Tag Archives: AAMP

AAMP Remembers Jim Peterson

PetersonLong-time AAMP member James Larry Peterson, age 71, passed away on Sunday, January 22, 2017 at the rehab at Good Samaritan Society-Lodi, in Lodi, WI. He was born on September 1, 1945, the son of Lawrence and Eunice (Thompson) Peterson, Fairview, Wisconsin.

Jim graduated high school in Richland Center. Jim and his wife Mary were united in marriage on March 23, 1973 in Lodi, Wisconsin. In 1964, Jim purchased the Lodi Locker Market and during the next 25 years he expanded the business and developed new products. Jim sold the Locker Market in 1989 and accepted a position in sales and technical service with Alkar-Rapid Pak Inc.

Jim was very active in the the American Association of Meat Processors, serving multiple times as a director and on several committees. AAMP honored Jim as its 4th inductee into the ‘Cured Meats Hall of Fame’ in 1997 and with its highest honor, ‘The Outstanding Service Award’, in 2006. In an excerpt from the introductory speech by Steve Krut, AAMP’s former executive director, Krut said, “Jim may be the single most honored person in the history of AAMP.” He attended nearly every national and state association convention. Jim served for decades on the board of the Wisconsin Association of Meat Processors and is a member of the University of Wisconsin-Madison’s Meat Industry Hall of Fame

Jim was known as “The Sausage King”. Jim was in the Army and active in the Lodi American Legion Post #216. He was a member of First Lutheran Church of Lodi. He was a Badger Booster, a hunter and collected antique fishing lures.

Jim is survived by his daughter, Megan (fiancé Joe); sister, Connie and numerous nieces, nephews and other family members. He was preceded in death by his wife, Mary and his mother and father. Funeral Services will be held at FIRST LUTHERAN CHURCH, 206 Pleasant St., Lodi, at 3 p.m. on Sunday, January 29, 2017 with Pastor Mike Lee presiding. Burial will be in Mt. Pleasant Cemetery.  Visitation will be held at the GUNDERSON LODI FUNERAL HOME, 157 S. Main St., Lodi from 4 p.m. to 7 p.m. on Saturday, January 28, 2017 and again on Sunday from 2 p.m. until the time of the service at the church.

Memorials may be made to First Lutheran Church in Lodi or the Lodi American Legion Post #216. Online condolences may be made at www.gundersonfh.com.

Gunderson Lodi
Funeral & Cremation Care
157 S. Main Street

FSIS Notice on Humane Handling and Slaughter – Is it Worth the Hassle?

CowsBy Chris Young, Executive Director

This notice provides instructions to FSIS Public Health Veterinarians (PHVs), inspection program personnel (IPP) and District Veterinary Medical Specialists (DVMSs) about assessing and informing official livestock establishments whether their written systematic approach for humane handling and slaughter meets the criteria for being a robust plan or not. This notice also indicates the expected frequency for PHV and DVMS verification reviews of an existing robust systematic approach to humane handling and slaughter.
In 2004, FSIS recommended that establishments develop and implement a systematic approach for humanely handling and slaughtering livestock by effectively addressing the four aspects of a systematic approach; those are: assessment, design, evaluation and response.
The industry was told that if we developed and implemented a robust systematic approach then this would be taken into consideration along with other factors when deciding whether to issue a Notice of Suspension (NOS) or Notice of Intended Enforcement (NOIE) action. Experience tells me that this has not been the case. The over enforcement and inconsistency of enforcement of humane handling and slaughter regulations over the last few years has been an ongoing issue for processors. This issue will be at the forefront of AAMP’s efforts in Washington in 2017 once the dust settles on the transition of a new administration. The enforcement of humane handling has been all over the spectrum, and not just between districts, but also within districts. It appears that there are different sets of rules depending on where you are in the country. One district may receive an NOIE and under the same set of circumstances may receive a Notice of Suspension in another district.
If having a robust humane handling program is recommended and not a requirement, and there does not appear to be any difference in the level of enforcement between those who have and those who don’t, why would you open yourself up to the increased scrutiny of this notice? Here is what will be required of you if you choose to have a robust plan. When the establishment management wants to implement an animal-handling program it believes to be a robust systematic approach, it is to request an FSIS review. Once an establishment has a program in place, the associated plan, corrective actions and records produced will be subject to monthly verification reviews by PHVs. DVMSs are to evaluate establishments’ robust systematic approach plans during their Humane Handling Verification visits, which are performed every 12-18 months.
AAMP and its members are fully supportive of humane handling and slaughter regulations. We support having a robust plan in place to make sure we are paying attention to the details and handling animals in our facilities correctly. My opposition to it is that FSIS should get their own house in order and have a clear set of rules and a decision tree in place so that inspectors and DVM’s are responding to incidents in the same way. If a plant has a plan in place and there is a mis-stun and they follow their plan with a follow up stun, then there should be no action taken by FSIS. FSIS cannot continue to enforce from a zero tolerance point of view; that is not reality and they know that, which is why they are requiring a robust plan.
I trust all of our members will continue to do the right thing and handle the animals in their facilities to the best of their ability to ensure a safe, humane kill. A formal response will be sent to Washington explaining AAMP’s position on this and it will be followed by a visit.

Kentucky Commissioner of Agriculture Quarles Named Keynote Speaker for AAMP Convention


Ryan F. Quarles has been selected as the keynote speaker for the 2017 AAMP Convention in Lexington, Kentucky, July 20-22. 

Ryan grew up on his family’s farm in Scott County, coming from a family that has lived in central Kentucky for over 200 years. Ryan completed three undergraduate majors and two graduate degrees in just four years at the University of Kentucky, graduating in 2006.

In 2008, Harvard University awarded Ryan a full scholarship with the Zuckerman Fellows Program, which enabled him to continue his studies at the Harvard Graduate School of Education, the Kennedy School of Government, and Harvard Law School.

In 2009, he graduated from Harvard with a Master’s degree in higher education before moving back to Kentucky to finish his last year of law school. Ryan was elected to the Kentucky General Assembly in 2010, representing Scott, Owen, and Fayette counties.

Ryan served as vice-chairman of the House Judiciary Committee and served on the Agriculture and Small Business Committee, the Tobacco Master Settlement Oversight Committee, and the Banking and Insurance Committee.

In 2015, Ryan was elected Kentucky’s Commissioner of Agriculture. At 33, Commissioner Quarles is currently the youngest statewide elected official in the United States.

RGF and Chipotle contract to proactively ensure food safety at all Chipotle restaurants

RGFRiviera Beach, FL – RGF Environmental Group, Inc., creator of advanced environmental products providing the world with the safest air, water, and food without the use of chemicals, announces that Chipotle Mexican Grill, in its continued commitment to food safety, is using patented technology and products designed and engineered by the South Florida manufacturer to implement additional sanitizing protocols in its restaurants.

RGF’s REME HALO® air purification units and IMSB Ice Machine Sanitizers were tested in multiple Chipotle locations for three months. The impressive results were verified independently and led to the decision to incorporate RGF technology into all existing 2200 Chipotle locations and all future locations that are being opened at a rate of one per day, in addition to introducing the technology to Chipotle suppliers.

“We’re excited to be working with Chipotle and their supply chain partners to bring them food safety interventions using effective non-chemical alternatives. It’s what we do better than anyone else,” says Ron Fink, RGF President/CEO.

REME HALO® and IMSB employ the company’s patented Photohydroionization®, PHI Cell® for short, a chemical-free, advanced oxidation technology. REME HALO® is the next generation of indoor air quality technology that recreates nature’s process of purifying the air and helps to control environmental sources of harmful bacteria, mold, and viruses on surfaces and in restaurant settings. The completely automated IMSB Ice Machine Sanitizer uses Photohydroionization® to prevent the spread of harmful bacteria to patrons and employees through cross-contamination by keeping ice machine heads, where the ice is made, and bins sanitized. Ice machine sanitation is an integral component of food safety because the machines are a common source of the foodborne pathogen Listeria monocytogenes.

RGF is also working closely with Chipotle’s suppliers to assure the safety of food products and ingredients and to control microbiological contamination in the food processing environment. The Food Surface Sanitation Tunnel is being evaluated for direct surface applications on food as well as on conveyor belt systems. It is an effective alternative to chemical sprays and baths. Using Photohydroionization®, the patent-pending treatment tunnel and conveyor system is a breakthrough food processing technology that reduces microbial contamination through 360-degree, non-chemical intervention just prior to packaging or grinding. Products’ taste and appearance are not affected. The system has proven a potent method of pathogen control for a host of food applications including beef, pork, poultry, seafood, fruits, and vegetables.

About RGF

RGF manufactures over 500 environmental products and has a 30-plus year history of providing the world with the safest air, water and food without the use of chemicals. RGF is a research and innovation company that holds numerous patents and patents-pending for wastewater treatment systems, air purifying devices, and food sanitation systems. To meet a growing need for indoor air quality improvement solutions, RGF developed both the patented REME-HALO® and BLU QR®. RGF’s Advanced Oxidation Systems are proven and tested to be extremely effective in destroying mold, odors, bacteria, and viruses. Situated in the heart of the Port of Palm Beach Enterprise Zone, RGF Headquarters spans 7.5 acres, with 100,000 square feet of manufacturing, warehouse, and office facilities. RGF has recently upgraded its facilities, creating an increased vertical approach to manufacturing, allowing the company to provide the highest quality and engineered products on the market.

For more information, visit www.rgf.com or contact Chip Bolton at chpbolton@gmail.com, Telephone: (864) 525-3494.


Hering Joins FAPC Board

Source: MeatingPlace.com
Published: 12/27/2016
Author: Lisa M. Keefe
Article link: https://goo.gl/xqMgvT (Login Required)

Hering_Erica_PRErica Hering, in 2015 the first female chosen to lead the American Association of Meat Processors, has joined the advisory board of Oklahoma State University’s Robert M. Kerr Food & Agricultural Products Center (FAPC).

Appointed by the President Pro Tempore of the Oklahoma Senate, Hering, co-owner and corporate fiscal officer of Ralph’s Packing Co., will be one of 16 board members to help oversee the center’s mission and vision.

“FAPC has such a strong and prominent reputation in Oklahoma and nationwide, and I feel the IAC has been a primary influence on the direction of FAPC over the years. There are many changes and challenges coming to our industry, and I’m very excited to be a part of such a diverse and knowledgeable committee, which will help guide FAPC through these changes,” Hering said, in a news release about her board appointment.

Hering is a third-generation leader in the family business, serving Perkins and surrounding communities since the 1950s. Ralph’s Packing Co. is a complete meat-processing company, specializing in high-quality smoked and fresh-meat products.

In addition to growing up working in the family’s small meat plant, Hering also has served on the board of directors of state and national meat-processing associations.

“Through all of my personal experience with my family’s meat plant, as well as my experience on national and regional meat boards, I feel I bring a unique perspective of the small-to-medium sizes meat-processing facilities,” she said.

FAPC has had a strong relationship with Ralph’s Packing Co. since the center’s inception in 1997. The company has benefited from several FAPC services throughout the past 20 years, including nutritional labeling, custom processing, food safety seminars, social media training and product testing.

“Ralph’s Packing Co. has been transformed into a contemporary specialty meats business under the able leadership of Ms. Hering,” said FAPC Director Roy Escoubas, in the release. “Her experience in the family business and leadership with multiple meat-processing organizations make her an excellent resource to the committee.”