Small and Very Small Grinding Operations Small Plant

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Small and Very Small Grinding Operations Small Plant Commitment to Delivering Unequaled Food Safety

Small and Very Small Grinding Operations Small Plant Commitment to Delivering Unequaled Food Safety Hugh Tyler The Butcher Shop Columbia, S. C.

Very Small Plant n Over 43 years in the meat industry n 9 employees

Very Small Plant n Over 43 years in the meat industry n 9 employees n Weekly production - 3, 500 lbs. of ground beef and 1, 800 lbs. of non-intact beef (i. e. cubed) Product

What Small Processors Have Done PRE-REQUISITE BUYING PROGRAM - SPECIFICATIONS E. Coli 0157: H

What Small Processors Have Done PRE-REQUISITE BUYING PROGRAM - SPECIFICATIONS E. Coli 0157: H 7 IS ADDRESSED IN THE HACCP PLAN GOOD MANUFACTURING PRACTICES • RECEIVING • PRODUCT TEMPERATURE CONTROL THROUGHOUT THE PROCESS PRODUCT TESTING, WHICH IF THERE IS A PROBLEM THE PRODUCT IS ADULTERATED

Challenges – Faced by the Small and Very Small Processor n Products are bought

Challenges – Faced by the Small and Very Small Processor n Products are bought in small quantities n Lotting is difficult due to co-mingling of product n Use of microbial interventions in grinding operations

Challenges – Faced by the Small and Very Small Processor n n Small plants

Challenges – Faced by the Small and Very Small Processor n n Small plants are at the mercy of their suppliers Cost of testing is a financial burden with testing being a haphazard proposition

A Challenge – With No Control If interventions are used in the grinding operations

A Challenge – With No Control If interventions are used in the grinding operations and the product is tested and is positive for E. coli O 157: H 7, THEN IT IS THE GRINDER’S SYSTEM THAT IS INADEQUATE.

Food Safety System 1. 2. 3. Should be designed to reduce/eliminate E. coli O

Food Safety System 1. 2. 3. Should be designed to reduce/eliminate E. coli O 157: H 7 at the point of contamination Follow the philosophy of prevention (HACCP) Reduce or eliminate both the hazard and the end product testing

The Progress has been made in all areas of meat production, but especially in

The Progress has been made in all areas of meat production, but especially in Food Safety. These efforts need to continue.

To Continue Progress Have open dialogue With industry, trade associations, consumers, educational institutions and

To Continue Progress Have open dialogue With industry, trade associations, consumers, educational institutions and regulatory agencies, USDA/FSIS State, CDC

To Continue Progress Have meetings to ensure open communications Provide educational opportunities

To Continue Progress Have meetings to ensure open communications Provide educational opportunities

To Continue Progress Learn and incorporate existing and emerging technologies

To Continue Progress Learn and incorporate existing and emerging technologies

To Continue Progress Focus on the point of contamination where change can be made

To Continue Progress Focus on the point of contamination where change can be made that will make the most difference in eliminating E. coli 0157: H 7

Conclusion n n E. coli O 157: H 7 is still prevalent today Small

Conclusion n n E. coli O 157: H 7 is still prevalent today Small plants want to produce the safest food possible Focus interventions at the point of contamination Testing is not the answer, preventions at the best place in the process is the answer

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