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APP > Farm To Fork Principles > Flashcards

Farm To Fork Principles Flashcards

1
Q

As it is unlikely that EHP’s will encounter unfit specimens in meat from approved slaughterhouses and suppliers, what kind of meat is likely to be sold if unfit?

A

Illegal meat

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2
Q

What controls are in place at production of the animal?

A

Animal husbandry
Disease control
Hygiene
Parasite control
Traceability (passports)

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3
Q

Which agency is responsible for regulating the production / rearing stage?

A

Department for Environment, Food and Rural affairs (DEFRA)

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4
Q

Which agency is responsible for regulating slaughterhouse and cutting plant procedures?

A

Food standards Agency (FSA)

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5
Q

What stages take place at the slaughterhouse?

A

Intake
Lairage
Stunning
Sticking
Bleeding
Dressing
Chilling
Jointing
Dispatch

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6
Q

Who is responsible for ensuring standards are met at retail/wholesale sale and processing.

A

Environmental health practitioners / local authority

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7
Q

What hazards are present on a farm?

A

Chemical (antibiotics used to treat mastitis etc)

Hormones

Parasites (liver fluke, c ovis and c bovis)

Disease and pathological conditions

Welfare issues (cleanliness, emaciation, bruising, injury)

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8
Q

What details should be included on an animals paperwork?

A

Birth details
Age
Farm details
Health details

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9
Q

What is the clean livestock policy?

A

It sets out the standards for acceptable and unacceptable levels of cleanliness for cattle and sheep being presented for slaughter.

(This is now out of date)

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10
Q

Why was the clean livestock policy published?

A

To improve hygiene standards following the fatal e-coli 0157 outbreak in Scotland in 1996

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11
Q

Who can approve slaughterhouses?

A

Food standards Agency (FSA)

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12
Q

What does the health mark signify?

A

That the meat was processed at an approved slaughterhouse which is tracable and will have had an ante and post mortem check.

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13
Q

What happens if an animal arrives at the slaughterhouse without paperwork?

A

It will be refused

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14
Q

What is the meat inspector required to check at an ante mortem inspection?

A

Posture
Movement
Weight
Breathing
Swelling
Faeces

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15
Q

What common conditions might be spotted at the ante mortem inspection?

A

Ringworm
Poorness
Lameness
Injury
Chronic mastitis

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16
Q

What controls are in place during slaughter?

A

Animal welfare / reduce stress

Stress = high blood pressure leading to blood splash and inadequate bleeding

Slow rigor leads to tough meat as rigor occurs during chilling

Animal must be bled as completely as possible

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17
Q

What controls are in place during the process flow dressing stage can reduce the risk of contamination from pathogenic bacteria?

A

Sterilisation of knives and equipment
Cleaning of premises and equipment
Carcass decontamination
Microbial monitoring of meat
Separation of areas
Careful and controlled removal of stomach contents

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18
Q

What are meat inspectors looking for during inspection?

A

Contamination of carcase or offal
Pathological conditions
Parasitic conditions
Whether it’s fit for human consumption

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19
Q

What are the 4 steps in meat inspection?

A

Inspection of carcase
Inspection of offal
Incising of lymph nodes
Stamping of meat to show from approved source

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20
Q

What does the health mark show?

A

The meat was produced in an approved establishment

It has been inspected in accordance with requirements of relevant hygiene regs

It is deemed fit for human consumption at the time the health mark was applied

21
Q

What steps are taken to control proliferation and spread of parasites?

A

Animal husbandry steps taken on farm to interrupt lifecycle

Disease if animals legislation

Ante mortem inspection

Post mortem inspection

Slaughterhouse hygiene

Thorough cooking

Careful disposal of by-products

22
Q

What controls are in place at a cutting plant?

A

Temperature control in storage and prep area
Cleaning schedules
Sterilisation of equipment
Controlled by FSA personnel

23
Q

How do we control transport to prevent hazards?

A

Good hygiene
Refrigeration
Accompanied by traceability paperwork and displaying health mark

24
Q

Where is HACCP a requirement?

A

All food businesses

25
Q

What things can make meat illegal?

A

Illegally slaughtered
Illegally cut up
No health marks
No identification marks
Illegally prepared (smokies)
Illegally imported
Presence of SRM
Condemned meat returned to food chain

26
Q

What are ‘smokies”?

A

Carcasses of sheeps, rams or goats shorn prior to slaughter to about 1 inch of fleece. Remaining wool and hair is burnt off with a blowtorch. Viscera may not be removed

27
Q

How can you identify “smokies”?

A

Scorch marks showing golden brown colour and producing a smoky odour.

28
Q

What are signs of illegally produced meat?

A

Smokies
Non-flayed
Immature
Diseased
Emaciated
Poorly dressed
Spoiled carcases
Presence of SRM

29
Q

What is SRM?

A

The main control in reducing the risk of people eating meat that may be infected with BSE

30
Q

At what age does bovine spongiform encephalopahthg (BSE) show?

A

4-6 years

31
Q

What do animal by-product controls cover?

A

Any part of the animal not intended for human consumption

Surplus raw and cooked meat from shops and producers

Waste from slaughter or knackering of animals

32
Q

What can be done to help prevent illegal meat trade?

A

Follow legislation and responsibilities

Categorise animal by-products

Staining

Labelling, storage, collection and disposal

Record keeping requirements

Enforcement

33
Q

What checks can an EHP perform if illegal meat is suspected?

A

Inspect food
Check health marks
Check identification marks
Traceability
Investigate unknown/suspicious suppliers
Look for SRM in meat
Look for meat parts that should not be for sale

34
Q

What is the difference between a health mark and an identification mark?

A

Health Mark - Applied by, or under the supervision of official veterinarians. Dimension of letters/numbers are specified

Identification mark - Applied by food business operator. Dimension of letters/numbers are not specified

35
Q

What meat is a health mark required for?

A

Carcases or wholesale cuts of red meat including large game

36
Q

What is the difference between an oval and square health mark?

A

Oval represents normal meat

Square represents emergency slaughter

37
Q

What is emergency slaughter?

A

An animal that was killed prior to arrival at the slaughterhouse due to an injury that prevented live transport for welfare reasons.

38
Q

What are some variations on the standard health mark?

A

Young lamb stamp - under 12 months of age or has no permanent incisor erupted. Does not have to have spinal chord removed.

SRM stamp - certifies the carcase is free of SRM

39
Q

Special mark

A

Signified that the product must be eaten cooked and placed on the national market due to salmonella risk.

40
Q

What is a notifiable disease?

A

A disease that must be notified to a police constable if suspected in an animal.

41
Q

What are some notifiable zoonotic diseases?

A

Anthrax
Avian influenza
Bovine spongiform encephalopathy
Brucellosis
Contagious epididymitis
Equine viral encephalomyelitis
Glanders and Darcy
Rabies
Rift valley fever
Tuberculosis

42
Q

What conditions would an animal be considered unfit?

A

Not undergone AM or PM inspection

Dead before slaughter

Generalised disease (septicaemia)

Not conforming to microbiological criteria

Parasitic infestation

Residue of contaminants in excess of allowed levels

Foreign bodies

Physiological changes / anomalies

Emaciated

SRM

Contaminated by soil / faecal matter

From illegal source

43
Q

What are good hygiene practices in line with HACCP principles?

A

Maintenance, cleaning, pest control, training personnel, traceability, waste management, wrapping and packaging, transport.

44
Q

What are the 4 types of hazards in food?

A

Micro

Physical

Chemical

Allergens

45
Q

What are micro hazards in food?

A

Bacteria such as ecoli, salmonella, campylobacter

46
Q

What are physical hazards in meat?

A

Parasites - tapeworms, cysts etc.

47
Q

What are chemical hazards in food?

A

Antibiotics, hormones

48
Q

What controls are imposed on the farmer by DEFRA?

A

Food controls
Animal welfare controls
Disease controls
Parasite controls

APP (4 decks)

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