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Risk Management in Bovine Spongiform
Encephalophy
Traceability Process and Tracing of Animals
June 22, 2005
Paul ClaytonU.S. Meat Export
Federation
2
What is the function of Traceability, Source
Verification and/or Process Verification? • Control animal and zoonotic
diseases– Only need live animals procedures – FMD, BSE, Scapies, PRRS, PMWS
• Food Safety – Chemical
• Antibiotics, Hormones, Pesticides• GMO
– Sanitary• Microbiology• GMP• Physical Risks: Needles
– Only need plant procedures • Recall procedures
• Commercial purposes– Branded Programs
• Source Verification– Identity Preservation– Information Exchange
• Genetics• Production Practices
3
Traceability System• Traceability alone does not contribute to higher levels
of safety or quality, it only transfers information along a supply chain.
• In order for traceability to affect quality it must be associated with some type of quality assurance mechanism that imposes a set of standards and procedures and specifies data to be recorded so that quality can be assured.
• It is the sharing of information recorded by firms, or by other institutions to which it is passed, which constitutes the bulk of any traceability system
Souza-Monteiro and Caswell, Economics of Implementing Traceability in Beef Supply Chains:
Trends in Major Producing and Trading Countries, June 2004
4
Definitions
• Identification: Identify animals and record their movement over their lifespan
• Traceability (Trace back): The ability to trace the history application or location of an entity by means of recorded identifications. (ISO 8402:1994)
• Product Tracing: The ability to identify by means of paper or electronic records a food product and it’s producer, from where and when it came, and to where and when it was sent. (CCFICS)
• Identity Preservation: Maintaining product integrity throughout production and processing cycles of a food system
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World Standards• World Trade Organization
– Scientifically Based on Risk Assessment– Not Trade Restrictive– Importing country cannot enforce more rigorous standards for imported meat than
those applied to the domestic industry or use these standards as trade barriers.
• Office International des Epizooties (OIE)
– Agree to international codes and standards that will provide better guarantees and facilitate trade in animals and animal products. Traceability is a key element.
• Codex Committee on Food Import and Export Inspection and Certification Systems (Draft)
– TRACEABILITY: The ability to trace the history application or location of an entity by means of recorded identifications. (ISO 8402:1994)
• Origin of food products and ingredients• Product processing history• Distribution and location of the product after delivery
– TRACEABILITY/PRODUCT TRACING: The ability of a food business to identify for any food product under their control, where it came from, how it was changed by the producer (if appropriate) and where it was sent to. This is achieved by means of paper or electronic records, and implies a forwards and backwards tracing of the all relevant information regarding a food product. Records should be kept in a format allowing ready linkage and access by the appropriate authorities. (CCFICS)
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Components of a Traceability System
• Breadth: Amount of information needed by the system (Safety, Quality, Animal Disease)
• Depth: How far forward and backward traceability is maintained. (Production, Processing, Market)
• Precision: Ability of the system to pinpoint the source of the problem (individual, Group)
• Verification: Third Party Audit, DNA, Laboratory Analysis
– Golan et. al. Traceability in the U.S. Food Supply: Dead End or Superhighway, 2003
7
Traceability Supply
• Animal Disease Control
• Bio-security
• Fraud Prevention
• Production Improvement
• Branded Product
Cost• Animal ID• Record Keeping• Third Party Audit
ROI
Liability
Infringement on Personal Financial Information
Current Traceability
Concerns
8
Types of Traceability
Carcass
FabricationPackaging
Distribution
Retail / Food Service/Consumer
RanchStocker
Feedlot
Plant (FSIS Inspection)
Animal Disease Identification
Food Safety Traceability
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National Animal Identification System
• Goal:– The NAIS is to be able to identify
all animals and premises that have had contact with a foreign or domestic animal disease of concern within 48 hours after discovery.
– As an information system that provides for rapid tracing of infected and exposed animals during an outbreak situation, the NAIS will help limit the scope of such outbreaks and ensure that they are contained and eradicated as quickly as possible.
http://animalid.aphis.usda.gov/nais/index.shtml
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NAIS Guideing Principles• Uniformity: The NAIS will be based on national data
standards to ensure that a uniform and compatible system evolves throughout the United States.
• Flexibility: The NAIS must allow producers to use NAIS in coordination with production management systems, marketing incentives, etc., allowing for the transition to a “one number –one animal” system for disease control programs and other industry–administered programs.
• Inclusiveness: The NAIS is being developed to identify animals and poultry and record their movements over the course of their lifespans.
• Cooperation: The NAIS is a joint effort. Successful achievement of the 48–hour traceback goal will occur through State, Federal, and industry partnerships.
• Confidentiality: The NAIS will contain only information necessary for animal health officials to be able to track suspect animals and identify any other animals that may have been exposed to a disease
11
Essential Components• National Premises Identification
System• Individual Animal Identification
System• Group / Lot Identification System• Required infrastructure• Time Line
– January 2008: stakeholders to identify premises and animals according to NAIS standards
– January 2009: full recording of defined animal movements.
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National Premises Identification System
• Provides a nationally unique number for each premises (location) involved in animal agriculture
• 7-character ID • States to define and identify
premises using national “premises allocator” to assign number
• Example: A123R69
13
Premises System
State Premises System
Premises Allocator
A23L449A23L449
National Premises
Repository
A23L449A23L449
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Individual Animal Identification System
• National system to provide unique numbers for individual animals
• Will follow ISO code structure standard for Radio Frequency Identification (RFID)
• Lifetime number imprinted and encoded with individual number
• Example: 840 223 456 789 101
15
Group / Lot Identification System
• Will consist of National Premises Identification Number of location where group established
• Plus: six-digit number reflecting date group was formed
• Format will result in unique number
• Example: A234L69100303
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Individual Identification
A23L449A23L449
USAIN Manager
National Premises
Repository
17
Required Infrastructure
• National Premises Allocator• National Premises Database• Individual ID Database• “Reader” technology in order to
“track” animal movements– Markets, collection points,
expositions, slaughter facilities, feedlots, etc.
18
Individual Animal Tracking Between Premises
840 834502584384840 834502584384
A23L449A23L449
442DW31442DW31
Livestock Auction
SB3T552SB3T552
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Animal Tracking
Animal Number - 840 834 502 584 384840 834 502 584 384
Date Prem. # Code7-12-04 A23L449 1
10-15-05 442DW31 9
10-16-05 SB3T552 3
4-4-06 5TR9923 9
5-4-06 TH84S66 4
5-4-06 5245G3D 3
12-14-07 442DW31 10
Tag is allocated to premises
Tag is allocated to premises
SightingSighting
Movement inMovement in
SightingSighting
Movement outMovement out
Movement inMovement in
Slaughtered Slaughtered
20
New Technology• Computer Software and
Hardware for Data Collection
• RF Ear Tags, Chips and Ruminal Boluses
• GPS Tracking
• Biometric Identification– Voice Recognition, Face
Recognition, Palm Printing, Vein Printing, Iris Imaging, Retinal Scanning, Nose Printing
• EAN/UCC Bar Codes
• DNA Verification
21
Food Safety Traceability• Class I – A Class I recall involves a health hazard
situation where there is a reasonable probability that eating the food will cause health problems or death.
• Class II – A Class II recall involves a potential health hazard situation where there is a remote probability of adverse health consequences from eating the food.
• Class III – A Class III recall involves a situation when eating the food will not cause adverse health consequences.
• Product Withdrawal: A Market Withdrawal involves removal of a product from the market for a reason other a potential health hazard.
22
Connections!!!
23
25
Traceability Demand• Trade and consumer pressure to show that livestock
and meat has been produced and processed in a safe and hygienic manner.
• The trade and consumers want to be assured that:– Judicious use of compounds with responsible
application have been exercised in the production of meat products.
– Good Production Practices (GPP) and Good Manufacturing Practices (GMP) have been applied throughout the production and processing of the animal and meat.
• Proof of these practices and procedures can only be accomplished through traceability systems, source or process verification.
26
The New Era of Better Informed Consumers
• Consumers, both domestic and international are demanding assurances of food safety
• In addition to safety, consumers want to know where the product was produced, who produced it and is it fresh
Consumer Willingness to Pay
$0.00
$0.20
$0.40
$0.60
$0.80
$1.00
$1.20
Traceability Animal Welfare Food Safety All Attributes
Verifiable Attributes
Do
llars Beef
Ham
Dickson and Bailey, Meat Traceability: Are US consumers willing to pay for it? 2002
27
Modern Animal Agriculture
• Uniform Inputs– Genetics– Feed– Production Practices
• Animal Health• Feed• Animal Welfare
• Variable Inputs– Carcass Sorting
(Premium Programs)– Carcass Fabrication
• Production – Genetics– Feed– Production Practices
• Animal Health• Feed• Animal Welfare
• Processing– Food Safety Enhancements– Quality Enhancements
Value Attributes
28
Commercial Traceability
Carcass
FabricationPackaging
Distribution
Retail / Food Service/Consumer
RanchStocker
Feedlot
Plant (FSIS Inspection)
Animal Disease Identification
Food Safety Traceability
Source Verified Value Attributes
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“Story Meat”
• Voluntary
• Marketing Tool
• Shows Producer,Farm and Livestock
• Let’s ConsumersKnow SomeoneStands BehindProducts
30
USDA Processed Verified Programs
• PM Beef Group Ranch to Retail
• Red Angus Assoc. of America
• Cargill Meat Solutions – Value Pork– Verified Pork
• Farmland America’s Best Pork
• Murphy Brown LLC
• American Berkshire Association
• Premium Standard Farms
• Seaboard Farms
31
USDA AMS Certified Brands Certified Beef Programs Certified Pork Programs
Montbello Premium Pork
32
USDA AMS Brand Name Beef Programs
• Nolan Ryan All Natural Tender Aged Beef– Natural– Yield Grade 1&2, 600-899
Carcass Weight, 11.0-16.5 sq. in. Ribeye
– Marbling Slight 0-100, A Maturity
– Fat ¼ inch– Electrically Stimulated– 14 days of Aging– Smart Vision Beef Cam
• USDA AMS Certified
33
BrandsNatural Brands Store Brands Private Brands – Branding will
grow because a brand represents a promise of quality
– A tremendous amount of marketing and dollars will be placed behind a brand
– A brand can build customer loyalty & repeat buyers
34
Summary• Regulatory Traceability
– Animal Disease Control
– Product Recall
• Commercial Traceability
– Value Attributes
– Source / Process Verification