The Beef Checkoff funded veal promotions program has created delicious summertime veal recipes and “how to” cooking videos. Thinking of burgers? Why not fire-up the grill and try a Dijon Veal Burger or Muenster Stuffed Veal and Mushroom Burger
Veal Quality Assurance
Access VQA Program Resources Online at VealFarm.com
The VQA program resources can be found on VealFarm. Re-certification is requested every three years. VQA program materials – the educational PPT, the manual and the exam — provide veal farmers and industry leaders with the educational resources to develop and follow a comprehensive calf care program dedicated to exceptional animal care and producing safe, quality veal. Items labeled as Best Management Practices are the key elements to meet to receive VQA certification. The VQA program is funded by the Beef Checkoff. Questions and requests for printed copies of the manual can be directed to Donna Moenning.
FDA Launches New Substances Added to Food Inventory. The Food and Drug Administration (FDA) released the new Substances Added to Food inventory, an upgraded version of the original Everything Added to Food in the U.S. inventory. The searchable inventory contains approximately 4,000 substances, including information about food and color additives, and generally recognized as safe and prior-sanctioned substances. Additional features include a new tool that allows users to search multiple related food ingredient and package inventories and direct links to applicable regulations for each substance. Inclusion of information from non-FDA entities in the new inventory, however, does not indicate FDA approval for, or evaluation of, their use.
Foundation Releases New Validation Databases. The Foundation for Meat and Poultry Research and Education (Foundation), a contractor to the Beef Checkoff, released searchable validation databases that summarize the available scientific literature identifying antimicrobial and other interventions for fresh and processed meat and poultry. Small and very small meat and poultry establishments can use both databases in the design of intervention strategies and as scientific support in the validation of their Hazard Analysis and Critical Control Points (HACCP) systems.
The Foundation, on behalf of the Beef Checkoff, partnered with the University of Wisconsin to create a database of studies that describe interventions used to reduce microbiological risks in processed meat products. The second database, developed in collaboration with Texas A&M University, presents scientific literature detailing the efficacy of various interventions and antimicrobials at a range of applicable concentrations on fresh beef, veal, pork, lamb and poultry products. The databases are searchable by type of meat, product, pathogen and intervention.
Meetings, Events and Education
Registration Open for Beef Safety Conference. Registration is open for the Pathogen Control and Regulatory Compliance in Beef Processing Conference, September 5-6, 2018, in Rosemont, Illinois. The conference, which is sponsored by the North American Meat Institute, a contractor to the Beef Checkoff, provides valuable insights for beef processors, networking opportunities and access to key information to help businesses improve their food safety programs. Top experts from industry, government and academia will convene to address critical issues affecting beef processors, including interventions, recall prevention, cooking validation, sampling techniques and policy and regulatory issues, among other topics. For additional information about the conference, contact Director of Education and Workforce Development Ann Wells at email@example.com or 202/587-4252.
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