Meat Inspection Flashcards
What are the three risk based meat inspection goals?
Identify and evaluate foodborne dz risks
Develop risk management strategies
Measure effectiveness (dz burden) and adjust as needed
How can you prioritize foodborne dz risks?
Source attribution
-target pathogen and vehicle
What are the control control components for meat safety?
- Food law and regulations
- Control management
- Inspection services
- Laboratory services
- Information, education, communication, and training
What is the role of USDA-FSIS in meat safety?
Management-policy and risk assessment
On farm safety programs- hygienic rearing conditions
Meat inspection programs- inspect/supervise/audit
Certification for trade
What are the objectives of meat inspection??
Protect public health
Consumer confidence
Surveillance for animal health problems
Improved access to international export market
What are the labeling requirements for meat?
Everything must be labeled
Readily visible
Number on stamp is unique to processing plan
P for poultry
- > inspected and passed (meat)
- > inspected for wholesomeness (chicken)
- > inspected and condemned
T/F: labeling of meat must reflect the presence of any chemical addictives to meat
True
Eg
Polyphospahte- maintain water holding properties
Nitrates- preserve red colour
What is HACCP?
Hazard analysis and critical control point
-> system for preventing contamination of food during processing
Who is responsible for identifying places in processing where hazards could occur and implement procedures to prevent those hazards
HACCP
T/F: HACCP is poet Iona lady for meats and seafood
False
Mandatory for all meat and seafood but optional for most other foods
What part of the HACCP program is responsible for identifying biological hazards/chemical toxins/ physical or radiological hazards, and wer they might enter the food chain?
Analyzing hazards
What part of the HACCP program is responsible for identify points at which intervention is feasible and likely to diminish risk?
Identify critical control points
What is involved in the HACCPs effort to establish preventative measures with critical limits for each control point?
Preventive measure need to be something that can be measured
Eg cooking or refrigerate
Time and temp
What step of HACCP is responsible for regulate monitoring and records to follow up any cases?
Establishing procedures to monitor the critical control points
What step of HACCP is about checking things like working thermometers or repeating cooking steps
Establishing corrective actions (incase of failure at critical control points)
How can the HACCP verify the system is working?
Oversight and testing
- records of temp
- abdicate accurate temp gauge
- verification will ID flaws and failures
What is the most important step of HACCP especially at inspection time
Record keeping!!
T/F: the Federal Meat Inspection Act requires inspection of all meat sold from livestock
True
All foods must be sanitary and free of pathogens
To travel interstate or export, what kind of inspection is required?
Federal inspection
If you are transporting livestock intrastate what kind of infection is required>
State inspection
T/F: foreign importers to US must have standards “equivalent” to US law or demonstrate equivalent risk
True
When is federal meat inspection not required?
Slaughter of animals for your own consumption (not for sale)
Individuals that purchase meat out of US (not exceeding 50Lb) for own consumption
Retail dealers that DO NOT slaughter with >75% of sales to retail customers (still must meet health department standards)
T/F: farmed deer and elk fall under Federal meat inspection rules?
False
Also rabbit and alligators are exempt –> follow rules of FDA
Who regulates poultry sale and inspection?
Poultry product inspection act (PPIA)
