Basic and Red meat hygiene/PMI

Question 1

In slaughter establishments, what is the primary means of contamination with pathogens

Answer 1

Faecal/Ingesta contamination

Question 2

What are the 2 cornerstones of hazard control systems which HACCP systems are built

Answer 2

Good Manufacturing Practice
Good Hygiene Practice

Question 3

Who is responsible for independent verification of food management sustems

Answer 3

OV

Question 4

Outline the 5 categories of abbatoir cleanliness (animals)

Answer 4

Cat 1- Clean and dry
Cat 2- Slightly dirty
Cat 3- Dirty-
Cat 4- Very dirty
Cat 5- Filthy and wet

Question 5

Which 2 categories will be rejected for slaughter except in circumstances which are exceptional, e.g. animal welfare grounds

Answer 5

3 and 4

Question 6

Which catergory will be rejected for slaughter

Answer 6

Cat 5

Question 7

What is Oesophageal sealing - ‘Rodding’

Answer 7

To control escape of GIT contents from oesophagus
Free the oesophagus, then rubber ring or tie applied using a stainless steel rodder up the length of the oesophagus

Question 8

What is Anal Resection and tying (Bunging)

Answer 8

Freed and tied or bagged with elastic band
Protected rectum pushed down into the abdominal cavity
Controls faecal leakage from anus

Question 9

What are ideal chilling temperatures

Answer 9

not more than 3 °C for offal and 7 °C for other meat

Question 10

At what stage of meat manufacturing is PMI done in red meat

Answer 10

Carcass weighing, grading and health marking

Question 11

Who does PMI

Answer 11

OV/ Meat hygeine inspectors

Question 12

Outline inspection procedure for pigs of all ages

Answer 12

Compulsory visual inspection
If indication of risk, palpate and incise

Question 13

Outline inspection procedure for sheep under 12 months

Answer 13

Compulsory visual inspection
If indication of risk, palpate and incise

Question 13

Outline inspection procedure for sheep over 12months

Answer 13

Compulsory visual inspection
Palpate- Retropharyngeal LN, Lungs, Bronchial LN, Liver LN
Incise- Liver gastric surface
If indication of risk, palpate and incise

Question 13

Outline inspection procedure for cattle over 8 months

Answer 13

Compulsory visual inspection
Palpate- Lungs, Bronchial LN, Gastric LN
Incise- Masseters, Retropharyngeal LN, Bronchial LN, Heart
If indication of risk, palpate and incise

Question 14

4 outcomes of PMI

Answer 14

1. Fit- Health mark applied
2. Part of carcass/offal disposed and rest health marked
3. No health marking further investigation is required
4. Food Business Operator(FBO) is asked to voluntary surrender. Stays under Official Vet control; must keep correlation; all body parts must be disposed.