Meat + Poultry - December 2005 - 18

Washington
company can stop its process, set
that lot aside and do a cleanup before
processing new product. In fact, developing a system for identifying and
tracking raw material based on supplier is one of the suggestions in the
industry best practices.
"The problem arises if the inspector comes in toward the end of the day
and takes the sample," Bonenberger
says. "Then you have everything tied
up from the whole day. If the inspector
can come earlier and take the sample,
you can hold less product."
The suggestion to limit the number of suppliers a firm uses is a good
one, Bonenberger says, "but is easier
said than done." Both small and large
companies find it difficult to limit their
number of suppliers, he adds. "In order
to make sure you're able to pay good

prices, you need to buy from multiple
sources," Bonenberger says. "If you
can limit to one source for a lot, that
helps. The possibility of cooking product, if need be, also helps."
Guy Ostroski, plant manager at Silver Springs Farm, Inc., Harleysville,
Pa., says his small firm has always put
everything "on hold" when samples
go out for testing. "All of our product
is frozen, so it's easier," he says. The
company processes beef used to make
steak sandwiches.
The most valuable part of the guidelines are lot identification and product traceability forms, a checklist for
holding tested products and the form
to have on paper what was discussed
during the informational meeting with
an inspector, to minimize any disagreements later.

The next step will be for U.S.D.A.
to begin tracking what percentage of
meat and poultry plants are holding
their product voluntarily. What the
agency finds out from its study will
likely determine whether "test and
hold" continues on a voluntary basis,
or whether U.S.D.A. decides to require
it by regulation.

Bernard Shire is a food safety consultant
and writer for Shire & Associates in
Lancaster, Pa., and previously was
director of regulatory and legislative
affairs for the American Association of
Meat Processors.
We would like to hear from you- your comments and
questions about this article are welcome. E-mail the author
at: meat&poultry@sosland.com

I

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December 2005

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Meat + Poultry - December 2005

Table of Contents for the Digital Edition of Meat + Poultry - December 2005

Contents
Meat + Poultry - December 2005 - 1
Meat + Poultry - December 2005 - 2
Meat + Poultry - December 2005 - 3
Meat + Poultry - December 2005 - Contents
Meat + Poultry - December 2005 - 5
Meat + Poultry - December 2005 - 6
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http://digital.meatpoultry.com/sosland/mp/2004_02_01
http://digital.meatpoultry.com/sosland/mp/2004_01_01
http://digital.meatpoultry.com/sosland/mp/2003_12_01
http://digital.meatpoultry.com/sosland/mp/2003_10_01
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