07 - History of Meat and Poultry Inspection

Question 1

1-3. 3 major factors that influenced the development of the original meat inspection requirements

Answer 1

1. evolution of meat sales (losing close relationship to meat seller)
2. Roosevelt’s testimony about shitty canned meat
3. the Jungle

Question 2

1. What is the critical event that initiated the movement away from traditional inspection to HACCP based inspection

Answer 2

1. The Jack in the Box Coli outbreak in the early 1990s

Question 3

1. Understand the role of veterinarians in meat inspection and how it has changed over time

Answer 3

1. switched from a focus on detecting animal disease to concentration on food safety concepts and microbiological hazards

Question 4

1. Describe the difference between state and federal inspection

Answer 4

1. state is considered equal to USDA inspection, but can only ship product within the state
2. state inspectors tend to inspect smaller facilities, federal inspect the big ones

Question 5

1-2. Two types of processing that are exempt from the meat inspection requirements

Answer 5

1. custom products for use only by owner of animal (stamped not for sale)
2. meat purchased from inspected source can be further processed w/o inspection