Exam 3 - Meat Safety Flashcards
Food Safety & Quality Concerns (7)
- eating quality (tenderness, juicy, flavor)
- bruises, hide/pelt defects, offal condemnation
- physical hazards (injection site lesions, bruising, foreign objects)
- injection site blemishes
- pathogens/foodborne illness
- antibiotics/pesticide residues
- hormones/growth promotants
3 major types of hazards for meat safety and wholesomeness?
- physical hazards
- chemical hazards
- microbial hazards
3 major physical hazards for meat??
- injection site lesions
- bruises
- foreign objects
what are injection site lesions and how exactly do we avoid them?
tissue irritation and response to trauma or foreign substance
avoid them by developing of quality assurance programs, injection site guidelines and drug formulation and labeling, SQ injections, always in neck and not hind muscles
most common injection site
neck, never hind muscles because prime meat
why are SQ injections preferred
avoid trim losses and damaged muscles, damages hide instead
7 steps of HAACP
happy
cattle
like
making
cheese
very
rapidly
- hazard analysis
- critical control points
- limits for each critical control point
- monitor critical control points
- corrective actions
- verify system
- record-keeping
how are bruises scored?
by severity
minor (1lb or less)
medium (golfball-softball)
major (larger than softball)
critical (almost size of entire prime cut)
dairy or beef cattle have less injection site lesions
beef
minimal bruises usually due to _____
transfer
three key parts of the USDA’s Mega Reg - Pathogen Reduction
- SSOP’s (sanitation)
- Salmonella & E.coli guidlines
- HACCP
purpose of HACCP 7 steps
assure food safety PREVENTION
- eliminates contaminants at critical areas in food production and distribution process
-prevent harmful contamination
-written by company
-overseen/monitored by FSIS
chemical hazards
- antibiotics residues
- anthelminthics
- hormones
- analgesics
- pesticides, insecticides, feed chemicals
what company monitors pesticide residues
environmental protection agency (EPA_)
what company monitors animal drug residues
FDA
what company monitors and enforces tolerances in meat and poultry products
USDA-FSIS
how to prevent chemical residues
- QA programs
- testing milk on farm, during shipment
- testing meat - individual enforcement, population sampling (monitoring, exploratory, surveillance)
- hazards
look at each step and see what could go wrong
- critical control points
where can you prevent the hazard
combinations or sequential use of interventions most useful than separately
- limits for critical control points
tolerance levels acceptable by regulations, quality control in plant, consumer
- monitor
standardized
check frequently so critical limits not exceeded
- corrective actions
plan of action if critical limits exceeded
- verification
record test results
- record-keeping
documentation of total HACCP plans for plant
