Food Hygiene

Question 1

Temperature in cooling room?

Answer 1

Takes 2 days to cool the meat and then check temperature from top of meat
Meat: 6-7 Degree Celsius
Offal: >3

Question 2

FCI

Answer 2

Health Cert required by vet and farmer,

Question 3

Tests to do on meat?

Answer 3

Swab meat with sponge and send for Bacteriology exam
Take organs for sampling
Pigs: Trichinella Test 1g of Diaghram Muscle,
M.Ptrygoideus

Question 4

In packaging what do you need on meat?

Answer 4

2 oval numbers - 1 for slaughterhouse
1 for plant processing

Question 5

One Health Concept

Answer 5

Goal is to achieve optimal health outcomes recognizing the interconnection betwee people, animals, plants and their shared environment

Question 6

What Temperature does the room need to be at when cutting the meat?

Answer 6

12 Degree Celsius

Question 7

Pathological changes to look for in Cattle?

Answer 7

Liver Fluke, Mastitis, TB

Question 8

CCP on farm before Slaughter?

Answer 8

No obvious signs of disease
Lameness
Passport
Both Ear Tags
No faecal contamination
Sex
Age
Species

Question 9

CCP of Transport Trucks

Answer 9

Same Age
Sex and Species

Question 10

CCP in Slaughterhouse?

Answer 10

Knives
Clothes
Not sick
Washing Hands before

Question 11

What Degree Do you Wash the knives?

Answer 11

82 degrees celsius

Question 12

Workers?

Answer 12

Check their health certs
Need to be checked for TB once/year
Health & Safety
Can’t be sick at work

Question 13

Rodent control?

Answer 13

Regular check ups for rodents
Rodenticides
Traps if signs
Look for poo