1/15/2013

POULTRY ObjectivesRules, Regulations and Processing Options

• Discuss the regulations

of poultry• Explain processing

& marketing options5.i%JhI. Mnt

Answer your poultry

questions• Have a discussion

MINNESOTA

What is POULTRY?? * Before getting started...

Poultry means any dome5ticated bird whether live or dead— chickens— Duck, • Understand the food safety issues— Turkeys associated with raw poultry— Geese— Ratites ostdch, emus, rheal

Poultry Products Inspection Act—Title 9 CFR— 1g57 Salmonella• Campylobacter

to

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Poultry Food Safety Issues

• Salmonella• Causes a diarrheal disease in humans• Can be severe, especially the immune

compromised populations• May require hospitalization• Infected people can carry and shed, causing it

to spread to others via poor hygiene practices

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Poultry Food Safety Issues

• Campylobacter— Causes a diarrheal disease in humans— Usually does not require hospitalization— Can be severe in immune compromised

populations ,

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-.4 Ply •

• ~4:’~)~.n-~ —.‘ j.:, .,,,-

Why be concerned?

• FSIS Salmonella Testing -Broiler

9.4% 22.2% (c&endsryeanl9SS-2010r

• Smaller plants have higher percentages ofpositives

The Numbers..___.__.,__.____,_

— —

I In • I 1.11

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LaQpI.nIow5OO.I~,twnn~ smd ~änII ~ Mn 10 I.rb~... 011101 Mn Sn ,.n 01 0r00& ,,110

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Processing Steps Poultry Processing Challenges

• Faster carcasses chill • Recipe for contamination:o Less opportunity for pathogens to grow! — Add one contaminated bird to

a chilling tank filled with

o USDA and State “Equal to” facilities requirements water— Add more birds (100’s to

c,rcassesduIIbe4O”orIess’ 1000’s) to the tankUnder 4 lbs 4 hrs4to8lbs Stirs i.’;’, —

OverSlbs 8hrs ‘V <~ contaminated

.5 poultry!

-3

Rules and Regulations Two General Considerations

• Understand them • Licensingbefore you start —Afood handler’s Iicensemayormaynotbe

• specific exemptions / required in order to sell your poultrymay apply • Inspection

• Very specific to each — Official inspection of every carcass may be neededindividual situation depending on the end customer

— Inspection may not be needed if end customercomestoyourfarm --

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What is Federal or State “Equal To”Poultry processing options inspection?

• USDA • Conducted for poultry that is not

being sold directly to the endconsumer• MN “equal to” -

— • Conducted to ensure poultry and• ~, poultry products are WHOLESOME

• Custom Exempt ,-~& and SAFE!~

• Poultry Products Inspection Act

• RL. 90-492 Exempt (PPIA)

What is “Equal To”? Antemortem Inspection

• State Inspection “equal to” USDA— Wholesome Meat Act • Inspection of the live animal

(akntaieflqu.IT&Iaw) est1967 before it is processed• “Equal To” Federal Inspection — Individual bird-by-bird inspection is

— Must use MN Inspection legend not feasible— Must adhere to Federal ~/IjIsi jfl — Performed on a Lot basis

regulations /J?JJj ~- — Live birds can continue through- In Minnesota only!? — ‘!‘‘! ~ slaughteç dead birds are

— condemned58 facilities under inspection

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On line Inspection of Birds What is “Equal To” and federal?

• EVERY bird is examined for • Increased emphasis on food safety inprocesses

— Disease conditions that may make — Still evaluate sanitation and facilityit unfitfor human food

— Dirt, fecal, bile material and — Evaluate processes usingcontamination

— Bruising or othertissue defects — Sanitation Standard Operating Proceduresrequired• Carcass and internal organs

examined — Recordkeeping& Documentation

Inspector’s Verification of Food Safety Inspected Slaughter and ProcessingSystems Establishments

• Plant recordkeeping is adequate, complete +Ust of USDA Plants: (515) 727-8960 or• HACCP plans are adequate 1-800-990-9834• SSOP’s are implemented and effective• Monitoring of CCP’s is being performed and verified• ccP’s chosen by plant are scientifically valid

+List of State E2 plants: 651-201-6027• Product safety by sampling of products for bacteriaof food safety concern

MINNESOTA

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Custom Exempt

• The plant is allowed to process birds for theowner of the birds and return them to theowner of the birds — “not for sale” to thegeneral public

• Only use for the personal use of the owner,family members and guests

Custom Exempt

Quarterly inspection for sanitation and facilityissues

• About 290 facilities in MN

• Not all conduct poultry slaughter

• Biggest compliance issue- selling NFS meat

RL. 90-492 exempt

• Exemption from the PPIA

• May need inspection every ito 2 years to besure facility requirements are met for sale ofRL. exempt birds at Farmer’s markets or anymarket off the premise of the farm

• *N0TE — a person can not claim more than

RL. 90-492 exempt poultry slaughter..

— Farms may register w/our departmentfor thisexemption!

— selling less than 20,000 birds annually— Selling only birds raised on his/her own farm— Sold only from farm to individual consumers— No smoking, cooking or curing permitted— The processor must process poultry under sanitary

conditions!— Must be labeled properly

one exemption Not to be who esaled, or n retail markets

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RL. 90-492 exempt poultry slaughter... Labeling your product

— If product is sold off the farm, or process • RL 90-492 Exempt:over 1,000 birds lEe. Earners market, roadside stands) — The Farmer’s Name

— The Name and Address of yourMust have an approved facility that meets the farm including the zip coderequirements of 9 CFR part 416.2-416.5 — The Product Name

*This means no open air processing — “ExemptRL. 90-492”VIeitPiultiy

12345 Pasture RoadAn~1own. MN 55555

Product: Whole ChickenExempt PL. 90-492

Type of inspection Needed for PoultryProcessors Licensing Requirements...

End customer Type of inspection needed • You may or may not need a license

Grocery stores, restaurants Federal or State “Equal To”(wfioiesaie outlets) if selling only your own birds, don t need a

Direct sales off the farm to No routine inspection — licenseend customer (if slaughtered processed under PS.

on the farm) exemptionFarmers marRets Federal or State “Equal To”

or RL. exempt from anapproved facility

Sales to another individual Custom Inspection ONLY if csold prior to slaughter -

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Who Does Not Need a License? Who Needs a License?

• Meats: sale of multi-ingredient products,— Farmers who have their poultry processed under cured, cooked or smoked products (examples:

inspection at a USDA or State E2 Inspected Facility bacon, sausage).• Poultry: sale of smoked, cured, cooked or

— Farmers selling PL 90492 Exempt poultry sold further processed poultry and birds from anydirectly to the consumer location other than your farm.

• sale of meat/poultry to grocery stores,— IF it’s product of your farmi restaurants, retail outlets, or customers

whereas the product is not from your farm

Licensing requirements Type of Licensing Needed for PoultryProcessors

Some outlets may require a license even Products being sold Licensing neededthough you are exempted... Birds only from your farm None required — register with

MDA

— Farmers Markets- bylaws and policies Birds from your farm and Food handlers license— Retail Stores- receiving product policies other farms— Third party auditing Poultry products with added Food handlers licenseingredients that don’t come

from your farm

We highly recommend contacting us todiscuss your licensing and inspection

needs before you begin operating!

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Situation 1 Inspection Requirements..Situation 1:

You want to sell your own birds to grocery Produced under a continuous inspectionsystem, including HACCP regulations —

— This is called “wholesale” — the poult~ ‘snot soldstores, restaurants... can be sold across State lines

to the end customer= =

What are the reQuirements f , Produced under a continuous inspection~—“-——_.—.J system, including HACCP regulations —Inspection and Licensing cannot be sold across State lines

Situation 1: Licensing requirements... Situation 1: Licensing requirements...

Selling only birds from your own farm • Selling your own birds and birds from other— No license required farms— Only applies to whole or cut up chickens— No added ingredients unless all ingredients come • OR contain products not from your farm

from your farm(spices, sausage, marinades products)

Food handler’s license required

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Situation 2: Inspection and LicenseSituation 2 Requirements...

• Sales of your own birds to customers that • Federal or “Equal To” state inspection iscome to your farm — birds are slaughtered on required... if you process under 20,000 birdsthe farm

What are the requirements for... • the customer comes to the farm... if you sellInspection and Licensing? less than 1,000 birds, no inspection

requirements

• No license requirements

Situation 2 Cont. Situation 2: Inspection Requirements...

• Now what if the customer doesn’t come toif productis sold off the farm, or process overthe farm...And you sell your birds off the farm — 1,000 birds

at a different location • (Ex. farmers market, roadside stand)

— Must have an approved facility that meets theOr you slaughter over 1,000 birds requirements of 9 CFR part 416.2-416.5

Farm will be inspected every one to two titan

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Situation 2: Inspection Requirements... Situation 3

—Register with the MN Dept of Ag • Sales of poultry at the Farmer’s• Nocostlrivolved Market• All packages must be labeled with P1 esemption reqUIrements

— Directlyto the ultimate consumer

—Applies only to whole birds and cut upbirds... no added ingredients

What are the requirements forInspection and Licensing?

Situation 3: Licensing Requirements.... Situation 3: Inspection Requirements...

• Licensing may not be required • Must have proper facilities according to CFR416— processed on the farm

• BUT multi-ingredient products or products not • Transportation restrictions and maintainingof your farm, license IS requ red temperature

— Mechanical refrigeration is necessary unless theproduct is sold and delivered in four hours or less

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Situation 3: Inspection Requirements...

• Producer’s processing >20,000 birds per yearmust be licensed and under Federal or Stateinspection

• Allowed to sell Federal orState “Equal To”birds

• All packages must be properly labeled

Importance of Labeling

• If we need to identify and find the processorof a defective product

• We need to know the source and we mayneed to do it in a hurryrComplaintof illness>Complaint of contaminated product>complaint of injuryrComplaint of death

MINNESOTA

Labeling your product

• Depends on how it wasprocessed

• RL Exempt:— The Farmers Name— The Name and Address of your tarn, including

the zip code— TheProductName

— ‘Exempt Ft 90-492’ YIISIPIIIUII12345 Pasture RoadAn~1own, MN 55555

Product Whole ChickenExempt P.L. 90-492

USDA or Equal To Labeling

Label Features

/ PORKSAUSAGE— -—

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lithe pmducl Is a rwpioduc~ a salehandling lab~l Is ,eqcirl.

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Labeling

• If the label on your chickens states“Not for Sale” that means...

They cannot be sold!

• Same goes if the label says“Exempt RL. 90-492” and you did not processthem yourself

Labeling

• If you claim something, you must prove It• Example:

Higher n Omega 3’s must have adequate laboratorytesting results to show this

eamiry Earns

•

Resources and Fact Sheets:

• Farmer Market Venders Guide

• Sale of Locally Raised Eggs to Food Facilities• Sale of locally Home or Farmed Raised Poultry• Approved Meat and Poultry for Food Facilities

Resources Cont.

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MiNNESOTh

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Resources Cont. Where to start??

• MDA First, identify your end customer!!

• M ISA r The end customer will determine what type ofregulations you will need to follow

• U of M > This may change as your business grows... the

• AURI (Agriculture Utilization Research Institute) regulations that apply to your business will alsochange as you grow

• Others- (ex) online from approvedsources... Universities, Regulatoryagencies, etc.

Summary Contact Information

Minnesota Department of Agriculture• Raw poultry are commonly

contaminated with bacteria that cause 651.201.6027illness in humans www mda.state.mn.us

• Rules and regulations around poultryprocessing are complex! Levi MuhI, Meat Compliance Officer

• Do your homework before getting Meat Poultry and Egg Inspectionstarted?

651.201.6216Levi.Muhl@state.mn.usChoose the right path!!!

MINNE5OT~

1/15/2013

Questions???