GLIFWC Chippewa Ceded Territory Traditional Food Regulatory Project - PDF document

“GLIFWC Chippewa Ceded Territory Traditional Food Regulatory Project” Food Manager & Regulator Training PowerPoint Slides September 21, 2020

9/22/2020 Food Manager and Great Lakes Indian Fish and Wildlife Commission Regulator Training GLIFWC is an intertribal natural resource agency of its member tribes, operating through a specific delegation of tribal sovereignty to provide conservation enforcement , intertribal coordination , technical assistance (scientific and legal) and assistance on resource development Conservation Enforcement ● within and pertaining to the tribes’ off- Division of Intergovernmental Affairs ● reservation rights and incorporating Planning and Development ● Ojibwe culture. ● Public Information Office “GLIFWC’s Chippewa Ceded Territory Traditional Food Regulatory System Project” ● Administration Funded by the Administration of Native Americans and Great Lakes Indian Fish & Wildlife Commission Biological Services ● 1 2 Welcome and Course Objectives Training Schedule Provide participants with information on: Session 1: Project Background & Model Food Code History and Jurisdiction ● Model Food Processing Code Session 2: Introduction to the Model Food Code and Overview of Food Contaminants ● Equipment and methods Session 3: Fish Processing ● HACCP and SSOPs Session 4:Meat Processing ● Contamination risks ● Food safety overview Session 5: Produce Harvesting and Packaging Session 6: Low Risk Foods Discussions will be framed in a practical context to Session 7: Additional Resources and Implementation Discussion make it more engaging, with your participation Session 8: Wrap up, Final Review, & Final Quiz encouraged! 3 4 Course Expectations Session Overview for Today’s Session ● Overview of the project, project details ● Attendance ● Background on Anishinaabe governance, ○ Participate in the live sessions economy and foodways ○ Engage in discussions ● Treaties with the United States and court cases ● What happens if I miss a course? involving treaty rights and tribal sovereignty ○ Contact course instructor ● Tribal jurisdiction -- where does the tribe’s ● Final Survey power to regulate extend ○ Must provide codes ● First look into the Model Food Processing Code - ● Certificates will be mailed to address on file - Definitions ● CLE credit will be requested for MN and/or WI, let us know if you need one or the other 5 6 1

9/22/2020 Course Objectives Session 2: Contaminants & Food Safety ● Overview of food safety and contaminant risks related to traditional foods from the Interest List Understand components of a food safety system and how they ● work together ○ Good Manufacturing Practices (GMP) ○ Standard Sanitation Operating Procedures (SSOP) ○ Hazard Analysis Critical Control Point (HACCP) 1 2 Purpose of a Food Regulatory System & Food Safety Food Safety Risks ● To provide safe and wholesome Foods inherently carry risk ● foods for consumption ○ Both raw food and processed foods have associated risks This is done through regulation and Risks can be broadly categorized as: ● implementation of food safety systems. ○ Biological: bacteria, viruses, etc. ○ Chemical: natural toxins, added toxic chemicals, allergens, etc. Food is made or kept safe for ○ ○ Physical: metal inclusion, glass inclusion, etc. consumption by managing risk through reducing food related hazards Reducing risk is a large part of food preparation and processing ● 3 4 Biological Hazard Overview Chemical & Physical Hazard Overview 2018: project staff completed a review of ● scientific literature to identify known and unknown contaminant and food safety risks ● Training Manual Page 12 - “2018 of the traditional foods from the Interest Traditional Food Contaminant List. and Food Safety Report” Exercise: Look over Table 2 on pages 11-12 in Traditional foods carry many of the same risks as training manual. Using your microphone or the ● chat please answer the following: conventional foods (e.g. bacteria, disease, etc.) 1. Please list the biological, chemical, and physical hazards associated with Cottontail Training Manual page 11 - “2018 Traditional Food Rabbit? ○ Contaminant and Food Safety Report” 2. Use your manual to find Tularemia . Please read provide one fact on Tularemia . 5 6 1

9/22/2020 Diving Deeper 2019 Study Results - Wild Rice ● Wild Rice: During the literature review for the “2018 Traditional Food Contaminant ● 40 samples ■ and Food Safety Report” project staff identified 3 major gaps in scientific ○ Finished wild rice seeds harvested and knowledge and data. processed by Ojibwe tribal members do not Wild rice and inorganic arsenic ○ contain lead, zinc, cadmium, total mercury, Tribally harvested maple syrup and lead from equipment ○ copper, magnesium, total chromium, Lead exposure from ammunition used to harvest wild turkey ○ selenium, and total and inorganic arsenic These gaps lead to a 2019 study ● concentrations in any amount that would be Study results are available in the “Addendum” document ○ of negative impact to human health, in either cooked or dry form 7 8 2019 Study Results - Maple Syrup 2019 Study Results - Wild Turkey Maple Syrup: Wild Turkey: ● ● 29 samples 30 birds sampled ■ ○ ○ Maple sap harvested and processed by Ojibwe tribal members into syrup does not contain ○ Harvesting with smaller size No. 8 and No. 6 shot lead concentrations that would be harmful to human health using the Canadian Maximum increased lead content found in the breast meat. Residue Limit of (0.5 ppm) for lead in maple syrup. Larger shot reduces lead contamination risk ○ The US does not have an action level for lead in maple syrup ● Turkey harvested with larger size No. 5 copper ○ coated lead shot were found to test below laboratory detection limits. Processing equipment can impact lead concentrations in maple syrup and other foods. ○ ■ Lead and lead solder are not recommended for food contact surfaces 9 10 12 Components of Food Safety Processing Regulatory Impact Contaminant Information Example: Harvest tools ● Lead free ammunition (required) ○ ○ Food contact surfaces and implements made out of food- HACCP grade or nontoxic materials (required) ● Air temperature at time of harvest (cooler temps SSOPs required for harvesting meat animals) ● Inspection within 24 hours of kill (if required) Good Manufacturing Practices Deer harvested in Chronic Wasting Disease Management ○ Areas will need to be tested 11 2

9/22/2020 Closer look at Components of a Food Safety System Definitions ● Food contact surface(s) : any surface that comes into contact with food, and those surfaces from which drainage may leak onto food or food contact surfaces. ○ Examples: work table, utensils, food service gloves, food containers, shelving in cooler unit ● Ready to Eat (RTE) : refers to foods that ready to consume as is and do not need any additional cooking. Examples: fresh berries, cooked meat, bread, jerky ○ Cross Contamination : the process of transferring pathogens from one surface to ● another. Example: Using tongs to move raw turkey to a baking pan, then using the same tongs to ○ move muffins to a platter without cleaning and sanitizing tongs 13 14 16 Definitions, continued GMP Requirements Facility-wide requirements to design and maintain a food safe environment ● Adulteration : bears or contains poisonous or deleterious substances, either naturally occurring or added to food. Adulteration also includes the addition of Chapter 3.08 & 3.11 (6) ► General maintenance of physical facilities unapproved substances to food and handling or holding food in ways that could ► Cleaning and sanitizing of equipment and utensils make the food unsafe. ► Storage and handling of clean equipment and utensils ○ Examples: lead bullet fragments, storing raw meat at room temperature, using unclean ► Pest control hands or utensils to handle food. ► Proper use and storage of cleaning compounds, Photo Credit: San Antonio Food Bank sanitizers, and pesticides ► Employee training ► Plant design ► Quality assurance assessment 15 Photo Credit: Spoon University 17 18 Current Good Manufacturing Practices Standard Sanitation Operating Procedures The picture can't be displayed. ► SSOPS are the specific, written procedures Current Good Manufacturing Practices (cGMP) necessary to ensure sanitary conditions in the establishment, before, during, and after operations ► Focus on reducing cross contamination and employee hygiene ► Are used to meet the requirements of ► Includes: GMPs ► Employee food handling and personal hygiene training ► Inspection of employee hygiene and work habits ► They address the details of maintaining sanitary processing environments and ► Proper maintained sanitary facilities and supplies employee practices 3