SEMA_________________________________

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

READY-TO-EAT RULING EFFECTIVE OCTOBER 6, 2003

The final rule for control of Listeria Monocytogenes in ready-to-eat meat and poultry takes effect October 6, 2003. Establishments that produce Ready-to-Eat (RTE) meat and poultry products that are exposed to the environment after lethality treatments and that support the growth of Listeria monocytogenes will be required to have in their HACCP plan and/or their SSOP program, controls that prevent product adulteration by Listeria monocytogenes. The establishment must share with FSIS data and information relevant to their controls for Listeria monocytogenes. The establishment must also furnish FSIS with information on the production volume of products affected by the regulations.

If you produce an RTE product you will need to adopt one of three alternatives to deal with Listeria monocytogenes (Lm).

* Alternative 1 requires adoption of a post-lethality treatment and the use of an anti-microbial agent or processes that suppresses/limits growth.
* Alternative 2 requires adoption of a post-lethality treatment of the product or the use of an anti-microbial agent or process and a sanitation program.
* Alternative 3 requires adoption of a sanitation program that includes a variety of possible programs. Those producing or handling deli meats and hot dogs will have to choose alternative 3.

Establishments will determine which Alternative will meet their needs, unless FSIS determines that the alternative chosen is not sufficient to control Lm - then they may impose another alternative. The RTE final rule can be accessed at www.fsis.usda.gov/OPPDE/rdad/FRPubs/97-013F.htm and the compliance guides at www.fsis.usda.gov/OPPDE/rdad/FRPubs/97-013F/ComGuidelines.pdf or call the SEMA office.

ADVANCED MEAT RECOVERY

USDA has reissued the Directive 7160.3 Rev.1, on Advanced Meat Recovery using Beef Vertebral Raw Materials (AMR). Establishments repeatedly failing to produce product free of spinal cord will not be allowed to produce AMR meat from beef vertebrae, and product containing spinal cord tissue will not be allowed to enter commerce labeled as “meat”. The directive can be accessed at www.fsis.usda.gov/OPPDE/rdad/FSISDirectives/7160.rev1.htm or call the SEMA office.

FSIS REORGANIZATION

FSIS says the reorganization accomplishes two things:

1. emphasize accountability in all program areas and
2. the creation of four new program areas under the direction of Assistant Administrators, with new cross-cutting functions, which will help to ensure that FSIS operates as a cohesive and coordinated unit to accomplish its public health mission.

Some of the changes are being made in the Food Safety and Inspection Service’s Office of Field Operations. The new Investigative Analyst Officer will be a combination of a Consumer Safety Officer (CSO) and Compliance Officer (CO). The CSO is suppose to evaluate plant HACCP plans and suggest change where as the CO is an enforcer. They will be reporting to Frontline Supervisors who were Circuit Supervisors.

CSO officers are being trained at Texas A&M University by USDA and FSIS personnel in conjunction with the Texas A&M staff. Since the program began almost two years ago, more than 250 FSIS employees have been trained to work as CSO’s.
The organizational chart can be accessed at www.fsis.usda.gov/OM/orgcharts/fsis.pdf.

NEW CARCASS INSPECTION SYSTEM

To improve food safety, Excel Corp. will be implementing eMerge Interactive Inc.’s VerifEYE Carcass Inspection System in its beef processing plants. The system visually monitors carcasses for organic contamination and displays any surface contamination so it can be removed. The first system was installed in Excel’s Schulyer, Nebraska plant.

HOG AND PIG NUMBERS STEADY

USDA reports numbers 2% below this time last year but 2% above the figures for June. The number of hogs under contract, raised by contracted but owned by operations of 5,000 head or more account for 35% of the total U.S. hog inventory.

USDA UPDATING FOOD GUIDE PYRAMID

The pyramid, introduced in 1992, was designed to recommend servings a person should eat each day to provide a nutritious and balanced diet. USDA has started to rebuild the pyramid to help stem the U.S. growing obesity epidemic. The new pyramid will take into consideration that that most Americans do not exercise regularly. The revisions and new dietary guidelines are to be out by early 2005. USDA is currently getting input from dietitians, nutritionists, academics, industry representatives and other interested professionals. If you would like to comment, they can be submitted to:
Food Guide Pyramid Reassessment Team
USDA Center for Nutrition Policy and Promotion
3101 Park Center Drive, Room 1034
Alexandria, VA 22303

E.COLI O157:H7 ON DOWNWARD TREND

FSIS showed a drop in the year-to-date number of E.coli O157:H7 positive samples in ground beef. In 2001, 84% of the tests showed positive with a downward trend in 2003 with 78% and through August 31 of this year 32% positive. Some 7,000 samples are tested annually. In October of 2002, all beef plants were to reexamine their food safety plans, based on evidence that E.coli O157:H7 is a hazard likely to occur and to implement interventions to prevent it.

In April, FSIS launched new training initiatives for inspectors and compliance officers. Through new computer software FSIS has developed review and management systems to help gauge and improve the performance of inspectors.

Researchers and feedlots are working on intervening E.coli O157:H7 as well in the pre-harvest period. Keith Belk, associate professor of meat science at Colorado State University, study showed a reduction in the amount of E.coli on the hide and in fecal matter of cows fed Bovamine. The treated cows showed a 24.9% difference from the control group. The industry had focused on the packers to intervene, for the top 5 packers harvest 90% of feed cattle, making it the most cost effective target for E.coli intervention techniques. Feedlots are the second most consolidated point, with about 1,800 feedlots handling 85% of beef produced.

SUREBEAM CLOSING ONE OF ITS PLANTS

Surebeam Corp. is closing its Vernon, California processing service center, inspite of its growth the past three years. John Arme, Surebeams CEO and chairman said, “despite a continuing increase in processed ground beef, at this time the utilization level has not yet reached the point where the costs of maintaining the capacity of the four state-of-the-art processing centers are offset.

At the International Meeting of Radiation Processing conference, Morton Satin, a molecular biologist, stated there is greater health risks in eating well done beef than eating irradiated beef cooked medium or rare. Irradiation and well done cooking are designed to kill harmful bacteria that could be present in meat.

SMALL BUSINESS TAX BREAK

Under the 2003 US Jobs and Growth Tax Relief Reconciliation Act, entrepreneurs can immediately deduct the entire cost of most new and secondhand business equipment rather than depreciating it over several years.

Businesses can depreciate business equipment that fulfills certain requirements. Its expected life span must exceed one year, and it must be an item that wears out or deteriorated, gets consumed, becomes obsolete, or loses its value due to natural occurrences. You may want to talk to your CPA about this.

THE END OF FOOD STAMP COUPONS

The transition of paper food stamps to electronic issuance of food stamp is in its final stage. As of September 2004 those eligible for food stamps will go through the Electronic Benefit Transfer System. Recipients will receive a magnetic stripe card and a personal identification number to use. This will enable them to authorize the transfer of their government benefits from a federal account to a retailer account to pay for products received.

The food stamp program was designed to help needy households while making the transition from welfare to work and to help low-income individuals and families to buy nutritious food.

A NICHE PRODUCT

Omaha Steaks introduced Steak Treats for Pets, 100% beef pet treats geared for “pampered dogs and cats.” The Steak Treats for Pets are made from 97% fat free round steak and contain no additives, no organ meat and no salt or sugar. The 3-ounce bag of the Treats sells for $4.99.

COMMODITY REPORTS VIA E-MAIL

USDA’s Agricultural Marketing Service (AMS) now has automatic e-mail delivery. Cornell University and the AMS have formed a partnership in developing this system for quick and convenience access to the AMS reports. The service is free and subscribers may receive as many of the more than 1,000 daily, weekly and monthly reports on the prices and sales of hundreds of agricultural commodities as they request.
AMS Administrator A.J. Yates said, “By adding the option of direct e-mail delivery to every Market News report that we currently issue electronically, we are providing agricultural and rural communities an up-to-date tool to help them compete on a level playing field.
To subscribe to the livestock or poultry Market News report, go to www.ams.usda.gov, and look under Resources for Market News via E-mail.

NEW SERVICE FROM SEMA

“Processing Members”

If you are going to add on, remodel or redesign your plant and/or add to or change your product line, let the SEMA office know. We will get the word out to the SEMA Associate members. They are the backbone of our Association and it is only right we give them an opportunity to bid on new projects. The information will only go to SEMA Associate members.

THE “MARK OF QUALITY”

The “Mark of Quality” given out by the National Cattleman’s Beef Association (NCBA) is to help manufacturers to increase recognition for their products and establish consumer loyalty. A team of nine members consisting of U.S. beef producers and NCBA Culinary Center professionals make up the NCBA’s Brand-Like Commission. The product must meet consumer expectations and all Mark of Quality criteria.
The Mark of Quality criteria is:

1. The product delivers the great beef taste consumers expect.
2. The primary meat portion of the product is 100% beef.
3. The product is branded.
4. The product is processed at an USDA inspected facility.
5. The packaging includes accurate preparation, safe handling and nutrition information as well as contact information for consumer feedback.
6. The manufacturer offers a satisfaction guarantee.

A manufacturer can apply for the Mark of Quality through the NCBA.

SEMA BOARD AT WORK

The SEMA Board of Directors is working on making SEMA a stronger Association. At the Board meeting Saturday, September 20th, the board voted unanimously that SEMA joins the new Meat Association Council. This is a newly formed Association made up of national, regional and state Associations. The goal is for all Associations to work together for a stronger industry. The Association will not only work together on legislative and regulatory issues, but media and consumer issues. All Associations are encouraged to share ideas on industry training and educational programs. This will allow SEMA to have a greater impact and voice on legislative and regulatory issues.

We also began putting together ideas and topics for next year’s convention, June 10-13 at the Adams Mark Resort in Daytona Beach. Like the convention in Savannah, it will be educational and have time for networking with industry leaders. Again we will have exhibitors showing the latest in technology and trends. They will be there to help you spend your money wisely.

SEMA NETWORKING FOR YOU

“Processing and Associate Members”

If you have a company website and would like to be a link on the SEMA website, e-mail us at info@southeasternmeat.com. Reminder; this is not a secure area of the SEMA website. For companies not having a website, you might like to contact our new member Pix ‘n Pages.

Also available on the membership list, we can put a description of your company. Examples: processing member-- produce sausage links and patties or produce lunchmeats and beef patties, associate member-- specialty films & modified atmosphere packaging or natural hog casings & collagen casings.

THE GOOD BOSS

What do employees want in a boss? Honesty, according to a recent survey by Right Management Consultants.
The career transition and organizational consulting firm asked 570 full-time, white-collar employees, “What is the most important trait or attribute that the leader of your company should possess?”
The top four traits were honesty, integrity, compassion and fairness.
“The ideal leader will already have an internal moral compass that is guided by ethics and caring,” says Chris Pierce-Cooke, Worldwide Director of Right’s Organizational Consulting practice.
Orlando Sentinel News

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DID YOU KNOW?

Employers spend three times as much to recruit new employees as they do to retain old ones.

More than half of U.S. workers are employed at companies with fewer than 100 employees.

21.2 million U.S. workers are 55 or older; the highest number of workers in that age group ever recorded.

73 million Americans – about 3 out of 5 workers – were paid at hourly rates in 2002.

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HACCP TRAINING CLASSES

University of Florida
Department of Animal Sciences
2 day HACCP training class Dec. 10-11, in Gainesville, FL
Cost is $300.00 per person
For more information email Cynthia Dunbar at dunbar@animal.ufl.edu

Chilton Consulting Group
2 day HACCP training class Oct. 22-23, in Gainesville, GA
2 day Advanced HACCP training class Oct. 24-25, Gainesville, GA
For more information contact Jeff Chilton at 706.694.8325

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THINGS TO PONDER

A good exercise for the heart is to bend down and help another up.

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PRAYERS AND SUPPORT

John Schultz lost his daughter, Amanda, 21, in a car accident September 13th. John was a SEMA member and served as SEMA President when he was with Honeybaked Ham in Georgia. We send John and his family our support and prayers.
If you wish to drop John a sympathy note, you can send it to:

John Schultz
Carlson Restaurants Worldwide
7540 LBJ Freeway, Suite 100
Dallas, TX 75251

Art Edwards, a longtime SEMA member, had a stroke about a year ago. Art was enrolled in intense schooling for brain injury, after the doctors saw so much improvement. He is getting a motorized wheelchair and can walk slowly with assistance. His daughter-in-law, Norma, took the lead when Art was not able. Norma says Art comes to the office every so often to check on them and keep them straight. Art’s son, Scott, has now joined them to help continue growing the business. They say business has been great and wish to thank everyone for their encouragement and support.

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WELCOME TO OUR NEW ASSOCIATE MEMBER

PIX ‘N PAGES
Photography & Web Design
Nicola Dronoff-Guthrie, Owner
P.O. Box 690733
Orlando, FL 32836
Phone: 407.351.0344
E-mail: nmdg@pixnpages.com
Web Site: www.pixnpages.com

INTRODUCING YOUR NEW MEMBERS

ZEP MANUFACTURING
Steven Hynds,
2272 Malachite Dr.
Lakeland, FL 33810
Phone: 863.859.2869
Fax: 863.815.0599
Email: shynds@tampabay.rr.com
Website: www.zepmfg.com

Zep Manufacturing, an ISO 9001 and 14001 certified company, is a leader in institutional and industrial maintenance and sanitation products, with over 500,000 customers worldwide and more than 3,500 products that are manufactured in North America and Europe. For over 65 years, Zep has differentiated itself from competitors by offering the widest product line, serving diverse industries, providing technical assistance from professional laboratory chemists and ensuring fast, accurate delivery through its worldwide network of more than 1,300 direct sales representatives.

Zep was awarded ‘THE BLACK PEARL AWARD’ in the year 2000, for its efforts in advancing food safety and quality through consumer programs, employee relations and educational activities. The Atlanta manufacturing plant is also an FDA inspected facility, this along with ISO certification sets us apart from the majority of our competition and allows us to welcome and encourage product quality audits by our sanitation partners, and assuring our customers that they have “partnered’ with a quality supplier that can help their company meet current HACCP requirements, as well as assist our customers into the future.

At Zep, a complete sanitation program includes products for all areas that affect the quality and shelf life of your product and a “pro-active” approach to achieve and maintain the highest degree of success in each. These areas include: 1) Personal hygiene 2) Drain Care 3) Insect Control 4) Janitorial 5) Process Area Sanitation

Along with sanitation products, Zep offers training for your personnel, equipment/dispensers required for all areas of sanitation, service reports and consumption reports to assist you in monitoring your sanitation program, along with technical support from Specialist in the Food Industry, i.e. Microbiologist, Chemist, as well as trained local representative.

Zep is proud to be an Associate Member of SEMA and we look forward to actively participating and assisting the organization and its members.

ECON-O-MARKER, INC.
Mfg., SALES & SERVICE OF STAND-ALONE LABELING SYSTEMS
Mark Wiltshire, Owner
7814 E. 49TH St.
Tulsa, OK 74145
Phone: 800.488.9640 or 918.660.0600
Fax: 918.664.2126
Email: absolutmarking@sbcglobal.net

Econ-O-Marker, founded in 1957 by my dad Bill Wiltshire, was at that time called by many, a Meat Processors dream. His Uncle Wesley had a little meat shop and he was always complaining about hand stamping his packages. One day while dad was helping him cut meat uncle Wesley said, “I wish I had something that just sat up on top of this paper and would just roll off all the things I have to stamp.” Well, dad thought about it, went into his garage and made a print head with a roller, attached it to the butcher paper, and the rest is history. That little machine helped eliminate hand stamping altogether.

Econ-O-Marker has grown into a full service labeling company that specializes in Stand-Alone Printing systems. We always kept the small to medium meat plant in mind while designing our systems. If your plant doesn’t have a computer, you can still make your own professional looking labels easily, one at a time or as many as you want, right in your production room for print and apply or roll them up for a batch application. You can buy a nice preprinted color label and have our system print all the different products, dates, barcodes and customers’ names and thereby saving money having the printer again print the labels in the amount that you want, when you want them.

For more information about how our systems would work in you plant; give me a call at 800.488.9640.

KNOW YOUR ASSOCIATES

HOVUS INC.
Al or Scott Haus
19 Fox Run Lane
East Stroudsburg, PA 18301
Phone: 570.223.8477
Fax: 570.223.8487
Email: hovus@ptdprolog.net

Hovus, Inc. is a company that has pioneered its way in becoming a leading supplier of plastic casing and films for the entire food industry. This accomplishment has been achieved by providing customers with packaging that not only meets their expectations but also exceeds them. With our wide array of products that include oriented multi-layer and single layer casing, single layer non-oriented casing, shrink and non-shrink films, in addition to polyethylene products your packaging solution is right around the corner.

At Hovus we do not simply sell from pre-stocked items which limit customer options instead, Hovus customizes and matches casing and films to your exact specifications including; size, color, adhesion and graphics to ensure efficient production and a final product that is sure to impress. Hovus achieves this type of customization thought our “hands on” approach and three step process of,

• Identifying materials that may work for the customer though a verbal and visual
  production survey,
• Conducting preliminary testing of identified generic materials to ascertain the best fit for
  customers,
• Rigorous trials with the specially designed packaging to assure product conformity or
  identify required minor adjustments.

Hovus prides itself on this level of service. Taking care of our customers has always been the focus of our attention and is the main motivation behind our new office and distribution center currently under construction in Bethlehem, Pennsylvania. This new facility will help us continue to ensure the highest levels of customer satisfaction.

Please be sure to give Al or Scott Haus a call to see the difference our company can make.

Hovus will be exhibiting at the 2003 AMI WWFE Trade Show in Chicago, Booth S-3912.

SKINNER SYSTEMS, INC.
Bruce Mumpower, Southeast Region Manager Dave Atcherley, President
734 Walnut Point Dr. 6 Skyline Dr.
Matthews, NC 28105 Clarks Summit, PA 18411
Phone: 704.845.4674 Phone: 800.789.4353
Fax: 704.845.1735 Fax: 570.587.5872
Cell: 570.499.1258 Cell: 570.499.1250
Email: bruce@skinnersystems.com

Skinner Systems, Inc. was established in 1992 as the exclusive distributor of Grasselli skinning equipment in the U.S. Grasselli is recognized around the world as the manufacturer of the most rugged, reliable and well-engineered skinning machines available. The Grasselli is sturdy, durable, easy to clean, easy to maintain, achieves higher yields and is very cost effective. These are the reasons so many meat companies are switching from other skinners to Grasselli. Most that have tested one have been convinced. With easily accessible parts and service and a staff that is dedicated to making Grasselli synonymous with skinners, you can’t do better than Skinner Systems, Inc.

In 1997, Grasselli introduced the SL series slicer. This is a multi-blade reciprocating slicer that offers maximum yields and enormous throughput in a compact, simple design. The SL is designed to slice bone-in product as well as boneless product with the results maintaining their shape. There is no better way to slice many of the products in your plant. Everything from pork loins to boneless hams to smoked picnics to steaks. The SL offers the same rugged reliability and eye toward easy sanitation as the Grasselli skinner line.

Look us up at skinnersystems.com or call one of us. We will be happy to discuss your projects with you and provide you with brochures, CD’s or videos.