FRUITLAND DRESSED MEATS PREPARES FOR D-DAY

Rick Wieser goes over the steps of the E coli O157:H7 test. The testing will be done at the Fruitland business. The beef sample is incubated in a petri dish overnight and if red or blue spots show in the dish the next day then a presumptuous test has been performed. The presumptuous test sample is then sent to Ralston-Purina for a more scientific test to determine if the deadly bacteria is present. Nine out of 10 presumptuous tests come back negative for the bacteria.

Carol Kuhlmann, HACCP coordinator at Fruitland Dressed Meats is preparing the HACCP program documents that will be needed to record all of the data that is required by the new federal regulations.

Mary King boxes the wrapped ground beef. The new expansion will double the company's ground beef capability.

They are preparing for D-Day at Fruitland Dressed Meats. No, not June 6, D-Day for the meat processing plant is Jan. 27.

That's the day when they have to comply with new federal regulations.

Dutch Meyr, owner, and his staff have been working together to prepare for the new regulations and preparing for the future.

Carol Kuhlmann, HACCP coordinator, has been working on the company's HACCP program. HACCP stands for Hazard Analysis Critical Control Point.

The program outlines the series of steps or standard operating procedures in the processing of meat.

The standard operating procedures are rated. Either the procedure is a control point or a critical control point.

A critical control point is a step in the inspection or microbiological process at which control is closely monitored until the hazard has been eliminated, minimized and prevented. Bacteria testing and visual inspection can only identify hazards, they cannot control the causes.

Right now the HACCP program that Meyr, Kuhlmann, Rick Wieser and a USDA meat inspector are working on together have marked five areas that are critical control points to insure customers get only the best meat.

Those critical control points are skinning, evisceration, final wash, carcass chill and refrigerated storage.

When a hazard is identified the affected area is trimmed and washed while the USDA inspector oversees the process to ensure the safety of the meat.

After the inspector gives final approval the meat can go on to the next processing station.

Kuhlmann said that the HACCP program will always be adapted to meet the requirements of the federal regulations.

Kuhlmann and Wieser will go to Maryland in December to get certified to run the HACCP program for the company.

Also, Fruitland Dressed Meats will be performing E coli tests on samples of meat.

The testing will be done by Wieser. He will take samples of the meat and will perform a test to see if O157:H7 E coli bacteria is present.

The test at Fruitland Dressed Meat may be found to be a presumptuous test and that means that there is a possibility that O157:H7 E coli is present.

Wieser said that nine out of 10 times a presumptuous test comes back negative for the bacteria.

But, in the case of a presumptuous test the sample is sent to Ralston-Purina in St. Louis for a more scientific test to determine if the O157:H7 E coli is present.

Also, Salmonella will be tested for at Fruitland Dressed Meats.

The company will do its own testing, but also it will be called upon by the government for random testing.

Fruitland Dressed Meats has already been randomly tested by the government and passed.

Kuhlmann said that Fruitland Dressed Meats will do everything that is possible to ensure the safety of the meat they sell, but she stressed that the consumer also has to handle the meat properly to insure safety.

"If you cook your beef thoroughly, you won't have the E coli bacteria," Kuhlmann said.

The effort at Fruitland Dressed Meats is company wide and every employee will be involved with the HACCP program so that all the meat that is processed there is safe for the consumer.

"That's the only way it will work if everyone works together," Kuhlmann said.

Fruitland Dressed Meats expands to meet future needs

Fruitland Dressed Meats is expanding to meet future needs.

A 3,652-square-foot addition is being made to Fruitland Dressed Meats to allow the company the space it needs to meet the needs of the future, Kuhlmann said.

"We've got to keep up with the industry."

The addition will give the company more coolers and a bigger grinding room.

They will double their current meat grinding capabilities of 200 pounds of ground beef to 400 pounds.

Also, a smoker has been purchased to cure and smoke meats.

"Hopefully, it will be ready in another month," Kuhlmann said.

The addition along with the HACCP program are both a part of Fruitland Dressed Meats' desire to meet the needs of the future and ensure the safety and quality of the meat they produce.