May 26, 2006
AGRICULTURE AND NATURAL RESOURCES
Process Verified Program Keeps Export Options Open
FAMILY AND CONSUMER SCIENCE
Safe Food Handling Keeps the Spice in Summer
4-H YOUTH DEVELOPMENT
4-H Youth Development Volunteers Reap Many Benefits
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Process Verified Program Keeps Export Options Open
Source: Jim Akers
Beef producers who wish to keep export options open are advised to look into the process verified program (PVP).This is one of two mechanisms – the other being the qualified system assessment (QSA) – to satisfy the beef export verification requirements enacted in December 2005, concerning the export of beef, primarily to Asian rim markets such as Japan and Korea.
Because these countries have placed age restrictions on imported beef, the age of the animal must be auditable back to live production records on the farm of birth. No one except the person who calved the animal can make the claim of age on that animal.
There are simple ways for a producer to meet that requirement.It is similar to an ISO 9000 type of a program where you have to document your record-keeping methods that give you the ability to make claims in the marketplace. The Kentucky Beef Network recommends PVP because it allows a producer to meet the requirements without having to relinquish his or her records. Data can be passed along on the animal confidentially, as long as there is a system in place to verify the birth date against a producer’s records.With QSA, the records are handed over with the animal.
Though it does have some similarities, PVP is not the national animal identification program. Though KBN encourages obtaining a premise number, it is not required. Under PVP the producer establishes that the beef is exportable.And since the producer is the one making that claim,he or she must have the records to back that up.KBN has a system in place to issue a U.S. Department of Agriculture stamped certificate for that animal or that group of animals that says these animals are export-verified.
From an animal health standpoint, keeping records that verify an animal’s age is a marketing issue, not a regulatory issue. What PVP does is allow you to trade the value of that in the marketplace. Under PVP the producer has a documented birth date on the animal that can be passed along to the feed yard.That tells them what date that animal has to be harvested by to be exported.
PVP requires no advanced record-keeping skills.However, training is required.KBN is conducting hour-long training sessions around the state.These meetings are primarily focused on the CPH 45 (certified preconditioned for health) sales. There will be 35 or 40 of those sales a year, scattered all over the state. The focus is on these sales because those producers are already accustomed to certifying health, vaccinations and weaning.This is just one additional layer.
Participants in PVP have two options for documenting age.The first option requires individual birth dates on every animal born on their farm. The animal must carry some form of unique identifier. That can be an ear tag, a brand, or something similar.
The other option is to verify by group age, which means that the producer is required to only document when they begin calving.In either the spring or fall calving season, the first date that a calf hits the ground is recorded.It is then assumed that no animal in that particular sale offering can be older than that specific animal. Because the record-keeping is simpler, this is the more common option of the two.This option is for producers who have relatively controlled calving seasons, as well as an ability to maintain those records. The practice does not work for producers who calve all year long.
For their own protection, producers are also required to have a designated location to store those records for three years.
Participating in PVP does not require any large outlay of money, nor does it require extensive training. A producer does not have to be able to read the tags, collect the data or anything else in that vein. There are systems in place that will allow the producer to get tags from the KBN that will be allocated to a producer. The producer shares the birth date with KBN who will then record it against the tag numbers. All the producer needs to do is put those tags in the calves and make sure the KBN has the birth date information. No expensive electronic readers are required.
For information about PVP trainings around the state, contact your (COUNTYNAME) Extension office or your local Kentucky Beef Network facilitator. The meetings last approximately one hour. Completion of the training is required for certification.
Educational programs of the Cooperative Extension Service serve all people regardless of race, color, age, sex, religion, disability or national origin.
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Safe Food Handling Keeps the Spice in Summer
Source: Sandra Bastin
The first warm evening will often carry with it the mouth-watering scent of a neighbor grilling meat, signaling the arrival of one of summer’s most beloved activities – cooking out. And though many of us eagerly look forward to preparing meat or vegetables on a barbecue grill or spooning into the season’s first batch of potato salad, a few simple precautions will make the meal – and summer – safer and more enjoyable.
Hand washing is the most effective weapon to prevent disease-causing bacteria from spreading. The preferred method is to use soap and water, but if no running water is available, antimicrobial soap or wipes are good alternatives. Keep in mind, though, that antimicrobial products merely kill the bacteria. It’s the running water that washes the bacteria away.
Setting up a hand washing station at a picnic site is easy. Fill any large container that has a spigot with water. Provide liquid soap and paper towels. And remember to place another container beneath the water source to catch the waste water.
A good rule of thumb is to remember the simple axiom: keep hot foods hot and cold foods cold. A hot food is anything more than 140 degrees. Cold food is colder than 40 degrees. Between those two temperatures lies the ideal range for bacteria to multiply and grow.
Meat, especially ground meat, can often be a breeding ground for dangerous bacteria. A large percentage of ground beef – nearly 85 percent – contains the potentially deadly E. coli 0157. Salmonella is found in about 35 percent of poultry. The best weapon an outdoor chef can have to protect guests from hazardous organisms is a meat thermometer. Ground beef and pork should reach an internal temperature of 160 degrees Fahrenheit. Poultry should be 165 degrees on the inside. Aside from ground meat, any other beef, veal, or lamb can be cooked to 145 degrees safely.
The U.S. Department of Agriculture recommends that foods not be kept at room temperature for longer than two hours. However, as the temperature rises, the time food can be left in the open decreases. If the temperature during your picnic starts to push toward 90 degrees, it is best not to leave foods out for more than an hour.
Foods that are high in protein such as meats, eggs, beans or pastas that have egg- or mayonnaise-based dressings are known as potentially hazardous foods, in that they are much easier to become contaminated. Mayonnaise itself has a very low pH, so its acidic quality actually prevents bacteria from growing. However, when it is mixed with high protein foods, the higher pH of the protein will raise the mayonnaise pH, making it the perfect environment for bacteria to grow if it’s present. For that reason, it’s always a good idea to keep those types of foods on ice and to eat them as quickly as possible.
Taking simple steps to keep the grill rack clean and sanitary will also reduce the spread of bacteria. Scrape off old charred food particles and spray the rack with a non-stick cooking spray before grilling foods. After the coals become red hot, close the cover for approximately 20 minutes. This will bring the rack up to the temperature of the coals and sanitize the grill in preparation for your meat or vegetables.
Charred food can also pose certain health risks. There are some studies which suggest that charred food may increase the risk of cancer. Trimming the visible fat off the meat can help to prevent the fire from flaming up and charring the food. Raising the rack farther from the heat can also prevent charring.
Contact your (COUNTYNAME) Extension office for more information on outdoor food safety.
Educational programs of the Cooperative Extension Service serve all people regardless of race, color, age, sex, religion, disability or national origin.
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4-H Youth Development Volunteers Reap Many Benefits
Source: Ken Culp
People of all ages can gain enormous satisfaction and other benefits by being a 4-H Youth Development volunteer in their communities.
Teenage volunteers usually are older 4-H members. Volunteering helps teens build confidence, improve communications abilities and develop life skills. Youth volunteers do better in school, learn about career options, and sometimes develop new career goals. Those involved in community service consistently show improvement in mathematics and reading scores.
Youth volunteers also better understand governance and the inner connection in their community. They help identify local problems and concerns and feel empowered to take action in partnership with others.
Teenagers have many opportunities to volunteer in the 4-H Youth Development program as a spokesperson, mentor to younger members, camp counselor, and board or committee member, among others.
Research has shown that youth who are involved in volunteer service during their teenage years are more than twice as likely to remain active as volunteers throughout their 20s and 30s.Therefore, if we want to encourage and foster a new generation of volunteers, we have a responsibility to "grow our own" by involving them in volunteerism and community service.
NOTE AGENTS: You may want to include some quotes from teenage volunteers here.
Adult volunteers and youth develop partnerships benefit one another as well as their families and communities.
Adult volunteers provide guidance and direction for club members and the local programs, develop and maintain community support, and work together with club officers, committees and other leaders to give overall direction to the local 4-H Youth Development program. These activities may include assisting 4-H members with their projects or working with school clubs.
NOTE AGENTS: You may want to include some quotes from adult volunteers here.
Teen and adult volunteers often assist with special activities and events at both the local and state levels. These can include demonstrations, judging, public speaking and recreational events.
Volunteers’ diversity, individuality and concern for and interest in others helps the (County Name) 4-H Youth Development program provide educational and fun activities for our local young people.
If you would like to learn more about becoming a volunteer, contact the (CountyName) Cooperative Extension Service.
Educational programs of the Kentucky Cooperative Extension Service serve all people regardless of race, color, age, sex, religion, disability or national origin.
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