Industry Best Practices

Transcription

1 Industry Best Practices E. Coli O157 Surveillance and Prevention Briefing Arlington VA, January 23, 2008

2 Beef Best Practice Overview Coordinated through Beef Industry Food Safety Council (BIFSCO) Best Practices for: Beef Slaughter Vacuum-packed Sub-primals Raw Ground Beef Products Non-Intact Tenderized Products Non-Intact Enhanced Products Sampling and Testing Holding Tested Product

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4 Slaughter Best Practice Fundamental requirements Facility design Environmental - Air & Water Hide Removal & Dressing Hygiene Interventions Multiple Hurdles 0-Tolerance & Process Control Head / Cheek Meat & Offals for Ground Beef Final Carcass Thermal Treatment [or equivalent] Chilling & Cold Chain Management Verification Testing N60+

5 Slaughter Best Practice Hide Removal & Dressing Hygiene Employee Training Hygienic sanitary hide removal & evisceration Equipment sanitation and personal hygienic practices Sterilizer dips for utensils between each carcass, e.g. dual-knife system Process Control Monitoring

6 Slaughter Best Practice Final Carcass Thermal Pasteurization

7 Multiple Hurdle Intervention Firewalls for Microbial Control ANTIMICROBIAL RINSE LIVE ANIMAL THERMAL STEAM TREATMENT PRE-EVISCERATION CARCASS SPRAY STEAM VACUUMING HIDE REMOVAL

8 N60+ Verification Testing

9 Primal & Sub-primal Best Practice Cold chain management Facility design Sanitation Employee hygiene Treat with organic acid N60 verification testing of trim

10 Primal & Sub-primal Best Practice High volume intact sub-primal spray Organic acid application Validated reduction Design to allow a drip time prior to bagging or final packaging

11 Primal & Sub-primal Best Practice Top side of product sprayed Belt gets incidental sanitation and carries over upon rotation

12 Primal & Sub-primal Best Practice Low / high volume application by hand Applied to intact product prior to non- intact (slicing, cubing, needling, tenderization, massaging, etc..) Sanitation carries over to equipment (needles, slicing blades, etc.) Use trained personnel to confirm proper coverage

13 Primal & Sub-primal Best Practice Used in reconditioning of product Process is to trim, wash, spray with organic acid Use trained personnel to confirm proper procedures are executed. Validated reduction

14 BIFSCo Alerts! Two Alerts were sent to industry in 2007 serving as reminders about best practices and offering further guidance May, 2007: Critical Things to Do List November, 2007: Handling of Products Destined for Non-intact Processing and Ground Beef Production

15 Ground Beef Best Practices RAW MATERIAL Supply Approval and On-going Evaluation Test Methodology and Results Don t t create a false sense of security A culture of test to find Lot Identity Match Test Result The lot is the tested lot and is considered the same source

16 Ground Beef Best Practices FORMULATION CONTROL Lot control, external source, internal source Rework control - carryover of product from day to day Product hold procedures clean up to clean up not the rule any more

17 Ground Beef Best Practices PROPOSED BEST PRACTICES Product design: Fresh, frozen, dimensions, surface modifications Cook method and consumer instructions Trim boxing by third party

18 Ponder for a Moment, Please Tenderization vs. Enhancement

19 Why Blade Tenderize? Top Sirloin 70 Tender Not Tender Frequency, % ºC; blade tenderized 31ºC; not tenderized to to to to to to to to 45 Slice shear force kg

20 Blade Tenderization Best Practices Cold Chain Management Aging Raw Material Audit De-Bag Intervention? Blade Tenderization Traceability Program Integrated Lethality (Food Service Cook)

21 Aging F Days Potential Competition from Lactic Acid Bacteria? Smith et al., J. Food Protection, Kostrzynska, M and A. Bachand, Can J. Microbiol., Food Safety Net Services, Final Report, 2006.

22 Blade Tenderization Inside / Out Blade Sanitation Single Pass Penetration Studies

23 De-Bag In The Bag Unbagged sec 10sec 15sec

24 Picture of Blade 1 x 3 mm

25 Penetration of surface microorganisms 1000 Top Surface Bottom Surface 100 Middle Each Section represents 1cm

26 Integrated Lethality Determine lethality of common degrees of doneness (rare, medium, etc) for blade tenderized steaks. I.L. is not the time-temperature temperature requirements listed in Appendix A or the Food Code. I.L. takes into consideration come-up time- temperature as well as cool-down. Initial tests show log lethality in coolest spot.

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28 Not Reasonably Likely to Occur Vendor Interventions Low Incidence and Level (<0.09%) Cold-Chain Chain Management (no growth, 46-50F mimimum) Aging (competition) Raw Material Audit De-bag (reduction in population) Blade inside/out (reduce possibility) Blade shape and function (cuts not presses) Blade Sanitation Integrated Lethality

29 Non-Intact Primals Enhanced In addition to the items mentioned for tenderization Plant needs a raw material receiving program (Supplier Pre-Req Req) Lays out minimum supplier expectations HACCP, SRM, Re-assessments, 3 rd party audits, etc.. Part of your HACCP program!!

30 Non-Intact Primals Enhanced Maintain water / solution temp at 40F or less

31 Non-Intact Primals Enhanced Injection needle integrity checks

32 Non-Intact Primals Enhanced Validated CIP needle sanitation

33 Non-Intact Primals Enhanced Use chilled water to prepare solution Limit age of solution Microbial validation Limit time sanitize after each break in solution cycle

34 Non-Intact Primals Enhanced Use antimicrobial intervention in re-circulating systems

35 Non-Intact Primals Enhanced Security of the solution room and storage tanks

36 Non-Intact Primals Enhanced Supplier requirements for ingredient suppliers Lot number tracking for ingredients used Verification of CIP and Sanitizing steps of the injectors and the tanks

37 Hold and Test Best Practice

38 Key Points Hold product before sample is taken. Must know which raw materials and/or finished product(s) are impacted. Assume every sample is positive, until you receive a negative test result.

39 Raw Material Source Considerations: Fresh vs Frozen Boxes vs Combo Received on multiple days Test lot vs Production lot

40 Communication Talk to the inspection personnel now, not later. Ensure that all employees understand the hold and test policy. Know what the laboratory is doing.

41 Best Practices Summary