1. WI MAQA - January 2016 1 Care And Management 2015-2016 MAQA (Meat Animal Quality Assurance)

2. WI MAQA - January 2016 2 WHAT is Quality Assurance? Quality: Quality: Are products good to eat? Are products good to eat? Do they taste good? Do they taste good? Are they tender? Are they tender?

3. WI MAQA - January 2016 3 WHAT is Quality Assurance? Assurance: Assurance: A pledge or a promise A pledge or a promise To consumers To consumers

4. WI MAQA - January 2016 4 Why is Food Safety an issue with Youth Food Animal Exhibitors? Media brought attention to violations in 1990’s. Media brought attention to violations in 1990’s. Violations still continue today. Violations still continue today. It only takes ONE violation to change public perception of youth food animal programs and/or food animal industry. It only takes ONE violation to change public perception of youth food animal programs and/or food animal industry.

5. WI MAQA - January 2016 5 Why is Food Safety an issue with Youth Food Animal Exhibitors? Youth food animal exhibitors are Food animal producers Food animal producers Under the same regulations as food animal producers Under the same regulations as food animal producers

6. WI MAQA - January 2016 6 Your Role in Quality Assurance: Care and Management Identification Feeding Water Animal Health Products Animal Health Products Animal Handling Animal Handling

7. WI MAQA - January 2016 7 10 Good Production Practices (GPP’s) 1. Identify and track all animals to which drugs were administered. 2. Maintain Medication and Treatment Records. 3. Properly store, label, and account for all drug products and medicated feeds. 4. Obtain and use veterinary prescription drugs through a licensed veterinarian/client/patient relationship. 5. Educate all members about: Treating animals, proper administration, withdrawal times, hauling animals and selling animals. 6. Use drug residue tests when appropriate. 7. Establish an efficient and effective herd health management plan. 8. Provide proper animal care. 9. Follow appropriate on-farm feed and commercial feed processor procedures. 10. Recertify every year-Pork, or test out if older youth. Beef and Sheep are not required at this point, however highly encouraged.

8. WI MAQA - January 2016 8 “We Care” Ethical Principles Food Safety Food Safety to produce safe food to produce safe food Animal Well-Being Animal Well-Being protect and promote animal well-being protect and promote animal well-being Environment Environment safeguard natural resources in all practices safeguard natural resources in all practices Public Health Public Health ensure practices protect public health ensure practices protect public health Employee Care Employee Care Work environment that is safe and consistent Work environment that is safe and consistent The communities in which we operate The communities in which we operate Better quality of life for our communities Better quality of life for our communities

9. WI MAQA - January 2016 9 HACCP (Hazard Analysis Critical Control Points) System that protects food system from major food safety hazards System that protects food system from major food safety hazards Is required in all food processing facilities that are federally inspected Is required in all food processing facilities that are federally inspected How do youth fit into this? You are a producer – part of the food chain. How do youth fit into this? You are a producer – part of the food chain. Identify hazards to food safety Identify hazards to food safety Ex. A needle was left in an animal. Ex. A needle was left in an animal. Identify critical points Identify critical points When you are giving a shot. When you are giving a shot. Set limits and control points Set limits and control points Use proper technique and animal restraint. Use proper technique and animal restraint. Monitor Monitor To make sure things don’t go wrong To make sure things don’t go wrong Fix it if needed Fix it if needed Try to retrieve the needle, call a vet. Try to retrieve the needle, call a vet. Keep records and verify it is working Keep records and verify it is working Document which animal has the needle & tell the processor. Document which animal has the needle & tell the processor.

10. WI MAQA - January 2016 10 Types of Hazards Biological Hazards – the presence of a virus, bacteria, protozoa, mold or parasite that could cause a foodborne illness. Biological Hazards – the presence of a virus, bacteria, protozoa, mold or parasite that could cause a foodborne illness. Chemical Hazards – Violative residues in animals from the use of animal health products. Chemical Hazards – Violative residues in animals from the use of animal health products. Physical Hazards – Any foreign object or matter in a food item that may cause illness or injury. Physical Hazards – Any foreign object or matter in a food item that may cause illness or injury.

11. WI MAQA - January 2016 11 Proper Animal Care Helps reduce production costs Helps reduce production costs Increases performance Increases performance Improves food quality Improves food quality Improves safety to humans and animals Improves safety to humans and animals