assuring

a guide for youth livestock producers 2005 Programs - 1

WHAT is Quality Assurance?

  Quality : “a degree of excellence” What is “excellence” production in livestock – Many different things – Consider the FOOD produced:  how much do people want to eat it and   how safe is it?

Assurance : a pledge or promise

A producer’s pledge:

– “ The food from our livestock will be the highest possible quality and we will do everything we can to make these products safe to eat.”

Regardless of how many animals you raise, what species or breed, you are producing food that will end up on someone’s table!

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WHY

Quality Assurance?

 Improves food quality  Improves care and management  Avoids drug residues  Increases product value 4

Packer Requirements

Mandatory Pork Quality Assurance Feed Records and other requirements

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WAS there a problem?

 Injection site lesions …. were common  Drug residues ….. were found  Broken needles ….. in meat  Bruised carcasses & poor meat quality ….. due to poor handling 6

Eye of Round Top sirloin 7

What about TODAY?

 Injection site lesions -- Beef – 1990: 20% of sirloin butts  – 2000: Less than 3% Drug residues -- Pork – 1987: 7% incidence rate – 2000: < .3% 8

Food Safety ---

 Is still very important to consumers!

 Quality assurance is a way to tell consumers: – Meat and milk are safe, wholesome products – Producers care about food safety 9

We still have to keep working at it!

 Reduce injection site lesions and violative drug residues even more  Provide information for consumers as traceability of animals becomes a reality 10

Who Should Be Responsible?

“Gate to plate” or “Farm to fork”

Producer -- Packer--Retail/Food Service--Consumer

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Food Supply Continuum

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Current Regulatory Agencies

• • Food and Drug Administration Regulates medicated animal feed and most health products Approves products and sets tolerance levels for antimicrobials • Sets tolerance levels for pesticides used in production

Food Safety and Inspection Service

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Inspects carcasses in packing plants

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Examines plant sanitation

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Approves plant sanitation

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What is Quality Assurance

 Based on H azard HACCP A nalysis C ritical C ontrol P oints 14

 Identify hazards  – To food safety and quality Identify critical points     – Where problems can occur Set limits and control points Monitor – To make sure things don’t go wrong Fix it if needed Keep records and verify it is working 15

HACCP Example

 Scenario – you are having a problem with injection site lesions in the sirloins of cattle from your farm. What are the steps to take to eliminate this hazard?

1) Identify the Hazard: Injection site lesions in sirloin 16

HACCP Example

2) Find Critical Control Points: technique and location 3) Establish Critical Limits: one location all times Injection Only inject in front of shoulder, use correct needle size, never inject more than 10 cc in 4) Monitor each control point: Watch that the critical limits are followed at 17

HACCP Example

5) Corrective Action: Provide training on needle sizes, injection sites and techniques 6) Keep Records : Record all injections, locations and amounts 7) Verify: Review farm records and match with packer information 18

Where do I fit into HACCP ?

 The producer’s responsibility is to supply the packer with animals that are free from drug and chemical residues and physical hazards such as broken needles.

We must also be aware of withdrawal times because a packer can’t hold an animal once delivered to the plant.

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Understand that …

If you raise livestock, you produce FOOD!

EVERYONE involved has to accept responsibility.

We all need to continually keep learning about and improving our practices that can affect the quality and safety of food products!

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Your Role in Quality Assurance:

2005: Daily Care & Management Prevention 2007 (or 2004): Medications & Health Products 2006 (or 2003): Animal Handling Carcass & Product Quality

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Activity Time 1:

Caring for your Animals worksheet OR Creating A HACCP Plan activity OR Food Supply Continuum puzzle 22

Daily Care and Management

 What is involved?

Feed & 23

Identificaton

 Why?

1. Proof of ownership 2. Record medications 3. Good management ….. Weaning weights, average daily gain & more 24

Types of identification:

Tattoo Ear Notch Brand And …..Electronic Identification Tag Brisket Tag Ankle Band 25

What’s new in ID?

   EID – E lectronic ID entification (ie scannable eartags) Premise ID – Producers, feedlots, sale barns and others “register” their premise (location) NAIS: N ational A nimal I dentification S ystem 26

NAIS

 Linked to “traceability” of animals  USDA working on details  System expected to be in place sometime during 2005.

See Reference: “The National Animal Identification System: Basics, Blueprint, Timelines, and Processes” http://www.lmic.info/memberspublic/animalID/IDframe.html

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Other new things in ID

 DNA testing – Not for commercial use – 4-H, FFA and other shows – Process matches hair samples taken at nomination/identification to those taken at Fair – To be used for Ak-Sar-Ben

lambs

2005 in 28

Ear Notching Identification

Right Ear Left Ear

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Activity Time 2: Identification Activity 30

Test Your Ear Notching Skills

9+3 =

12 12-2

1+1 =

2

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Daily Care and Management

 – Feeding

Key points:

1. Read the label 2. Use high quality feeds 3. Feed the right amount 4. Water!!

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Reading a Feed Label

 All purchased feeds will have: – List of ingredients – Feed analysis – How much to feed 33

Reading a Feed Label

 Some feeds may be medicated, and have more information: – Animals it can legally be fed to – The medication in the feed – Warnings and Withdrawal time of feed 34

Withdrawal Time

The time from when an animal receives a drug to when it can be harvested, or the milk can be used, without having a drug residue.

Residue is the portion of the medication that may remain in the animal’s body tissues.

2005 Programs - 35

Use High Quality Feeds

 Meet nutritional needs – Percent protein – Vitamins and minerals – Fiber content  Clean and free of wire, manure, mold, etc 36

Use High Quality Feeds

 Properly stored – Dry & clean – Away from rodents and other animals – Not too old – Away from possible contamination – Labeled 37

Feed the Right Amount   To grow and gain weight, animals need adequate feed As a general rule of thumb – most animals will eat about 2 to 2 ½ % of their body weight – Varies some with species, market vs breeding, and type of feed – Example: A 1000 lb steer will eat about 20 to 25 lbs of feed a day 38

 ALWAYS ….

have plenty of clean, fresh water – Animals will die in 1 - 3 days without water – Shortage of, or poor quality water will affect performance 39

Activity Time 3:

Feeding & Watering OR Reading a Feed Label Activity 40

 

Suggested Handouts

1) Pork Board’s “Just the Facts”: Dehydration: The Need for Water Questions: What happens to growth rate when water is restricted?

2) 3) What is salt poisoning?

What are 4 symptoms of dehydration?

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 Pens – Don’t overcrowd – Clean, dry bedding – No nails or sharp objects sticking out – Clean feed bunks and water 42

 Weather conditions….

Protect from extremes - Shade, fans, misters - Added shelter 43

Activity Time 4: Space & Housing Activity 1 or 2 44

Suggested Handouts:

  1) Pork Board’s “Just the Facts”: Swine Welfare Questions: What is “welfare” of the animal?

2) 3) Name 3 responsibilities a producer has in regard to animal welfare.

What is SWAP?

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Prevention

 Preventing problems before they happen makes quality assurance easier for everyone and more effective!

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Prevention

 Teach your family about QA!

 Maintain ID’s    Keep records!

Watch for signs of illness Avoid contamination of feeds 47

Prevention

 Develop a plan – Vaccinations – Talk to your vet  – Feeding schedules Follow QA methods at all times – Consult a veterinarian if a problem occurs 48

Activity Time 5: Prevention Activity 49

Review

 WHAT is quality assurance?

 WHY is it important?

 WHO is responsible?

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Review

 Daily Care & Management – Identification – Feeding & watering – Housing  Prevention 51