LDAF Sanitation and Production of Meat and Poultry
Transcript of LDAF Sanitation and Production of Meat and Poultry
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Sanitation of Meat and
Poultry
Louisiana Department of Agriculture and Forestry
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Basic Issues
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Basic Issues
o Safety of Livestock or Source Material
o Potable Water Source
o Refrigeration
o Sanitary Equipment
o Hygienic Personnel
o Environmental Contamination
o Food Grade Packaging
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Programs o Sanitation SOP
o Facility
o Equipment
o Employees
o Supplier
o HACCP o Step by step analysis
o Identify key points
o Set limits
o Record findings
o Consumer protection o Ingredients
o Weights
o Claims
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Sanitation o Receiving it
cleanly
o Store it cleanly
o Start off cleanly
o Make it cleanly
o Pack it cleanly
o Ship it cleanly
o Serve it cleanly
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SSOP’s
o Sanitation Standard Operating Procedures
o Designed to prevent direct contamination of food contact
surfaces
o Can be amended to include non-food contact surfaces, facility
maintenance, employee hygiene, etc.
o Checked and recorded daily
o Pre-Op
o Immaculate Inception
o No animal/product enters processing
area until this is completed
o Operational
o Ongoing procedures to maintain cleanliness
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Sanitizing o Remove previous day’s food residue each morning
o Soap helps breakup oily fatty biofilms
o Bleach o 200 ppm (parts per million) maximum
o 1 tablespoon per gallon max
o Rinse well after use, rough on metal surfaces
o Kills gram negative bacteria, viruses
o Quat o Quaternary Ammonium
o Opposite gram stain – kills gram positive bacteria, viruses
o Perfect for Listeria or breaking resistance 1/month
o Hot water o At least 180ºF (82ºC) out of the nozzle for equipment
o Always follow manufacturers’ instructions
Rinse
Soap
Scrub
Rinse
Sanitize
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Handwashing o Hot and soapy water
o 20 seconds
o Back of hands, Fingernails
o Up to the wrists
o Rinse
o Dry
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HACCP o Hazard Analysis – Critical Control Points
o Developed by NASA
o USDA adopted in 1996-2000
o Process Safety
o Highly adaptable
o Spreading to various industries
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Consumer Protection
o Getting What You Expect
o Ingredients Statements o Allergens
o Missing or Mislabeled
o Product Weight o Declared weights
o Catch weights
o Label Claims o Organic
o Certified Angus
o Natural
o Grass-fed
o Origin
o Nutrition Facts
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Source Selection
o History/Trusted
o Judge the visible conditions
o Agricultural/Chemical operations nearby
o Clean pens
o Cooler facilities
o Packaging methods
o Shipping conditions
o Safety guarantees
o Certifications/Inspections
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Livestock o Pen conditions
o Water
o no sharps or slips
o Cleanliness
o Adequate lighting
o Identification Pen cards/Drive sheets
o Covered “Suspect” pen
o Plant provides for identification and management of animals
o Observe animal conditions and actions
o Segregate animals suspected of serious disease
o Diagnosis by Veterinarian
o Passed/Suspect/Condemned
o Document if condemned
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LOW
Sealed liquids
Fruits with thick peel
Hot Tea
Dried Salty foods
Fully cooked meats
Fully cooked beans
Fully cooked veggies
Food Risk
HIGH
Unsealed liquids
Leafy veggies
Cold drinks
Milk/Dairy
Locally packaged
Leftovers
Partially cooked or
uncooked meats/fish
<
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Allergens o Mislabeling
o Secondary ingredients
o Cross-contamination
o Product flow
o Employee practices
o Common names o Gluten = Wheat
o Whey = Milk
o Vegetable Oil = Soy
o Causes Anaphylaxis
Wheat Soybeans
Eggs Milk
Tree Nuts Peanuts
(e.g., almonds, pecans, walnuts)
Shellfish Fin Fish
(e.g., shrimp, crawfish, crab, lobster)
BIG 8 recognized by
USDA as being
responsible for most
reactions
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Physical o Metal fragments
o Wood pieces
o Hard, sharp
plastics
o Pests?
Chemical
Other Hazards
o Condensation
o Unexpected Allergens
o Antibiotics
o Growth hormones
o Herbicides
o Pesticides
o Sanitizers
!
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Symptoms of
Foodborne Illness o Nausea
o Vomiting
o Diarrhea
o Fever
o Abdominal cramping
o Dehydration
Seek medical attention if you experience any
of these symptoms.
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Primary Pathogens o Salmonella
o Indicator organism
o Bleach sanitizer
o Campylobacter o Raw poultry
o E. coli o Beef digestive tract
o Sporeformers o Clostridium botulinum and perfringens
o Staphylococcus aureus
o Improper stabilization after cooking
o Listeria o From the environment after cooking, loves cold and wet
o Needs ammonium sanitizer (Quat)
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What made you sick?
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Pathogen Growth Inhibitors
o Cooking (consider the initial load of bacteria)
Meat 160°F (71°C)
Poultry 165°F (74°C)
o Hot Holding more than 140°F (60°C)
o Cold Holding less than 40°F (4°C)
o Freezing 28°F (-2°C)
o Drying Water Activity Aw < 0.85
o Salt Content Water Activity Aw < 0.85
o Acidity less than 4.6 pH
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Pathogen Growth
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Pathogen Growth
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Humane Handling
o Standard Inspection o Supplying food/water in pens
o Holding pen animal safety
o Minimize stress during movement
o Insensible to pain
o Bolt, gun, gas, electricity stunning
o Limit suffering before and during
o Religious exemption o Inspectors do not regulate the kill step
o Traditional religious rites
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Inspection Findings
o Document findings for later use
o Think critically
o Short study can save time
o Take action when necessary
o Prevent recurrences when possible
o Remember the goal
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o Discuss food safety strategies
o Research hazards
o Discover more effective
methods
o Ask a more experienced team
member
o Share with other team
members
o Share photos/video if helpful
Communication
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Recap
o Safety of Livestock or Source Material
o Potable Water Source
o Refrigeration
o Sanitary Equipment
o Hygienic Personnel
o Environmental Contamination
o Food Grade Packaging
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Questions?