Intro to Meat Inspection & HACCP

Question 1

Meat and poultry inspection acts mandates…

Answer 1

Sensory or organoleptic (sight, smell and touch) inspection of all carcasses
Inspector required to physically examine all carcasses

Question 2

Sensory/Organoleptic inspection…

Answer 2

Can’t detect microbial pathogens that pose the greatest risk

Doesn’t target or reduce microbial pathogens

Question 3

risk based meat inspection

Answer 3

GOAL is to reduce the burden of disease in the population
1. Identify and evaluate foodborne dz risks
2. Develop risk management strategies
3. Measure effectiveness (Dz burden) and adjust as needed
EVIDENCE BASED FOOD SAFETY

Question 4

risk

Answer 4

average of QALY and COI

Question 5

food control component for meat safety

Answer 5

1. Food Law and Regulations
2. Control Management
3. Inspection Services
4. Laboratory Services:
5. Information, Education, Communication and Training

Question 6

role of USDA-FSIS

Answer 6

Management
OFFS
Meat inspection programs
certification

Question 7

objectives of meat inspection

Answer 7

Protect public health
Consumer confidence
Surveillance for animal health problems
Improved access to international export markets

Question 8

federal meat inspection…

Answer 8

1. Ensure that animals used for food products are free of foodborne pathogens
2. Clearly label foods that pass inspection
3. Minimize contamination during processing
4. Monitor for drug residues and pathogens

Question 9

labeling requirements

Answer 9

Everything must be labeled!
Applies to carcasses, parts of carcasses, or
containers/ cans/ pots containing meat
Must be readily visible
Labels may be stamps, paper labels, or tags
Inspectors shall mark:
•Inspected and Passed (meats)
•Inspected for Wholesomeness (poultry)
•Inspected and Condemned

Question 10

inspection legends

Answer 10

USDA inspection legends are circular for meats and for poultry
USDA inspection legend for egg products is a “shield” shape (for imported eggs/products)
State inspected meat (for intrastate sale) may have different stamps

Question 11

Codex preliminary steps to HACCP

Answer 11

Assemble HACCP team 
Describe product
Identify intended use
Construct flow diagram 
Onsite confirmation of flow diagram

Question 12

Essential Management Practices

Answer 12

Management commitment
Roles and responsibilities 
Training and education 
Resource management documentation 
Supplier-customer partnership 
Continuous improvement