Lecture 21 10/15/24

Question 1

Which factors lead to the demand for federal meat inspection?

Answer 1

-commercialization of meat products
-loss of troops to food poisoning in the Spanish American War
-Upton Sinclair’s The Jungle
-reports of committees on food safety
-export restrictions

Question 2

Why did foreign countries have export restrictions of U.S. meat products prior to federal inspection?

Answer 2

-poor sanitation
-trichinosis, tuberculosis, and contagious pleuropneumonia found in U.S. livestock

Question 3

What are the characteristics of the Federal Meat Inspection Act of 1906?

Answer 3

-goal was uniform safety standards for meat production and distribution throughout the country
-only applied to meat sold across state lines or exported

Question 4

What are the characteristics of the Poultry Products Inspection Act of 1957?

Answer 4

provided for inspection of poultry destined for interstate/export commerce and poultry from foreign sources

Question 5

What are the characteristics of the Humane Slaughter Act of 1958?

Answer 5

-handling in connection with slaughter must occur humanely
-animals must be insensible to pain before death
-includes transportation and holding prior to slaughter
-livestock must always have access to water
-livestock must have access to feed if held for over 24 hours
-animals in transit must be rested every 28 hours
-ramps, driveways, and pens should support safe movement and protect against injury

Question 6

What are the methods of humane slaughter?

Answer 6

-captive bolt
-gunshot
-electrical stunning
-electrical slaughter
-carbon dioxide slaughter
-kosher slaughter

Question 7

What are the signs of effective stunning?

Answer 7

-animal collapses
-no rhythmic breathing
-fixed, glazed expression in eyes
-no corneal reflex
-relaxed jaw
-tongue hanging out of mouth

Question 8

What are the visible signs of the tonic phase of stunning?

Answer 8

-animal collapses
-body becomes rigid
-no rhythmic breathing
-head raised
-hind legs flexed into body

Question 9

What are the visible signs of the clonic phase of stunning?

Answer 9

-involuntary kicking or paddling
-relaxation

Question 10

What are the visible signs of the recovery phase of stunning?

Answer 10

-resumption of normal, rhythmic breathing
-response to painful stimuli
-visually aware

Question 11

What is non-penetrating captive bolt?

Answer 11

-blunt trauma with a percussive instrument
-disrupts blood supply and electrical activity to the brain

Question 12

What is penetrating captive bolt?

Answer 12

-piercing trauma
-projectile goes into brain

Question 13

What is important to know when using gunshot for slaughter?

Answer 13

most parts of the head are contaminated with bullet fragments and must be condemned

Question 14

What are the characteristics of electrical stunning?

Answer 14

-disrupts transmission of electrical stimuli to the brain
-leads to blood splashing

Question 15

What is blood splashing?

Answer 15

disruption of the musculature that leads to hemorrhage; aesthetic issue

Question 16

How does electrical slaughter/deep stunning differ from electrical stunning?

Answer 16

it reduces or eliminates blood splashing

Question 17

What are the characteristics of carbon dioxide slaughter?

Answer 17

-CO2 is heavier than O2; cuts O2 supply to brain
-asphyxiation by CO2 approved only for swine
-prevents blood splashing

Question 18

What is the main component of kosher and halal slaughter?

Answer 18

delivering one quick blow that severs the carotid arteries

Question 19

What are the characteristics of the Wholesome Meat Act of 1967?

Answer 19

-all meat sold in the US had to be inspected
-increased inspection of imported meat products

Question 20

What is the Curtis Amendment to the Wholesome Meat Act?

Answer 20

allowed for custom slaughtered meat to be marked “not for sale” but used by the owner of the carcass

Question 21

What are the characteristics of the Wholesome Poultry Products Act of 1968?

Answer 21

-covers the inspection of all sold poultry and poultry products
-allows exemptions for small establishments and small processing plants

Question 22

What are the characteristics of the Humane Methods of Slaughter Act of 1978?

Answer 22

-all plants must employ only humane methods of slaughter and handling in preparation for slaughter
-prohibits importation of meat from animals not handled/slaughtered humanely

Question 23

What are the exemptions to the Humane Methods of Slaughter Act?

Answer 23

-poultry does not require individual inspection, only batch
-ritual slaughter in accordance with religious faith

Question 24

What is Hazard Analysis Critical Control Point/HACCP?

Answer 24

food safety system designed to reduce, prevent, or eliminate food safety hazards in the production process

Question 25

What are the seven steps of an HACCP system?

Answer 25

-ID hazards
-establish critical control point
-set critical limit
-develop corrective actions
-set monitoring system
-keep records
-validate process

Question 26

What is a sanitation standard operating procedure?

Answer 26

-set of procedures that seek to maintain sanitary operations and have a monitoring system in place

Question 27

What is included in a sanitation standard operating procedure?

Answer 27

-preparing the carcass/parts in a sanitary manner that meets applicable regulatory requirements
-ensuring that equipment and utensils used to prepare the carcass/parts are sanitary
-ensuring conditions in the establishment are sanitary