The ODAFF Food Safety Division enforces Federal and State Laws and Rules relating to the production of food and food products that are derived from animals. We ensure the citizens of Oklahoma that the food supply derived from meat, poultry, eggs and milk is safe. We also are tasked with making sure that this type of Oklahoma food is properly labeled.
The Food Safety Division is made up of five subdivisions: Dairy Section, Meat Inspection Section, Meat Inspection Compliance, Organic Food Section, Poultry and Egg Section.
Dairy Services has two primary areas of responsibilities. The first objective is to assure the consumer a safe and wholesome supply of milk. We carry this out through routine inspections of all dairy farms. We observe all aspects of the dairy operation, from construction and maintenance of the milking barn to making sure only healthy cows are milked with equipment that is clean and sanitary. The staff of dairy services also works to make sure the milk is maintained at the farm and transported to the processing plants at the proper temperature (below 45°F) in clean and sanitary transportation trucks.The second objective is inspecting milk and milk products processing plants. In addition to routine sanitation inspections, public health checks are performed on pasteurization equipment. Pasteurization is the process that assures all disease causing organisms are destroyed. These plants (like the dairy farms) are inspected to provide a safe finished dairy product. Each plant and all the equipment utilized in pasteurization and/or manufacturing dairy products such as ice cream, cheese, yogurt, etc. are checked for cleanliness and sanitation.
Samples of milk from the dairy farms and sample of each product packaged by the processing plants are collected at least four out of each six months. The samples are analyzed to determine if the milk or packaged dairy products meet the required federal safety standards.
All states use the Pasteurized Milk Ordinance as the basis for their regulation. By working cooperatively with the State and the Food and Drug Administration, our farms and plants gain access to domestic and/or foreign markets.
The Dairy staff is pleased to be working cooperatively with industry to help assure and maintain access to interstate markets while we strive to provide the consumer the safest possible milk and dairy products.
Every business that produces meat, poultry, meat products or poultry products for resale by another party must operate under either state or federal meat inspection regulatory requirements. The Oklahoma Meat and Poultry Inspection program is one of 28 states with meat inspection programs, all of which are considered to be “at least equal to” the federal meat inspection system and products produced under our state inspection systems can be sold only in the states where they are produced. If the meat, poultry, meat products or poultry products are to be sold across state lines, they must be produced under supervision of the USDA Food Safety and Inspection Service. The FSIS District Office is located in Springdale, AR their telephone number is (479) 751-8412.Every new plant being built or any new construction in existing plants must have blueprints, specifications and final construction approved by Meat Inspection personnel, prior to being used. It is critical that acceptable materials are used and construction standards are met for proper function and sanitation. Copies of the construction standards can be requested by contacting Mr. Jon Pruitt at (405) 522-6114. Each plant must have an approved SSOP (Sanitation Standard Operating Procedure) and HACCP (Hazard Analysis and Critical Control Points) plan. The Food and Agricultural Products Research and Technology Center at Oklahoma State University offers HAACP training several times per year. These programs are monitored by State Meat Inspection personnel to ensure the proper sanitation of all areas, including outside premises, and the production of wholesome, unadulterated products.
We currently have 32 full-time state inspectors. One of their responsibilities is to inspect meat and meat products at the 76 state inspected plants. Any time these plants are slaughtering, an inspector must be present. Products could be derived from cattle, sheep, swine, goats, bison, rabbits, chickens, turkeys, ducks, geese, guineas, ostriches, emus, deer or other exotic animals.
They visually inspect each animal prior to slaughter for signs of abnormal conditions. If there is an abnormal condition they contact one of the Meat Inspection Veterinarians to examine the animal. If the animal passes the “live” inspection, the inspector then monitors the slaughter process and once again performs a thorough inspection of each carcass for signs of abnormal conditions, humane handling, etc. They will take lab samples whenever an abnormal condition or improper use of antibiotics, etc., is suspected. Meat samples are also taken to check for compliance with the maximum allowed levels of various additives and/or chemicals. Samples are analyzed for the presence of Listeria, Salmonella, E. Coli 0157:H7, and other microbiological organisms.
All phases of the manufacturing process are also monitored. This process could vary from the processing of hamburger to sausage items cured meats or jerky. Monitoring includes observing all raw materials used, amounts of additives, grinding, curing, smoking, etc. The inspector will stop operations at any time the process is out of compliance with meat inspection rules, or the plants written food safety system.
All labels used by the packer are approved to assure they are accurate, not misleading and contain all required information and label features.
Meat Inspection Compliance
Our meat inspection compliance program is the second line of defense in assuring that consumers receive wholesome, properly labeled meat and poultry products. The compliance program extends regulatory functions carried out in inspected slaughter and processing plants to the meat and poultry allied industries. Prevention, detection, and resolution of violations of meat and poultry inspection laws are primary objectives of compliance. All types of businesses that handle meat or poultry, whether edible or inedible, are reviewed. A broad range of control mechanisms and sanctions, such as detentions, stop-sale orders, letters of warning, administrative procedures, court actions, etc., provide us with the necessary tools to adequately complete the job.
Our compliance officers locate and investigate unapproved slaughter and/or processing operations, as well as sales of uninspected meat and poultry products, to assure meat from unsound, diseased animals is not offered for sale to the public.
We also investigate accidents involving live cattle, bison, swine, goats, sheep, poultry, rabbits, or products derived from each of these, to prevent adulterated meat products and meat from dead animals, that died by means other than slaughter, from being diverted into human food channels.
Inquiries are made into consumer complaints concerning sickness as well as adulteration of meat or poultry with such things as glass, metal shavings, rodent droppings, insects, chemicals, etc. Inquiries are conducted into the unauthorized use of forging of the official mark of inspection. Samples of meat and poultry are collected for lab analysis to detect undeclared substances and to check for wholesomeness.
For questions about Meat Inspection Compliance activities or consumer complaints about meat or poultry products, contract Ron Hitt at (405) 522-6115.
Safe Food Handling Information
The USDA Food Safety and Inspection Service has a section of their website dedicated to food safety education. This site has information to educate consumers about the importance of safe food handling and how to reduce the risks associated with foodborne illness.
The USDA Meat and Poultry Hotline is available in English or Spanish from 10:00 am to 4:00 pm Eastern time on weekdays year round. Dial the nationwide toll-free number, 1-888-MPHotline (1-888-674-6854). The toll-free number for the hearing impaired (TTY) is 1-800-256-7072.
BSE (Bovine Spongiform Encephalopathy)
With the discovery of the dairy cow that tested positive for BSE in Washington, in December 2003, additional firewalls have been implemented by both federal and state meat inspection programs to further reduce the possibility of exposure by humans to tissue that could possibly contain the causative agent of BSE. All non-ambulatory cattle have been banned from entering the human food supply. In addition specified risk materials (SRMs) which include the brain, skull, eyes, trigeminal ganglia, spinal cord, vertebral column (excluding the vertebrae of the tail) and dorsal root ganglia of cattle 30 months of age and older, and the tonsils and the small instestine of all cattle must be segregated and excluded from the human food supply. Slaughter and processing plants are required to develop procedures to show that SRMs are removed from product. Inspectors verify that plants are properly removing these tissues.
Both TTY/TDD and voice users may initiate calls through Relay Oklahoma. The toll-free access numbers are: 1-800-722-0353 or 1-800-522-8506 (TTY/TDD/Voice).
NON-DISCRIMINATION STATEMENT
In accordance with Federal law and U.S. Department of Agriculture policy, this institution is prohibited from discrimination in its programs and services on the basis of political or religious affiliations or opinions, race, creed, gender, color, national origin, age, veteran status or disability.
To file a compliant of discrimination, write or call:
Meat and Poultry Inspection
Oklahoma Department of Agriculture, Food and Forestry
P.O. Box 528804
Oklahoma City, OK 73152-8804
(405) 522-6119or
USDA, Director, Office of Civil Rights
1400 Independence Avenue, SW
Washington, DC 20250-9410
(202) 720-5964
(800) 795-3272 (Toll Free)
(202) 720-6382 (TDD)
This institution is an equal opportunity employer and service provider
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Web address to access “Simple Justice: Program Discrimination Complaints in USDA”
mms://151.121.2.21/content/fsis/080105.wmv
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http://www.access-board.gov/adaag/html/adaag.htmOrganic Food SectionThe Oklahoma Organic Food Section is challenged with providing uniform and cost effective inspection and certification of poultry, eggs, egg products and organic foods to ensure customer satisfaction and safety at the production, processing, wholesale, retail, food service and ultimate consumer levels.
Oklahoma is a state in which all consumers can be assured officially inspected and certified poultry, eggs, egg products and organic foods meet the established standards for the labeled grade and size and food safety regulations.
The Poultry, Eggs & Organic Section carries out the following food safety and grading responsibilities:
I. Performs shell egg and egg products inspections at the retail, dealer and packer to ensure United States Department of Agriculture standards meet grade and size, food safety and refrigeration requirements as required by the Oklahoma Egg Law.
II. Conducts inspection of poultry parts and products under a cooperative agreement to ensure grade standards meet United States Department of Agriculture’s Agricultural Marketing Service grade standards.
III. Provides shell egg surveillance inspections at Oklahoma producers and hatcheries under a cooperative agreement with United States Department of Agriculture, Agriculture Marketing Service to ensure consumer food safety and refrigeration requirements are met.
IV. Provides Organic Certification for Crops, Livestock and processing facilities using United States Department of Agriculture, National Organic Program standards as required by the Oklahoma Organic Law. Retail, wholesale and farmers market surveillance inspections and sampling are conducted to ensure organic standards are met.
Organic Certification ServicesThe Oklahoma Organic Section provides certification services to Organic crop, Organic livestock, and Organic processor/handler operations in the State of Oklahoma. Our department may license an operation if their application form, on-site inspection, exit interview, and sample results indicate the operation is in compliance with the Oklahoma Organic Food Act/USDA National Organic Program Standards. An operation not certified could sell their products as organic if there operation complies with the regulation of the NOP Standard 205.101(a production or handling operation whose gross agricultural income from organic sales totals $5,000.00 or less annually) we recommend an attestation be on file with the Oklahoma Organic Section.
“Organic Production”A production system that is managed in accordance with the Act and regulations in this part to respond to site-specific conditions by integrating cultural, biological, and mechanical practices that foster cycling of resources, promote ecological balance, and conserve biodiversity.
“Organic Crops” = (Crops, Seeds, Vegetables, Plants and Herbs)
Produced without the use of synthetic fertilizers, chemicals, or other prohibited substances being applied to land for a period of 3yrs preceding harvest of organic crop (NOP 205.201 through 205.206)
“Organic Livestock” =(Poultry, Swine, Beef, Dairy, Bees, and Worms)
Produced without the use of hormones and antibiotics. No synthetic fertilizers or chemicals applied to pastures. An organic feed ration must be fed. (NOP 205.201 & 205.235 through 205-239)
“Organic Processor/Handlers” = (Seed cleaning, Feed, Food, and Fiber)
Processing or handling either crops or livestock without the use of prohibited substances, ionization radiation, genetic engineering, artificial preservatives, and coloring agents (NOP 205.201 & 205.605 through 205. 606) in a certified organic facility.
Poultry & Egg SectionThe Poultry and Egg Section is challenged to provide uniform and cost effective inspection and certification of poultry, eggs, egg products and organic foods to ensure customer satisfaction and safety at the production, processing, wholesale, retail, food service and ultimate consumer levels. We are here to protect Oklahoma Consumers and ensure a good quality egg and poultry product.
The Poultry, Eggs & Organic Section carries out the following food safety and grading responsibilities:
- Performs shell egg and egg products inspections at the retail, dealer and packer to ensure United States Department of Agriculture standards meet grade and size, food safety and refrigeration requirements as required by the Oklahoma Egg Law.
- Conducts inspection of poultry parts and products under a cooperative agreement to ensure grade standards meet United States Department of Agriculture’s Agricultural Marketing Service grade standards.
- Provides shell egg surveillance inspections at Oklahoma producers and hatcheries under a cooperative agreement with United States Department of Agriculture, Agriculture Marketing Service to ensure consumer food safety and refrigeration requirements are met.
- Provides Organic Certification for Crops, Livestock and processing facilities using United States Department of Agriculture, National Organic Program standards as required by the Oklahoma Organic Law. Retail, wholesale and farmers market surveillance inspections and sampling are conducted to ensure organic standards are met.
The Oklahoma Department of Agriculture has a Federal Trust Cooperative Agreement with the USDA to conduct poultry and egg grading. Grading is the classifying and sorting of poultry products according to various groups of conditions in quality characteristics. The use of grading is voluntary to industry, but those who use it must pay a fee.