4/26/2017 Guide to Introduction US Food Laws .Regulations have been vital for improving and Regulations consumer safety SECONDEDITION .Poultry regulations are responsible for standards Chapter 13 PatriciaA.Curtis for: Regulations minimum production,slaughter,processing and Governing Poultry marketing standards Processing prevention of misbranding prevention of the sale of adulterated, contaminated,unsafe poultry products WILEY Blackwel Introduction Introduction Poultry processing regulations have led to the Upton Sinclair's The Jungle focused creation of a licensing inspection and labeling on system the brutilization of workers in This system is used to trace a product back to its Chicago's meatpacking industry origin in the event of a public health issue alerting the public to unsanitary THE JUNGLE Strict federal mandates now exist for meat processing practices care of animals and was a turning point for food inspection and safety in the US health of animals entering processing Sinclair urged Pres.Roosevelt to ， parts of animals used for human require federal meat inspectors in consumption meatpacking houses disposal of animal parts not used
4/26/2017 1 Chapter 13 Regulations Governing Poultry Processing Introduction • Regulations have been vital for improving consumer safety • Poultry regulations are responsible for standards for: - minimum production, slaughter, processing and marketing standards - prevention of misbranding - prevention of the sale of adulterated, contaminated, unsafe poultry products Introduction • Poultry processing regulations have led to the creation of a licensing inspection and labeling system • This system is used to trace a product back to its origin in the event of a public health issue • Strict federal mandates now exist for - care of animals - health of animals entering processing - parts of animals used for human consumption - disposal of animal parts not used Introduction • Upton Sinclair’s The Jungle focused on - the brutilization of workers in Chicago’s meatpacking industry - alerting the public to unsanitary meat processing practices - and was a turning point for food inspection and safety in the US • Sinclair urged Pres. Roosevelt to require federal meat inspectors in meatpacking houses
4/26/2017 Introduction Introduction 1906 Federal Meat Inspection .Economic growth and changing workforce in Act WWII increased the consumer demand for placed inspectors in dressed,ready-to-cook poultry meat packing houses ensured meat and meat products are slaughterd under sanitary conditions 、 prohibited the sale of adulterated or misbranded meat and Antibiotics and fortified feed in the Piedmont Dressing Plant,Concord, meat products 1950's allowed farming to became a 1950."necking man" caged operation Introduction Introduction USDA 1957 Poultry Products Inspection Act(PPIA) FSIS ensures continuous inspection of poultry PPIA is adminstered by the USDA Food Safety products shipped interstate and Inspection Service(FSIS) requires processing facilities be sanitary PPIA is the primary law regulating poultry requires product labels be accurate processing inspection points included: FSIS is responsible for ensuring commercial prior to slaughter meat,poultry and processed egg products are after slaughter safe,wholesome,and correctly labeled and ·before processing packaged at point of entry into the US for FSIS jurisdiction extends from slaughter to imported poultry consumer sale
4/26/2017 2 Introduction • 1906 Federal Meat Inspection Act - placed inspectors in meat packing houses - ensured meat and meat products are slaughterd under sanitary conditions - prohibited the sale of adulterated or misbranded meat and meat products Introduction • Economic growth and changing workforce in WWII increased the consumer demand for dressed, ready-to-cook poultry Piedmont Dressing Plant, Concord, 1950. "necking man" Antibiotics and fortified feed in the 1950’s allowed farming to became a caged operation Introduction • 1957 Poultry Products Inspection Act (PPIA) - ensures continuous inspection of poultry products shipped interstate - requires processing facilities be sanitary - requires product labels be accurate - inspection points included: prior to slaughter after slaughter before processing at point of entry into the US for imported poultry Introduction • PPIA is adminstered by the USDA Food Safety and Inspection Service (FSIS) • PPIA is the primary law regulating poultry processing • FSIS is responsible for ensuring commercial meat, poultry and processed egg products are safe, wholesome, and correctly labeled and packaged • FSIS jurisdiction extends from slaughter to consumer sale
4/26/2017 Introduction Introduction Meat from USDA-inspected processing facilities can be sold anywhere in the US as FSIS inspectors inspect carcasses to verify that well exported to international markets processors have addressed all federal regulations Poultry processors must also abide by EPA that ensure that: regulations and guidelines for water usage and each carcass is wholesome waste disposal facilities,equipment and procedures conform OSHA also creates and enforces regulations to the approved Standard Sanitation for poultry production Operating Procedures(SSOPs) employees follow the plant's Hazard Analysis Critical Control Plan(HACCP) Poultry Product Inspection Act Poultry Product Inspection Act To be sold as human food,poultry is required PPIA is consists of 21 sections-we focus only on regulations for processing poultry and poultry under the PPIA to be slaughtered and processed products under continuous bird-by-bird inspection FSIS inspectors examine each animal before and Adulterated and misbranded products: after slaughter for visible defects that affect impair regulation of poultry products sold in safety of the meat or meat products interstate and foreign commerce FSIS regulations require daily inspection of are injurious to the public welfare processing facilities by FSIS inspectors destroy markets for wholesome,not adulterated and properly labeled poultry products result in losses to poultry producers result in injury to consumers
4/26/2017 3 Introduction • FSIS inspectors inspect carcasses to verify that processors have addressed all federal regulations that ensure that: - each carcass is wholesome - facilities, equipment and procedures conform to the approved Standard Sanitation Operating Procedures (SSOPs) - employees follow the plant’s Hazard Analysis Critical Control Plan (HACCP) Introduction • Meat from USDA-inspected processing facilities can be sold anywhere in the US as well exported to international markets • Poultry processors must also abide by EPA regulations and guidelines for water usage and waste disposal • OSHA also creates and enforces regulations for poultry production Poultry Product Inspection Act • To be sold as human food, poultry is required under the PPIA to be slaughtered and processed under continuous bird-by-bird inspection • FSIS inspectors examine each animal before and after slaughter for visible defects that affect safety of the meat or meat products • FSIS regulations require daily inspection of processing facilities by FSIS inspectors Poultry Product Inspection Act • PPIA is consists of 21 sections – we focus only on regulations for processing poultry and poultry products • Adulterated and misbranded products: - impair regulation of poultry products sold in interstate and foreign commerce - are injurious to the public welfare - destroy markets for wholesome, not adulterated and properly labeled poultry products - result in losses to poultry producers - result in injury to consumers
4/26/2017 Poultry Product Inspection Act Poultry Product Inspection Act If a product is condemned because of disease When processing operations are conducted in an this must be: official establishment: -achieved by uniform inspection standards -Ante-and post-mortem inspection of each bird supported by scientific fact,information or carcass is required criteria Quarantine,segregation,and reinspection are USDA is required to work with any state that required when deemed necessary has a mandatory poultry product inspection law All adulterated poultry carcasses and parts are that is equal to the federal requirements of condemned and destroyed for human food the PPIA under the supervision of the FSIS inspector Poultry Product Inspection Act Poultry Product Inspection Act Each official establishment slaughtering poultry Labeling requirements,definitions and standards or processing poultry products for commerce must of identity operate in accordance with specific sanitary -All unadulterated poultry products that have practices been inspected at and are leaving an official establishment must be labeled Inspection can be refused to any processing establishment whose grounds,facilities, Cornell equipment,or operating procedures fail to meet http://www.nebeginningfarmers.org/2012/07/1 specific requirements 1/1743/ Product Name Farm Name Address Here
4/26/2017 4 Poultry Product Inspection Act • If a product is condemned because of disease, this must be: - achieved by uniform inspection standards - supported by scientific fact, information or criteria • USDA is required to work with any state that has a mandatory poultry product inspection law that is equal to the federal requirements of the PPIA Poultry Product Inspection Act • When processing operations are conducted in an official establishment: - Ante- and post-mortem inspection of each bird carcass is required - Quarantine, segregation, and reinspection are required when deemed necessary - All adulterated poultry carcasses and parts are condemned and destroyed for human food under the supervision of the FSIS inspector Poultry Product Inspection Act • Each official establishment slaughtering poultry or processing poultry products for commerce must operate in accordance with specific sanitary practices • Inspection can be refused to any processing establishment whose grounds, facilities, equipment, or operating procedures fail to meet specific requirements Poultry Product Inspection Act • Labeling requirements, definitions and standards of identity - All unadulterated poultry products that have been inspected at and are leaving an official establishment must be labeled - Cornell http://www.nebeginningfarmers.org/2012/07/1 1/1743/
4/26/2017 Poultry Product Inspection Act Poultry Product Inspection Act Acts that are prohibited under PPIA Acts that are prohibited under PPIA 1.Slaughter or process poultry or poultry 4.Knowingly represent that any poultry product products for human food that does not comply has been inspected and passed or exempted with PPIA when it has not 2.Adulterate or misbrand any poultry products or to sell or offer for sell,transport,or receive for transport any adulterated or misbranded poultry product 3.Sell or offer for sell,transport or receive for transportation poultry products that still have blood,feathers,feet,head,or viscera Poultry Product Inspection Acts Poultry Product Inspection Acts Poultry processing establishments Micellaneous activities under PPIA 1.are not allowed to process poultry or poultry 1.Processing facilitites are required to keep products unless they are in compliance with PPIA records necessary for effective enforcement 2.must notify USDA of any adulterated or of PPIA for two years misbranded poultry or poultry product that has 2.Official establishments are required to allow a entered into commerce representative of USDA access to their place 3.must prepare and maintain current procedures of business and an opportunity to examine for the recall of all poultry and poultry products facilities,inventory,and records 4.must reevaluate establishment's process control plans 5.make procedures and control plans available to inspectors
4/26/2017 5 Poultry Product Inspection Act • Acts that are prohibited under PPIA 1. Slaughter or process poultry or poultry products for human food that does not comply with PPIA 2. Adulterate or misbrand any poultry products or to sell or offer for sell, transport, or receive for transport any adulterated or misbranded poultry product 3. Sell or offer for sell, transport or receive for transportation poultry products that still have blood, feathers, feet, head, or viscera Poultry Product Inspection Act • Acts that are prohibited under PPIA 4. Knowingly represent that any poultry product has been inspected and passed or exempted when it has not Poultry Product Inspection Acts • Poultry processing establishments 1. are not allowed to process poultry or poultry products unless they are in compliance with PPIA 2. must notify USDA of any adulterated or misbranded poultry or poultry product that has entered into commerce 3. must prepare and maintain current procedures for the recall of all poultry and poultry products 4. must reevaluate establishment’s process control plans 5. make procedures and control plans available to inspectors Poultry Product Inspection Acts • Micellaneous activities under PPIA 1. Processing facilitites are required to keep records necessary for effective enforcement of PPIA for two years 2. Official establishments are required to allow a representative of USDA access to their place of business and an opportunity to examine facilities, inventory, and records
4/26/2017 Poultry Product Inspection Acts Poultry Product Inspection Regulations Poultry imported into the US under PPIA PPIA is interpreted and implemented by the 1.All poultry or poultry products imported into Poultry Products Inspection Regulations in the US must be healthful,wholesome and fit title 9,part 381 of the Code of Federal for human food Regulations-CFR 2.All poultry or poultry products imported into Only regulations pertaining to poultry the US must not be adulterated or contain processing operations will be discussed dyes,chemicals,preservatives or other ingredients that render them harmful 3.Inspection services may be withdrawn for such acts 4.US has the right to seize,condemn and dispose of adulterated and misbranded foods Poultry Product Inspection Regulations Poultry Product Inspection Regulations Adulterated:any poultry product that contains any poisonous or toxic substance harmful to one's health .Biological residue:any substance,including or unfit for human consumption metabolites,remaining in poultry at the time Food consists of filthy,putrid,or decomposed of slaughter or in any of its tissues after substance or otherwise unfit for human slaughter consumption -Result of treatment with or the exposure Food is prepared,packed or held under unsanitary of the live poultry to a pesticide,organic conditions compound,metallic or other inorganic Food is subjected to radiation not in conformity compound,hormone,hormone-like with regulation in FDCA substance,growth promoter,antibiotic. Food contains additives unfit for consumption tranquilizer or other agent that leaves a 、 residue Animal has died in a manner other than slaughter
4/26/2017 6 Poultry Product Inspection Acts • Poultry imported into the US under PPIA 1. All poultry or poultry products imported into the US must be healthful, wholesome and fit for human food 2. All poultry or poultry products imported into the US must not be adulterated or contain dyes, chemicals, preservatives or other ingredients that render them harmful 3. Inspection services may be withdrawn for such acts 4. US has the right to seize, condemn and dispose of adulterated and misbranded foods Poultry Product Inspection Regulations • PPIA is interpreted and implemented by the Poultry Products Inspection Regulations in title 9, part 381 of the Code of Federal Regulations - CFR • Only regulations pertaining to poultry processing operations will be discussed Poultry Product Inspection Regulations • Adulterated: any poultry product that contains any poisonous or toxic substance harmful to one’s health or unfit for human consumption - Food consists of filthy, putrid, or decomposed substance or otherwise unfit for human consumption - Food is prepared, packed or held under unsanitary conditions - Food is subjected to radiation not in conformity with regulation in FDCA - Food contains additives unfit for consumption - Animal has died in a manner other than slaughter Poultry Product Inspection Regulations • Biological residue: any substance, including metabolites, remaining in poultry at the time of slaughter or in any of its tissues after slaughter - Result of treatment with or the exposure of the live poultry to a pesticide, organic compound, metallic or other inorganic compound, hormone, hormone-like substance, growth promoter, antibiotic, tranquilizer or other agent that leaves a residue
4/26/2017 Poultry Product Inspection Regulations Poultry Product Inspection Regulations Misbranded:any poultry product with false or Poultry product:any poultry carcass or part misleading labeling made wholly or in part from any poultry Product offered for sale under the name of carcass or part,but is limited to articles another food capable of use as human food Product contains artificial flavoring, -Poultry food product:any product capable artificial coloring or chemical preservative of use as food that is made in part from and is not labeled as such any poultry carcass or part Product does not contain an official inspection legend and official establishment number of the processing facility Poultry Product Inspection Requlations Poultry Product Inspection Regulations Ready-to-cook poultry:slaughtered poultry suitable for cooking without the need of further processing in .Poultry processing establishment:every which the head,feet,crop,oil gland,trachea, facility slaughtering poultry or processing esophagus,entrails and lungs have been removed poultry products intended for transportation or sale in commerce as articles intended for Mature reproductive organs and kidneys have been human food removed Giblets (edible viscera)may or may not be present All poultry and poultry products processed in an official establishment shall be Free from protruding pinfeathers and vestigial inspected,handled,processed,marked,and feathers (hair or down) labeled as required by regulations Refers to any cut-up portion of the poultry that is suitable for cooking without the need of further processing
4/26/2017 7 Poultry Product Inspection Regulations • Misbranded: any poultry product with false or misleading labeling - Product offered for sale under the name of another food - Product contains artificial flavoring, artificial coloring or chemical preservative and is not labeled as such - Product does not contain an official inspection legend and official establishment number of the processing facility Poultry Product Inspection Regulations • Poultry product: any poultry carcass or part made wholly or in part from any poultry carcass or part, but is limited to articles capable of use as human food - Poultry food product: any product capable of use as food that is made in part from any poultry carcass or part Poultry Product Inspection Regulations • Ready-to-cook poultry: slaughtered poultry suitable for cooking without the need of further processing in which the head, feet, crop, oil gland, trachea, esophagus, entrails and lungs have been removed - Mature reproductive organs and kidneys have been removed - Giblets (edible viscera) may or may not be present - Free from protruding pinfeathers and vestigial feathers (hair or down) - Refers to any cut-up portion of the poultry that is suitable for cooking without the need of further processing Poultry Product Inspection Regulations • Poultry processing establishment: every facility slaughtering poultry or processing poultry products intended for transportation or sale in commerce as articles intended for human food - All poultry and poultry products processed in an official establishment shall be inspected, handled, processed, marked, and labeled as required by regulations
4/26/2017 Poultry Product Inspection Regulations Poultry Product Inspection Regulations Poultry processing establishment: Poultry processing establishment: Before being granted a federal inspection,an establishment must: -If dissatisfied with any decision of an inspector,the processor may apply for an perform a hazard analysis appeal ·develop an HACCP plan .poultry products involved in the appeal ·have written SSOPs are identified with US retain tags and A conditional grant of inspection is given segregated pending the completion of the appeal -Establishment has 90-days to develop and validate an HACCP plan before producing any new products or after altering processing operations Poultry Product Inspection Regulations Poultry Product Inspection Regulations Poultry processing establishment: Poultry processing establishment: Product that was found to be diseased or unfit for Operations and procedures associated with human consumption must be condemned and not processing poultry products must be allowed to enter commerce for use as human food conducted with sanitary processing,proper inspection,and production of unadulterated Any product that is adulterate,uninspected,or not intended for use as human food is products considered inedible all organs and parts of carcasses Examples:bones,intestines,lungs,reproductive passing inspection and are not organs,feet adulterated will be passed for human .Disposal methods include steam,burying, food incineration,chemical denaturation and dye denaturing
4/26/2017 8 Poultry Product Inspection Regulations • Poultry processing establishment: - Before being granted a federal inspection, an establishment must: perform a hazard analysis develop an HACCP plan have written SSOPs - A conditional grant of inspection is given - Establishment has 90-days to develop and validate an HACCP plan before producing any new products or after altering processing operations Poultry Product Inspection Regulations • Poultry processing establishment: - If dissatisfied with any decision of an inspector, the processor may apply for an appeal poultry products involved in the appeal are identified with US retain tags and segregated pending the completion of the appeal Poultry Product Inspection Regulations • Poultry processing establishment: - Operations and procedures associated with processing poultry products must be conducted with sanitary processing, proper inspection, and production of unadulterated products all organs and parts of carcasses passing inspection and are not adulterated will be passed for human food Poultry Product Inspection Regulations • Poultry processing establishment: - Product that was found to be diseased or unfit for human consumption must be condemned and not allowed to enter commerce for use as human food Any product that is adulterate, uninspected, or not intended for use as human food is considered inedible Examples: bones, intestines, lungs, reproductive organs, feet Disposal methods include steam, burying, incineration, chemical denaturation and dye denaturing
4/26/2017 Poultry Processing Operations Poultry Processing Operations Typical flow chart Begins with live receiving: 1.Birds are transferred from transport cages to Ante Receiving Stunning a dark room 2.Hung upside down from shackles attached to an automated processing line Picking 3.Ante-mortem inspection occurs prior to Inspection stunning Most common method in the US is electrical stunning Chilling ut-Up/ Further ocessing A current is sent through a water bath creating a state of unconciousness Poultry Processing Operations Poultry Processing Operations 4.Alternative stunning methods believed to be 6.Feather removal begins after slaughter with more humane scalding Controlled atmosphere stunning(CAS) Carcasses are submerged into water that Low atmospheric pressure stunning(LAPS) ranges from 125-150 F which loosens the feathers -Birds are stunned prior to hanging Removal of feathers occurs in the picker, 5.Birds are then passed through an automated which is an automated machine with knife that cuts the major blood vessels in the rubber finger-like projections that rotate neck in a circular motion 7.Internal organs are removed during evisceration and inspected
4/26/2017 9 Poultry Processing Operations • Typical flow chart Receiving AnteMortem Inspection Stunning Slaughter Eviseration Picking Scalding PostMortem Inspection Chilling Cut-Up/ Deboning Further Processing Poultry Processing Operations Begins with live receiving: 1. Birds are transferred from transport cages to a dark room 2. Hung upside down from shackles attached to an automated processing line 3. Ante-mortem inspection occurs prior to stunning - Most common method in the US is electrical stunning - A current is sent through a water bath creating a state of unconciousness Poultry Processing Operations 4. Alternative stunning methods believed to be more humane - Controlled atmosphere stunning (CAS) - Low atmospheric pressure stunning (LAPS) - Birds are stunned prior to hanging 5. Birds are then passed through an automated knife that cuts the major blood vessels in the neck Poultry Processing Operations 6. Feather removal begins after slaughter with scalding - Carcasses are submerged into water that ranges from 125-150 oF which loosens the feathers - Removal of feathers occurs in the picker, which is an automated machine with rubber finger-like projections that rotate in a circular motion 7. Internal organs are removed during evisceration and inspected
4/26/2017 Poultry Processing Operations Poultry Processing Operations This process from receiving to chilling is called Ante-mortem primary processing Live birds are inspected for disease before Further processing occurs beyond chilling: slaughter Cut-up Inspection is done on the day of slaughter Deboning .If birds show any signs of disease they must -Curing be condemned -Smoking .Suspected birds are segregated for additional -Frying inspection Cooking products Birds suspected of disease transmissible to humans are quarantined as well as segregated Poultry Processing Operations Poultry Processing Operations Slaughter Feather Removal Slaughter must be in accordance with good commercial practices Submersion in water ranging from 125-150 oF Slaughter must be in a manner that results in can result in a cooked appearance thorough bleeding of the carcasses This is called overscalding Slaughter must ensure that the animal has stopped breathing prior to scalding Overscalded birds must be condemned Blood from the killing area must be confined to a small area USDA employee is required to check for mistreatment of birds and improper handling that could cause death or injury that prevents proper bleeding or excessive bruising 10
4/26/2017 10 Poultry Processing Operations • This process from receiving to chilling is called primary processing • Further processing occurs beyond chilling: - Cut-up - Deboning - Curing - Smoking - Frying - Cooking products Poultry Processing Operations Ante-mortem • Live birds are inspected for disease before slaughter • Inspection is done on the day of slaughter • If birds show any signs of disease they must be condemned • Suspected birds are segregated for additional inspection • Birds suspected of disease transmissible to humans are quarantined as well as segregated Poultry Processing Operations Slaughter • Slaughter must be in accordance with good commercial practices • Slaughter must be in a manner that results in thorough bleeding of the carcasses • Slaughter must ensure that the animal has stopped breathing prior to scalding • Blood from the killing area must be confined to a small area • USDA employee is required to check for mistreatment of birds and improper handling that could cause death or injury that prevents proper bleeding or excessive bruising Poultry Processing Operations Feather Removal • Submersion in water ranging from 125-150 oF can result in a cooked appearance • This is called overscalding • Overscalded birds must be condemned
