Chilton Consulting Group

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A COMPILATION OF NEWS ARTICLES AND EMERGING REGULATORY ISSUES AFFECTING THE MEAT AND POULTRY INDUSTRY

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Summer is winding down and school is about to start back. Hopefully, all of the Chilton Consulting Group clients managed to make it through the summer with few issues and the issues that did arise were quickly dealt with. If you have not had a reassessment done this year, please consider scheduling one soon so that the end of the year does not sneak up and catch anyone unaware.

1. The next classes will be in Las Vegas, NV during the week of September 4, 2007. Don’t forget to sign-up for the Basic and Advanced HACCP workshop. It will be an excellent class in an exciting city. Chilton Consulting is issuing certificates at the completion of the workshops now to prevent delays in receiving certificates.

2. 1) All clients producing RTE products are encouraged to schedule an IVT/RLm assessment audit to assure you are prepared for the regulatory audit in the event your facility is randomly selected or scheduled for an IVT.

3. 2) HACCP reassessments should be scheduled ASAP if it has been more than 12 months since our last reassessment at your facility.

4. 3) Chilton Consulting Group is working with many clients to develop Food Defense Plans. Please contact Jeff or Bobby to discuss ways we can facilitate the development of your Food Defense and Security program to reduce your vulnerability and risk. Chilton Consulting Group can also complete a full Vulnerability and Risk Assessment using CARVER Plus Shock methodology at any food processing or agricultural facility.

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With this growth there has also been an expansion of services. The list below outlines many of these services. If you don’t see what you need on this list, call and talk to us and we will do our best to see to your compliance and safety needs.

* Audit Preparation – Silliker, Cook & Thurber, AIB * SPS / SSOP Separation Project

* Manpower Reductions / Efficiency Improvements * Waste Water Control / Cost Reductions

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The classes scheduled for 2006 have been completed. Please look for the date and time closest to you. Chilton Consulting Group always offers the most current information in our presentation slides. Our participant manuals are great resources of information during the workshop and for future reference. To register, call Chilton Consulting Group corporate office at 706-694-8325, email me at ddrowe@windstream.net and I will forward you a registration form or fill in the form at the end of this email and fax or email it back to Chilton Consulting Group.

Basic HACCP Workshops
Las Vegas NV	September 4-5
Raleigh, NC	September 18-19
Baltimore, MD	October 15-16
Gainesville, GA	November 12-13
Chicago, IL	December 10-11

Advanced HACCP Workshops
Las Vegas NV	September 6-7
Baltimore, MD	October 17-18
Gainesville, GA	November 14-15
Chicago, IL	December 12-13

Food Safety Regulatory Essentials / Regulatory Update
Baltimore, MD	October 19
Gainesville, GA	November 16
Chicago, IL	December 14

Customized HACCP or Listeria workshops can also be conducted on-site at client companies for groups of 6 or more.

CSO and IDV reviews are becoming more frequent and detailed in scope. Our associates have hands-on experience assisting companies with preparing for and weathering these reviews.

Preparation for these reviews will be discussed in detail at the Advanced Workshop.

Participants receive an outstanding resource manual with current regulatory information.

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Need a SYSCO, NFPA-SAFE or YUM/TRI-CON audit? Need to prepare for an NFPA-SAFE, NSF-Cook & Thurber, AIB, Silliker or other auditing group audit?

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PURPOSE : This directive outlines the procedures that the Emergency Management Committee (EMC) is to follow while managing a non-routine incident.

1) incorporates information on utilizing the new Non-Routine Incident Management System (NRIMS) to track and manage non-routine incidents

2) provides instructions for completing, and information on accessing, FSIS Form 5500-4, Non-Routine Incident Report (NRIR)

3) provides instructions for FSIS Form 5500-8, Impact of Non-Routine Incidents on Establishments, Warehouses and Import Houses

ll. CANCELLATION: FSIS Directive 5500.2, 7/19/06; FSIS Notice 42-06, 7/19/06

I. PURPOSE: This transmittal issues the on-going updates to Attachment 1 for FSIS Directive 7120.1. Attachment 1 identifies the substances that have been approved in 21 CFR for use in meat and poultry products as food additives, approved in GRAS notices and pre-market notifications, and approved in letters conveying acceptability determinations. Substances added since the 04/11/2007 issuance of the directive are in bold. This information is also available on the USDA website at:

For further policy information regarding any of the substances listed below please contact the Labeling and Consumer Protection Staff at (202) 205-0279. FSIS will continue to issue updates to the list, as needed.

1) FSIS Notice 43-07 7-19-07 FSIS RESPONSIBILITIES RELATED TO APHIS’s SAMPLING PROGRAM FOR CLASSICAL SWINE FEVER

I. PURPOSE : This notice provides direction to Food Safety and Inspection Service (FSIS) inspection program personnel on their responsibilities related to the Animal and Plant Health Inspection Service’s (APHIS) sampling program for Classical Swine Fever (CSF).

NOTE: This notice cancels FSIS Notice 42-07 and reissues the identical notice with a revised version of the attachment. The primary change to the attachment is that the need to list previous NRs is no longer included in the third bullet.

This notice provides clarification to Food Safety and Inspection Service (FSIS) inspection program personnel regarding standardized language or “tag lines” used on FSIS Form 5400-4, Noncompliance Record (NR). FSIS is issuing this notice in response to questions that have been raised through supervisory channels and in Food Safety Regulatory Essentials (FSRE) training classes.

3) FSIS Notice 47-07 7/26/07 NEW PERFORMANCE-BASED INSPECTION SYSTEM (PBIS) PROCEDURE CODE AND RESULT CODES

I. PURPOSE : This notice provides instructions for use of the Build PBIS Schedules function; introduces the new procedure code 07A01; and provides new result codes for use with the procedure code 07A01. Inspection program personnel are only to deactivate the Build PBIS Schedules function when a federally-inspected meat or poultry establishment operates two days a week or less. At such establishments, inspection program personnel will continue to perform unscheduled procedures. When inspection program personnel cannot perform any unscheduled procedures, they are to use procedure code 07A01. Inspection program personnel are to use the new result codes to indicate why they could not perform the unscheduled procedures.

4) FSIS Notice 49-07 CONDUCTING FOOD SAFETY ASSESSMENTS RELATED TO THE CONTROL OF SALMONELLA

I. PURPOSE : This notice addresses Food Safety Assessments (FSAs) conducted to analyze an establishment’s control of Salmonella. FSAs generally assess all aspects of an establishment’s food safety system (see FSIS Directive 5100.1). This notice provides specified methodologies that Food Safety and Inspection Service (FSIS) personnel are to use when evaluating control of Salmonella in poultry slaughter operations. Some strains of Salmonella have been particularly associated with human illnesses. Therefore, control of this pathogen is necessary to ensure the safety of poultry. Enforcement, Investigations, and Analysis Officers (EIAOs) are to assess whether poultry slaughter establishments have designed their food safety systems to control, and thereby minimize, the presence of Salmonella.

This notice informs inspection program personnel that FSIS, in conjunction with the Agricultural Research Service (ARS), is conducting the Dioxin 08 survey beginning September 4, 2007. This survey is scheduled to run 12 to18 months. The survey will gather data about dioxin levels in U.S. beef, pork, and poultry.

1) Georgia Firm Expands Recall of Canned Meat Products That May Contain Clostridium botulinum

Editors Note: The recall release was updated on August 2, 2007, to add UPC codes and clarify information for consumers.

WASHINGTON, July 21, 2007 - Castleberry’s Food Company, an Augusta, Ga., establishment owned by Bumble Bee Foods, LLC, is voluntarily expanding its July 19 recall of canned meat products that may contain Clostridium botulinum, the U.S. Department of Agriculture’s Food Safety and Inspection Service announced today.

WASHINGTON, July 19, 2007 - Castleberry's Food Company, an Augusta, Ga., establishment owned by Bumble Bee Foods, LLC, is voluntarily recalling approximately 721,389 pounds of canned meat products that may contain Clostridium botulinum as a result of an equipment malfunction, the U.S. Department of Agriculture's Food Safety and Inspection Service announced today.

2) Michigan Firm Recalls Ground Beef Products Due to Possible E. coli O157:H7 Contamination

WASHINGTON, July 21, 2007 - Abbott's Meat Inc., a Flint, Mich., establishment, is voluntarily recalling approximately 26,669 pounds of ground beef products because they may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture's Food Safety and Inspection Service announced today.

3) Nebraska Firm Recalls Ground Beef and Buffalo Products Due to Possible E. Coli O157:H7 Contamination

WASHINGTON, July 25, 2007 - Custom Pack, Inc., a Hastings, Neb., establishment, is voluntarily recalling approximately 5,920 pounds of ground beef and buffalo products because they may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture’s Food Safety and Inspection Service announced today.

4) Massachusetts Firm Recalls Frozen Turkey Products Due to Undeclared Allergen

WASHINGTON, August 14, 2007 - Ian’s Natural Foods, a Revere, Massachusetts, establishment is voluntarily recalling approximately 12,894 pounds of frozen turkey products because they may contain non-fat milk, a known allergen, which is not declared on the label. [View Labels, PDF Only http://www.fsis.usda.gov/images_recalls/036_2007_labels.pdf ]

5) New York Firm Recalls Gourmet Sausage Products Due to Undeclared Sulfites

WASHINGTON, August 16, 2007 - Frank Wardynski & Sons, Inc., a Buffalo, New York, establishment, is voluntarily recalling approximately 17,000 pounds of gourmet sausage products because they may contain undeclared sulfites, which can be a health hazard to individuals who are sensitive to sulfite.

1) Food safety across the pond: Food safety is a hot button in the US and Europe as ingredients are imported from around the world.

7) Fighting dirty? UFCW raises questions at non-union plant in Iowa over NRs

19) Here comes the sun: Solar power is a viable and affordable energy source for processors

Chilton Consulting Group
P. O. Box 129 , Rocky Face ,

Georgia

30740
Office Phone (706) 694-8325
Cell Phone (706) 264-1054
Fax (706) 694-8316