Missouri Show Me Quality Assurance Program

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Missouri Show Me Quality Assurance Program

• Good Production Practices
• Healthy Animals
• Safe Food

Part 2
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PART 2

• HACCP
• Health Products
• Injection Sites and Types
• Carcass Quality

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HACCP and Food Safety
Hazard Analysis and Critical
Control Points

• A system used in meat packing plants to prevent
  food safety problems
• Regulated by the USDA Food Safety and Inspection
  Service (FSIS)

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HACCP and Food Safety

• Identify hazards
• Find critical points in the process
• Establish critical limits for each critical
  control point
• Monitor
• Take corrective action if monitoring shows there
  are deviations outside the limits of a critical
  control point
• Keep records on each critical control point
• Verify that the HACCP plan is working correctly.

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Where do I fit into HACCP ?

• The producers responsibility is to supply the
  packer with animals that are free from drug and
  chemical residues and physical hazards such as
  broken needles.
• We must also be aware of
• withdrawal times because a
• packer cant hold a pig once
• delivered to the plant.

Packer
Producers
Consumers
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HACCP and Food Safety
Hazards can be identified as

• Microbial contamination
• Chemical hazards
• Antimicrobial and chemical tissue residues
• Physical hazards
• Broken needles or metal

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Animal Health Programs

• Include
• Biosecurity
• Nutrition
• Animal Health Products
• Vaccines, antibiotics, probiotics, growth
  promotants, anthelmetics, vitamins
• Veterinarian
• Parents, Guardian, Project Leader or Advisor

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Current Regulatory Agencies

• Food and Drug Administration
• Regulates medicated animal feed and most health
  products
• Approves products and sets tolerance levels for
  antimicrobials

• Sets tolerance levels for pesticides used in
  pork production

• Food Safety and Inspection Service
• Inspects hogs in packing plants
• Examines plant sanitation
• Approves plant sanitation

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Why use animal health products?

• Provide for the welfare of the animal
• Treat disease or parasites
• Prevent disease or parasites
• Improve rate of gain
• Improve feed efficiency
• Minimize production costs

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Maintain medication and treatment records

• Date of treatment
• Animal treated
• Product used
• Amount administered
• Route of administration
• Who gave the drug
• Withdrawal time
• Completed withdrawal date
• Keep records for 12 months

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Storage of Animal Health Products
Properly store, label, and account for all drug
products and medicated feeds.
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Look at the Labels..

• All drug labels should contain this information

Warnings
Precautions
Expiration Date
Active Ingredient
Lot Number
Cautions
Trade Name
Dosage
Application Method
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Types of Animal Health Products

• Over The Counter Drugs (OTC)
• Prescription Drugs (Rx)
• Factors determining whether a drug is OTC or Rx
• Margin of safety to animal
• Effects of accidental overdose
• Difficulty of identifying disease
• being treated
• Safety for the administrator

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Types of Drug Use

• Labeled Use Using the drug EXACTLY as it is
  specified on this label. Medicated feed may only
  be used as directed by the label. Labeled use is
  legal and the type of use most producers use!
• Off Label The PRODUCER uses drugs on their own
  in a manner other than what is stated on the
  label without veterinarian guidance. This is
  ILLEGAL!!
• Extra Label The VETERINARIAN prescribes a drug
  to be used in a manner other than whats on the
  label. This is legal and is used when a good
  veterinarian-client-patient relationship exists.

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Working with your Veterinarian
Obtain and use veterinary prescription drugs
through a licensed veterinarian based on a valid
veterinarian/client/patient relationship.

• Extra Label Drug Use
• Veterinarian increase dosage beyond label
• Changes frequency of administration beyond label
• Changes duration of treatment
• Changes disease to be treated
• Changes species to be treated
• Prescribes any other non-label use of OTC or Rx
  drug

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Medication Issues for Poultry

• Vaccinations are done
• at the hatchery.
• Mareks disease
• Coccidiosis
• If medicated feeds are
• used, follow withdrawal
• times as listed on the label.
• READ LABELS!
• Most diseases can be
• prevented with good
• management practices.

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Medication Issues for Rabbit

• Generally dont need vaccinations, antibiotics,
  or other medications if good production practices
  are followed.
• If medicated feeds are used, withdrawal times
  must be followed as directed.
• Some producers feed medicated
• feed a few days before and after a
• show to overcome the stress of
• showing.

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Medication Issues for Rabbit

• Digestive Disorders
• Overeating disease or enterotoxemia
• Prevention Feed hay, especially to young rabbits
• Coccidiosis - caused by protozoa
• Pasteurellosis - respiratory disease
• Parasites
• Ear and skin mites
• Sore Hocks
• Wire floors cause stress to hocks
• Worse if poor fur cover.

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Proper Injection Techniques

• Reduce muscle damage
• Reduce abscesses
• Reduce trim losses

All injections need to be in front of the
shoulder point
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Eye of Round
Injection Site Lesions!
Top sirloin
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Routes of Injections
Subcutaneous SQ (Given under the skin
Between skin and muscle)
Intramuscular IM (Given in the muscle)
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Injection Types - Not usually given by producers
Intraperitoneal IP (Given in the body cavity)
Intramammary IM (Given in the teat)
Intravenous IV (Given in the vein)
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Preferred injection sites..
IM
IM
Sub Q
Sub Q
Sub Q
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Nine Practices for Proper Injections

• Use approved injection site
• SubQ if allowed
• IM in front of shoulder
• Sharp needles
• Adults max in one
• Cattle 10 cc
• Hogs 5 cc
• Sheep goats 2 cc

• Young stock split application sites
• Avoid additive effects of products
• Change needles
• Avoid wet or muddy

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Tips when using needles.

• Disposable needles and syringes are sanitized and
  easy to use.
• Clean reusable syringes and needles properly.
• Always check for burrs on needles.
• Maintain a sharps container.

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Remember.animal health products are here to
assist good management...

• NOT cover up
• poor management

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Carcass Quality

• Poor meat quality related to stressed animals
• Abscesses
• Tenderness problems related to abscesses and
  injection techniques

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Beef Quality Problems

• Dark Cutters - Beef

Meat is dark red, almost black. It is acceptable
to eat, but most consumers do not like
the appearance.
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Carcass Value

• Yield Grade and Quality Grade determine carcass
  value
• Determined by a USDA Grader

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Beef Quality Grade

• Tenderness, flavor, color, texture and juiciness
• To reflect customer satisfaction

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Beef Quality Grades
Prime
Choice
Select
100/ hd
160/ hd
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Beef Quality GradeWhy is it worth so much?

• Prime 94 of steaks are acceptable
• Choice 90 of steaks are acceptable
• Select 75 of steaks are acceptable
• Standard 50 of steaks are acceptable

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Beef Quality Grade

• Maturity Grades (Age)
• A less than 30 months
• E more than 96 months
• Younger cattle are more tender

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Beef Yield Grade

• How much meat is in the carcass?
• Scored 1 to 5
• 1 is lean gt 52.3 meat
• 5 is fat lt 45.5 meat

Yield grade 3
Yield Grade 5
Back fat
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Beef Yield Grade
30/hd
15/hd
Yield Grade 1.4
Yield Grade 2.71
-150/hd
Yield Grade 4.27
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Out Cattle(Discounts)
Dark Cutter
-250/hd
Normal
Yield Grade 4 5 Cattle (over fat) -120-175
per head
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Out Cattle

• Carcass Weights
• Target is a 550-950 lb carcass
• 900-1500 lb live weight
• Discounts of 35 per cwt
• 200-335 per head!
• Hard Bones (Older Cattle)
• Heiferettes
• Mexican Cattle
• 20 per cwt discount
• 150 per head discount

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Pork Quality Problems
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Genetics and Pork Quality

• Porcine Stress Syndrome
• Recessive mutation _at_ HAL-1843 locus
• Negative effects on pork quality
• Stress Carrier (Nn)
• 30 to 60 PSE
• Stress Positive (nn)
• 90 PSE

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Genetics and Pork Quality

• Porcine Stress Syndrome
• Sudden Deaths of Stress Positive pigs (nn)
• Mutation discovered in Pietrains
• Observed in most all breeds today
• Elimination of the gene (1996)
• Sire catalogs
• Need to test females

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Other Meat Quality Grading

• Sheep
• Voluntary
• Meat Goats
• Poultry
• Rabbits

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Sheep Carcass Quality

• USDA Yield Grades
• Selection No. 1 to No. 5
• USDA Quality Grades
• Based on conformation, maturity (lamb lt 14 m
  yearling mutton and mutton gt 24 m) and quality of
  lean flesh.
• Prime
• Choice
• Good
• Utility

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Meat Goat Carcass Quality

• USDA Live Grades
• Selection No. 1
• Selection No. 2
• Selection No. 3
• Quality Grades
• Based on age (Choice, Good, Standard and Utility)
• Kids
• Yearlings
• Adults

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Poultry Carcass Quality

• USDA Grades
• Quality Grades of Ready-to-Cook Poultry
• A, B, or C
• Conformation
• Fleshing
• Fat covering
• Feathers
• Exposed flesh (cuts, tears and missing skin)
• Discoloration (bruises and blemishes)
• Disjointed and broken bones
• Freezing defects (detract from the general
  appearance)

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Rabbit Carcass Quality

• Young Domestic Rabbit
• Processed weight 1.5 to 3.5 lbs
• Live weight 3 to 6 lbs
• Dressing percent of 50 to 59
• 12 weeks of age

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Rabbit Carcass Quality

• USDA Grades
• Quality Grades of Ready-to-Cook Rabbit
• A, B, or C
• Conformation
• Fleshing
• Cuts and tears
• Deformities
• Freedom from foreign material
• Discoloration (bruises and blemishes)
• Disjointed and broken bones
• Freezing defects (detract from the general
  appearance)

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Abscesses

• Areas of infection in the muscle tissue
• May be filled with fluid
• May not be visible on the surface
• On a carcass, they must be cut out and thrown
  away
• Usually caused by improper injection procedures
• Sometimes occur even with proper injection
  procedures

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Abscess Examples

• SubQ injection
• in the muscle
• wrong location

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Abscess Examples

• IM injections
• too much injected
• wrong location

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Tenderness

• Tenderness is one of the most important
  attributes of meat

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Tenderness

• Abscesses and poor injection procedures can
  decrease meat tenderness!
• Tenderness is decreased in an area up to 3 inches
  away from the lesion, in all directions.

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Exhibit Good Ethics

• Caring
• Trustworthiness
• Respect
• Fairness
• Responsibility
• Citizenship

• Just do the right thing!

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Character Traits

• Caring - showing concern for others
• Respect - treating others the way you want to be
  treated
• Trustworthiness - dont lie, cheat, be dishonest
• Fairness - play by the rules
• Responsibility - be accountable for your actions
• Citizenship - helping and obeying rules