Kenneth Petersen,Dvm,Mph Asst Admin, Office Of Field Ops Usda Fsis

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Presentation regarding Produce Traceability as presented to FDA & FSIS on December 9 & 10, 2009 in Washington, D.C.

Presentation regarding Produce Traceability as presented to FDA & FSIS on December 9 & 10, 2009 in Washington, D.C.

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  • 1. United States Department of Agriculture Food Safety and Inspection Service Traceback Investigations in Meat and Poultry Plants Kenneth E. Petersen, DVM, MPH Assistant Ad i i t t A i t t Administrator Office of Field Operations USDA/FSIS
  • 2. United States Department of Agriculture Food Safety and Inspection Service Enforcement, Investigations, and A l i Offi d Analysis Officer Summary S 1. The primary objective of the EIAO when gathering traceforward and traceback information in-plant, is to in plant determine the scope of products implicated by the foodborne illness investigation. 2. 2 They d Th determine if microbiological separation exists i i i bi l i l i i in order to define the scope of impacted product. 3. Assess sanitation and HACCP records. 4. The EIAO’s observations and summary will help the Epi lead investigator and recall committee to determine the extent of implicated product product.
  • 3. United States Department of Agriculture Food Safety and Inspection Service Traceforward Product from a federally-inspected Est. EIAO sent to EIAO Conducts an initial meeting implicated the Est. to with Est. management to explain gather May be a spec c type ay specific ype the situation and request required traceforward documentation of product or a specific information production date EIAO summarizers the information EIAO reviews documentation for the FDIB lead investigator. and observes the process to look p for any potential areas of cross This i f Thi information is often used by the ti i ft d b th contamination Recall Committee to determine the scope of a recall.
  • 4. United States Department of Agriculture Food Safety and Inspection Service Records Requirements • 21 USC 642, 9 CFR 320, 9 CFR 417 – Records, Registration, and Reports g , p – Shall keep such records as will fully and correctly disclose all transactions involved in their business – Records have to be kept and made available for review – Specific information is required on the bill of sale (e.g., the product, the buyer, the seller, net weights number of containers) – Records of specific processes are required (e g shippers (e.g. certificates, canning records, records of Advanced Meat Recovery/bone separation machinery) – Specified retention periods
  • 5. United States Department of Agriculture Food Safety and Inspection Service Typical Records Reviewed 1. Production Logs 3. HACCP/SSOP/ – Grinding Logs Prerequisite program P i it – Cooking Logs records – Slaughter Data g – Letters of Guarantee 2. Inventory Records – Certificates of Analysis – Receiving Logs – Sampling Results – Bill of L di f Lading – CCP Records – Invoices – Maintenance Records – Labels
  • 6. United States Department of Agriculture Food Safety and Inspection Service Information Gaps • Traceback and Traceforward – P Poor documentation on use of source materials and product fl d t ti f t i l d d t flow through the production system on a given day – Non-specific lotting or identification of separate lots – No records supporting the microbiological separation of products – These inadequacies typically lead to expanding the scope of implicated product • Distribution – Firms provide Customer Lists rather than Consignee Lists