S ELLING BY THE PIECE ?—N EED THAT LABEL ! Christy L. Bratcher, Ph.D. Assistant Professor, Meat...
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Transcript of S ELLING BY THE PIECE ?—N EED THAT LABEL ! Christy L. Bratcher, Ph.D. Assistant Professor, Meat...
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SELLING BY THE PIECE?—NEED THAT LABEL!
Christy L. Bratcher, Ph.D.
Assistant Professor, Meat Science
Auburn University, Dept. of Animal Sciences
THE ABC’S OF RAISING BEEF FOR THE FREEZER
NOVEMBER 16, 2010
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WHAT MUST BE INSPECTED
Any number of animals slaughtered for sale.
NO EXCEPTIONS!!
Any Product that contains >3% Meat
e.g. Cheese Pizza Pepperoni Pizza
Cooked Cabbage Greens w/ Bacon
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LEVELS OF REGULATION
Federal InspectionLegal to ship across state lines.Highest level of oversight.
State InspectionLegal to ship within state lines.
Custom ExemptAnimals processes for the owner for consumption by immediate family.
Retail ExemptOverseen by the health department
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REGULATORY PLAYERS
R E G U L A T I O N S
United States Department of Agriculture Food Safety Inspection Service (FSIS) Animal and Plant Health Inspection Service (APHIS)
Environmental Protection Agency (EPA)
Occupational Safety and Health Administration (OSHA)
Food and Drug Administration (FDA)
Alabama Department of Agriculture and Industries (AGI)
Alabama Department of Public Health (ADPH)
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MORE SPECIFICALLY…FSIS – The USDA Inspector or the State
Inspector
FDA – Waste handling, antibiotic residues
EPA – Waste handling
OSHA – Workplace conditions
ADPH/AGI – Retail certification
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WHAT YOU CAN AND CAN’T DOTo sell cuts in retail setting: Must be from USDA or state processor Must have permit from ADPH Some counties may have other specific rules
To sell sides or quarters: May be custom or USDA or state processor
Considerations if using a custom processor You are no longer the owner at time of slaughter It is illegal to sell cuts from custom processors
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MEAT LABELS ON RETAIL PRODUCTS
Labels must feature: Safe handling instructions USDA or state establishment number Address Product name Ingredients (if more than 1) Nutrition panel(except single ingredient raw products Net wt.
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LABEL APPROVAL9 CRF 317.4(c) and 381.132(c) require all labeling to be
submitted for sketch approval EXCEPT labeling that is generically approved:
- required for all non-standardized meat and poultry products
- any meat and poultry bearing special claims
Use FSIS Form 7234-1
-http://www.fsis.usda.gov/FSISForms/7234-1.pdf
Shows all label features can be printer proof or hand drawn
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GENERIC APPROVAL
Prior approval of labeling or modification by FSIS without submitting a sketch approval
All mandatory labeling features are in conformance with FSIS regs (9 CFR 317.5(a)(1) and 381.133(a)(1)).
Outlined in 9 CFR 317.5 and 381.133 paragraphs (b)(1) through (b) (8)
single ingredient with no special claims
consumer test or not intended for sale
meat inspection legends
standard of identity outlined in labeling guidelines
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SPECIAL CLAIMS – WHAT’S LEGALCertified Organic –
provided the farm and the butcher are certified and beef production follows organic protocols
Naturally Raised –
no growth promoters or antibiotics administered, not fed animal byproducts
No Antibiotics – never ever
No Hormones – never ever administered
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SPECIAL CLAIMS – WHAT’S LEGALGrass-fed –
only grass and foraged fed, ever, continuous access to pasture in season
Corn-fed -
grain fed at some point
Natural -
meat that has been “minimally” processed, no synthetic ingredients
Different than “naturally raised”
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FALSE CLAIM #1: “HORMONE-FREE”
• Simply, this is impossible
• Beef from cattle administered estrogen-based implants differs minimally from non-implanted beef for estrogen content
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OTHER QUESTIONABLE CLAIMS
• “Guaranteed Safe”- Really?- How did the end use handle
product?
• “Humanely Raised”- Perhaps, but this is your opinion- Different if you have a
“certifying” party
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FOOD SAFETY REALITIES
Overarching goal is food safety, from farm to fork
Fork to farm?
Present situation: Beef safety monitoring
Start – antemortem inspection End – grocery check-out
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FURTHER INFORMATION
USDA/FSIS Guide to Federal Food Labeling
http://www.fsis.usda.gov/pdf/labeling_requirements_guide.pdf
Alabama Department of Public Health
http://www.adph.org/
Alabama Department of Agriculture and Industries
http://www.agi.alabama.gov/
USDA/FSIS Labeling Policies
http://www.fsis.usda.gov/regulations/labeling_policies/index.asp
National Organic Program
http://www.usda.gov/wps/portal/usda/usdahome?navid=ORGANIC_CERTIFICATIO&navtype=RT&parentnav=AGRICULTURE