“Iowa 4-H Food Safety and Quality Assurance Program” - FSQA -

1. “Iowa 4-H Food Safety and Quality Assurance Program”- FSQA - Larry K. McMullen ISU Extension Swine Field Specialist Jones County Extension Office Anamosa, Iowa (319) 462-2791 lkmcmull@iastate.edu

2. Iowa4-H Food Safety and Quality Assurance Program Good Production Practices

3. Which cow would you select to produce the milk that you drink ?

5. Which steer for your “Mickey D” ?

7. Which pig for your pork ?

9. Which animal for your lamb, poultry, and rabbit consumption?

11. Food Safety – Results in a Delicious Treat !

12. FSQA – Livestock Species • All 4-H / FFA members who exhibit the following species need to be FSQA Certified • Beef • Bucket-Bottle Calves • Dairy Cattle • Goats (Dairy & Meat) • Poultry (Chicken, Turkey, Duck, Geese, etc) • Rabbits • Sheep • Swine

13. Iowa 4-H Food Safety and Quality Assurance Program • Approximately 17 million pounds of meat are produced by Iowa 4-H’ers each year. Less than 1% of total production. • Reputation of the 4-H program. • 4-H’ers need to be responsible to the consumer and the food industry. Industry requirements must be met and maintained. • Many 4-H’ers are further away from traditional food animal production.

14. Who is responsible for SAFE FOOD ? • All livestock producers, handlers, processors, food suppliers and consumers.

15. Food Services Retail and Distribution • Consumers • Home • Institutions • Restaurants Transport Slaughter Processing Market Farm Farm Preharvest Harvest Postharvest Partners in SAFE FOOD Food Supply Continuum

16. 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 animal production Current Regulatory Agencies • Food Safety and Inspection Service • Inspects carcasses in Federally inspected packing plants • Examines plant sanitation • Approves plant sanitation

17. Activity Handout – “Producing Safe Foods Includes No Residue in Show Animals.

18. 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)

19. HACCP • Identify potential hazards (risks) • Identify critical control points (where it might happen) • Set a critical limit (maximum allowable level) • Monitor the process • Plan corrective action • Keep accurate records • Review the process regularly

20. HACCP and Food Safety Hazards can be identified as: * Microbial contamination • Bacteria, virus, protozoa, * Chemical hazards • Antimicrobial and chemical tissue residues * Physical hazards • Broken needles or metal

21. Hazard Analysis and Critical Control Points (HACCP) Iowa 4-H Food Safety and Quality Assurance Program (FSQA) Food Industry 4-H food producers HACCP and 4-H?

22. 4-H’ers Responsibilities • Understand and follow the seven Good Production Practices • Produce safe food products for consumers

23. Good Production Practices • Keep accurate records • Veterinary Client Patient Relationship • Healthy production practices • Proper care and handling • Provide adequate and safe feed • Biosecurity and Animal Welfare • Exhibit strong character traits (ethics)

24. FSQA Training Options • Juniors – Ages 9 -11 must attended every year. • Intermediates – Ages 12 – 14 (January 1) May attend an FSQA session every year or they may test out until they reach a 4-H senior level at age 15. • Seniors – Ages 15 -18 (January 1) May attend an FSQA session every year or they may test out. At the age of 19 they must obtain an adult status with PQA or BQA. • Check with your county extension office for other specific requirements !

25. Testing Out of FSQA • Intermediates and Seniors may test out of attending yearly FSQA sessions. • To do so – they must take a 20 (I) or 30 (S) question exam and receive a 70% passing score. • At one setting, they may take a different exam 3 times if necessary to pass. • Check with your county extension office for the testing dates / times and for any specific requirements for testing out.

26. Resources • Iowa 4-H Food Safety & Quality Assurance Member Manual • Iowa 4-H Food Safety & Quality Assurance Web site http://www.extension.iastate.edu/4H/Agriculture/volunteers.htm • PQA Level III • Iowa BQA Manual • 4-H Project Manuals

27. GPP’s In Depth – 2007 • GPP 5 – Adequate and Safe Feed • GPP 6 – Biosecurity and Animal Welfare • GPP 7 – Ethics

28. GPP #5 Adequate and Safe Feed

29. Feeding Program Goal ---Most economical conversion of nutrients into lean (muscle) tissue growth or milk production while maintaining animal well-being and increasing the quality of the animal as well as protecting the surrounding environment Needs ---Quality IngredientsProper FormulationQuality Manufacturing … limiting unnecessary ingredients

30. Genetics Age / Weight What Impacts Nutrition? Variation Gender NutrientRequirement Thermal Climate Disease Social Climate

31. Monogastric (Simple Stomach) • Consumes diets high in energy & low in fiber – ex: cereal grains (corn, barley, oats, wheat) and high protein sources such as soybean meal, fish meal, etc. • Ruminant (Four compartments to the Stomach) • Consumes diets low in energy and high in fiber – ex: Forages such as pasture, hay, corn and alfalfa silage, etc. Digestive Systems

32. Activity Handout – “Digestive Tract of Farm Animals”

33. Digestive Systems

34. Beak Esophagus Crop (2”) Small Intestine (55”) Proventriculus Gizzard (2”) Pancreas Ceca (7”) Large Intestine (4”) Cloaca Chicken

35. Ruminant Digestion: assisted by microbes in four-chambered stomach

36. Cow _________________________________________ Large intestine (33’, 8 gal) Esophagus Cecum (3’, 3 gal) Rumen (paunch) (43 gal) Mouth Abomasum (glandular) (5 gal) Reticulum (honeycomb) (2.5 gal) Small intestine (150’, 16 gal) Omasum (4 gal)

37. Pig _________________________________________ Stomach (2 gal) Large Intestine (16’, 2 gal) Esophagus Mouth Cecum (10”, 0.5 gal) Small intestine (60’, 2.5 gal)

38. Capacity of Digestive Tracts

39. Energy • Protein • Minerals • Vitamins • Fat • Water Balanced Diet

40. Adequate and Safe Feed • Read and retain feed labels • Understand the nutrient needs of the animal • Provide a balanced ration • Ensure feed quality and safety • Follow Good Manufacturing Practices

41. Feed labels must contain… • Brand and/or product name • Intended species and production phase • Medicated • Guaranteed Analysis • Ingredients • Feeding Directions or Mixing Directions • Warning or Caution • Manufacturer’s name and address • Net Weight Adequate and Safe Feed

42. Activity Handout – “Feed Tag Information”

43. Nutrients in a diet • Energy (Carbohydrates & Essential Fatty Acids) Corn, Barley, Wheat, Cereal by-products, Fat • Protein & Amino Acids • Soybean Meal, Fish Meal, Grains, etc. • Minerals • Limestone, Dicalcium Phosphorus, Iron, Zinc, etc. • Vitamins • Vitamin A, D, E Riboflavin, Niacin, Pantothenic Acid • Water

44. Ingredients • High Quality .. • and no contamination • Free of molds and mycotoxins • Proper nutrient content • If not – reformulate diets

45. Livestock Water Requirements • The most important nutrient that you can give to your animal • Water constitutes ~ 60 -70 % of an animal’s live weight • An animal can live ~ 45 – 60 days without food but only ~ 3 – 7 days without water

46. Relationship between Water and Feed • Water quality and quantity will affect feed consumption and animal health • Therefore, if you want maximum gain or production from your animals water quality and quantity must be considered. • Think about the Derby contests ! Milk production ! Animal growth for the fair! • Are you monitoring your water supply? Has it been tested !

47. Antibacterial agents • Medications used to improve health and performance • FDA approved • Antibiotics Feed Additives

48. Growth modulators • Compound that alters nutrient use in animal • Ractopamine hydrochloride (Elanco Animal Health) sends energy into muscle growth instead of fat • PAYLEAN - Swine • OPTAFLEXX- Cattle • Probiotics • Living bacteria or yeast to enhance digestive tract • Lactobacillus, Saccharomyces, Bacillus Feed Additives

49. Activity Handout – “Paylean and Optaflex Labels”

50. Paylean –Example of dilution in a diet • Added to a diet at 9 grams / ton • Ton = 2000 lbs • 1 lb = 454 grams • 2000 x 454 = 908,000 grams • Ratio of 907, 991 : 9 = 908,000 grams or 1 ton • Analogy – 1 gram = 1 person • Iowa population is ~ 3,000,000 people - so compare mixing 9 people in 1/3 of the population of Iowa. (Des Moines is ~ 200,000 people (or mixing 2 people in Des Moines)