M6 Meat Inspection

Question 1

Why do we take a systematic approach to MI?

Answer 1

To ensure any disease or defect is located and reduce risk

Question 2

What are the 4 keys to taking a systematic approach to MI?

Answer 2

1. Same inspection sequence
2. Senses: Sight, touch, smell
3. Incise tissues/organs
4. Communicate between inspectors

Question 3

J&D: Acute and systemic

Answer 3

Condemn all

Question 4

J&D: Acute without obvious signs of systemic (in doubt)

Answer 4

AgM74 Retain

Question 5

J&D: Acute localised

Answer 5

Condemn affected part

Question 6

J&D: Chronic

Answer 6

Petfood, otherwise condemn (All pus = condemn)

Question 7

J&D: Generalised

Answer 7

Petfood, otherwise condemn all

Question 8

Options for J&D?

Answer 8

1. Pass for human consumption
2. Retain on immediate retain rail
3. Retain for vet disposition
4. Petfood
5. Condemn

Question 9

How do we identify a condemned carcass?

Answer 9

Single slash each side

Question 10

How do we identify a petfooded carcass?

Answer 10

Two slashes each side (sometimes with a black ink stamp)

Question 11

What is the lighting requirement for inspection?

Answer 11

750 Lux

Question 12

Define the term palpation

Answer 12

Applying sufficient pressure with the whole hand and fingers to detect any deep-seated lesions that are not detectable by palpation

Question 13

What disease indicator tickets would be issued for a carcass with contamination, a bruise and pleurisy?

Answer 13

CONTAM, WB and PLU

Question 14

State the use of the other causes ticket

Answer 14

Any condition that does not have a ticket allocated, e.g. melanosis, jaundice, scar tissue

Question 15

Why do carcasses condemned on the main chain require inspection to be completed?

Answer 15

To record any other diseases it may of had

Question 16

What is the purpose of meat inspection? (4)

Answer 16

Ensure product is fit for its intended purpose
Ensure compliance
Ensure Humane slaughter and hygienic dressing
Maintain export market access

Question 17

State the purpose of the green paper square

Answer 17

For contamination (at cattle plants)
(Also: Pink Pyo, Red TB, Blue Tumours)

Question 18

When are livers designated petfood not crossed by the inspector?

Answer 18

When it can go straight down the petfood chute

Question 19

Define the term judgement

Answer 19

Mental decision made on product after inspection

Question 20

Define the term disposition

Answer 20

Action taken on judgement

Question 21

Define the term detain

Answer 21

Holding of food or by-product in a secured facility that is under the supervision of an inspector

Question 22

Define the term retain

Answer 22

Carcasses held on the slaughter floor that have not passed post-mortem inspection and are under the supervision of an inspector

Question 23

What are the OC classifications?

Answer 23

Jaundice, Uraemia, Melanosis, Peritonitis, Grass Seeds

Question 24

Two types of residue sampling?

Answer 24

1. Routine random sampling

2. Surveillance sampling

Question 25

Faecal contamination is characterised by two things

Answer 25

1. Ingesta

2. Faecal