Meat Inspection and Food Safety Flashcards
Ante-Mortem Inspection
Examination of animals before they are slaughtered to identify any signs of disease that might affect food safety
Antimicrobial resistance
When infectious agents such as bacteria and fungi develop the ability to defeat the drugs designed to kill them. Resistant infections are difficult to treat.
Federal Slaughter Facility
A United States Department of Agriculture APHIS (Animal and Plant Health Inspection Service)- approved facility where animals are slaughtered and processed for meat
Food defense
The protection of food products from contamination or adulteration intended to cause public health harm or economic disruption (intentional)
Food safety
The protection of food products from unintentional contamination
Food security
When all people, at all times, have access to sufficient, safe, and nutritious food to meet their dietary needs for a health life
HACCP (Hazard Analysis and Critical Control Points)
A systematic approach to food safety that identifies and address potential microbial hazards in the production process
Humane handling
The treatment of animals with respect and consideration for their welfarw
Lesion
A change in the normal structure or function of body tissues
Meat inspection act
Federal laws and regulations that govern the inspection of meat products in the united states
Official Public Health Veterinarian
A veterinarian employed by the USDA FSIS (Food safety and inspection service) to inspect meat and poultry products for safety and wholesomeness
Post-mortem inspection
An inspection of slaughtered animals to identify any diseases or conditions that may make the meat unfit for human consumption
Processing
The steps involved in preparing meat products for human consumption, such as slaughtering, dressing, chilling and packaging.
Residue
The presence of a drug or its metabolites in animals tissues or fluids
USDA APHIS
The division of the USDA is responsible for protecting the health of animals and plants
