Farm To Fork Principles Flashcards
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?
Illegal meat
What controls are in place at production of the animal?
Animal husbandry
Disease control
Hygiene
Parasite control
Traceability (passports)
Which agency is responsible for regulating the production / rearing stage?
Department for Environment, Food and Rural affairs (DEFRA)
Which agency is responsible for regulating slaughterhouse and cutting plant procedures?
Food standards Agency (FSA)
What stages take place at the slaughterhouse?
Intake
Lairage
Stunning
Sticking
Bleeding
Dressing
Chilling
Jointing
Dispatch
Who is responsible for ensuring standards are met at retail/wholesale sale and processing.
Environmental health practitioners / local authority
What hazards are present on a farm?
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)
What details should be included on an animals paperwork?
Birth details
Age
Farm details
Health details
What is the clean livestock policy?
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(This is now out of date)
Why was the clean livestock policy published?
To improve hygiene standards following the fatal e-coli 0157 outbreak in Scotland in 1996
Who can approve slaughterhouses?
Food standards Agency (FSA)
What does the health mark signify?
That the meat was processed at an approved slaughterhouse which is tracable and will have had an ante and post mortem check.
What happens if an animal arrives at the slaughterhouse without paperwork?
It will be refused
What is the meat inspector required to check at an ante mortem inspection?
Posture
Movement
Weight
Breathing
Swelling
Faeces
What common conditions might be spotted at the ante mortem inspection?
Ringworm
Poorness
Lameness
Injury
Chronic mastitis
What controls are in place during slaughter?
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
What controls are in place during the process flow dressing stage can reduce the risk of contamination from pathogenic bacteria?
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
What are meat inspectors looking for during inspection?
Contamination of carcase or offal
Pathological conditions
Parasitic conditions
Whether it’s fit for human consumption
What are the 4 steps in meat inspection?
Inspection of carcase
Inspection of offal
Incising of lymph nodes
Stamping of meat to show from approved source
What does the health mark show?
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
What steps are taken to control proliferation and spread of parasites?
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
What controls are in place at a cutting plant?
Temperature control in storage and prep area
Cleaning schedules
Sterilisation of equipment
Controlled by FSA personnel
How do we control transport to prevent hazards?
Good hygiene
Refrigeration
Accompanied by traceability paperwork and displaying health mark
Where is HACCP a requirement?
All food businesses
