Antemortem Inspection

Question 1

What is SVM?
What do they do? (4)

Answer 1

State Veterinary Medicine
Protect public health, animal health, animal welfare and international trade

Question 2

Briefly describe the purpose of Regulation EC 178/2002?

Answer 2

Framework for general food law, safety and traceability

Question 3

What is the purpose of Regulation EC 852/2004?

Answer 3

Requires all Food body operators to be registered with the FSA, follow specified hygiene requirements and HACCP

Question 4

How does EC regulation 853/2004 differ from 852/2004?

Answer 4

852- food safety hygiene requirements
853- specific hygiene requirements for food of animal origin

Question 5

What powers does an OV have? (3)

Answer 5

Power to enter abattoir premises
Power to prevent sale of unfit meat
Power to stop operations for safety/ welfare reasons
[OV’s = enforcement officers]

Question 6

When are abattoir pre requisites not applicable?

Answer 6

When animals are produced for private or domestic use e.g. small, private farm who rear and kill their own meat

Question 7

What are Food Body operators responsible for in lairage? (4)

Answer 7

Food chain information
Animal Identification (ear tags, tattoos etc)
Animal health upon unloading
Animal cleanliness

Question 8

Legally, what MUST all large scale abattoirs have?

Answer 8

UK issued Certificate of Competence that covers each type of animal worked with and each type of equipment used- this makes it FSA approved

Question 9

A small scale, non FSA approved abattoir still requires what?

Answer 9

WATOK- especially if animals are handled before they’re restrained, animals are stunned and bled etc.

Question 10

What would classify as a non FSA approved abattoir?

Answer 10

Knacker’s yards
Small scale Poultry or Chicken abattoirs

Question 11

What does Regulation (EC) No 1099/2009 state?

Answer 11

Animals must be spared pain, distress or suffering at time of killing- aka WATOK

Question 12

What are the Food Body Operators duties in the slaughter hall? (3)

Answer 12

Animal welfare when stunning and bleeding
Hygiene dressing
Presentation of carcass for meat inspection

Question 13

What is GMP?

Answer 13

Good Manufacturing Practices- guidelines to ensure products are consistently produced to a standard that complies with statutory requirements- that includes equipment, staff training etc.

Question 14

What is GHP?

Answer 14

Good Hygiene Practices- includes pest control, water quality, temperature control

Question 15

Who can perform Antemortem inspections and what regulation states this?

Answer 15

Can only be conducted by an OV (EU regulation 2019/624)

Question 16

Who is responsible for obtaining the Food Chain Information and what does this include? (3)

Answer 16

FBO obtains the FCI as part of HACCP
FCI includes- disease status, residues, movement restrictions

Question 17

How are cattle traced and what regulation states this?

Answer 17

Cattle have individual traceability through passports and ear tags to keep in line with BSE Order of 1996

Question 18

How are sheep and pigs traced antemortem?

Answer 18

BATCH traceability through commercial documents and ear tags/ microchips

Question 19

What food/water requirements does the Lairage have to follow?

Answer 19

Access to water at all times and food to be given once every 24 hours

Question 20

What are the limitations to Antemortem inspections?

Answer 20

Most conditions detected at antemortem are of no public health importance- most notifiable diseases appear with non specific clinical signs