UC partners with industry in Beef Quality Assurance

 

California cattleman observes quality assurance procedures

Identification and control of pre-harvest critical control points for the safety of beef are necessary. In particular, the beef industry wants to eliminate residues and contamination in market beef and dairy beef products; enhance food safety and microorganism biosecurity at the beef production level, including prevention of zoonotic diseases; and improve medical care, including appropriate drug antibiotic use, and avoid development of antibiotic resistance.

 

 
UC and the California Cattlemen’s Association (CCA), in response to the growing need for a Quality Assurance Program (QAP) for beef producers, began offering educational programs and certification for beef producers in 1990. The program has proven, by attendance and management-practice improvements, that voluntary, industry-led QAPs can be successful.

CCA's Basic Cow-Calf Quality Assurance Program was first offered in English in 1993 and in Spanish in 1994. Most basic sessions are offered by a UCCE livestock advisor at the request of a local cattlemen’s association or producers' group. The four-hour program consists of videos and quizzes; most also include a chute-side session on animal handling or injection site lesions. Program development was supported by the California Beef Council with check-off dollars.

Because the basic cow-calf program lasts only four hours, some concepts are not covered in as much detail as producers desire. Therefore, UC and CCA developed three expanded, advanced educational programs: Advanced Animal Health (1994), Advanced Genetics and Value-Based Marketing (1995), and Advanced Residue Avoidance and Reproduction (2000).
 

 
Diseases of significant concern to public health
-- such as BSE, Brucellosis, E. Coli O157:H7, Johne's and Tuberculosis -- were emphasized to inform producers of the potential risk to human health. Other diseases result in an increased use of over-the-counter (OTC) drugs, extra-label doses of OTC drugs and prescription drugs, resulting in major residue problems that occur in market beef at slaughter. Early detection and programs designed to identify and reduce risk have been emphasized. The potential for disease impacts on end product marketing, quality and public perception were discussed. Ultimately, producers who are beef quality assurance certified have the specific knowledge to develop their own residue and contamination avoidance programs--making beef safer.
 

Supporting Unit: UC Davis Department of Animal Science
 
James W. Oltjen, Management Systems Specialist
Department of Animal Science, UC Davis
(530) 752-5650; jwoltjen@ucdavis.edu