LESSON 5

Question 1

premises that are approved and registered by the controlling authority in which food animals are slaughtered and dressed for human consumption

Answer 1

Abattoir or Slaughterhouse

Question 2

The National Meat Inspection Service (NMIS) has the authority to regulate various aspects of the meat industry. This includes granting authorization to meat establishments involved in slaughtering, processing, manufacturing, storing, or canning meat for commerce. It also oversees importers, exporters, brokers, traders, and meat handlers, as well as vehicles used for transporting meat

Answer 2

Accredit

Question 3

are meat or meat products include those containing harmful substances, coming from diseased or improperly slaughtered animals, stored in toxic containers, exposed to unauthorized radiation, or altered to conceal damage or reduce quality. It also applies to products prepared under unsanitary conditions, containing filth or decomposition, missing key ingredients, or past their expiry date.

Answer 3

Adulterated

Question 4

the preservation of meat in hermetically sealed containers

Answer 4

Canning

Question 5

shall apply to any carcass, or part or product of a carcass, of anyanimal unless it is denatured or otherwise identified as required by regulations prescribed by the Secretary to deter its use as human food, or it is naturally inedible by humans

Answer 5

Capable of use as Human food

Question 6

the body of any slaughtered animal after bleeding and dressing

Answer 6

Carcass

Question 7

meat trade between a province within the Philippines and any place outside thereof

Answer 7

commerce

Question 8

a pathological change or other abnormality

Answer 8

disease or defect

Question 9

meat that has passed and appropriately branded by an inspector as safe and wholesome and in which no changes due to disease, decomposition or contamination have subsequently been found.

Answer 9

Fit for human consumption

Question 10

meat that has not yet been treated in any way other than by modified atmosphere packaging or vacuum packaging to ensure its preservation except that if it has been subjected only to refrigeration, it continues to be considered as fresh

Answer 10

Fresh meat

Question 11

domestic animals slaughtered for human consumption such as but not limited to cattle, carabaos, buffaloes, horses, sheep, goats, hogs, deer, rabbits, ostrich and poultry.

Answer 11

Food Animal

Question 12

a condition wherein the carcasses or parts of carcasses so marked have been inspected and found to be safe, wholesome and fit for human consumption.

Answer 12

Inspected & passed

Question 13

• a condition wherein the carcasses or parts of carcasses so marked have been inspected and found to be unsafe, unwholesome and unfit for human consumption

Answer 13

inspected & condemned

Question 14

is the process carried out by official inspectors to ensure compliance with regulations. This includes humane animal handling, ante and post-mortem inspections, quality assurance, hygiene and sanitation, good manufacturing practices, and food safety programs.

Answer 14

Inspection

Question 15

a professionally qualified and properly trained officer, duly appointed by the NMIS or the local government unit for meat inspection and control of hygiene under the supervision of a veterinary inspector

Answer 15

inspector

Question 16

• a display of written, printed, or graphic matter upon the immediate container (not including package liners) of any article.

Answer 16

Label

Question 17

refers to the fresh, chilled or frozen edible carcass including offal derived from food animals

Answer 17

Meat

Question 18

• premises such as slaughterhouse, poultry dressing plant, meat processing
  plant, cold storage, warehouse and other meat outlets that are approved and registered by the NMIS in which food animals or meat products are slaughtered, prepared, processed, handled, packed or stored

Answer 18

Meat establishments

Question 19

• a system to ensure the safety and quality of meat and meat products for human food including but not limited to humane handling of slaughter animals. It covers regulatory activities such as registration, licensing, accreditation, and enforcement of regulations and supported by laboratory examination

Answer 19

Meat Inspection System

Question 20

any product capable of use as human food which is made wholly or in part from any meat or other portion of the carcass of any food animals

Answer 20

Meat product

Question 21

• an establishment authorized or designated by the NMIS within a certain kilometer radius from the port of entry, wherein inspection and collection of samples are being conducted prior to its release for domestic distribution

Answer 21

Port of Inspection

Question 22

slaughtered, canned, salted, rendered, boned, cut up, or otherwise manufactured or
processed.

Answer 22

Prepared

Question 23

includes all methods of manufacture and preservation but does not include prepackaged fresh, chilled or frozen meat

Answer 23

Processed

Question 24

any foreign substance including metabolites, therapeutic or prophylactic agents which are objectionable or hazardous to human health remaining in the meat or meat products as a result of treatment or accidental exposure.

Answer 24

Residue

Question 25

- a process consisting of three (3) components that includes risk assessment, risk management and risk communication, all of which are essential to the decision making process that determines acceptable levels of risk, and the implementation of those decisions.

Answer 25

Risk Analysis

Question 26

refers to meat and meat products that has been passed as fit for human consumption

Answer 26

Safe & wholesome

Question 27

an inspector who is professionally qualified as a veterinarian duly appointed by the NMIS or the local government unit responsible for the supervision and control of meat hygiene including meat inspection.

Answer 27

Vet. Inspector or Meat control officer

Question 28

shall mean the mark, stamped on the surface of meat and meat products or attached as a label showing distinct characteristics or information for the main purpose of identification and traceability

Answer 28

Brand

Question 29

- is a collection of international food standards adopted by the Codex Alimentarius Commission and presented in a uniform manner. It includes standards for all the principal foods, whether processed semi-processed or raw.

Answer 29

Codex Alimentarius

Question 30

- means the taking into custody of livestock and/or poultry carcasses, edible or inedible parts or parts from said carcasses or meat products by the controlling authority for its proper disposal for having been the ***subject of violation of the rules and regulations.****

Answer 30

Confiscation

Question 31

means direct or indirect transmission of any biological or chemical agent, foreign matter or other substances not intentionally added to food that may compromise food safety or suitability

Answer 31

Contaminations

Question 32

- means the complete alteration of meat and meat products making it unfit for human consumption.

Answer 32

Destroyed for food purposes

Question 33

- means the art and science of protecting the social and biological environment from serious and irreversible damage and managing environment in a manner that resources, capabilities and services are not degraded or impaired to a level beyond the natural carrying capacity

Answer 33

Environmental management

Question 34

means the plan to achieve the environmental objectives and targets of a facility implementing the environmental management system

Answer 34

Environmental Management Plan

Question 35

- means the date stated on the label of meat and meat products after which they are not expected to retain their claimed safety, quality and wholesomeness and after which, it is no longer permissible to sell them.

Answer 35

Expiry Date

Question 36

includes all steps involved in the production, storage, handling, distribution and preparation of a food product.

Answer 36

Farm to Table

Question 37

means any substance whether processed, semi-processed or raw, intended for human consumption.

Answer 37

Food

Question 38

means the succession of activities, transformation or events from primary production to consumption of food.

Answer 38

Food Chain

Question 39

means the accredited facility in a foreign country engaged in slaughtering and dressing of food animals, and processing, cutting, packing and storing of meat and meat products, and recognized by the National Veterinary Administration (NVA) of that country to export meat and meat products.

Answer 39

Foreign Meat Establishments

Question 40

means the conformance with codes of practice, industry standards, regulations and laws concerning production, processing, handling, labeling and sale of foods decreed by industry, local, national and international bodies with the intention of protecting the public from illness, product adulteration and fraud.

Answer 40

Good Manufacturing Practice

Question 41

refers to carcass or parts of carcass of food animal which was slaughtered in an unregistered establishment and has not undergone the required inspection

Answer 41

Hot Meat

Question 42

- means the product that is made to appear as to be mistakable for what is real or original

Answer 42

Imitation

Question 43

- all conditions and measures necessary to ensure the safety and suitability of meat at all stages of the food chain.

Answer 43

Meat Hygiene

Question 43

a meat establishment where carcasses and primal parts are cut and packed into desired specifications. It may be a separate facility or an integral part of another meat establishment such as slaughterhouse, poultry dressing plant or meat processing plant.

Answer 43

Meat Cutting Plant

Question 44

l mean person directly involved in the preparation, transport and sale of meat and meat products

Answer 44

Meat Handler

Question 45

- is an enclosed conveyance facility used for the transfer of meat and meat products from one place to another in a hygienic manner.

Answer 45

Meat Transport Vehicle

Question 46

- the sole national controlling/competent authority attached to the Department of Agriculture charged by the government with the control of meat hygiene and meat inspection.

Answer 46

NMIS

Question 47

means any sensory properties of a product, involving taste, colour, odour and feel. _______ testing involves inspection through visual, feeling and smelling of products

Answer 47

Organoleptic

Question 48

shall mean control measures conducted on meat and meat products during transport up to the time of retail sale for the enforcement of regulations governing meat and meat product inspection.

Answer 48

Post abattoir control

Question 49

- the process in which a product is prepared or stored to extend its wholesomeness and fitness for human consumption

Answer 49

Preservation

Question 50

shall mean those included under OIE list A and B diseases

Answer 50

Priority Reportable Animal Disease

Question 51

the organizational structure, procedures, processes and resources needed to implement quality assurance.

Answer 51

Quality Assurance System

Question 52

s where measures are applied to return unsafe or unsuitable products that has already been supplied or made available to consumers.

Answer 52

Recall

Question 53

means the process of converting condemned carcasses or parts of carcasses, meat or meat products into in edible by products by heating.

Answer 53

Rendering

Question 54

- the regular inspection conducted by an inspector during the day-to-day operation of the meat establishment.

Answer 54

Routine inspection

Question 55

the ability to track meat and meat products back to their source or to identify the source of product so as to minimize liability and prevent the occurrence of food safety problems.

Answer 55

traceability

Question 56

an inspection conducted for a particular purpose such as but not limited to accreditation, GMP/SSOP audit, HACCP audit, waste management inspection, animal welfare audit, and any other kind of inspection as may be required by regulation.

Answer 56

Special Inspection

Question 57

- the condition wherein final judgement on the animal, meat or meat products cannot be ascertained and would therefore require further inspection and/or examination

Answer 57

Suspect

Question 58

– the conduct of on - the-spot or surprise inspection/examination by the controlling authority of all meat establishments at any time day or night, whether the establishment is in operation or not.

Answer 58

unannounced inspection

Question 59

in relation to meat and meat products, means inspected and found not meeting the criteria of safety and wholesomeness.

Answer 59

Unfit for human consumption

Question 60

diseases of animals transferable to humans.

Answer 60

zoonotic disease