PDF-Meat Inspection Services

How Much Tel 4055226119 DEPT OF AGRICULTURE Food Safety Division. 25, . 2012. Regulatory Update. Report to NCC Marketing Committee . Robert O. Winters. 2. Agenda. FSIS single . i. ngredient meat and poultry nutrition labeling. FSIS generic label approval proposed rule. Culinary Arts I. What is Poultry. Poultry – birds that are raised for human consumption. Usually less expensive than other meat products. USDA categorizes poultry according to species – kind. Chicken, turkey, goose, duck, pigeon, and guinea. James M. Laws, P.Ag.. Executive Director. Canadian Meat Council. September 2014. Canadian Meat Council. National industry trade association representing federally-inspected meat processors of beef, pork, poultry, horse and lamb since 1919.. . Lessons Learned . Harry Wilson DVM. NCDA & CS ,. Meat & Poultry Inspection. Meat & Poultry Recalls. Reasons for Recalls. Positive test for pathogen by inspection personnel or plant with product shipped in commerce. SCience. By C. Kohn. Agricultural Sciences. Waterford, WI . 1. Source: rivesqualitymeats.com. Intro to Meat. Meat is an important component of the diet of many people. . Meat. . is primarily the muscle tissue of animal that is used for food. . Plan for this session. Presentation: the story so far. Facilitated table top discussions:. Our roles as leaders in preparing for the inspection in March. How do we know that we are leading well?. How do we embed learning across our Trust?. James M. Laws, P.Ag.. Executive Director. Canadian Meat Council. Transportation Border Working Group Meeting. Niagara Falls, Ontario, Canada November 2, 2011. Canadian Meat Council. National industry trade association representing federally-inspected meat processors of beef, pork, poultry, veal and lamb since 1919.. Objectives. Summarize the role of the USDA in Meat Inspection. Purpose of Inspection . Protect Consumer. Give official assurance of wholesomeness and proper labeling. Detect and locate communicable disease. Internal Food Temperatures. Ground . meats (pork, beef, veal, lamb) . 160 . degrees. Whole cut beef, seafood, . veal, lamb . 145 . degrees. . All Poultry (whole or . ground). 165 . degrees. Pork. 160 degrees. Objectives. Summarize the role of the USDA in Meat Inspection. Purpose of Inspection . Protect Consumer. Give official assurance of wholesomeness and proper labeling. Detect and locate communicable disease. Oklahoma . Regulations . for Slaughter Facilities, Packing Plants and other Food Production Enterprises. . Includes meat, eggs, and any animal products intended for human consumption. Dana Zook. OSU Extension Livestock Specialist. De . Minimis. Level Approach. Advancing Analysis Workshop. Washington, DC – June 18, 2013. Alexander Domesle. Risk Assessment and Analytics Staff. Office of Public Health. Science. Food Safety and Inspection Service. B. S. Ceh. s. -MUHAS. . Abattoir design and operation. Abattoir. Slaughter house. – technically referred as Abattoir.. Traditionally called butcheries, giving negative feeling due to foul smell, unhygienic disposal of wastes.. for ensuring product safety integrity and qualityX-ray inspection systems from Minebea Intec support compliance wi31 industry standards such as HACCP IFS and BRC protect brand reputation and avoid cos