SEMA_________________________________
SOUTHEASTERN MEAT ASSOCIATION
P.O. Box 620777; Oviedo, FL 32762 Phone: 407-365-5661
OCTOBER 2002, VOLUME 17, No. 11
USDA TOUGHER REGS ON E. COLI O157:H7
The Food Safety and Inspection Service is preparing new regulations governing
control of and testing for E. coli O157:H7. Elsa Murano, USDA undersecretary
for food safety said, “We want to move beyond testing, beyond mere
detection of this pathogen and look toward preventing it from (contaminating
meat).”
Murano said that her agency would publish a Federal Register notice shortly
requiring:
· That all federally inspected plants handling raw beef products
have an intervention step built into their Hazard Analysis Critical Control
programs, including ground beef, non-intact beef destined for grinding
and intact beef trimmings destined for grinding
· That FSIS review all such plant’s HACCP plans to ensure
compliance, beginning 60 days after the requirement is published for large
plants; 90 days for small plants; and 120 days for very small plants
J Patrick Boyle, president of the American Meat Institute stated, “No
policy –short of requiring cooking—can guarantee that E. coli
O157:H7 is eliminated from ground beef in every instance. Every U.S. company
that processes (ground) beef is already using one or even a number of
(intervention) technologies. But by requiring that we shift these technologies
into HACCP plans, USDA will have greater authority to shut plants down.”
Murano also spoke at the NAMP Annual Convention in Charleston, South
Carolina last week. Audience members asked if the “new” rules
shouldn’t also include an emphasis on making packers implement effective
anti-microbial interventions so that pathogen-free trimmings could be
shipped to ground beef processors. Murano replied. “The key (for
ground beef processors) is to obtain their raw beef trimmings from a packing
plant that has an effective control step in place, and the documentation
to verify that the control step is working.”
For more in depth information, to the www.usda.gov
and click on newest releases 0405.htm
FSIS TO HOST LISTERIA SUMMIT
FSIS will host a Listeria summit on November 18, 2002 to discuss issues
and ideas related to the science of improving the safety of ready-to eat
meat and poultry products. The meeting to be held in Washington, DC, will
focus on the assessment, management and communication of risks associated
with Listeria.
GROUND BEEF RECALL
Peck Meats, a division of Emmpak Foods, is recalling 416,000# of fresh
ground beef and frozen ground beef patties dated 8/30/02 to 9/2/02 with
EST # 20654. If you have any questions, contact Mark Klein, Director of
Communications at 414.978.6666.
IRRADIATED BEEF HITS THE MARKET
IBP will be offering a line of irradiated ground beef products. The products
will be for retail sales and are irradiated by SureBeam Corporation in
Sioux City, Iowa. For more information on this story, log on to www.meatingplace.com
October 1, 2002, “Exclusive Interview: IBP”
Publix supermarkets will begin early next year selling New Generation
brand irradiated frozen ground beef patties. New Generation products are
processed by Food Technology Service, Inc., a Mulberry, Florida-based
irradiation facility that began irradiating poultry, fruit, vegetables
and other items in 1992. FTS also irradiates meals for NASA’s space
shuttle astronauts.
“For the past several years, we have been carefully monitoring
consumer interest in irradiated products,” said Lee Brunson, Publix
spokesman. “We believe many customers would like the option of purchasing
these products as another line of defense against food-borne illness.
Irradiated ground beef offers customers the opportunity to cook their
burgers raw, which is not a recommended food-safety option with non-irradiated
ground beef.”
Packages of New Generation frozen ground beef and chicken will be prominently
labeled so that customers will have a clear choice at point of purchase,
Brunson said.
PORK ON THE MOVE IN FAST FOOD
Jeff Pigott, Director of Foodservice Marketing for the National Pork
Board, is promoting: more
Promotion, more items, more menus, and
more movement. The number one challenge in foodservice
today is labor. Creating products that are quick and easy to prepare,
yet flavorful are a major consideration to the industry due to the labor
challenge. New ideas being tried by some restaurant chains are:
Taco Johns, a chain in the Midwest, is testing a shredded pork product
for some some
Mexican dishes. McDonald’s came out in August with a breaded pork
loin sandwich and is being tested in the Midwest.
PORK CHECKOFF RATE DROPS BY A NICKEL
The Pork Checkoff rate was reduced from 45 cents per $100 of value to
40 cents effective September 30. USDA accepted the rate reduction based
on a recommendation from the National Pork Producers Delegate Body. About
20% of the checkoff funds are used by state pork producer groups for research
and promotion programs, and consumer information.
SELLING GROCERIES
Wal-Mart’s grocery sales last year were $65 billion, easily topping
supermarket leader Kroger’s $50 billion, according to Supermarket
News. Supercenters selling groceries account for 1,179 of the company’s
2,782 U.S. retail stores. The company also sells groceries at its 517
Sam’s Club and has started a chain of freestanding Neighborhood
Market supermarkets. Together, they hold 10% of the $682.3 billion U.S.
grocery market.
NEWS FROM EMILY WISE:
SEMA 2002 SCHOLARSHIP WINNER.
We are in receipt of a letter from Emily Wise, SEMA’s 2002 Scholarship
winner. Her letter reads:
Dear Southeastern Meat Association members,
This year has been going very well for me. My classes are challenging
but interesting. I plan to start work on research for my honors thesis
soon, and I am very much looking forward to graduating with honors from
UGA in May 2003. I was elected to serve as our Food Science Club’s
vice president this year, and I have had a lot of fun so far. We have
many activities planned this year, including tailgating with alumni, holiday
parties, fundraisers, and more. I also plan to participate in the club’s
Institute of Food Technologists (IFT) College Bowl and Product Development
teams this year. I don’t have a job right now, but I may soon begin
working in the lab of one of my professors. I’ve only been in class
this semester for a month, and so far things have been moving fast but
going well.
I would like to thank you all again for the scholarship award. It really
is an honor to be recognized by professional organizations like the Southeastern
Meat Association, and it is so great when organizations like SEMA choose
to support college students. I had such a great time in Florida this past
June. I was unable to take a vacation this summer, so it was nice to spend
a couple of days in (somewhat) sunny Florida. The conference was a great
opportunity for me to meet members of the industry, and I am really glad
to have met some of you. Thank you all again for the scholarship and the
chance to attend your annual meeting. Please keep the University of Georgia
Department of Food Science and Technology in mind when choosing next year’s
scholarship winner.
Thanks again,
Emily Wise
If you would like to contact Emily her e-mail is eawise@uga.edu
WORKERS’ COMP?
Employees have a general mis-understanding of workers’ compensation
benefits, according to a new survey by The Hartford Financial Services
Group. About 40 percent of workers did not know that medical costs related
to an on-the-job injury are typically covered by workers’ compensation.
The survey also found that employees are interested in returning to work
even if the injury requires them to work in a different position.
“We’ve found that workers who return to work faster—even
in a job that is different than the one they usually do—tend to
recover more quickly and more fully than those that stay at home to recover,”
says Hartford senior vice president Annette Sanchez. “Workers often
feel isolated at home, and typically the longer they remain out of the
workplace, the harder it is for them to return at all.”
VERIFYING SOCIAL SECURITY NUMBERS
Did you know that you can check the names and social security numbers
of your employees? It is free and fast. SSA publication 20-0004, Employee
Verification Service (EVS), provides instructions for employers and third
party submitters for verifying names and Social Security numbers (SSN’s).
The EVS will match your record of employees names and SSN’s with
SSA’s records. This is handy when getting a new employee or before
producing W-2’s. EVS is easy to use, and there are several methods
that can be selected based on the number of employees you want to verify:
· To verify up to 5 names/SSNs call the toll-free number 800.772.6270
which is open for service weekdays from 7 a.m. to 7 p.m.
· To verify from 6 to 50 names/SSNs – They can be submitted
on paper lists to your local Social Security office.
· To verify over 50 name/SSNs – For this, you have to register
and complete a privacy act statement (copies of the forms are in the publication).
You mail or fax the completed forms to the Social Security Administration
which will issue you a requester identification code.
UPCOMING EVENTS
October 8-9 – University of Georgia Advanced HACCP
Training for Meat & Poultry Processors
Fsext-outreach.ces.uga/sanitation/San_Prog.htm
October 24-27 – 2002 Southeastern Food Processors
Conference; Hilton Charleston Harbor
Resort, Charleston, SC Contact Lisa Gordon-915.515.2956
December 4-5 – AMI & NMA together are planning
a workshop “Implementing Listeria Intervention and Control”
at the Hilton in Cincinnati, Ohio
DEEPEST SYMPATHY
Byron Mobley, Astro Products, a SEMA Associate member’s father
has passed away. Our thoughts and prayers are with him in his loss. Condolences
can be sent to: P.O. Box 965; Fitzgerald, GA 31750
CONGRATULATIONS
Adam Chernin, SEMA Board Member and Treasurer, is a father. Devin Harris
Chernin was born on Thursday, September 5, 2002. He was born at 10:50
a.m. He was 21 ¼ inches long and weighed 7 lbs and 14 oz. at birth.
Lynn and Devin are doing great! Alissa Hanna is a proud big sister. The
whole Chernin family is excited about the new addition. We welcome the
“future SEMA member” and send congratulations and best wishes
to mom and dad.
INTRODUCING YOUR NEW PROCESSING MEMBER
WAMPLER’S FARM SAUSAGE – Ted Wampler
781 Hogway 70 West; Lenoir City, TN 37771
Phone: 865-986-2056 Fax: 865-986-2056
In the year 1937, Riley M. Wampler built a slaughter operation known
as WAMPLER’S
SLAUGHTERHOUSE but it closed some time during Word War II. Riley and his
son, Ted L. Wampler, reopened the business in 1947. The name changed to
WAMPLER’S WHOLESALE MEATS. Harry W. Wampler, nephew of Riley, soon
joined Ted and his father. In 1953 the company became a corporation and
in 1981 the name was changed to WAMPLER’S FARM SAUSAGE COMPANY.
The geographical limits of its market area were pushed out and finally
WAMPLER’S SAUSAGE won the acceptance of the meat buyers. High praise
for WAMPLER’S FARM SAUSAGE from consumers is commonly heard. WAMPLER’S
FARM SAUSAGE COMPANY serves a growing market for high-quality sausage.
GET TO KNOW YOUR NEW ASSOCIATE MEMBER
CHILTON CONSULTING GROUP
www.chiltonconsulting.com
P.O. Box 129; Rocky Face, GA 30740
Phone: 706-694-8325 Fax: 706-694-8316 e-mail: chilton@alltel.net
Chilton Consulting Group is a full service consulting firm specializing
in all aspects of food safety and quality. Services offered include Third
Party HACCP Plan Verifications, Food Safety Training at all levels, and
Food Safety and Quality Audits. Target markets include all segments of
food processing, food service, and retail on a national level.
The new line of Food Safety and Quality Audits provide in depth audits
conducted by uniquely qualified auditors with a final audit report that
serves as an effective management tool.
Jeff Chilton founded Chilton Consulting Group in 1997. The group was recently
expanded to include Dr. Estes Reynolds as a principal and a number of
new associates. Jeff Chilton has also published over 25 articles in Meat
& Poultry and other trade magazines.
THINK ABOUT THIS…………….
A real friend is one who walks in when the rest of
the world walks out….
Walter Winchell
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