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United States Department of Agriculture
Food Safety and Inspection Service




    Traceback Investigations in Meat
          and Poultry Plants

           Kenneth E. Petersen, DVM, MPH
               Assistant Ad i i t t
               A i t t Administrator
              Office of Field Operations
                     USDA/FSIS
United States Department of Agriculture
Food Safety and Inspection Service



      Enforcement, Investigations,
     and A l i Offi
       d Analysis Officer Summary
                          S
1.    The primary objective of the EIAO when gathering
      traceforward and traceback information in-plant, is to
                                              in plant
      determine the scope of products implicated by the
      foodborne illness investigation.
2.
2     They d
      Th determine if microbiological separation exists i
                   i       i bi l i l           i      i   in
      order to define the scope of impacted product.
3.    Assess sanitation and HACCP records.
4.    The EIAO’s observations and summary will help the
      Epi lead investigator and recall committee to determine
      the extent of implicated product
                               product.
United States Department of Agriculture
Food Safety and Inspection Service


                              Traceforward
       Product from a
  federally-inspected Est.       EIAO sent to
                                                   EIAO Conducts an initial meeting
          implicated               the Est. to
                                                    with Est. management to explain
                                     gather
   May be a spec c type
     ay       specific ype                         the situation and request required
                                 traceforward                 documentation
   of product or a specific       information
       production date




                                                  EIAO summarizers the information
     EIAO reviews documentation                     for the FDIB lead investigator.
   and observes the process to look
                      p
    for any potential areas of cross             This i f
                                                 Thi information is often used by the
                                                             ti i ft          d b th
             contamination                        Recall Committee to determine the
                                                           scope of a recall.
United States Department of Agriculture
Food Safety and Inspection Service




            Records Requirements
• 21 USC 642, 9 CFR 320, 9 CFR 417 – Records,
  Registration, and Reports
     g        ,       p
     – Shall keep such records as will fully and correctly disclose all
       transactions involved in their business
     – Records have to be kept and made available for review
     – Specific information is required on the bill of sale (e.g., the
       product, the buyer, the seller, net weights number of containers)
     – Records of specific processes are required (e g shippers
                                                      (e.g.
       certificates, canning records, records of Advanced Meat
       Recovery/bone separation machinery)
     – Specified retention periods
United States Department of Agriculture
Food Safety and Inspection Service




    Typical Records Reviewed
1. Production Logs                        3. HACCP/SSOP/
     – Grinding Logs                         Prerequisite program
                                             P       i it
     – Cooking Logs                          records
     – Slaughter Data
           g                                 –   Letters of Guarantee
2. Inventory Records                         –   Certificates of Analysis
     –   Receiving Logs                      –   Sampling Results
     –   Bill of L di
               f Lading                      –   CCP Records
     –   Invoices                            –   Maintenance Records
     –   Labels
United States Department of Agriculture
Food Safety and Inspection Service




                    Information Gaps
• Traceback and Traceforward
     – P
       Poor documentation on use of source materials and product fl
             d        t ti              f           t i l     d d t flow
       through the production system on a given day
     – Non-specific lotting or identification of separate lots
     – No records supporting the microbiological separation of products
     – These inadequacies typically lead to expanding the scope of
       implicated product


• Distribution
     – Firms provide Customer Lists rather than Consignee Lists

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Kenneth Petersen,Dvm,Mph Asst Admin, Office Of Field Ops Usda Fsis

  • 1. United States Department of Agriculture Food Safety and Inspection Service Traceback Investigations in Meat and Poultry Plants Kenneth E. Petersen, DVM, MPH Assistant Ad i i t t A i t t Administrator Office of Field Operations USDA/FSIS
  • 2. United States Department of Agriculture Food Safety and Inspection Service Enforcement, Investigations, and A l i Offi d Analysis Officer Summary S 1. The primary objective of the EIAO when gathering traceforward and traceback information in-plant, is to in plant determine the scope of products implicated by the foodborne illness investigation. 2. 2 They d Th determine if microbiological separation exists i i i bi l i l i i in order to define the scope of impacted product. 3. Assess sanitation and HACCP records. 4. The EIAO’s observations and summary will help the Epi lead investigator and recall committee to determine the extent of implicated product product.
  • 3. United States Department of Agriculture Food Safety and Inspection Service Traceforward Product from a federally-inspected Est. EIAO sent to EIAO Conducts an initial meeting implicated the Est. to with Est. management to explain gather May be a spec c type ay specific ype the situation and request required traceforward documentation of product or a specific information production date EIAO summarizers the information EIAO reviews documentation for the FDIB lead investigator. and observes the process to look p for any potential areas of cross This i f Thi information is often used by the ti i ft d b th contamination Recall Committee to determine the scope of a recall.
  • 4. United States Department of Agriculture Food Safety and Inspection Service Records Requirements • 21 USC 642, 9 CFR 320, 9 CFR 417 – Records, Registration, and Reports g , p – Shall keep such records as will fully and correctly disclose all transactions involved in their business – Records have to be kept and made available for review – Specific information is required on the bill of sale (e.g., the product, the buyer, the seller, net weights number of containers) – Records of specific processes are required (e g shippers (e.g. certificates, canning records, records of Advanced Meat Recovery/bone separation machinery) – Specified retention periods
  • 5. United States Department of Agriculture Food Safety and Inspection Service Typical Records Reviewed 1. Production Logs 3. HACCP/SSOP/ – Grinding Logs Prerequisite program P i it – Cooking Logs records – Slaughter Data g – Letters of Guarantee 2. Inventory Records – Certificates of Analysis – Receiving Logs – Sampling Results – Bill of L di f Lading – CCP Records – Invoices – Maintenance Records – Labels
  • 6. United States Department of Agriculture Food Safety and Inspection Service Information Gaps • Traceback and Traceforward – P Poor documentation on use of source materials and product fl d t ti f t i l d d t flow through the production system on a given day – Non-specific lotting or identification of separate lots – No records supporting the microbiological separation of products – These inadequacies typically lead to expanding the scope of implicated product • Distribution – Firms provide Customer Lists rather than Consignee Lists