A team from seven western states developed educational resources providing a consistent meat safety and quality message to dairy producers, farm advisors, and veterinarians. The team produced a Web site and CD-ROM, DairyBeef: Maximizing Quality & Profits, consisting of videos, narrated slide sets, and on-farm tools. An additional project translated much of the curriculum into language appropriate for farm labor in both English and Spanish. DairyBeef: Maximizing Quality & Profits will help Extension faculty, veterinarians, and dairy advisors assist dairy producers and their employees in understanding market cattle food safety and quality issues and management practices to address them

Dalton, Joseph C

Moore, Dale A

Poe, Michael L

English

Clemson University: TigerPrints

The Journal of Extension Volume 45 Number 1 Article 27 2-1-2007 Promoting a Consistent Food Safety and Quality Message to the Dairy Industry: An Updated Resource for Extension Faculty, Veterinarians, and Dairy Advisors Joseph C. Dalton University of Idaho, jdalton@uidaho.edu Dale A. Moore University of California, Davis, dmoore@vmtrc.ucdavis.edu Michael L. Poe University of California, Davis, mlpoe@ucdavis.edu This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 4.0 License. Recommended Citation Dalton, J. C., Moore, D. A., & Poe, M. L. (2007). Promoting a Consistent Food Safety and Quality Message to the Dairy Industry: An Updated Resource for Extension Faculty, Veterinarians, and Dairy Advisors. The Journal of Extension, 45(1), Article 27. https://tigerprints.clemson.edu/joe/vol45/iss1/27 This Tools of the Trade is brought to you for free and open access by the Conferences at TigerPrints. It has been accepted for inclusion in The Journal of Extension by an authorized editor of TigerPrints. For more information, please contact kokeefe@clemson.edu. 	 JOEHOME JOURNAL GUIDELINES ABOUT	JOE CONTACT NATIONAL	JOB	BANKCurrent	Issues Back	IssuesFebruary	2007	//	Volume	45	//	Number	1	//	Tools	of	the	Trade	//	1TOT4Promoting	a	Consistent	Food	Safety	and	Quality	Message	to	theDairy	Industry:	An	Updated	Resource	for	Extension	Faculty,Veterinarians,	and	Dairy	AdvisorsAbstractA	team	from	seven	western	states	developed	educational	resources	providing	a	consistent	meatsafety	and	quality	message	to	dairy	producers,	farm	advisors,	and	veterinarians.	The	teamproduced	a	Web	site	and	CD-ROM,	DairyBeef:	Maximizing	Quality	&	Profits,	consisting	of	videos,narrated	slide	sets,	and	on-farm	tools.	An	additional	project	translated	much	of	the	curriculuminto	language	appropriate	for	farm	labor	in	both	English	and	Spanish.	DairyBeef:	MaximizingQuality	&	Profits	will	help	Extension	faculty,	veterinarians,	and	dairy	advisors	assist	dairyproducers	and	their	employees	in	understanding	market	cattle	food	safety	and	quality	issuesand	management	practices	to	address	them.	IntroductionDairy	market	cattle	represent	7%	of	the	total	beef	production	in	the	United	States	(Roeber	et	al.,1999).	Over	800,000	dairy	cows,	worth	about	$500	million,	are	marketed	to	slaughter	every	yearin	the	western	United	States	alone.	Implementation	of	Hazard	Analysis	Critical	Control	Point(HACCP)	plans	by	meat	packers	has	focused	attention	on	the	quality	of	incoming	cattle	(USDA:Food	Safety	and	Inspection	Service,	1996;	Stefan,	1997;	USDA:	Food	Safety	Inspection	Service,1999a,	1999b).Specific	producer	educational	programs	on	current	and	emerging	market	cow	issues,	includingstrategies	that	can	be	implemented	on	the	farm,	are	necessary	for	maintenance	and	developmentof	the	cull	cow	market.	In	addition	to	educating	producers,	farm	labor,	Extension	faculty,	dairyveterinarians,	and	dairy	advisors	must	be	recruited	to	reinforce	a	consistent	message	about	foodsafety	and	quality	and	to	help	motivate	and	support	change.The	Need	for	Dairy	Beef	EducationThe	U.S.	beef	industry	recently	conducted	an	audit	of	quality	defects	in	market	cattle	at	slaughter,including	dairy	cattle	(Roeber	et	al.,	1999).	Quality	defects,	costing	nearly	$70	for	every	cowmarketed	included:Joseph	C.	DaltonAssistant	Professor	and	Extension	Dairy	SpecialistUniversity	of	IdahoCaldwell,	Idahojdalton@uidaho.eduDale	A.	MooreAssociate	Professor	and	Extension	SpecialistUniversity	of	California,	DavisTulare,	Californiadmoore@vmtrc.ucdavis.eduMichael	L.	PoeMedia	Services	ManagerUniversity	of	California,	DavisDavis,	Californiamlpoe@ucdavis.eduResidue	violations,Poor	body	condition,Visible	abscesses,	andInjection	site	lesions	in	the	round.Conclusions	from	the	audit	were	that	dairy	producers	could	improve	the	quality	of	market	cattleby:Managing	to	minimize	defects	and	quality	deficiencies,Monitoring	the	health	and	condition	of	cows,	andMarketing	cattle	in	a	timely	manner.A	survey	of	meat	packers,	dairy	veterinarians,	and	government	veterinarians	established	the	needfor	on-farm	food	safety	education	(Moore	et	al.,	2000).	Meat	packers	considered	the	quality	ofincoming	dairy	market	cattle	as	a	control	point	for	food	safety	hazards.	Greater	than	50%	of	dairyand	government–employed	veterinarians	believed	that	a	current	market	for	on-farm	food	safetyservices	existed.	Furthermore,	greater	than	85%	of	dairy	and	government-employed	veterinariansthought	that	a	potential	market	for	on-farm	food	safety	services	would	emerge.	In	addition	toidentifying	potential	educational	needs,	and	because	the	primary	goal	of	the	project	was	to	providea	consistent	food	safety	message,	the	veterinary	audience	was	targeted	for	education,	in	additionto	Extension	faculty	and	dairy	consultants.Program	Development	and	DesignFor	the	initial	curriculum	development,	land-grant	university	faculty	from	seven	western	stateswere	recruited	to	the	project	based	on	location,	expertise,	and	Extension	program	focus.	Thestates	represented	have	over	25%	of	the	nation's	dairy	cattle	and	included	Arizona,	California,Colorado,	Idaho,	New	Mexico,	Oregon,	and	Washington.The	DairyBeef	Web	site	(http://dairybeef.ucdavis.edu)	and	first	CD-ROM	were	developed	using	amodular	educational	format	(Moore	et	al.,	2004).	A	Trainer's	version	of	the	CD-ROM	was	designedso	that	Extension	faculty,	veterinarians,	dairy	consultants	or	farm	advisors	could	provide	thecourse	in	a	classroom	setting.	The	CD-ROM	includes:Notes	on	program	advertising,System	requirements	and	software	needs,Computer-file	names	of	educational	segments,Registration,Quizzes,	andCourse	evaluation	form.The	new	Trainer's	version	includes	a	dairy	farmworker	curriculum	in	English	and	Spanish.	Todevelop	the	farm	worker	versions,	faculty	selected	specific	segments	of	the	producer	curriculum,evaluated	and	adjusted	the	language	and	images	to	target	farm	workers,	and	then	evaluated	andadjusted	the	language	for	translation	into	Spanish	using	professional	translators	with	oversight	bya	Spanish-speaking	dairy	veterinarian.	There	were	four	segments	translated:Why	was	my	cow	condemned?	(slide	set)Residue	prevention	(video)Preventing	carcass	defects	(slide	set)Reducing	biological	risks	from	market	cows	(slide	set).The	slide	sets	can	be	presented	either	with	the	given	narration	or	with	a	printable	script	used	bythe	trainer.Use	of	the	CurriculumOnce	the	final	producer	and	farm	worker	educational	segments	were	completed,	faculty	have	usedthe	materials	in	different	ways:In	California,	faculty	conducted	Train-the-Trainers	classroom	instruction	on	how	to	use	thematerials,	give	effective	presentations,	and	facilitate	discussions.	Over	30	veterinarians	anddairy	consultants	participated	in	2004.In	January	2005,	500	CD-ROMs	(Trainer's	version)	were	distributed	to	veterinarians	and	dairyconsultants	in	the	seven	cooperating	states.	Also,	the	Web	site	was	featured	in	the	NationalMastitis	Council's	Committee	Meeting	on	Residue	Avoidance.In	January	2006,	the	residue	prevention	video	was	incorporated	into	the	University	of	IdahoSpanish	language	Milker's	School.The	Web	site	continues	to	receive	"hits"	daily.	Between	January	1,	2004	and	July	10,	2005,	thetotal	number	of	"hits"	was	61,859	with	a	range	of	daily	hits	of	0-828	(FlashStats™).	The	largestdaily	spikes	occurred	at	the	time	the	Web	site	was	being	marketed	at	a	national	bovine	veterinaryconference	in	September	2004.	The	predominant	number	of	"hits"	occurred	mid-week,	after	7:00pm.Trainer's	CD-ROMs	are	available	from	The	University	of	California,	Division	of	Agriculture	andNatural	Resources	Communication	Services	or	by	phone	at	1-800-994-8849.AcknowledgementsFunding	was	provided	by	grants	from	the	Philip	Morris	Family	of	Companies	Shared	SolutionsProgram;	USDA,	Ag	Telecommunications	Program,	American	Distance	Education	Consortium;USDA,	Cooperative	State	Research,	Education,	and	Extension	Service;	and	USDA,	Food	SafetyInspection	Service.	Additional	support	was	provided	by	the	University	of	California,	Division	ofAgriculture	and	Natural	Resources	Communication	Services;	Food	Animal	Residue	AvoidanceDatabank;	California	Dairy	Quality	Assurance	Program;	and	the	California	Department	of	Food	andAgriculture.ReferencesMoore,	D.	A.,	Kirk,	J.	H.,	Klingborg,	D.	J.,	Garry,	F.,	Wailes,	W.,	Dalton,	J.	Busboom,	J.,	Sams,	R.	W.,Poe,	M.,	Payne,	M.,	Marchello,	J.,	Looper,	M.,	Falk,	D.,	&	Wright,	T.	(2004).	Dairy	beef:	Maximizingquality	and	profits-A	consistent	food	safety	message.	J.	Dairy	Sci.	87:183-190.Moore,	D.	A.,	Sischo,	W.	M.,	&	Wilson,	D.	(2000).	Continuing	education	needs	assessment	for	on-farm	food	safety	services.	J.	Am.	Vet.	Med.	Assoc.	217:479–484.Roeber,	D.	L.,	Belk,	K.	E.,	Smith,	G.	C.,	Tatum,	J.	D.,	Field,	T.	G.,	Scanga,	J.	A.,	Smith,	C.	D.,	Mies,	P.D.,	Foster,	H.	A.,	Kennedy,	T.	K.,	Moore,	B.	R.,	&	Hodge,	S.	G.	(1999).	Improving	the	consistencyand	competitiveness	of	market	cow	and	bull	beef;	and	improving	the	value	of	market	cows	andbulls.	The	final	report	of	the	National	Market	Cow	and	Bull	Beef	Quality	Audit	1999.	NationalCattlemen's	Beef	Association.	Centennial	CO,	Meat	Science	Program,	Department	of	AnimalSciences,	Colorado	State	University,	Fort	Collins.Stefan,	G.	(1997).	Food	safety	issues	affecting	the	dairy	beef	industry.	J.	Dairy	Sci.	80:3458–3462.USDA:	Food	Safety	and	Inspection	Service.	(1996).	Pathogen	reduction;	hazard	analysis	and	criticalcontrol	point	(HACCP)	systems.	Fed.	Reg.	61:38806–38989.USDA:	Food	Safety	Inspection	Service.	(1999a).	Generic	HACCP	model	for	beef	slaughter.	HACCP13:1–37.USDA:	Food	Safety	Inspection	Service.	(1999	b).	The	impact	of	pathogen	reduction/HACCP	on	foodanimal	production	systems.	Available	at:http://www.fsis.usda.gov/OPPDE/animalprod/Presentations/sld001.htmCopyright	©	by	Extension	Journal,	Inc.	ISSN	1077-5315.	Articles	appearing	in	the	Journal	become	the	property	of	theJournal.	 Single	 copies	 of	 articles	may	 be	 reproduced	 in	 electronic	 or	 print	 form	 for	 use	 in	 educational	 or	 trainingactivities.	Inclusion	of	articles	in	other	publications,	electronic	sources,	or	systematic	large-scale	distribution	may	bedone	only	with	prior	electronic	or	written	permission	of	the	Journal	Editorial	Office,	joe-ed@joe.org.If	you	have	difficulties	viewing	or	printing	this	page,	please	contact	JOE	Technical	Support©	Copyright	by	Extension	Journal,	Inc.	ISSN	1077-5315.	Copyright	Policy

Promoting a Consistent Food Safety and Quality Message to the Dairy Industry: An Updated Resource for Extension Faculty, Veterinarians, and Dairy Advisors

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Promoting a Consistent Food Safety and Quality Message to the Dairy Industry: An Updated Resource for Extension Faculty, Veterinarians, and Dairy Advisors

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