OHIO STATE UNIVERSITY EXTENSION

go.osu.edu/AQCA

Youth Food Animal Quality Assurance

Curriculum Guide

Food Safety and Government Relations

OHIO STATE UNIVERSITY EXTENSION

 Who is Responsible for Food Safety?

• All segments of the production chain

• At the live animal level:• Food animal producers including:

• Youth food animal project members

• Parents/guardians/family members of youth

Consumer

Food Service

Retail/Distribution

Processing Harvesting

Marketing

Producer

Transportation

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 Quality Assurance

• Assurance is a pledge or promise

• Quality defined 2 ways -• A food product preferred by

consumers

• A safe, wholesome food product

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 Quality Assurance

• Achieve a safe, quality product by understanding:

• Animal handling (GPP 9)• Animal welfare (Ethics/Animal Welfare)• Animal health (GPP 2)• Nutrition (GPPs 5, 8)• Impacts of production/show practices on

consumer perception of meat quality and safety (ALL GPPs)

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 Why is Food Safety an Issue with Youth

Food Animal Exhibitors?

• Youth food animal exhibitors are:

• Food animal producers

• Under the same regulations as food animal producers

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 Why is Food Safety an Issue with Youth

Food Animal Exhibitors?

• Media brought attention to violations in 1990’s

• Violations still continue today

• Takes only ONE violation to change public perception of youth food animal programs and industry

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 Perception is Reality to the Public

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 Food Animal Tampering

• Potential consequences for youth:• Prosecuted• Banned from fair for a period of time• Stripped of award monies• Fined

OHIO STATE UNIVERSITY EXTENSION

 Food Safety

• Regulatory Agencies:• United State Department of Agriculture (USDA)• Food and Drug Administration (FDA)• Environmental Protection Agency (EPA)• Food Safety and Inspection Service (FSIS)

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 United State Department of Agriculture

(USDA)

• Federal government agency that enforces regulations related to agriculture

• Food products and safety• Delivery of products to consumer

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 Food and Drug Administration (FDA)

• Regulates medicated animal feed and most animal health products

• Approves health products• Sets tolerance levels of medications• Approves route of administration of product

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 Food Safety and Inspection Service (FSIS)

• Division of USDA• Inspects all food products from

animals in federally inspected packing plants and food processing facilities

• Examines food processing facility sanitation (HACCP)

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 Environmental Protection Agency (EPA)

• Approves and regulates pesticides• Determines withdrawal time of pesticides for

livestock

• Regulates physical and chemical impact of livestock production on the environment

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 HACCP

• Hazard Analysis Critical Control Points

• System that protects food system from major food safety hazards

• Required in all food processing facilities that are federally inspected

• Some food animal operations adopting HACCP

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 Food Safety Hazards

• Chemical• Residues from

• Drugs

• Pesticides

• Product tampering

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 Food Safety Hazards

• Physical• Bruising

• Injection site blemishes

• Stress

• Contamination (usually from manure)

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 Food Safety Hazards

• Microbial• Bacteria which could cause

foodborne illness

• Salmonella

• E. Coli

• Listeria

Salmonella

E. Coli

Listeria

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 7 Steps of HACCP

1. Identify where hazard can occur

2. Find Critical Control Points (CCP) in production process of product

3. Set limits for each CCP

4. Monitor production processes

5. Fix, if needed

6. Keep records

7. Verify HACCP is working

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 How Can HACCP be Applied to Youth

Projects?

• Implement the 10 GPPs in raising food animals

• Develop Standard Operating Procedures (SOPs) to avoid hazards

• Keep accurate records

OHIO STATE UNIVERSITY EXTENSION

 How Can Youth Exhibitors Ensure Food

Safety?

• Supply the packer/processor with animals and/or food products free from drug and chemical residues and physical hazards

• Youth exhibitors must also be aware of withdrawal times