Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

RUSVM Epidemiology > Meat Inspection > Flashcards

Meat Inspection Flashcards

1
Q

What are the three risk based meat inspection goals?

A

Identify and evaluate foodborne dz risks

Develop risk management strategies

Measure effectiveness (dz burden) and adjust as needed

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

How can you prioritize foodborne dz risks?

A

Source attribution

-target pathogen and vehicle

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What are the control control components for meat safety?

A
  1. Food law and regulations
  2. Control management
  3. Inspection services
  4. Laboratory services
  5. Information, education, communication, and training
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What is the role of USDA-FSIS in meat safety?

A

Management-policy and risk assessment

On farm safety programs- hygienic rearing conditions

Meat inspection programs- inspect/supervise/audit

Certification for trade

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What are the objectives of meat inspection??

A

Protect public health

Consumer confidence

Surveillance for animal health problems

Improved access to international export market

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What are the labeling requirements for meat?

A

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
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

T/F: labeling of meat must reflect the presence of any chemical addictives to meat

A

True

Eg
Polyphospahte- maintain water holding properties

Nitrates- preserve red colour

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What is HACCP?

A

Hazard analysis and critical control point

-> system for preventing contamination of food during processing

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Who is responsible for identifying places in processing where hazards could occur and implement procedures to prevent those hazards

A

HACCP

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

T/F: HACCP is poet Iona lady for meats and seafood

A

False

Mandatory for all meat and seafood but optional for most other foods

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

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?

A

Analyzing hazards

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What part of the HACCP program is responsible for identify points at which intervention is feasible and likely to diminish risk?

A

Identify critical control points

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What is involved in the HACCPs effort to establish preventative measures with critical limits for each control point?

A

Preventive measure need to be something that can be measured

Eg cooking or refrigerate
Time and temp

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What step of HACCP is responsible for regulate monitoring and records to follow up any cases?

A

Establishing procedures to monitor the critical control points

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What step of HACCP is about checking things like working thermometers or repeating cooking steps

A

Establishing corrective actions (incase of failure at critical control points)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

How can the HACCP verify the system is working?

A

Oversight and testing

  • records of temp
  • abdicate accurate temp gauge
  • verification will ID flaws and failures
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What is the most important step of HACCP especially at inspection time

A

Record keeping!!

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

T/F: the Federal Meat Inspection Act requires inspection of all meat sold from livestock

A

True

All foods must be sanitary and free of pathogens

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

To travel interstate or export, what kind of inspection is required?

A

Federal inspection

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

If you are transporting livestock intrastate what kind of infection is required>

A

State inspection

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

T/F: foreign importers to US must have standards “equivalent” to US law or demonstrate equivalent risk

A

True

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

When is federal meat inspection not required?

A

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)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

T/F: farmed deer and elk fall under Federal meat inspection rules?

A

False

Also rabbit and alligators are exempt –> follow rules of FDA

24
Q

Who regulates poultry sale and inspection?

A

Poultry product inspection act (PPIA)

25
Q

What are issues involving animal transportation?

A

Expensive
Loss of meat quality/animal injury
Weight loss

Pig suffocation

Brushing

Immune stress-> disease

26
Q

If an animal is stressed in transportation, what are the two main outcomes for the meat?

A
  1. Dark firm dry -> pre-mortem depletion of muscle glycogen
  2. Pale soft exudative (PSE)
    - >post-mortem deletion of muscle glycogen
27
Q

T/F: glycogen converted to lactic acid is a normal post slaughter carcass change?

A

True

28
Q

Dark firm and dry meat results form what?

A

Pre marten glycogen depletion

-> reduced lactic acid causing high pH
Muscle fibers swell and tightly packed

29
Q

How can you reduce the occurrence of dark firm and dry meat?

A

Ensure adequate muscle glycogen

  • feed prior to transport
  • water every 12hrs in transport

Reduced glycogen consumption (reduce stress)
-calm handing and no animal mixing

Manage implants

30
Q

Pale soft exudative pork results due to?

A

Postmortem glycolysis causing accumulation of lactic acid (low pH)

High stress pre slaughter

31
Q

What heritable condition increases susceptibility of pigs to pale soft exudative meat?

A

Porcine stress syndrome (PSS)

-recessive gene= malignant hyperthermia and response to stress

32
Q

T/F: all livestock offered for slaughter in an offical establishment shall be examined and inspected on the day of, and before slaughter

A

True

33
Q

What is the purpose of antemortem inspection of livestock?

A

Helps keep ill animals out of the food chain

Helps reduce contamination of abattoir

34
Q

What is the antemortem inspection procedure?

A

Observe at rest
Observe in motion
Normal or abnormal? (Take temp)
Suspect and condemned animals are ear tagged

35
Q

Who makes a disposition of animals at inspection

A

Public health veterinarian

36
Q

The disposition of animals is directed by?

A

Meat and poultry inspection regulations

37
Q

What is the difference between and animal that is subject and suspect

A

Subject -> slaughter is subject to passing inspection

Suspect-> inspected and may be abnormal

38
Q

If an normal animal has no history of recent illness or medications, is it passed/suspect/condemned?

A

Passed

39
Q

If an animal is normal but has history of recent illness/medications, is it passed/suspect/condemned

A

Suspect

40
Q

If a animal has clinical signs of a localized disease, is is passed/suspect/condemned ?

A

Suspect

41
Q

If an animal has clinical signs indicative of generalized disease condition, is it passed/subject/condemned?

A

Condemned

42
Q

What are the 4 D’s that result in condemnation?

A

Dead, dying, diseased, disabled

43
Q

What must occur if a cow have positive rxn to TB test?

A

It is suspect –> extra PM inspection

TB tissues removed and remainder is passed for COOKING only

44
Q

If a animal tests positive for brucellosis, is the meat safe?

A

Meat form cattle or pigs is considered safe

NOT from goat –> must be destroyed

45
Q

What are the two steps of humane slaughter?

A

Stunning

Exsangunation

46
Q

What is the only exception to humane slaughter?

A 
Ritual slaughter (kosher, halal) 
-> killed by exsanguintion
47
Q

What are the 4 approved methods of stunning?

A

Carbon dioxide
Electricity
Captive bolt
Firearm

48
Q

What is electrical stunning?

A

Current through brain to generate seizure/stun

49
Q

How CO2 used for slaughter ?

A

Induce surgical anesthesia with minimal excitement

50
Q

What are the two captive bolt methods of stunning?

A

Penetrating - enter cranium

Non penetrating- cause concussion (less brain contamination)

–> must have proper aim for animal sp

51
Q

If gunshot is used for stunning it must be?

A

Sufficient to render animal insensible
Head and brain will not be suitable for food

-> require correct aim

52
Q

How can you tell if captive bolt/gun shot stunning was effective?

A

Animal immediately collapse
Become rigid in forelimbs followed by involuntary kicking -> relaxation

Eyes central and fixed
No corneal reflex
No rhythmic breathing

Heart beat will continue for some time

53
Q

Why is an animal shackled after exsangunation?

A

Increase volume of blood loss

54
Q

What is “sticking” in meat processing?

A

Cut throat and all veins in neck

Decrease time to death

55
Q

What is “chest sticking”

A

In pigs

Cut vessesl where they arise from the heart

56
Q

What is the process of dressing a carcass?

A 
Skinned 
Head removed 
Evicerated 
Shrouded (cattle only)
Chilled

–> common source of meat contamination _> soil on hide or rumen contents/feces

57
Q

What is shrouding in cattle?

A

Sheets in warm, mild brine => around carcass
Shroud absorb blood

Produce smooth, white, dense appearing fat

Reduce collar shrinkage on lean animals

RUSVM Epidemiology (14 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions