Managing Contamination Through Chain to Improve Public Health Outcomes Birds, Bacteria & Baselines.

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<p>PowerPoint Presentation</p> <p>Managing Contamination Through Chain to Improve Public Health OutcomesBirds, Bacteria &amp; Baselines</p> <p>Presentation OutlineWho is Safe Food Production QueenslandPoultry Meat Food SafetyBackground to ImplementationBaselining and BenchmarkingTesting the Baseline Model and Microbiological SurveysPublic Health OutcomesConclusions and Future Directions</p> <p>Who is Safe Food Production Queensland?Based in Brisbane, AustraliaEstablished in October 2000 under the Food Production (Safety) Act 2000Statutory body reporting to the Queensland Minister for Agriculture, Fisheries and ForestryAims to promote and protect food safety in QLDs primary production sector</p> <p>Birds, Bacteria &amp; BaselinesAugust 2015Who is Safe Food Production Queensland?</p> <p>State government food safety regulator responsible for meat, dairy, seafood and eggs.Vision:Consumers, both at home and abroad will have confidence and trust in the integrity of the food safety control system and that the highest international standards are applied in the agri-food sector. </p> <p>SFPQ is as an influential agent for change putting a culture of food safety at the heart of every accredited food business in Queensland.Birds, Bacteria &amp; BaselinesAugust 2015Poultry Meat Food SafetyMicrobiological contamination is the most significant public health risk associated with poultry meat.High mechanisation and large volumes may potentially translate to greater risk.Food businesses are responsible for maintaining effective food safety management systems.Traditionally, control of microbiological risk has been heavily reliant upon chemical interventions (e.g. chlorinated washing/chilling).</p> <p>Birds, Bacteria &amp; BaselinesAugust 2015</p> <p>Campylobacter jejuniSalmonella enterica subsp.Poultry Meat Food SafetyBirds, Bacteria &amp; BaselinesAugust 2015</p> <p>Birds, Bacteria &amp; BaselinesAugust 2015National Standard 4.2.2Requirement for national regulatory framework to improve traceability and control of food safety hazards through the production and processing chain.Public health concerns noted over a steadily increasing rate of Campylobacteriosis/Salmonellosis linked to poultry meat over a prolonged period.</p> <p>Birds, Bacteria &amp; BaselinesAugust 2015SFPQs Implementation of Standard 4.2.2</p> <p>Evaluate the effectiveness of current food safety control systems within this baseline.Engage with industry to develop best practise procedures and implement requirements under the new standard.Create a through-chain baseline that identifies most effective microbiological control measures.Evaluate and review the effectiveness of the implemented changes within the system.Birds, Bacteria &amp; BaselinesAugust 2015Development of BaselineMapping all of Production Points in the supply chainDevelop specific standard operating procedures were developed around the four verification points based upon Std 4.2.2.Each SOP provided direction around:Task descriptionsRelevant skills and knowledge requiredValidation and monitoring of controlsCorrective actions required</p> <p>Birds, Bacteria &amp; BaselinesAugust 2015</p> <p>Baseline DevelopmentBirds, Bacteria &amp; BaselinesAugust 2015SFPQ undertook a systematic scientific and technical assessment of the poultry meat production chain and developed a simplified baseline map. This map documents all activities that occur through the supply chain and captured specific microbiological barriers and related monitoring points along this chain, representing the most critical and effective means of providing control of hazards and improving the safety and sustainability of poultry meat products.</p> <p>These four separate verification points are indicated here by the red boxes. They are:Live bird receivalEviscerationCarcase washing and chillingFinal product storage</p> <p>It was hypothesised that, due to their critical nature, intensive and active monitoring of these barriers would provide more efficient and effective verification of effective process control measures than the range of those previously applied.11Agreed Industry TargetsSOP Industry-agreed targets:Feed withdrawal 8-12hrsSpin wash/chill overflow - &gt;5ppm FAC; 4-7pH; temperature </p>


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