SEMA_________________________________

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

AUGUST 2003 VOLUME 18, No. 8

FDA REQUIRING MORE ON FOOD LABEL

While some companies have already added trans fat content to their food labels, manufacturers will have until 2006 to add this information. Food processors must label their products with the amount of unhealthy trans fatty acid they contain, the Food and Drug Administration said.

Health and Human Services Secretary Tommy G. Thompson said, “We are going to apply as much pressure on the restaurant industry, the food and grocery industry and the manufacturing industry as possible.”

COOL TEMPORARILY ON ICE

The 208-193 vote would effectively exempt meat products from the country-of-origin labels that Congress last year ordered for a wide variety of foods, including fish, fruits, and vegetables.

The U.S. House of Representatives blocked a previous requirement that imported meat be identified with country-of-origin labels. This bill was slated to take effect in the fall of 2004.

Congress initially imposed the country-of-origin label requirement as part of the sweeping farm bill approved last year. It was supposed to cover beef, lamb, fish and all perishable fruits and vegetables.

FSIS REQUIRING ESTABLISHMENTS TO RE-REGISTER

The Agriculture Department’s Food Safety and Inspection Service will require all meat and poultry establishments to complete new registration forms. The new registration requires that registrants provide certain information that was not required on the previous form, such as e-mail addresses, phone numbers, and subsidiaries’ hours of operations.

The new registration form will be made available on the FSIS Web site at USDA.gov. The final new registration form will be available for use by December 22.

FOOD SAFETY RISK ASSESSMENT COMMITTEE

The U.S. Department of Agriculture’s Under Secretary for Food Safety Dr. Elsa A. Murano announced the establishment of a Food Safety Risk Assessment Committee to enhance coordination and communication among various USDA agencies in planning and conducting activities related to risk assessments. The new risk assessment committee will combine the expertise of several USDA agencies to build a solid scientific basis on which to base regulatory and policy decisions.

The committee will:

Prioritize risk assessments, identify research needs and identify needs for modeling techniques, methods or data,
Provide guidance related to carrying out risk assessments, including addressing issues such as data quality and peer review,
Identify outside experts and/or universities to assist in the development of risk assessments.

FOOD STAMP IMPROVEMENTS

U.S. Department of Agriculture reports improvement in the Food Stamp Program. USDA Under Secretary for Food, Nutrition and Consumer Services Eric M. Bost said, “Improvements in three areas—increasing program access, promoting better eating habits and strengthening stewardship of taxpayer dollars-strengthens the safety net for those in need and ensures that all eligible individuals and families have access to a nutritious diet.”

In 2002, more food stamp households relied on a paycheck (28 percent) than received a welfare check (21 percent). Ten years ago, 40 percent of all food stamp households received welfare and only 20 percent worked.

To combat trafficking, FNS conducts undercover investigations of authorized food stamp retailers and had developed powerful new Electronic Benefit Transfer (EBT)-based tools to identify and sanction traffickers.

As of April, the program served more than 21 million low-income people. Over 92 percent of all households now receive their benefits electronically.

The President’s FY 2004 budget reflects the continued commitment to the nutrition safety net by including a record $42.9 billion for domestic food assistance programs. The budget request supports an estimated 21.6 million food stamp participants, and includes a $2 billion contingency reserve to coven unanticipated increases in food stamp participation.

NEW FOOD SAFETY INITIATIVES

A new food safety document outlines the Agriculture Department’s accomplishments as well as challenges still to be overcome. USDA Under Secretary Elsa Murano said public input into the document will be important as FSIS works to implement several key initiatives to enhance meat and poultry safety and improve food inspection systems, including:

FSIS is working to lessen the time between the development and implementation of new technologies that will improve meat and poultry safety. To accomplish this task, the Agency is establishing a new office of technology approval review so that the process can be streamlined and focused.
FSIS will be conducting baseline studies to determine the nationwide levels of various pathogenic microorganisms in raw meat and poultry. In the past, limited baseline studies were used to establish performance standards, which are used to verify sanitary conditions at meat and poultry plants.
These new baseline studies will be conducted on a continual basis, yielding national trends and a way to judge the performance of initiatives designed to reduce the level of pathogens in meat and poultry products. The net result will be more targeted interventions and effective elimination of sources of foodborne microorganisms.
FSIS is working with the Research, Education, and Extension mission area at USDA to coordinate food safety research priorities and needs. The research agenda will include a mechanism by which research needs in food safety are prioritized. USDA held a food safety research agenda symposium in June 2003 to help initiate the development of a unified research agenda that will complement efforts by industry and academia.
FSIS will establish a risk analysis coordination team in order to better focus and plan long-term risk analysis activities. FSIS also will coordinate with researchers within and outside USDA so that risk analysis is conducted more efficiently, utilizing the best science.
FSIS will retool its education and training programs so that its workforce is better prepared to implement and enforce new food safety regulations. The Agency will focus on recruiting scientifically educated employees and retooling its training and education programs for all inspectors. First, all training programs will be updated to incorporate a public health focus by melding scientific and technical principles with training on technical and regulatory approaches to inspection. Second, the delivery of training will be augmented through interactive sessions near employee work sites, as well as through on-site and regional training programs.
In consultation with livestock producers, researchers and other stakeholders, FSIS is developing a list of best management practices for animal production facilities such as feedlots to provide guidance in reducing pathogen loads before slaughter.

FARMLAND – WHERE IS IT GOING?

U.S. Premium Beef’s Farmland bid is approved but the Smithfield bid on Farmland’s pork business may not be.

A federal bankruptcy court judge approved Kansas City-based U.S. Premium Beef’s $232 million bid to purchase Farmland Industries share of Farmland National Beef, with the sale likely to close in August. U.S. Premium Beef already owned 29 percent of the bankrupt Kansas City-based cooperative’s beef assets. Pending bankruptcy courts, regulatory and shareholder approval, the sale is expected to be complete by late September.

Farmland National Beef will be renamed National Beef Packing Co., LLC, and an NBP management group will become minority investors, USPB’s CEO Steve Hunt said.

Farmland Industries Inc. said it has agreed to sell the last of its major assets, its pork unit to Smithfield Foods Inc for $363.5 million. The sale is being examined by the Senator Judiciary Antitrust Subcommittee. Senator Tim Johnson (D-S.D.) said the merger provides further support for legislation that would ban packers from owning livestock. “Smithfield controls nearly 30 percent of the U.S. hog market, and exclusive control of certain local and regional markets, if this acquisition goes through, it makes it even more difficult for family producers to complete.

ITALIAN COMPANY LOOKS TO PATENT GROUND BEEF SANITIZATION PROCESS IN UNITED STATES

Scandiano, Italy-based the Classica Group Inc., said that its United States subsidiary, Classica Microwave Technologies, would seek a U.S. patent for its process for sanitization of ground beef.

The Classica Group’s proprietary process involves processing ground beef under pressure in a bulk, non-packaged format through a three-stage microwave heat treatment process. According to the company, this process has been successfully tested and proven to eliminate salmonella and E. coli O157:H7.

By Joshua Lipsky for MeatingPlace.com

FLEMING SELLS GROCERY DIVISON

Texas-based Fleming Companies has agreed to sell its main grocery distribution business to C & S Wholesale Grocers Inc. Selling the grocery wholesale unit, which supplies such supermarket chains as Albertson’s Inc., will leave Fleming with only its Core-Mark convenience-store distribution business. Fleming officials said they expect the sale to be completed by early August, pending Bankruptcy Court approval.

WINING AND DINING BUSINESS STYLE

Building business relationships is oftentimes best done in a more relaxed setting outside the corporate environment. Restaurant meetings provide the perfect opportunity to talk business and get to know each other better at the same time.

Here are some suggestions for an effective restaurant meeting:

Go with a plan. Make sure you have a solid objective in mind. Do you want to swap information? Share a prospective idea. Examine a potential client more closely?
Choose your guests wisely. Be careful about the number of guests you invite. When more than two people are present, the additional social interaction can complicate attempts to get to know someone on a deeper level.
Pick the right location. Select an atmosphere that your guest will appreciate and feel comfortable in. Sometimes people prefer the simple and low-key to the rich and extravagant.
Seek space. In many restaurants, tables are placed so closely together that it’s often difficult to hear what your dinner companion is saying. Find a restaurant that provides enough room for private conversation.
Approach business matters slowly. Begin the meeting with general conversation. Enjoy the process of ordering your meal and engaging in small talk.
Forgo token personal inquiries. Some people assume they’ve been personable if they ask about the other person’s family at the beginning of a conversation. Unless such questions are sincere or have a useful purpose, however, avoid them.
Communicate your intent. Before meeting, let your guest know that you have something specific that you’d like to talk about. Keep the conversation interesting by waiting longer than expected to divulge the subject.

From Rutherford Publishing, Tyme Management 6/2000
Published in NMA Newletter February 10, 2003

Perhaps the best meal to take business guests to would be breakfast:
They are fresh and their minds are not bogged down with the day’s activities, and their
Cell phones have not started ringing. Also, it is the most economical of all meals.

Things to Ponder… … …

When you were born you were crying and everyone around you was smiling…
Live your life so that when you die, you are the one who is smiling and everyone around
is crying… … …

INTRODUCING YOUR NEW MEMBERS

ATL Industries, Inc.
Jay Javetz, Meat Sales Division Manager
1-800-DIALATL
678-566-0257

ATL Industries, Inc. a Georgia based meat manufacturer and food distributor is pleased to announce its membership with SEMA. The owner and President of ATL Industries, Inc., Laurence Stone, has been a perennial figure in the meat industry for over 45 years. ATL specializes in ground been manufacturing in Retail, Foodservice and niche markets throughout the United States. With weekly production of over 200,000 pounds of ground beef products, ATL produces its own private label ground beef products, as well as co-packs for some of the nations largest retail chains.

ATL’s sales offices are located in Alpharetta and Savannah, Georgia, as well as Chicago, Jacksonville and Punta Gorda, Florida. The sales team includes Meat Sales Division Manager Jay Javetz, Grocery and Staple Division Manager Pay Davy and the company has a staff of 70 in the actual production of ground beef and other meat items.

The company’s beef product line is extensive with over 100 different ground beef products for the foodservice and retail markets and when coupled with its grocery and staple division, the company can fulfill your ground beef needs, as well as provide high quality canned goods and other staple items. The company prides itself on being able to provide high quality, cost effective products, and with its extensive product line allows efficient logistical flow of products catered to your specific inventory needs.

“We are delighted to become a part of the Southeastern Meat Association and we look forward to working with other members of the association to expand upon their current operations. This industry is one where there are many players, but experienced and credible companies have become fewer and far between. The Southeastern Meat Association is an organization that provides a great service to those of us in their industry by creating opportunities for credible companies to work together and collaborate for future success.” Larry Stone

FOSS NORTH AMERICA
Howard Eubanks
7682 Executive Drive Regional Sales Manager
Eden Prairie, MN 55344 Atlanta, Georgia
T: 800.547.6275 T: 770.806.0183
F: 952.974.9823 F: 509.271.4383
E: meatinfo@fossnorthamerica.com E: heubanks@fossnorthamerica.com
W: www.foss.dk

Howard Eubanks, Regional Sales Manger for FOSS, is one of the newest members of the Southeast Meat Association. Supporting the industry through participation in associations like SEMA is very important to FOSS. Howard works with meat and poultry plants throughout the SE region to provide dedicated analytical solutions that improve his clients’ bottom line.

Howard’s background in engineering, analytical equipment and process control make him an excellent contact for companies looking to improve quality control within their operations. “We focus on providing clients with Profit Improvement Proposals” Howard says, “this allows them to see the impact FOSS instruments can have on their operation as well as the payback time.” FOSS has a complete line of analytical solutions for meat and poultry companies from primary methods to rapid analysis and on-line control.

Foss is the world leader in providing and supporting dedicated, rapid and accurate analytical solutions, which analyze and control the quality and the production of agricultural, food, pharmaceutical and chemical products. The FOSS Group world wide counts 1,1000 employees in 3 R & D and manufacturing companies, and 21 sales and service companies, all dedicated to serving customers in the best possible way.

FoodScan, one of the latest FOSS instruments for meat analysis, is the perfect solution for profit maximization, since the at-line compositional analysis of all the important parameters; like Fat, Moisture, Protein and Collagen enables meat plants to control and minimize the waste of expensive raw materials. FoodScan can be placed at the production line to make immediate adjustments to the production process. In quality control, FoodScan analyses raw materials and finished products (including spiced sausages) to ensure stable product quality and allow detection of possible faults before the products are shipped to the customer.

Howard understands that every operation has specialized needs and he will build customized Profit Improvement Proposals for any client interested in investigating FOSS solutions. “My focus is on providing each client with solutions that best meet their needs” he says, “FOSS is here for the long haul, not just a quick sale.” Anyone interested in learning more about FOSS solutions should contact Howard or FOSS at the numbers listed above.

KNOW YOUR ASSOCIATES

Doug Jeffords Co., Inc. Harold Neville, Representative
Phone: 615.373.0044 Phone: 850.939.9809
Fax: 615.370.1142
Website: www.dougjeffords.com

The Doug Jefford Co., Inc. was founded in 1961 as a custom blending company specializing in the needs for specific seasonings and blends. We operated in Nashville, Tennessee until 1989, when we moved to our new plant at 116 Seaboard Lane, Franklin, Tennessee.

Our goal is to provide our customers with the best quality products available and personalized service along with competitive prices.

The Doug Jeffords Co. is a custom blender of seasoning and supplies spices, soy products, dehydrated vegetables, cures, phosphates, and capsicums to the commercial food industry, meat processors, restaurants and wholesale grocers. We custom grind spices daily and to your mesh specifications. Our capabilities include creating seasonings and matching existing seasoning, cost reduction, removing MSG, adding to product shelf life to meet your specific needs. We provide nutritional support and meet your labeling requirements. After we determine your applications and requirements, we can develop particular seasoning blend to meet your needs.

We pride ourselves in our friendly and courteous customer service and our ability to meet your specific needs through flexibility, product development and on going customer support.

Please call our service staff Monday through Friday 7:00 a.m. to 3:30 p.m. or contact Harold Neville at the number above.

Harvest Meat Company
Dennis Leavy
P.O. Box 540389
Orlando, FL 32854-0389
Phone: 407.296.0818
Fax: 407.296.0743

Harvest Meat Company was but a glimmer in the eye of Francis Leavy 50 some years ago as he and wife Eileen emigrated from Dublin, Ireland to the United States. Leavy Bros. Meat sprang up in Marshalltown, IA as a neighborhood meat shop and grocer. Much has transpired since these early successes including five sons and two daughters.

Raised in the “heartland” all five sons now are involved as owners and/or managers of Harvest Meat Company, Western Boxed Meat and Joseph Solomon Sales throughout the greater United States.

Harvest’s primary business is the buying, warehousing and distribution of beef, pork, poultry and a wide diversity of premium proteins. In recent years, additional food and processed items have continued Harvest’s rise to prominence in the food distribution and re-distribution industry.

With a modern fleet of truck, state of the art material handling equipment, nth generation software, scanning and knowledgeable sales staff-you can’t ask for a more dynamic organization. We are committed to making your company more profitable.

You can talk to bigger companies but if you want a no nonsense, professional approach to your protein distribution needs, simply call any of our seven distribution centers or nine sales offices located in strategic locations throughout the country. We are pleased to meet you and we have meat to please you.