SEMA_________________________________ SOUTHEASTERN MEAT ASSOCIATION
|
OCTOBER 2010 |
VOLUME 25, No. 10 |
In September at the National Food Policy Conference in Washington, D.C., Under Secretary for Food Safety Dr. Elisabeth Hagen outlined the USDA's vision on modernizing the Department's food safety efforts on behalf of consumers.
Hagen told the audience that in the first months of this Administration President Obama established the Food Safety Working Group. They identified three core principles for our food safety system. She went on to explain that first is prevention-it has got to be the foundation of everything that we do. Second, are the right tools to do our job-those we have and those we have to work to get. And finally, people…and why all of this matters. Hagan wrapped up her presentation saying that FSIS is one team, with only one purpose, and that is to protect public health.
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Knowledge is knowing a tomato is a fruit;
Wisdom is not putting it in a fruit salad.
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Use the Compliance Guides Index as a resource in maintaining compliance with FSIS policies. For the most recent regulatory information, visit www.fsis.usda.gov, Regulations, Directives & Notices page. Listed are some of the following topics available.
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October 2010 has 5 Fridays, 5 Saturdays and 5 Sundays, all in one month.
It happens once in 823 years.
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USCIS announced through the E-Verify user portal that E-Verify expanded its photo matching tool to include US passports; September 26, 2010. This change will require E-Verify participating employers to compare the photo from a US passport presented during the I-9 process with the government’s digitally stored photo online, if available. USCIS also indicated that the photo matching process for US passports will follow the same rules as photo matching for the permanent resident card (I-551) or employment authorization document (EAD). USCIS also reminds employers that when you login for the first time after September 26th, you will be prompted to complete a short tutorial and test.
Notably, the photo matching process is not yet mandatory for employers using E-Verify through a web services interface (most commonly associated with an electronic I-9 system). Web service developers have until December 2010 to add photo matching functionality and other changes from the June 2010 E-Verify redesign.
Provided by Hector Chichoni, EpsteinBeckerGreen
A recent internal OSHA communication from Dr. Michaels (Head of OSHA) states he wants to focus on these nine areas for the next year.
Provided by Chilton Consulting Group
Notice 46-10, Manufacture of Animal Food or Uninspected Articles at Official Establishments. The notice provides instructions to IPP on the agency’s policy, and their responsibilities, in an official establishment that manufactures animal food or similar uninspected articles in the edible product department. Specifically, this notice addresses when inedible products may enter the edible product department for the manufacture of animal food or uninspected articles.
Notice 48-10, Ensuring Sample Integrity When Submitting Residue Samples to the Laboratory for Residue Testing. The notice provides instructions and clarifies agency policy for inspection program personnel (IPP) to ensure sample integrity when they prepare samples from carcasses suspected of having volatile levels of chemical residues for submission to the laboratories.
More at http://www.fsis.usda.gov/Regulations_&_Policies/index.asp.
The Food Science Extension Outreach Program and Meat Science Technology Center at the University of Georgia in Athens, Georgia, hosted the second workshop in the Southeast Processed Meats Series on August 19 and 20, 2010. This workshop focused on handling and preparing sausage and other ground meats. The program included presentations on emulsion science, non-meat ingredients, natural sausage casings, sodium reduction, quality and shelf-life enhancement, food safety concerns, and packaging. Hands-on labs examined methods of utilizing low-cost meats and extenders, smoking and thermal processing. The workshop closed with a taste test of the products made in the labs.
Speakers from academia and industry included representatives from John R. White Company, Wolfson Casing, Red Arrow, WinPak, Momentum Three, AgFood Development, and USDA. The Southeast Processed Meats series team is composed of specialists from the universities of Georgia, Florida, Auburn, Louisiana State, Mississippi State, and NC State. For information on the next workshop in this series (April 2011), contact Dr. Karina G. Martino at kgmart@uga.edu.
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“ Other
leadership qualities are vital, but none compare to the example we
set."
Todd Smith, from Little Things Matter article
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Establishment testing of food contact surfaces
for Listeria monocytogenes or an indicator organism
Question: Under 9 CFR 430, establishments in Alternative 2b and 3 are required to sample food contact surfaces for Listeria monocytogenes or an indicator organism. As part of this testing, are establishments expected to identify all possible food contact surfaces for sampling?
Answer: Yes. Under 9 CFR 430.4(b)(2)(iii)(A) and (3)(i)(A), establishments are required to provide for testing of food contact surfaces in the post-lethality processing environment to ensure that the surfaces are sanitary and free of Listeria monocytogenes (Lm)or of an indicator organism. In addition, under 9 CFR 430.4(b)(2)(iii)(D) and (3)(i)(D) establishments are required to identify the size and location of the sites that will be sampled. In order for an establishment to ensure that food contact surfaces are sanitary and free ofLm, all possible food contact surfaces should be identified for sampling. An establishment that does not assess all possible areas could miss finding harborage or other areas of contamination. By including all areas, the establishment could decrease the likelihood that FSIS would find the food safety system inadequate. If the establishment does not identify all possible food contact surfaces for sampling, they would be expected to provide supporting documentation to show why product or food contact surfaces would likely not be contaminated.
Scott Process Equipment & Controls has a change of address. Please change your records.
| 15 Southgate Drive | 519-836-6902 Phone |
| Guelph, Ontario, Canada | 519-836-3225 Fax |
| N1G 3M5 | 1-888-343-5421Toll Free |
| Sales contact: Edward Tautkus |
Pro Smoker Acquires Vortron Smokehouse Manufacturing Co
Wisconsin manufacturer Pro Smoker announced the acquisition of Vortron Smokehouse Manufacturing Company. Acquiring Vortron’s line of multi truck smoke houses has expanded their position in the marketplace. With Vortron, Pro Smoker now meets the needs of the small, medium and large meat processors with one-of-a-kind patent pending pellet generated smokers, and a history of reliable customer service before and after installation. Pro Smoker is the only manufacturer in the industry with a full line of NSF and MET/UL197 approved equipment completely manufactured and assembled in the USA. CEO Ken Hanni says, “I’m excited about providing an extraordinary level of service to the Vortron customer base. We plan to consolidate factories and continue to manufacture in the USA.” Pro Smoker founder, Harold (Grandpa) Hanni supports the acquisition and states, “the expansive growth of Pro Smoker is consistent with my philosophy that you can bring old world sausage making technology into the 21st century. We’ll be able to reach a broader spectrum of processors through the combination of these two companies”.
In the 35 years of its history the Pro-Smoker company has expanded
its product line to include an array of smoker/ovens in sizes ranging
from 50lb – 7,000lb,
from hand load units to 18 truck smokehouses as well BBQ smokers, ovens, roasters,
generators, the old world seasoning line and now the Vortron line. Pro Smoker ‘N
Roaster does business in 9 different countries with over 7,500 units in the
field today.
To learn more about ProSmoker you can call their toll free number 800.328.8313.
| SEMA Annual Convention 407.365.5661 |
Daytona Beach Shores, FL | June 9-11, 2011 |
| Univ of GA Advancing Your HACCP Program 706.542.2574 Click on the Calendar link at www.EFSonline.uga.edu for more info |
Athens, GA | Oct 12-13 |