1.A Texas Curriculum for Livestock Educationhttp://qualitycounts.tamu.edu/

2. HOWDY!!! Introduction 3. Curriculum Focus Quality AssuranceQuality Assurance Character EducationCharacter Education 4. Objective 1 Ensure all 4-H and FFA livestock projects meet all food quality standards 5. Objective 2 Enhance character education for Texas 4-H and FFA Youth 6. Objective 3 Promote a Positive Image of Youth Livestock Programs 7. Eight Core Concepts 8. Eight Core Concepts Character Education Six Pillars of Character Purpose of 4-H/FFA Purpose of Livestock Projects Making Decisions/Goal Setting 9. Eight Core Concepts Quality Assurance Impact of Livestock Projects on Red Meat Industry Responsibilities of Producing a Safe Product Medication use/Reading and Following Labels Animal Care and Well-Being 10. Eight Core Concepts Character Education Six Pillars of Character Purpose of 4-H/FFA Purpose of Livestock Projects Making Decisions/Goal Setting Quality Assurance Impact of Livestock Projects on Red Meat Industry Responsibilities of Producing a Safe Product Medication use/Reading and Following Labels Animal Care and Well- Being 11. The Six Pillars of Character 12. The Six Pillars Trustworthiness Respect Responsibility Fairness Caring Citizenship 13. Trustworthiness Be honest Dont deceive, cheat or steal Be reliable Do what you say you will do Have the courage to do the right thing Build a good reputation Be loyal Stand by your family, friends and country 14. Respect Treat others with respect Follow the Golden Rule Be tolerant to differences Use good manners, not bad language Be considerate of the feelings of others Don't threaten, hit or hurt anyone Deal peacefully with anger, insults and disagreements 15. Do what you are supposed to do Persevere: Keep trying! Always do your best Use self control: be disciplined Think before you act Consider the consequences Be accountable for your choices Responsibility 16. Play by the rules Take turns and share Be open minded Listen to others Don't take advantage of others Don't blame others carelessly Fairness 17. Be kind Be compassionate and show you care Express gratitude Forgive others Help people in need Caring 18. Do your share to make your school and community better Cooperate Stay informed; vote Be a good neighbor Obey laws and rules Respect authority Protect the environment Citizenship 19. The Food Supply Continuum 20. Our Role in Food Supply Continuum Food Supply ContinuumFood Supply Continuum ConsumerConsumer FoodFood ServiceService Retail/Retail/ DistributionDistribution ProcessingProcessing HarvestingHarvesting MarketingMarketing TransportationTransportation ProducerProducer AttitudeAttitude From: NPPC, Youth PQA; 2000 Responsibility 21. ALL producers are affected by negative publicity concerning our food supply Product safety can be compromised at any time in the food supply continuum Responsibility Citizenship Our Role in Food Supply Continuum 22. Our Role in Food Supply Continuum Past failures in food safety process Recalls, scares, contamination Hazard Analysis and Critical Control Points (HACCP) plans and monitoring now required by every packing plant, regardless of size - PREVENTION Responsibility Citizenship Trustworthiness 23. Our Role in Food Supply Continuum Role of producer in providing packer with safe product On-farm HACCP Certain hazards occur before product reaches packer Notify packer of potential hazards Importance of record keeping Medication use and storage Responsibility Citizenship Trustworthiness 24. ACTIVITY 25. The Impact of 4-H and FFA Projects Reveal impact of 76,000 market projects 26. ACTIVITY 4 Whats under that hide? Orange and Tin Foil 27. How many pounds of carcass are there? Terms & Calculations: (1) Live Weight, (2) Dressing Percent, and (3) Carcass Weight Citizenship 28. Total Entry Numbers Market Swine: 32,617 Meat Goats: 32,821 Market Lamb: 11,438 Market Steers: 8,438 TOTAL: 76,225 Responsibility 29. What is Dressing Percentage? Dressing Percentage = The percentage of the live animal that ends up as carcass (Carcass Weight / Live Weight X 100) Pork: 73% Market Lambs: 53% (shorn) Meat Goats: 55% Beef Cattle: 62% Responsibility 30. Dressing Percentage is Affected by: Gut fill The more gut fill at the time the live weight is taken, the lower the dressing percentage will be. Muscling A heavier muscled animal will have a higher dressing percentage than a light muscled animal. Fatness A fatter animal will have a higher dressing percentage than a lean animal. Mud Cattle with a lot of mud attached to their hide will have a lower dressing percentage than clean cattle. Wool Lambs with long wool will have a lower dressing percentage than recently-shorn lambs Skin In market swine, the skin is left on. Stomach Type Market swine are monogastics, cattle, sheep and goats are ruminants. Citizenship 31. PORK Ave Wt. 240 D. P. - 73% 5,714,498.4 lb Responsibility 32. SHEEP Ave Wt. 125 D. P. - 53% 751,871.25 lb Responsibility 33. GOATS Ave Wt. 110 D. P. - 55% 1,441,170.5 lb Responsibility 34. BEEF Ave Wt. 1200 D. P. - 62% 6,277,872.0 lb Responsibility 35. Grand Total: 14,185,412.15 pounds of carcass!!!!!! 36. What does this mean? Livestock projects can IMPACT thousands of people!!! Think about the CONSUMER!!!! You never know who they might be.. 37. Identify Potential Hazards in Meat Products Three types of hazards: Microbial E. coli, salmonella Chemical Antibiotic residue Physical Broken needle Caring Responsibility Citizenship Trustworthiness 38. Prevent Potential Hazards in Meat Products QUESTIONS: What could potentially happen if a person extremely allergic to penicillin (or ibuprofen) ate meat with such a residue? What would happen if a consumer bit into a portion of a broken needle? 39. ACTIVITY 40. Prevent Potential Hazards in Meat Products Subcutaneous Injection Citizenship 41. Prevent Potential Hazards in Meat Products Intramuscular injection Citizenshi p 42. Prevent Potential Hazards in Meat Products Responsibility Citizenship 43. On-Line Program 44. Its Game Time Quality Counts Style 45. In closing 46. The Future of the Youth Livestock Show Program Depends on Us! 47. Thank You!