Turkey Industry Can Develop Program (Continued from Pag* At) by a bacteria), which can be just as deadly, especially for die very young, very old, or immunosuppressed. The Centers for Disease Control and the USDA Animal Plant Health and Inspection Service agree that 95 parent of the cases of foodbome illness occur because food is not properly handled and prepared. “At proper temperature, one bacterium can become 16 mil lion within eight hours,” said Kradel. Kradel said that HACCP can briefly be described as “Number 1, say what you will do; number 2, do what you say; and three, be able to prove it" The BMP strategy, while similar to HACCP,. can be justas effective in ensuring control “I don't think wo have an option of not developing some type of program,” said Dr. David Kradel, Industry coordlna torof the Pa. Egg Quality Assurance Program (PEQAP), left, on Thursday. Kradel spoke during a panel with Dan Benson. Rocco Enterprises. - - ■ - HI-MAG I AG LIME | HI-CAL f , Ut II ,rmt > f . Ml Cash Discount Savings on Delivery For your convenience calls received Mon.-Sat. until 9:00 pm 1-800-724-3277 Serving PA, MD, Delmarva, NJ, NY ft (U) of foodbome pathogens, except that HACCP is more record intensive. A turkey BMP would be: • Purchase healthy poults from breeder flocks monitored for Salmonella. • Have rodent control program. •Place birds in clean, well ventilated facilities. • Attend to feed quality and proper feed storage. Use well formulated and properly pcllctizcd-crumblcd feeds. • Use closed (nipples) drinking system. • Use competitive exclusion (CE) product (antibiotics) post hatch. A detailed HACCP program is similar, but more record-based: • Purchase poults that are Sal- < r* - ‘ M ' -