Transcript Meat Animal Quality Assurance - PHS

MAQA
(Meat Animal Quality
Assurance)
Care And Management
2015-2016
WI MAQA - January 2016
1
WHAT is Quality Assurance?
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Quality:
Are products good to eat?
 Do they taste good?
 Are they tender?
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WI MAQA - January 2016
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WHAT is Quality Assurance?
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Assurance:
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A pledge or a promise
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To consumers
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Why is Food Safety an issue with
Youth Food Animal Exhibitors?
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Media brought attention to
violations in 1990’s.
Violations still continue today.
It only takes ONE violation to
change public perception of
youth food animal programs
and/or food animal industry.
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Why is Food Safety an issue with
Youth Food Animal Exhibitors?
Youth food animal
exhibitors are
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Food animal producers
Under the same regulations
as food animal producers
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Your Role in Quality
Assurance:
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Care and Management
Identification
 Feeding
 Water
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Animal Health Products
Animal Handling
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10 Good Production Practices
(GPP’s)
1.
2.
3.
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Identify and track all animals to which drugs were administered.
Maintain Medication and Treatment Records.
Properly store, label, and account for all drug products and medicated
feeds.
Obtain and use veterinary prescription drugs through a licensed
veterinarian/client/patient relationship.
Educate all members about: Treating animals, proper administration,
withdrawal times, hauling animals and selling animals.
Use drug residue tests when appropriate.
Establish an efficient and effective herd health management plan.
Provide proper animal care.
Follow appropriate on-farm feed and commercial feed processor
procedures.
Recertify every year-Pork, or test out if older youth. Beef and
Sheep are not required at this point, however highly encouraged.
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“We Care” Ethical Principles
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Food Safety
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Animal Well-Being
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ensure practices protect public health
Employee Care
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safeguard natural resources in all practices
Public Health
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protect and promote animal well-being
Environment
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to produce safe food
Work environment that is safe and consistent
The communities in which we operate
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Better quality of life for our communities
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HACCP (Hazard Analysis
Critical Control Points)
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System that protects food system from major food safety hazards
Is required in all food processing facilities that are federally inspected
How do youth fit into this? You are a producer – part of the food chain.
Identify hazards to food safety
 Ex. A needle was left in an animal.
Identify critical points
 When you are giving a shot.
Set limits and control points
 Use proper technique and animal restraint.
Monitor
 To make sure things don’t go wrong
Fix it if needed
 Try to retrieve the needle, call a vet.
Keep records and verify it is working
 Document which animal has the needle & tell the processor.
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Types of Hazards
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Biological Hazards – the presence
of a virus, bacteria, protozoa, mold
or parasite that could cause a foodborne
illness.
Chemical Hazards – Violative residues
in animals from the use of animal health
products.
Physical Hazards – Any foreign object or matter
in a food item that may cause illness or injury.
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Proper Animal Care
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Helps reduce production costs
Increases performance
Improves food quality
Improves safety to humans and animals
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