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AQ Post Mortem Meat Inspection > M2 Food Safety, Health & Safety > Flashcards

M2 Food Safety, Health & Safety Flashcards

Demonstrate knowledge of food safety (FS) by: - Explaining the legal requirements for an RMP, HACCP, critical control points, fitness for intended purpose and consequences of non-compliance - Monitoring the implementation of FS practices and procedures - Identifying and reporting potential FS non-compliances - Taking control of affected product - Implementing preventative measures to prevent recurrence - Implementing improvements

1
Q

What does the RMP do?

A

A RMP is designed to identify, minimise (isolate/eliminate) and control hazards in relation to the processing of animal products to ensure that it is fit for its intended purpose - safe, suitable and truthfully labelled.

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2
Q

What are the 4 risks the RMP manages?

A
  1. Risks from hazards to human health
  2. Risks from hazards to animal health
  3. Risks from false or misleading labelling
  4. Risks to wholesomeness of animal product
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3
Q

What is a RMP?

A

A RMP is a legal document that must be developed and implemented in accordance with the APA 1999 and other relevant NZ legislation (eg. RMP Notice 2008)

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4
Q

What are the three categories of food safety hazard?

A

Chemical, biological, physical (Workbook)

OR

Chemical, microbial, physical (PowerPoint)

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5
Q

What are the three sources of food safety hazard?

A

Animal, People/Human, Environment

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6
Q

What are three examples biological/microbial hazards?

A

Bacteria, Viruses, Fungi, Yeasts Moulds, Parasites, Insects

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7
Q

What are three examples of chemical hazards?

A

Cleaners, sanitisers, lubricants, paints vermin baits, sprays

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8
Q

What are three examples of physical hazards?

A

Plastic, gloves, cardboard, biros, string, hair, dust, jewellery

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9
Q

Which industry standard (IS) outlines Hygiene and Sanitation?

A

IS3 Hygiene and Sanitation

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10
Q

Which two sections from IS3 (Hygiene and Sanitation) discuss our hygiene requirements?

A
  1. Section 16; and

2. Section 17

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11
Q

Which section from IS3 outlines handwashing procedures?

A

“Section 17.3.3.1 Hands and any part of the exposed arm shall be cleaned:

a. whenever personnel enter a food area; or
b. when contaminated; or
c. after any toilet activity, including contact with the face, mouth or nose”

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12
Q

What are the five (AQ) minimum requirements for handwashing?

A
  1. Whenever personnel enter any food processing area
  2. Regularly (no more than 6)
  3. When contaminated
  4. After handling disease/contamination
  5. After any toilet activity, including contact with the face, mouth or nose
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13
Q

What is contamination?

A

Anything on a product that shouldn’t be there

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14
Q

What does ‘sanitise’ mean?

A

Applying a chemical to a surface to reduce bacterial numbers

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15
Q

What does ‘sterilise’ mean?

A

To destroy bacteria using 82 degrees water

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16
Q

What does ‘bacterial growth’ mean?

A

In relation to bacteria, an increase in bacterial numbers

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17
Q

What does ‘poisoning’ mean?

A

Substances on meat that cause poisoning in humans

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18
Q

What does ‘spoilage’ mean?

A

Foul-smelling substances caused by bacterial growth from metabolic processes (enzyme breakdown of protein in meat) thereby releasing toxins

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19
Q

What is the purpose of good hygiene?

A

To limit contamination of product

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20
Q

What are the hygiene requirements mostly designed to do? (two)

A
  1. Reduce bacterial loading during processing; OR

2. Limit their growth during storage

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21
Q

What are the five requirements for life?

A
  1. Time
  2. Water
  3. Nutrients
  4. Air
  5. Temperature
  6. pH (Potential of Hydrogen)
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22
Q

How does bacteria cause food poisoning?

A
  1. They produce toxins; and

2. They cause disease

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23
Q

How does bacteria cause food spoilage?

A

They produce enzymes that will break down the protein structure of meat

24
Q

What is shelf life?

A

The length of time from processing until the product is no longer fit for its intended purpose

25
Q

What are the two aspects to personal hygiene we can control that reduce contamination?

A
  1. How well you maintain your equipment and clothing

2. The way you conduct yourself while on the plant

26
Q

What does ‘fit for intended purpose’ mean?

A

The product is suitable for the purpose for which the product is specifically stated or could reasonably be presumed to be intended having regard to its nature, packaging and identification

27
Q

Describe the Health and Safety (HS) reporting and recording process (for someone using a steel close to another person)

A

Tell supervisor or HS rep, record in near miss register. Company takes corrective action (eg further training)

28
Q

Where are the RMP legal requirements located?

A

APA 1999 and Notice (Risk Management Programme) 2008

29
Q

What are some biological (or microbial) hazards?

A

Bacteria, viruses, protozoa, fungi and parasites

30
Q

Why are these biological hazards also collectively known as micro-organisms?

A

Because they can’t be seen with the naked eye

31
Q

Give five examples of pathogens relevant to the meat industry

A
  1. Leptospirosis (calves, cattle, sheep)
  2. Tuberculosis (deer, cattle, pigs)
    From fecal contamination:
  3. Salmonella
  4. Campylobacter
  5. E coli
32
Q

What are bacteria?

A

Small single-cell organisms found everywhere. Incredibly small, exist in vast numbers. Of all micro-organisms bacteria are of most concern.

33
Q

What is a pathogen?

A

A disease-causing bacteria or virus

34
Q

Why can’t bacteria be scraped off meat?

A

All bacteria are covered in sticky hairs called fimbriae which assist the bacteria to stick to surfaces

Can only be removed by trimming

35
Q

What is a zoonotic disease?

A

A disease passed from animal to human

36
Q

Where do we find the critical control points (CCP) for ZFT on the slaughterboard?

A

Where the meat inspectors are.

  1. Carcass and viscera check
  2. Retain (final check)
37
Q

What is a parasite?

A

An organism that lives in or on an organism of another species (its host) and benefits by deriving nutrients at the other’s expense

38
Q

What are some examples of parasites?

A

Worms, ticks, lice, leeches and mites

39
Q

What are 3 types of worm parasites?

A
  1. Tape worms (most common, and important for a meat inspector)
  2. Round worms (worse - most lung worms)
  3. Flat worms
40
Q

Scientific term for Hydatids?

A

Echinococcus granulosus

41
Q

Where can we commonly find hydatids?

A

Attached to the peritoneum of the lung

42
Q

Why are fungi not common in the meat industry?

A

Because they can’t compete with fast growing and aggressive bacteria

43
Q

What are the shapes of bacteria?

A
  1. Coccus (spherical)
  2. Bacillus (rod-shaped)
  3. Spiral (twisted)
44
Q

What is endemic?

A

Native to a certain place

45
Q

What is exotic?

A

Originating in a foreign country

46
Q

Definition of wholesome?

A

Wholesome means when the product doesn’t contain anything unpleasant or unexpected (yuck factor)

47
Q

Why do we not process adult kidneys?

A

Due to high levels of cadmium

48
Q

What is HACCP?

A

HACCP is a system that idetifies, evaluates and controls hazards that are significant to food safety

49
Q

Choose a parasitic hazard. Why is it a hazard? What are the consequences if it is not managed?

A

Cysticercus ovis - it is a zoonotic disease which can result in humans being affected. Contamination of product can result in ilness, loss of market, and loss of income

50
Q

Choose a viral hazard. Why is it a hazard? What are the consequences if it is not managed?

A

Ecthyma (scabby mouth) - it is a zoonotic disease which may cause ‘orf’ in meat inspectors

51
Q

Choose a bacterial hazard. Why is it a hazard? What are the consequences if it not managed?

A

Escherichia coli (E coli) - it is a hazard because it can cause food poisoning, resulting in illness

52
Q

What are the 7 HACCP principles/steps? (full)

A
  1. Hazard analysis - Identification
  2. Critical control points (CCPs) - where and why
  3. Critical limits - keep below (zero fecal)
  4. Monitoring - Audit
  5. Corrective action - Retrain, remove/tag, trim, reinspect
  6. Verification - SPCS check, random checks
  7. Documentation - SPCS, ZFT, RAR
53
Q

What are the 7 HACCP principles/steps? (simple)

A
  1. Hazard analysis
  2. Critical control points (CCPs)
  3. Critical limits
  4. Monitoring
  5. Corrective action
  6. Verification
  7. Documentation
54
Q

Scientific term for CLA?

A

Caseous lymphadenitis

55
Q

Examples of support or prerequisite programmes

A 
Building design/construction
Equipment design
Water/air quality
Sanitation and clean up
Personal hygiene
Training
Hygienic work practices
Repairs and maintenance
Pest control
Waste management
Calibration
Temperature control

AQ Post Mortem Meat Inspection (25 decks)

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