Exam 2 Slaughter Process + Livestock Welfare

Question 1

FSIS

Answer 1

food safety and inspection service

Question 2

CFR

Answer 2

code of federal regulations

Question 3

fsis mission

Answer 3

• public health agency in US department of AG responsible for ensuring supply of meat, poultry, and eggs is safe, wholesome, and correctly labeled and packaged
• prevent suffering at slaughter

Question 4

why is livestock welfare important?

Answer 4

• prevent unnecessary suffering
• safer working conditions
• improves quality of meat products

Question 5

human slaughter of livestock regulation 9 CFR 313.2

Answer 5

• conscious disabled livestock are not dragged
• access to water at all time
• room to lie down if eld overnight
• provided feed if held over 24 hrs

Question 6

largest ground meat recall in history

Answer 6

hallmark westland meat company in San Bernardino

Question 7

humane slaughter of livestock regulation 9 CFR 313.1

Answer 7

• pens and ramps:
• no sharp/protruding objects
• no sharp angles
• no loose boards
• good footing
• covered pens for disabled or suspect livestock

Question 8

dr. temple grandin

Answer 8

• most respected animal handling and welfare expert

- autistic

Question 9

humane slaughter of livestock regulation 9 CFR 313.2

Answer 9

-livestock driven with minimum excitement
-not forced to move at faster than walking pace
-electric prods used little as possible
do not drive livestock with pipes or sharp prods

Question 10

“the jungle”

Answer 10

• book by Upton Sinclair
• exposes working conditions in Chicago meat packing industry
• published 1906

Question 11

acquisition

Answer 11

• auction barn

- direct from farm

Question 12

transport

Answer 12

FSIS authority begins as soon as animal arrives on premises

Question 13

livestock holding / ante-mortem inspection

Answer 13

• FSIS inspector evaluates animals for abnormal health conditions
• pass, suspect, condemn

Question 14

3 types of immobilization/ stunning

Answer 14

• electrical
• chemical
• mechanical

Question 15

exsanguination

Answer 15

blood removal

Question 16

bolt stunner usage

Answer 16

• make X with horn and eyes
• dont chase head
• hold stunner perpendicular to head
• no damp cartridge

Question 17

largest area for bacteria contamination

Answer 17

hide removal: skinning, scalding, de-hairing, plucking

Question 18

bunging

Answer 18

loosening of the rectum

Question 19

fore shank

Answer 19

removal between carpals and metacarpals

Question 20

hind shank

Answer 20

removal between tarsals and metatarsals

Question 21

how to minimize microbial contamination before eviseration

Answer 21

• weasand tying (throat)
• bung bagging/ tying
• good eviseration technique (don’t gut into GI tract)

Question 22

BSE

Answer 22

bovine spongiform encephalopathy

Question 23

take out which tissues to eliminate BSE

Answer 23

• neurological tissue gland
• spinal cord
• lymph nodes in head and behind tongue

Question 24

microbial intervention

Answer 24

• hot water wash

- acid spray

Question 25

how to minimize microbial contamination ante-mortem

Answer 25

• good husbandry practice (clean environment, minimize stress/ reduce shedding of pathogens)
• application of antimicrobials (vaccines, bacteriophage)
• hide wash

Question 26

how to minimize microbial contamination hide removal

Answer 26

• scald water
• knife/ hand sanitation
• open hide properly
• trimming
• acid application
• pre-eviceration carcass wash

Question 27

how to minimize microbial contamination post evisceration

Answer 27

• zero tolerance for fecal/ milk/ ingest (FMI)
• trimming
• microbial intervention (hot water wash, acid spray)
• rapid chilling

Question 28

where does microbial contamination come from

Answer 28

• hide (#1)
• GI tract (#2)
• employees and equipment

Question 29

what are sterile at the start of the slaughter process

Answer 29

• skinless carcass

- edible offal/ variety meat (internal organs)

Question 30

signs of post stun insensibility

Answer 30

• limp floppy head
• limp floppy tongue
• no blinking
• no rhythmic breathing
• no righting reflex (arched backs, attempt foot gaining)
• no vocalization

Question 31

poultry slaughter CFR 381.65 (b)

Answer 31

• good commercial practices

- birds cannot be breathing when entering scalder