A26-Uncaater Farming, Saturday, July 5, 1997 Stoltzfus Named To National Meat Inspection Board (Conttniwd from Pago A2S) in a risk-free society. You and I could both eat an egg that has sal monella present. I may get sick, you will not. No one has yet deter mined exactly why one becomes ill and another doesn’t from eating the same food.” In order to wholesale meat in Pennsylvania, slaughterhouses not only need to be state inspected but also federally inspected. Inspec tors are there every day. unlike the food industry, where inspectors drop by infrequently. Among the IS members on the advisory committ6e are many doc tors and vocal spokespersons for consumer groups. Stoltzfus jokes that he graduated from “Com Cob High,” but he is not intimidated by degrees or positions. “I can’t bring a degree to the table. My background is hogs. I can bring farm-to-table experience on the job,” Stoltzfus said of his experience as owner of Stoltzfus Meats, Inc. in Intercourse, part owner of a hog farm and of the Stoltzfus Farm Restaurant His dad Amos began the business in 1958, when he started retailing at a market stand. Demand grew. Amos started processing a wide variety of fresh and smoked meats, for which the company’s old-fashioned sweet bologna has won nation al awards. The company with 75 employees now operates four retail out lets in addition to the retail store in Intercourse. It is Stoltzfus’ belief that people with diverse opinions need to get to know each other over lunch, and that it is important to bring peo ple together to work at resolving issues. For too long, the meat industry was lacking in professionalism, Stolt zfus said of the reason for the apparently flour ishing attacks against the industry. He credits the effectiveness of AAMP, which repre sents more than 1,800 meat and poultry slaughterers, proces sors, wholesalers, cater ers, home food service companies, and sup pliers to the meat and poultry processing industry in the U.S., Canada, and overseas. Although criticism of the meat industry may seem especially harsh, Stoltzfus admits that there have been flagrant violations in some instances. “Unfortu nately man by nature will do what he can do if he can get away with it” Another problem has been that every inspec tor reads the set of gov ernment regulations dif ferently. If one inspec tor believes he is “on a mission” or his ego is threatened, he becomes dangerous (in his approach). ‘These is nothing worse than raising the ire of a butcher, espe cially a German of which I am one,” Stoltzfus said with a hearty laugh. T sit on both sides of the fence,” he said of his position on the committee. Other members of the advisory committee include Dr. Deloran Allen, Excel Corporation; Dr. Wil liam Brown, ABC Research Cor poration; Terry Burkhardt, Wis consin Bureau of Meat Safety and Inspection; Caroline Smith- DeWaal, Center for Science in the Public Interest; Nancy Donley, Safe Tables Our Priority: Carol Tucker Foreman. Safe Food Coalition; Michael J. Gregory, Hudson Foods Inc.; Dr. Cheryl Mall, Fos ter Farms, Inc.; Dr. Margaret Hardin, National Pork Producers; Rosemary Mucklow, National Meat Association; William Ross er, Texas Department of Public Health; and Dr. David Theno Jr., Foodmaker Inc. Stoltzfus is involved in much more than business. He and his wife Sally have four children, Zach, 13; Ken. 10; Kelly. 9; and Kristen, S. Stoltzfus is a board member of both Lancaster Mennonite High and of the Pennsylvania Family Institute, Sunday school teacher at Bethany Mennonite Church, and a task force member of Hazard Analysis Critical Control Points (HACCP). Through HACCP, Stoltzfus Meats is participating in a pilot project with the USDA. In the pilot, members of both HACCP and the USDA walk through the plant to determine where risk could occur. Recom- mentations are then made to reduce the risk. The potential for even tougher meat industry regulations remains. “I can’t guarantee that it (regula tions) won’t drive us (meat indus try) out of business. Maybe the small meat guy will be a thing of the past just like the small service station owner, but I am not ready for that,” Stoltzfus said. 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