Exam 3 - Meat Safety

Question 1

Food Safety & Quality Concerns (7)

Answer 1

1. eating quality (tenderness, juicy, flavor)
2. bruises, hide/pelt defects, offal condemnation
3. physical hazards (injection site lesions, bruising, foreign objects)
4. injection site blemishes
5. pathogens/foodborne illness
6. antibiotics/pesticide residues
7. hormones/growth promotants

Question 2

3 major types of hazards for meat safety and wholesomeness?

Answer 2

1. physical hazards
2. chemical hazards
3. microbial hazards

Question 3

3 major physical hazards for meat??

Answer 3

1. injection site lesions
2. bruises
3. foreign objects

Question 4

what are injection site lesions and how exactly do we avoid them?

Answer 4

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

Question 5

most common injection site

Answer 5

neck, never hind muscles because prime meat

Question 6

why are SQ injections preferred

Answer 6

avoid trim losses and damaged muscles, damages hide instead

Question 7

7 steps of HAACP

happy
cattle
like
making
cheese
very
rapidly

Answer 7

1. hazard analysis
2. critical control points
3. limits for each critical control point
4. monitor critical control points
5. corrective actions
6. verify system
7. record-keeping

Question 8

how are bruises scored?

Answer 8

by severity
minor (1lb or less)
medium (golfball-softball)
major (larger than softball)
critical (almost size of entire prime cut)

Question 9

dairy or beef cattle have less injection site lesions

Answer 9

beef

Question 10

minimal bruises usually due to _____

Answer 10

transfer

Question 11

three key parts of the USDA’s Mega Reg - Pathogen Reduction

Answer 11

1. SSOP’s (sanitation)
2. Salmonella & E.coli guidlines
3. HACCP

Question 12

purpose of HACCP 7 steps

Answer 12

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

Question 13

chemical hazards

Answer 13

1. antibiotics residues
2. anthelminthics
3. hormones
4. analgesics
5. pesticides, insecticides, feed chemicals

Question 14

what company monitors pesticide residues

Answer 14

environmental protection agency (EPA_)

Question 15

what company monitors animal drug residues

Answer 15

FDA

Question 16

what company monitors and enforces tolerances in meat and poultry products

Answer 16

USDA-FSIS

Question 17

how to prevent chemical residues

Answer 17

1. QA programs
2. testing milk on farm, during shipment
3. testing meat - individual enforcement, population sampling (monitoring, exploratory, surveillance)

Question 18

1. hazards

Answer 18

look at each step and see what could go wrong

Question 19

2. critical control points

Answer 19

where can you prevent the hazard

combinations or sequential use of interventions most useful than separately

Question 20

3. limits for critical control points

Answer 20

tolerance levels acceptable by regulations, quality control in plant, consumer

Question 21

4. monitor

Answer 21

standardized
check frequently so critical limits not exceeded

Question 22

5. corrective actions

Answer 22

plan of action if critical limits exceeded

Question 23

6. verification

Answer 23

record test results

Question 24

7. record-keeping

Answer 24

documentation of total HACCP plans for plant