USDA and MDA Food Safety Requirements for

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1 USDA and MDA Food Safety Requirements for Meat and Poultry Presented by Jillian Twilley, REHS Administrator, Food Quality Assurance Written by Deanna Baldwin, Program Manager Food Quality Assurance Maryland Department of Agriculture

2 FEDERAL MEAT and POULTRY REGULATIONS Requires continuous inspection for poultry and meat slaughter facilities >20,000 poultry Plant Sanitation HACCP Plan (Hazard Analysis Critical Control Points) Health of Animals Recordkeeping Product is identified with USDA plant number

3 FEDERAL MEAT and POULTRY EXEMPTIONS Producers slaughtering less than 20,000 poultry per year are exempt from continuous federal inspection Producers slaughtering rabbits are exempt from continuous federal inspection for intrastate sales NOT EXEMPT from complying with federal law Producer cannot engage in slaughter, buying or selling of poultry product other than from own production

4 FEDERAL MEAT and POULTRY EXEMPTIONS NO EXEMPTIONS from FSIS continuous inspection for regulated species CATTLE, SWINE, SHEEP, EQUINE, GOAT BISON ARE EXEMPT

5 MARYLAND REQUIREMENTS To sell other than directly to consumers on the farm federally exempt poultry, rabbit and bison facilities must: HAVE THEIR PRODUCT SLAUGHTERED AND LABELED AT A USDA INSPECTED FACILITY OR BECOME MDA CERTIFIED

6 MDA POULTRY & RABBIT PROGRAM

7 MDA POULTRY & RABBIT PROGRAM REQUIREMENTS Must meet the federal exemptions and comply with any other requirements of USDA/FSIS Applicants that become certified by MDA will qualify as APPROVED SOURCE and can sell their product to any type of location in Maryland. INSTITUTION RESTAURANT RETAILER

8 MDA POULTRY & RABBIT PROGRAM REQUIREMENTS Poultry Health/Biosecurity NO SLAUGHTER OF SICK ANIMALS Slaughter/Processing location MUST PREVENT CONTAMINATION OF CARCASS DURING SLAUGHTER SURFACES THAT CONTACT CARCASS MUST BE SANITIZED PRIOR TO USE Equipment MUST BE SANITIZED PRIOR TO USE

9 MDA POULTRY & RABBIT PROGRAM REQUIREMENTS WATER Potable (tested for Nitrates, Bacteria and Turbidity) LIGHTING Must be adequate to observe illness or contamination WORKER HEALTH & HYGIENE Toilet and handwashing facilities NO sick workers Clean hands and clothes Basic requirements to prevent product contamination

10 MDA POULTRY & RABBIT PROGRAM REQUIREMENTS TEMPERATURES Chilled to 40 F within 4 hours of slaughter Stored at 40 F if fresh, 0 F if frozen SSOP S, GMP S AND HACCP Written program required COMPOUNDS (Detergents, sanitizers,etc.) Only for approved use

11 MDA POULTRY & RABBIT PROGRAM REQUIREMENTS PACKAGING New, food grade LABELING Name and address of producer MDA issued number WEIGHTS (Standard or Random) RECORDKEEPING Documentation of food safety practices

12 MDA POULTRY & RABBIT PROGRAM REQUIREMENTS Minimum of an annual inspection conducted by MDA Verify SSOP S and HACCP Plans Conducted during slaughter to verify implementation of food safety plan Follow up inspections for non compliances Failure to make corrections results in revocation of certification

13 MDA POULTRY & RABBIT PROGRAM REQUIREMENTS Producers must attend food safety training Initial training and Updates Buyers can verify participation in the MDA program MDA WEBSITE

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15 ORGANIC REGULATIONS LESS THAN $5, IN ANNUAL SALES Producers with less than $5,000 in annual sales are exempt from requirement to be certified Can label product as ORGANIC as long as they are following the requirements of the National Organic Program MDA offers a registered exempt program Participants are listed in MDA ORGANIC BROCHURE

16 ORGANIC REGULATIONS MORE THAN $5, IN ANNUAL SALES Required to be CERTIFIED BY A USDA ACCREDITED CERTIFIER Packaged products must include: NAME OF PRODUCER ADDRESS OF THE PRODUCER NAME OF THE CERTIFIER MDA is an accredited certifier Information is on the MDA website

17 QUESTIONS CONTACT INFO: Jillian Twilley, REHS Maryland Department of Agriculture Food Quality Assurance Program 50 Harry S. Truman Parkway Annapolis, MD Telephone: (410) Fax: (410)