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Georgia Department of Agriculture

Meat Inspection Quarterly Newsletter Volume 8

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Volume 8 | July 2019
A Word from the Director
Celebrating 50 Years of Georgia Meat Inspection
This year, the Georgia Meat Inspection Section (GMIS) commemorated the 50th anniversary of our founding, which was approved by the Governor on April 30, 1969 and signed into law on June 4, 1969. Georgia was one of the first meat inspection programs in the nation, along with South Carolina and Texas.
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History of Meat Inspection
In 1905, author Upton Sinclair published the novel titled The Jungle, which took aim at the poor working conditions in a Chicago meatpacking house. However, it was the filthy conditions, described in nauseating detail and the threat they posed to meat consumers that caused a public furor. In 1906, mounting public pressure compelled President Theodore Roosevelt to commission the Neile-Reynolds report, to investigate the conditions within the Chicago meatpacking industry. This report ultimately confirmed that the deplorable conditions asserted within the book were in fact true. That same year President Roosevelt signed the Pure Food and Drug Act and the Federal Meat Inspection Act (FMIA) into law.

The Pure Food and Drug Act prevented the manufacture, sale, or transportation of adulterated or misbranded foods, drugs, medicines, and liquors. The FMIA prohibited the sale of adulterated or misbranded meat and meat products for food and ensured that meat and meat products were slaughtered and processed under sanitary conditions. The four primary requirements of the Federal Meat Inspection Act were:

  1. Mandatory antemortem inspection of livestock before slaughter (cattle, sheep, goats, and swine);
  2. Mandatory postmortem inspection of every carcass;
  3. Sanitary standards established for slaughterhouses and meat processing plants; and
  4. Authorized U.S. Department of Agriculture ongoing monitoring and inspection of slaughter and processing operations.
Another major milestone in Meat Inspection occurred on September 28, 1962, when the Talmadge Aiken Act, was signed into law. This Act allowed USDA to utilize state employees to enforce the FMIA in federal establishments. Congress also passed the Poultry Products Inspection Act (1957) and the Humane Methods of Slaughter Act (1958).

Over the years Meat Inspection has evolved from a “Command and Control” approach based mainly on sight, smell, and touch, to a more science-based methodology. This change has been attributed to the tragic 1993 E. coli O157:H7 outbreak that originated from contaminated beef patties in the Pacific Northwest. This outbreak caused 400 illnesses and the deaths of four children. Many of the victims were under ten years old and multiple victims were left with permanent injury including kidney and brain damage. This outbreak has been described as the most infamous food poison outbreak in contemporary history. The public demanded a change for safer ground beef products. In response, USDA/FSIS issued its landmark rule “Pathogen Reduction/Hazard Analysis and Critical Control Points (HACCP) Systems,” on July 25, 1996.  This rule focused on the prevention and reduction of microbial pathogens on raw products that can cause illness. HACCP also clarified the respective roles of government and Industry by establishing that Industry is accountable for producing a safe product, and that Meat Inspection is responsible for assuring establishments meet the standards set within their HACCP and sanitation programs.  From January 1997 to January 2000, new HACCP rules were implemented in large, small, and very small establishments.

Science and technological improvements have allowed our inspection to evolve as well, with the implementation of new policies such as testing ready to eat meat and poultry products for Listeria monocytogenes, declaring that six additional serogroups of pathogenic E. coli (in addition to E. coli O157:H7) are adulterants in non-intact raw beef, and  fully implementing a dynamic, comprehensive data analysis system called the Public Health Information System (PHIS). PHIS allows GMIS to collect, consolidate, and analyze data in a more efficient and effective way, ultimately leading to better protection of the public’s health and a more preventative approach toward inspection.

In conclusion, sweeping advancements within the Meat Packing Industry and the evolution of Meat Inspection, have contributed greatly to the improvement of food safety within the State of Georgia over the last fifty years at an incredibly positive pace. Thanks to this evolution, consumers can maintain full confidence that the meat products they purchase and consume in the state of Georgia are safe, wholesome, and properly labeled.  Thank you for all you have done and continue to do in assuring that our meat supply is safe and of high quality.  I’m pleased to have the opportunity to serve and assist in this continued effort in any way that I can, so please feel free to contact me directly if you ever have any questions or concerns.

Sincerely,

Aaron Knighton, MPH
Director of Meat Inspection
Georgia Department of Agriculture
19 M.L.K, Jr. Dr. SW | Room 128|Atlanta, GA |30334
Office: 404.656.3673  | Fax: 404.463.1998
www.agr.georgia.gov/meat-inspection.aspx
 
New Beef Trim Sampling Method Equivalent to
Typical N60 or N60 Plus Methods

Click below to learn more
About MicroTally™?

 
Disclaimer-The Georgia Department of Agriculture (GDA) is providing this information to inform industry of new sampling technology, but in no way endorses this product.
 
 
Upcoming Holidays

Labor Day - Monday, September 2, 2019
is a State and Federal holiday.
All establishments that operate will be charged for inspection services provided. 

Columbus Day - Monday, October 14, 2019
is a State and Federal holiday.
All establishments that operate will be charged for inspection services provided. 
 
Georgia Meat Inspection Rules 
FSIS Regulations


FSIS Notice 09-19 
Changes to the Meat Regulations 
04/04/2019

This notice announces two changes that FSIS has made in the regulations in 9 CFR.
1) Effective 04/17/2019, FSIS modified the regulation at 9 CFR 316.9, “Products to be marked with official marks” to eliminate the requirement that all livestock carcasses be marked with the official inspection legend at the time of inspection in a slaughter establishment, provided the carcasses are further processed in the same establishment. GMIS will not adopt this regulation. All state establishments must stamp carcasses on slaughter floor.

2) Effective 04/08/2019, FSIS removed the redundant regulatory requirement 9 CFR 310.11, "Cleaning of hog carcasses before incising", requiring the cleaning of hog carcasses before any incision is made preceding evisceration". The regulation is unnecessary because of existing regulations 310.18, 304, 416, and 417.


FSIS Directive 7120.1 Revision 51

Safe and Suitable Ingredients Used in the Production of Meat, Poultry, and Egg Products (06/07/2019)


Retail Exemptions Adjusted Dollar Limitations

FSIS is making no adjustment in the retail dollar limitations on sales to hotels, restaurants, and similar institutions. The retail dollar limitation for meat and meat food products remains unchanged at $75,700 and the retail dollar limitation for poultry and poultry products remains unchanged at $56,600 for calendar year 2019.
 
We are available to provide outreach on most regulatory requirements.  Just contact us with your questions and we’ll get you in touch with someone who can provide you with the right answers. 

If we can’t answer your questions over the phone, we’ll send out a representative to review your specific situation and documentation and provide guidance on regulatory compliance. 

Please direct your feedback to: AskGMIS@agr.georgia.gov

GMIS Atlanta Office
Georgia Department of Agriculture
Meat Inspection Section, Room 108
19 Martin Luther King Jr. Drive
Atlanta, Georgia  30334
(404) 656-3673

Website: agr.georgia.gov/meat-inspection.aspx                       
Email:  AskGMIS@agr.georgia.gov

USDA Small Plant Help Desk
Phone:  1-877-374-7435
Email:  InfoSource@fsis.usda.gov
 
The Meat Inspection newsletter is produced quarterly by the Meat Inspection Division in an effort to inform all Georgia meat inspection facilities of local, state and national industry updates. The newsletter should serve as an educational update crossing locational barriers throughout the state of Georgia. Thank you to all who contribute and read the newsletter each quarter.
 
To download or subscribe to this newsletter please visit our website at
http://www.agr.georgia.gov/meat-inspection.aspx.

For questions or comments, please email AskGMIS@agr.georgia.gov.
Copyright © *|2017|* *|Georgia Department of Agriculture|*, All rights reserved.
*|Meat Inspection Division|*
Volume 2017, Issue 1

*THIS INSTITUTION IS AN EQUAL OPPORTUNITY EMPLOYER AND SERVICE PROVIDER*
For more information please click on the links below.
 

GDA Notice of Non-Discrimination

FSIS Equal Employment Opportunity Policy Statements

Non-Employee Discrimination Complaints
The Georgia Department of Agriculture does not discriminate on the basis of race, color, national origin, disability, age or sex in the administration of its programs or activities. To learn more, or file a complaint, visit: http://www.agr.georgia.gov/title-vi.aspx

Quejas por discriminación contra quienes no son empleados
El Departamento de Agricultura de Georgia no discrimina por motivos de raza, color, origen nacional, discapacidad, edad o sexo en la administración de sus programas o actividades. Para obtener más información o para presentar unaqueja, visite: http://www.agr.georgia.gov/title-vi.aspx
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