination.

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SEMA Member News

White Oak Pastures announces Whole Foods Market will be distributing our beef in their Mid-Atlantic Region. Our Grass-fed Beef is now available in Whole Foods Market stores from Miami, FL to Princeton, NJ to Columbus, OH. We are delighted to have our beef so widely available to the consumers who appreciate its attributes.

Kopco Graphics made the 2009 Label & Narrow Web list of “Companies to Watch” a special feature that pays tribute to a select group of converters who make noteworthy contributions to the health of the industry. Kopco was picked due to their quality and for setting new industry standards.

PRIMUS BUILDERS began construction of SEMA member Food Wholesaler’s local distribution facility. The 23,000 square-foot facility in St. Petersburg signifies an expansion of the family-owned business and their continued dedication to the area’s local businesses.

An independent food distributor, Food Wholesalers chose Primus Builders as their Design/Build firm after a competitive bidding process. “Our main priority is to get the building finished on schedule and within budget,” said Matthew Scarborough, Primus Builders’ Project Manager. “The project is definitely on-track, and we fully expect the building to be operational by the end of 2009.” The state-of-the art USDA storage and distribution facility will feature a 0°F freezer, a 33° cooler, and a 28° area for poultry storage. It will also include a dry storage area for spices and non-perishable goods, and a 45° dock. The facility design is focused on allowing Food Wholesalers to continue to meet their customers’ needs. Primus Builders is a Design/Build engineering and construction management firm. Primus specializes in planning, budgeting, design, construction and professional services within a wide range of industries, including food and beverage, distribution, and commercial/industrial.

CALENDAR OF EVENTS