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United States Department of Agriculture
Food Safety and Inspection Service
Washington, DC  20250

Animal and Egg Production Food Safety Staff


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Slide 1 of 32 - Title Page which states Role of the Animal & Egg Production Food Safety Program in the Control of Residues in Meat & Poultry presented by Bhabani P. Dey, DVM, MS, MPH, Ph.D.

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Slide 2 of 32 - Pathogen Reduction/Hazard Analysis & Critical Control Points System

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Slide 3 of 32 - HACCP System Regulation

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Slide 4 of 32 - Determination of Food Safety Hazard

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Slide 5 of 32 - HACCP Plan Critical Control Points

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Slide 6 of 32 - Chemical Residues in FSIS Regulated Product

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Slide 7 of 32 - Challenges

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Slide 8 of 32 - Residue Avoidance Activity

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Slide 9 of 32 - PR/HACCP Preamble

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Slide 10 of 32 - Food Safety Problem

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Slide 11 of 32 - Approach & Concerns in Residue Control

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Slide 12 of 32 - Residue Control in HACCP Environment

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Slide 13 of 32 - Public Health Protection

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Slide 14 of 32 - Public Health Prevention

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Slide 15 of 32 - Considerations - Tolerance Level of Chemicals

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Slide 16 of 32 - Considerations - Sampling Plan for Adequate Prevention

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Slide 17 of 32 - Considerations - Risk Assessment

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Slide 18 of 32 - Considerations - Analytical Tool & Testing Capacity

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Slide 19 of 32 - Considerations - Training

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Slide 20 of 32 - Considerations - Regulatory Enforcement

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Slide 21 of 32 - Considerations - Information System

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Slide 22 of 32 - Considerations - Priorities

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Slide 23 of 32 - Role of the Animal Egg Production & Food Safety Staff (AEPFSS)

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Slide 24 of 32 - AEPFSS Approach

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Slide 25 of 32 - AEPFSS Projects

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Slide 26 of 32 - Approach

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Slide 27 of 32 - AEPFSS Achievements

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Slide 28 of 32 - AEPFSS Achievements

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Slide 29 of 32 - AEPFSS Contacts

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Slide 30 of 32 - AEPFSS Educational Activity

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Slide 31 of 32 - Future Goals

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Slide 32 of 32 - Reference

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For further information contact:

Food Safety and Inspection Service
Office of Policy, Program Development and Evaluation
Animal and Egg Production Food Safety Staff
1400 Independence Ave., SW
Room 0002
Washington, DC  20250
Telephone:  202-690-2683
Fax:  202-720-8213