A3O-Uncaster Farming, Saturday. May 6, 1995
Deputy Ag Secretaries
(Continued from Page A 1)
Industry with the department, gra
duated with a bachelor’s degree in
forestry from the Pennsylvania
State University. He began his
career with the department as a
program specialist after serving
with the Pennsylvania Department
of Forests and Waters.
Peechatka served 11 years as
director of the Bureau of Soil and
Water Conservation for the Penn
sylvania Department of Environ
mental Resources.
From 1982-1987, Peechatka
was executive vice president of
the Soil and Water Conservation
Society of America, and then
served as director of the Bureau of
Plant Industry at the State Agri
culture Department from
1987-1991.
While Peechatka served as
deputy secretary for the regulatory
programs, he managed all con
sumer protection regulatory prog
rams within the department,
supervised the seven regional
offices and six bureaus.
As executive deputy secretary,
Peechatka’s responsibilities will
include managing the day-to-day
operations of the department’s
central office and the seven reg
ional offices.
Peechatka said, “I look forward
to working with Secretary Brosius
to carry out Gov.
Ridge’s agriculture
goals by ensuring that
the day-to-day affairs
function smoothly. We
want to provide the
highest level of service
to those in Pennsylvania
agriculture.”
Redding most recen
tly served as agriculture
policy advisor/
executive assistant to
former U.S. Sen. Harris
Wofford.
A native of Adams
County, Redding holds
both the Keystone Far
mer and the American
Farmer degrees, and
served as vice president
for the former Future
Farmers of America,
now FFA. He has served
as coordinator of FFA
activities in
Pennsylvania.
A graduate of The
Pennsylvania State Uni
versity with a bachelor’s
degree in agriculture
education. Redding
served two years as out
reach coordinator and
agricultural specialist
for the Bureau of Work
er and Community
Right to Know with the
state Department of
Labor and Industry.
Redding, along with
his wife Nina, operated
a 40-cow dairy herd
from 1984-1987, and he
has also served as a farm
consultant for Ralston
Purina, Lehman’s
Feeds* York Springs,
and director of member
information for New
York Dairy Herd
Improvement
Cooperative.
Redding’s new
responsibilities will
include supervising the
marketing and agricul
tural development prog
rams, the Farmland Pre
servation program,
Government Donated
Foods, Farm Show and
the Racing Commissions.
“Agriculture is our strength,”
Redding said. “We have farmers
committed to providing the high
est quality products and process
ing these, adding value, and con
sumers who appreciate the impor
tance of both.
“My top priority is to use these
strengths to develop new markets
and strengthen existing ones.
None of this is possible without
fanners and farmland, so preserv
ing Pennsylvania farmland—our
most valuable resource—is
essential.”
Herr, fonnerly director of the
Bureau of Agricultural Develop
ment, is a graduate of the Pennsyl
vania State University with a
bachelor’s degree in agriculture
education.
He was responsible for coordi
nating and developing agricultural
economic development initiatives
within the department and with
other state agencies and agri
business.
Herr worked closely with the
food and agricultural processing
sector, facilitating funding for
many expansion projects.
Herr was raised on the family’s
Lancaster County livestock farm
and was an active member of the
FFA and 4-H programs.
His new duties will include
overseeing the regulatory func
tions of the department, including
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facility would have to set up.a
documented, recorded quality con
trol processing system on top of
current operations, use antimicro
bial treatments, and test one ani
mal per species out of each lot,
each day.
They would also have to ensure
that at least one employee per was
trained on the system.
According to USDA informa
tion, in general terms, the entire
operation would be mapped out
into segments. Each segment
would be analyzed for possible
risks of contamination to meat and
the Bureaus of Animal Industry,
Plant Industry, Food Safety. Dog
Law, Veterinary and Diagnostic
Laboratories, and Rides and Mea
surement Standards.
“It will be a challenge to
balance the regulatory functions
of the department, which protect
the consumer, with the needs of
producers and processors,” Hen
said.
“I 100k 1 forward to working with
Secretary Brosius to further Gov.
Ridge’s commitment to use edu
cation as a primary tool in com
pliance, and to take a pragmatic,
fair approach to the regulatory
process.
“Much of my family is involved
in production agriculture and I
recognize the necessity of having
reasonable guidelines.”
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(Continued from Page A 29)
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a standard operation procedure
(SOP) would be drawn up to pre
vent contamination.
Those areas where the greatest
danger of microbial infestation
could occur would be identified as
critical control points and a check
list would have to be drawn up so
that a worker would have to sig
noff on a document indicating that
proper procedures were followed.
Those documents would have to
be kept on file.
For example, in a slaughtering
line, by the lime a carcass ends up
ready for a semi-final operation, it
would already be accompanied by
a piece of paper whereby employ
ees would have to mark and sign
that certain procedures were
performed.
These checks are proposed to
ensure that any problems can be
traced back to a specific cause.
Also, with the testing of one ani
mal per species per lot per day,
commercial slaughterers would
have to test for the bacteria
Salmonella.
This particular species of bac
teria was selected because it does
cause food poisoning with symp
toms comparable to the flu, and
likewise has been attributed as
being the cause of death in weak
individuals, mainly the very young
or very old.
A number of deadly bacteria
have been showing up in recent
years that cause more severe
symptoms and possible death.
Some of the toxins aren’t neutral-
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ized by cooking at the same temp
eratures as with Salmonella,
according to Smith.
The testing of one animal per
species per day would mean that,
as an example, if there were 1 pig,
two steer, and six chickens to be
slaughtered, then a test would have
to be performed on the pig, a steer
and a chicken.
It doesn’t matter how many ani
mals per species are to be slaugh
tered, the proposal is that testing be
done, even if there is only one ani
mal representing a species, or
10,000.
According to the USDA report,
“Implementation would be phased
in, based on the type of production
process. It is proposed that
implementation for processes
associated with the greatest public
health risk would begin 12 months
after publication of the final rule.
“Implementation would be
complete 36 months after publica
tion of the final rule.
“Small establishments, which
FSIS is proposing to define as
those with an annual production
valued at, or below $2.5 million,
would be permitted 36 months
from the date of publication of the
final rule to start their HACCP
plans, regardless of the processes
they cany out"
The USDA has estimated that to
implement the proposed regula
tions would cost the meat and
poulty industry $733.5 million
over three years for a potential
public benefit, via reduced health
and associated costs of up to $3.7
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