SEMA_________________________________

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

Southeastern Meat Association Partners With 2015 International Production and Processing Expo

SEMA to receive exhibit floor space in first-time partnership

The American Meat Institute (AMI) today announced that the Southeastern Meat Association (SEMA) will partner with the 2015 International Production and Processing Expo (IPPE).  As part of this first-ever partnership, SEMA will receive exhibit floor space to promote the organization and unveil new marketing materials.

“The Board of SEMA is excited to be a part of the largest meat event in North America,” said Anna Ondick, Executive Director of SEMA.  “We encourage our members to take advantage of the education programs and exhibits they cannot get at any other exposition in 2015.”   

“The support of SEMA is critical to demonstrating the broad support we have from all key groups in the meat industry,” said Anne Halal, AMI’s vice president of exposition and education services.  “We are thrilled to have their promotional support and participation in the IPPE.”

SEMA’s partnership adds to the already strong support IPPE has received from member companies, industry organizations, publications and tradeshows.  Currently, the American Meat Science Association (AMSA) and the North American Meat Association (NAMA) are integrally involved in the development of education programs to attract members to the IPPE conference.  Maple Leaf Foods and Cargill are planning business meetings to coincide with IPPE. 

The global annual poultry, feed and meat industry trade show will be held Tuesday through Thursday, Jan. 27-29, 2015, at the Georgia World Congress Center in Atlanta, Georgia.  The Expo will highlight the latest technology, equipment and services used in the production and processing of feed, meat and poultry products. IPPE will also feature dynamic education programs addressing current industry issues.  For more information about the 2015 IPPE, visit www.ippexpo.org

Al Almanza, Named the USDA’s Deputy Under Secretary for Food Safety

Al Almanza, administrator of the Food Safety and Inspection Service (FSIS) at the U.S. Department of Agriculture, was named the USDA’s Deputy Under Secretary for Food Safety.  Almanza will share the title of Deputy Under Secretary with Brian Ronholm, who has been serving as Acting Under Secretary since Eliszabeth Hagen stepped down from that position.  Currently, the office of Under Secretary remains vacant.

Mark Your Calendar – Make Your Reservation

The SEMA Board of Directors and staff have started working on the 2015 June convention program.  Daytona is a wonderful family resort location and we are expecting record breaking attendance.  SEMA has a block of rooms at the Hilton, but once gone, they may not be at the SEMA rate.  Reservations can be made by:
Calling: 1-386-254-8200
Group name:  SEMA15

Rates: $149.00 + Tax per night. Rates are good 3 nights pre & post the convention, based on availability.  The Resort Charge has been waived.
SEMA rate includes discounted parking rates. Self-Parking $6.00 &Valet $19 + tax per car per night.

Section 415 of the Federal Food, Drug, and Cosmetic Act (FD&C Act) [21 U.S.C. § 350d] requires food facilities that are required to register with FDA to renew such registrations between October 1 and December 31 of each even-numbered year.

FDA has three guidance documents available to provide assistance to registrants with the registration process:

• What You Need to Know About Registration of Food Facilities (http://goo.gl/2i7M4a)
• Questions and Answers on the Registration Process (http://goo.gl/hC7gBR)
• Use of Food Product Categories in Registration (http://goo.gl/6T8ZDk)

FDA released significant updates to four proposed rules under the Food Safety Modernization Act.  Key changes include:

• Produce Safety: updates to water-quality and testing requirements, as well as to provisions on manure use
• Preventive Controls for Human Food: updates to proposed requirements for product testing, environmental monitoring and supplier controls; as well as changes to requirements for farms that pack or hold food from other farms
• Preventive Controls for Animal Food: updates to proposed requirements for product testing, environmental monitoring and supplier controls; as well as changes to requirements for human food facilities providing a byproduct to animal food
• Foreign Supplier Verification Programs: updates to propose a more comprehensive evaluation of food and supplier risks, and a more flexible approach to determining supplier verification activities

What is Your Company’s Food Safety Culture?

In light of recent events such as the OSI's Shanghai Husi Food incidents of using expired meat and taking product from the floor and returning it to production, along with Sysco's multi-million dollar fines in California for utilizing unsanitary and unrefrigerated drop locations, it is worthwhile for every company to examine what is their current food safety culture. It is hard to believe conditions like these still exist in the industry today despite condemnation from these companies executive management teams and third party audit oversight.

So the questions beg, what is your company's food safety culture? What happens when no one is looking? How do you know when anyone in management or employees are not following company procedures? How do you assess your food safety culture?

Food Safety Culture has been a buzzword in the industry for a few years now. It does not have to be a mystical term that only sounds good. Food Safety Culture begins with a written statement of Values and Beliefs. These statements can be tied to a company's Vision and Mission Statements. This information must be communicated through posting and training to reinforce the company culture and expectations. Next, strong Food Safety and Quality Programs must be written and implemented to define the food safety and quality management system requirements. Effective Record Keeping Systems must be in place to document the system monitoring and verification in a complete, accurate and timely manner.

An effective Food Safety Culture results in employees handling products properly and following validated procedures in a sanitary environment. Employees must understand and be committed to adhering to Good Manufacturing Practices (GMP's). To achieve this commitment, employees must understand not only what the procedure requirements are but more importantly WHY they need to follow these requirements. Once employees understand the Why, they generally become willing to voluntarily comply at all times even when no one is looking to verify compliance.

Following validated procedures is the next key component to an effective food safety culture. Effective HACCP Plans and Prerequisite Programs must be documented and implemented to assure the safety of the products being processed. These programs must be validated with scientific, regulatory or technical information to support the procedural limits identified along with the frequency of the monitoring and verification procedures.

Maintaining a sanitary environment is another critical component for an effective food safety culture.  Management must provide adequate resources for allocation of Sanitation staffing, sufficient cleaning time, chemical requirements and sanitation effectiveness verification testing. All employees must contribute to maintaining a sanitary environment prior to and during operations. This commitment must extend beyond the processing areas to include storage areas, break areas, locker rooms and restrooms.

Food Safety Culture can be assessed with Second or Third Party Audits, Employee Training Effectiveness Verification, Employee Interviews and evaluation of turnover rates. A combined approach of internal assessments and external assessments should be utilized to gain a true perspective. Brave and progressive companies will utilize effective second party audits to truly assess what is really happening in your establishments without fear and repercussion of third party audit non-conformances. The Food Safety Culture can be measured by evaluating these second and third party audit results, employee interview assessment responses, turnover rates in management and employees along with a number of other metrics.

So what is your company's food safety culture? Does everyone know and practice it at all times? It may be time to take a fresh look for an honest assessment to protect your business, your brands and your customers. If you haven't started or can't answer these questions for certain, there is no time like the present to get started before you become the next headline.

Webinar Series- Packers & Stockyards Act: Compliance, Investigations, and Enforcement

Thursdays – October 23rd & 30th – 1 pm Eastern / 10 am Pacific for 90 minutes each

Co-hosted by: American Association of Meat Processors, American Meat Institute Foundation, Chicago Midwest Meat Association, Eastern Meat Packers Association, Niche Meat Processors Assistance Network, Southeastern Meat Association, and Southwest Meat Association                                                                     

Program Overview
Be informed and be prepared!  This webinar is designed to help packers and swine contractors who are regulated under the Packers & Stockyards Act (P&SA).  The Packers and Stockyards Program (P&S) of USDA’s Grain Inspection, Packers and Stockyards Administration (GIPSA) regulates these entities under the P&SA and implements regulations to ensure they engage in fair business practices and fair competition.  The regulatory activities of P&S focus on assuring that: (1) the procurement and marketing practices of packers and swine contractors are not unfair, unjustly discriminatory, deceptive or anticompetitive and (2) buyers of livestock are solvent and will make prompt and accurate payment.

The failure to meet requirements under the P&SA can lead to large civil penalties, cease and desist orders, injunctions, and in some cases criminal prosecution.   The webinar is designed to provide packers and swine contractors with information on compliance, investigations, and enforcement.

Presentations will include:

• Session 1, October 23rd: P&SA Requirements for Livestock Packers and Swine Contractors
  Speaker: Brett Schwemer and Jody Swaim, OFW Law
• Session 2, October 30th: Enforcement of the P&SA and Preparing for P&S Compliance Visits
  Speakers: Brett Schwemer, OFW Law, and Brett Offutt, GIPSA

Pricing for the webinars:
Both webinars: $75 for members; $125 for non-members; and $49 for students

Registration available at www.meatassociation.com.  Questions? Contact Ann Wells at ann@meatassociation.com.

SEMA and NAMA Announce 2014 Beef Safety Conference “Pathogen Control and Regulatory Compliance in Beef Processing”

The Southeastern Meat Association is partnering with the North American Meat Association (NAMA) to host the annual Beef Safety Conference, which will cover “Pathogen Control and Regulatory Compliance in Beef Processing.” It will be held October 15-16, 2014, at the Four Points by Sheraton near Chicago’s O’Hare Airport in Chicago, Illinois.
The two-day conference is designed for processors of ground beef, mechanically tenderized steaks, and other non-intact beef products. Attendees will learn the latest information on E. coli O157:H7 and other STECS, Salmonella, and ways to improve their food safety systems both from a scientific and regulatory standpoint. There will be a networking reception with table-top exhibits by leading food safety companies.

This year’s conference features top industry experts, including:

• Dr. Dayna Harhay, US Meat Animal Research Center (USMARC)
• Dr. Wendy Warren, AEGIS Food Testing Laboratories
• Dr. Chris Braden (invited), Centers for Disease Control and Prevention
• Rachel Edelstein, USDA Food Safety Inspection Service
• Dr.Dan Engeljohn (invited), USDA Food Safety Inspection Service
• Dr. Kerri Gehring, International HACCP Alliance and Texas A&M University
• Dr. Barb Masters, OFW Law
• Dr. Mohammad Koohmaraie, IEH Laboratories and Consulting Group
• Norm Robertson, North American Meat Association
• Robert Hibbert, Morgan, Lewis, and Bockius LLP

The conference is supported by the Beef Industry Food Safety Council (BIFSCo) membership, and the co-sponsoring organizations including Meat Associations and Media.

Register before September 24, 2014, for an early-bird discount that puts the registration fee at $449 for members of SEMA and its partner organizations, and $549 for non-members. (After Sept. 24, the registration fee goes up to $549 for members and $649 for non-members.)

Implementing SQF v.7.2 Systems Training

This two day course will promote an understanding of the new 7.2 Edition SQF Code through a combination of lectures, class assignments, case studies, and in-depth discussions.  The course will provide participants with a comprehensive understanding and knowledge of the SQF program and will prepare an individual to meet the SQF Practitioner requirements and successfully implement and maintain an SQF System.  Knowledge of Hazards Analysis and Critical Control Points (HACCP) is required prior to taking this course.

October 16 - 17, 2014 | Georgia
NWFPA Member Price: $500 per person
Non-member Price: $725 per person
Noor Al-Muhaifeed, Training Coordinator
503.327.2200

Inspection Related Question - askFSIS as a Valuable Tool

Q. Does the Agency want Inspection Program Personnel (IPP) to use askFSIS to get clarification of FSIS policy or regulations?

A.  Yes. The Office of Policy and Program Development (OPPD) developed askFSIS so that all FSIS customers (e.g., FSIS employees, industry, and consumers) could ask questions and get current information about regulations, notices, directives, or other Agency policies. It is always proper for IPP to use askFSIS when they have questions about FSIS policy, because it is a source of regulatory and policy information supported by the Agency. In addition, IPP are encouraged to share responses with their co-workers and supervisors, as well as with establishment management, so that all parties involved are aware of the information.

Customers can access askFSIS through the Internet from any computer, including home computers, and can search hundreds of posted Q&As that deal with a wide selection of inspection topics. If customers cannot find information about their specific issue when they search the posted Q&As, they can submit a question through askFSIS. The system will route the question to the appropriate FSIS staff for a response. Customers need to provide as much information as possible about their inquiry so they receive the most complete and accurate response. FSIS encourages all customers to submit their questions through askFSIS because OPPD uses the data gathered by the questions as one way to help identify future policy needs. In addition, clarifying information provided through posted askFSIS Q&As is included in future updates of FSIS Notices and FSIS Directives.

askFSIS can help all FSIS customers understand Agency policy and can help in-plant inspection teams by answering questions and clarifying information. Agency staff that reply to questions help customers understand policy and regulations, but are not responsible for making compliance decisions, product dispositions, or supervisory decisions.                                 Updated 06/13/2014

FSIS Notice 43-14     9/2/14
FSIS Sampling of Raw Ground Beef Products for Nutrient Content

FSIS Directive 7120.1 Revision 20    9/8/14
Safe and Suitable Ingredients Used in the Product of Meat, Poultry and Egg Products

Industry News

generating zero scrap loss and eliminating the need for scrap wind-ups, thus cutting costs and increasing speed.  Darfresh on Tray® is enabled by the innovative and patented Mondini “Platform Technology”, which allows a single tray sealing machine to produce a variety of packaging formats with minimal change-over time. Interchangeable packaging capabilities of the high-speed Mondini Trave include:

• Below the flange skin packages
• Protruding and super-protruding skin packages
• Stretch seal packages
• Darfresh on Tray® packages
• MAP packages - high and low O2
• Die cut lid packages
• Aluminum trays
• Crimped aluminum pans
• Double decker packages
• Rigid/rigid packages

WITT Gas Controls introduces a new brochure explaining the Modified Atmosphere Packaging (MAP) process for each food group.  In their new brochure, WITT describes the four major gases used in modified atmosphere packaging (MAP) and their effects on various food products. These gases include nitrogen (N2), oxygen (O2), carbon dioxide (CO2) and carbon monoxide (CO).

Eight major food groups, including meat products, fish products, dairy products, bread, fruit and vegetables, pasta, snacks/nuts and coffee, are broken down into subcategories. WITT then lists the appropriate gas mixtures known to have the greatest beneficial effect on the specified food products when packaged in a modified atmosphere.

Keeping in line with the HACCP safety system, the equipment suitable for the control, analysis, leak detection and monitoring of MAP gases is also explained. WITT’s new brochure outlines the applications, features and benefits of each product category, with all equipment meeting the ISO 22000 standard for food processing.

Product categories detailed in the brochure include: gas mixing and gas flow control systems (for mixtures of two or three gases); gas analyzers, both portable, handheld units for sample testing, as well as table top units for inline and/or sample testing; leak detection equipment for either gas-flushed or water vacuum testing; CO2 leak detection systems for fully automated requirements; and air monitoring equipment to maintain working environments, adhering to the NIOSH (The National Institute for Occupational Safety and Health) standards designed to prevent the cost of work-related fatalities, injuries and illnesses in the United States.

The brochure can be found here: http://www.wittgas.com/filepool/Prospekte/englisch/MAP_US.pdf
or contact: David Bell  Phone 770-664-4447 or e-mail: dbell@wittgas.com
www.wittgas.us

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