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J. Dairy Sci. 87:183-190
© American Dairy Science Association, 2004.

DairyBeef: Maximizing Quality and Profits—A Consistent Food Safety Message

D. A. Moore1, J. H. Kirk1, D. J. Klingborg1, F. Garry2, W. Wailes3, J. Dalton4, J. Busboom5, R. W. Sams6, M. Poe6, M. Payne6, J. Marchello7, M. Looper8, D. Falk4 and T. Wright1

1 School of Veterinary Medicine, University of California, Davis 95616
2 College of Veterinary Medicine, Colorado State University, Fort Collins 80523
3 Department of Animal Sciences, Colorado State University, Fort Collins 80523
4 Animal and Veterinary Science Department, University of Idaho, Caldwell 83607
5 Department of Animal Sciences, Washington State University, Pullman 99164-6310
6 Division of Agriculture and Natural Resources, University of California, Davis 95616
7 Animal Sciences, University of Arizona, Tucson 85721
8 Animal Resources Department, New Mexico State University, Las Cruces 88003

Corresponding author: D. A. Moore; e-mail: dmoore{at}vmtrc.ucdavis.edu.

To respond to meat safety and quality issues in dairy market cattle, a collaborative project team for 7 western states was established to develop educational resources providing a consistent meat safety and quality message to dairy producers, farm advisors, and veterinarians. The team produced an educational website and CD-ROM course that included videos, narrated slide sets, and on-farm tools. The objectives of this course were: 1) to help producers and their advisors understand market cattle food safety and quality issues, 2) help maintain markets for these cows, and 3) help producers identify ways to improve the quality of dairy cattle going to slaughter. DairyBeef: Maximizing Quality & Profits consists of 6 sections, including 4 core segments. Successful completion of quizzes following each core segment is required for participants to receive a certificate of completion. A formative evaluation of the program revealed the necessity for minor content and technological changes with the web-based course. All evaluators considered the materials relevant to dairy producers. After editing, course availability was enabled in February, 2003. Between February and May, 2003, 21 individuals received certificates of completion.

Key Words: dairy cattle • food safety • meat quality

Abbreviation key: DANR = Division of Agriculture and Natural Resources, University of California, HACCP = Hazard Analysis Critical Control Point, MDBQAP = Milk and Dairy Beef Quality Assurance Program






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