Meat&Poultry - March 2013 - (Page 8)

Commentary BY KEITH NUNES knunes@sosland.com Food-safety déjà vu EDITORIAL STAFF Editor Joel Crews Executive Editor nyone who was working in or time for the meat-processing sector. Keith Nunes observing the US meat-process- In 1993 four children from the Pa- Bryan Salvage ing industry in 1996 must have ex- cific Northwest died after consum- Kimberlie Clyma perienced a sense of déjà vu on Jan. ing E. coli O157:H7-tainted hamburg- 4 when the Food and Drug Admin- ers from a fast-food restaurant. Little istration issued its proposed rules to was known about the E. coli O157:H7 require food processors to develop pathogen and the illnesses it caused. and implement food-safety preven- The fall-out from the children’s deaths tion plans that follow the model of led the USDA to develop and imple- Hazard Analysis and Critical Control ment its HACCP regulations. A Senior Editor Managing Editor Contributing Editors Richard Alaniz Donna Berry Steve Kay Leo Quigley Larry Aylward Dr. Temple Grandin Steve Krut Bernard Shire Internet Editor Erica Shaffer Graphic Designer Fiona Rogers PUBLISHING STAFF Chairman and Group Publisher Point (HACCP) programs. Because A key lesson to be taken from the Charles S. Sosland the meat-processing industry pio- meat industry’s experiences is that L. Joshua Sosland neered the development, implemen- differences exist between tradition- tation and management of regulatory- al HACCP and HACCP programs based HACCP programs, the meat that are developed and implemented North American Sales Director industry has established the standard to comply with government regula- Publisher Emeritus for food and beverage manufacturers tions. HACCP is a program that re- Mike Alaimo now attempting to comply with the quires manufacturers to review their BUSINESS/PRODUCTION STAFF FDA’s pending regulations. operations, identify where hazards are Vice-Chairman President, Publishing Director Mark Sabo Publisher Dave Crost Bruce Brown Vice-President & Chief Financial Officer Melanie Hepperly Similarities will appear between most likely to occur, develop controls Audience Development Director the FDA’s program and the USDA’s to ensure the hazards are prevented, Director of E-Business effort. The principles that guide the create a paper trail to track whether Director of On-line Advertising and Promotions development of HACCP plans do not the controls are working properly and change based on the product pro- develop contingency plans if a control Don Keating Jon Hall Carrie Fluegge Circulation Manager Judy Arnone Design Services Manager duced. It should also be noted the fails. It is a form of continuous im- official leading the development of provement that may be customized to Manager of Advertising Design FDA’s regulations played an integral individual manufacturing processes. Classified Sales Representative role in the USDA program. What made HACCP challenging Michael Taylor was USDA’s act- for meat processors is the regulatory ing undersecretary of food safety in environment under which the pro- 1996, playing the key role in the de- grams will be implemented and man- velopment of the meat and poultry aged. While the prevention concept is industry’s food-safety regulations. flexible, the FDA will have its own set Today, Taylor is the FDA’s deputy of biases about what constitutes a haz- commissioner for foods and veter- ard in a specific manufacturing pro- inary medicine, and he once again cess and what type of documentation fi nds himself at the nexus of events is appropriate to ensure compliance. that will reshape how food and bev- The good news is that resources erage manufacturers approach food at the university level and in the pri- safety. One hopes Taylor has taken vate sector can help companies com- to heart lessons he learned working Lily O’Kane Classified Designer Steve Piatt Digital Systems Analyst Marj Potts Advertising Manager ing from history should help ensure The mid-1990s were a difficult 8 Becky White ply with the new regulations. Learn- with the USDA. Sadowna Conarroe a smooth transition. ■ • Meat&Poultry • March 2013 • www.MeatPoultry.com Nora Wages Advertising Materials Coordinator Sharon Alexander Sales: dcrost@sosland.com Editorial: jcrews@sosland.com www.MeatPoultry.com Address editorial correspondence to: Editor, Meat&Poultry, 4800 Main Street, Suite 100, Kansas City, MO 64112. Phone: (816) 756-1000 Fax: (816) 756-0494 Letters via email can be sent to meatpoultry@sosland.com. Letters may also be sent via fax to (816) 756-0494. The Editor reserves the right to edit letters for length, content and clarity. Requests for reprints of articles should be sent to reprints@sosland.com or call Taré Torres at (816) 756-1000. Sosland Publishing Co., a division of Sosland Companies, Inc. http://www.MeatPoultry.com http://www.MeatPoultry.com

Table of Contents for the Digital Edition of Meat&Poultry - March 2013

Meat&Poultry - March 2013
Table of Contents
Commentary - Food-safety déjà vu
Business Notes - Vilsack details sequester impact on meat industry
More horse meat detected in European products
Smithfield, Kansas City Sausage form jv
Tyson addresses plant closure, acquisitions
Sanderson to build poultry complex in Texas
USDA expected to OK horse-slaughter plant
Washington - Consequences of inspection cuts
Top 100 - This year's Top 100 ranking reflects the industry's evolution during challenging times
Corporate Citizenship - Sustainability-driven
Small Business Matters - Aiming to please
Ingredient Solutions - Accent on adventure
Pork Processing - Hog ties
Tools of the Trade - Cool Birds
Packaging Solutions - MAP mindsets
Show Preview - Worldwide welcome
From the Corral - Slow and steady improvements
Names in the News
New Product Showcase
Classified Advertising
Advertisers
The Insider

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