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Food Safety Program
4-H Veterinary Science
Extension Veterinary Medicine
Texas AgriLife Extension Service
College of Veterinary Medicine and Biomedical Science
Texas A&M System
http://aevm.tamu.edu
Objectives
 Understand pre-harvest food safety practices
 Understand post-harvest food safety
practices
 Understand that surveillance of food animal
production practices protects the food supply
 Goa
 Keep unsafe and unwholesome food items out of food
chain
 Causes
 Disease-producing pathogens
 Hazardous chemicals
 Physical materials
 Who regulates
 Livestock producers
 Poultry producers
 State government
 Federal government
Pre-harvest Food Safety
 Live animal production

Prior to slaughter
 Veterinarians
 Quality Assurance Programs
 Involvement


Producers
Veterinarian

Education
 Reduce pathogens
 Proper procedures


Regulatory agencies
Transportation
 Prevention

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BQA (Beef Quality Assurance)
Pork producers
Poultry producers
HAACP (Hazard Analysis Critical Control Point)
Post-Harvest Food Safety
 Slaughtering and processing food animals
 Processing milk and eggs
 Sanitation is the key
 Proper labeling how to handle foodstuffs
 Use HAACP
Inspection
 Animal carcasses

Visual appraisal

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Bacteriologic tests

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Diseases
Abnormalities
Pathogens
Residue tests

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Drugs
Chemicals
Swollen Lymph Node on the Outside of a Dairy Cow Due to Malignant Lymphoma
Malignant Lymphoma Tumors on the Heart
Poultry Processing
 Eggs

Pathogens
 Milk
Drugs
 Somatic Cells (blood)
 Bacteria

 Cattle

Process 350-400 head/hour
 Poultry
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Eggs – 6000 cases/day
Agencies Involved
 FDA – Food and Drug Administration
 USDA-FSIS – Food Safety Inspection
Services
 USDA-APHIS – Animal and Plant Health
Inspection Service
 DSHS – Department of State Health Services