Introduction to Meat Inspection & HACCP Flashcards
Limitations of traditional meat inspection
- relies of sensory information
- primarily looks for cysts
- can’t detect microbial pathogens that pose the greatest risk
- doesn’t target or reduce microbial pathogens
- cross contamination of carcasses due to touching
Goal of risk based meat inspection
to reduce the burden of disease in the population
It is evidence based food safety.
3 steps of risk based meat inspection
- Identify & evaluate disease risks: target higher risk & greater burden
- Develop risk management strategies: reduce burden
- Measure effectiveness & adjust as needed
What is the target of risk based?
the pathogen and the vehicle
Federal law & regulation measures
- Federal meat inspection act, Poultry products act, Humane slaughter of animals Act
- State acts & regulations for intra-state products
Control management & Inspection services organizations (same for both)
- USDA-FSIS (vet services)
- State departments of health & ag (intra-state products)
Laboratory services
Food monitoring & epidemiological data
Food Control Components for Meat Safety
- Food laws & regulations
- Control management
- Inspection services
- Laboratory services
- Information, Education, Communication, & Training
USDA-FSIS role
- Management: policy development, risk, standards & auditing
- On Farm Food Safety Programs: health & living conditions
- Meat Inspection: direct insp., supervision, auditing, HACCP
- Certification of products for international trade
Objective of meat inspection
- Protect public health
- Consumer confidence
- Surveillance for animal health problems
- Improved access to international export markets
What does federal meat inspection do?
- Ensure animals are free of foodborne pathogens
- Clearly label food that pass
- Minimize contamination
- Monitor for drug residues & pathogens
What is HACCP, and what is it’s primary goal?
Hazard Analysis and Critical Control Point
Prevention of contamination of food during processing
For what is HACCP mandatory?
Mandatory for meats, seafood, and juice processing facilities. Optional for most other foods
- Analyze hazards:
Identify common, likely hazards that might affect food & where they enter the chain
- Identify critical control points
Identify critical points in the process where potential hazard can be controlled (CCPs)
- Establish preventive measures with critical limits for each control point
Preventative measures need to be something that can be measured (cooking, refrigeration, time, temp, etc.)
- Establish procedures to monitor the critical control points
Monitor the conditions at the CCPs to ensure that they stay within the critical limits
- Establish corrective actions
What will you do in case of failure at CCP? (ie, ensure thermometer is working, pull batch of food, repeat cooking)
- Verify the system is working
Procedures for routine oversight and final product testing confirm the while system is meeting the goal of the hazard reduction
- Record keeping
Record keeping is the cornerstone of HACCP.
May include: HACCP plan, results from monitoring, corrective actions
