Meat Inspection (Exam 2) Flashcards
1
Q
What is put on the major cuts of the carcass?
A
Federal inspection stamp
2
Q
Know what the federal inspection stamp looks like
A
Know what the federal inspection stamp looks like
3
Q
Why do we need inspection?
A
About 90 diseases and parasites of animals can be transmitted to humans by consumption of improperly cooked meat
4
Q
Why was the Meat Inspection Act of 1906 passed?
A
To help prevent diseased meat from reaching consumers and to ensure that meat is processed and stored under sanitary conditions
5
Q
In 1906, what did the legislative act create? What is it called today?
A
The Meat Inspection Service of the USDA
Food Safety and Inspection Service
6
Q
What is required for all meat facilities involved in interstate commerce?
A
Federal inspection
7
Q
What states have their own inspection service? (27)
A
Alabama Arizona Delaware Georgia Illinois Indiana Iowa Kansas Louisiana Maine Minnesota Mississippi Missouri Montana North Carolina North Dakota Ohio Oklahoma South Carolina South Dakota Texas Utah Vermont Virginia West Virginia Wisconsin Wyoming
8
Q
When was the USDA founded? By which President?
A
1862
Abraham Lincoln
9
Q
What did USDA secretary Isaac Newton advocate for in 1865?
A
Quarantine of imported animals
10
Q
What was Harvey W. Wiley appointed as in 1883?
A
Chief chemist at the USDA
11
Q
In 1884, what did President Chester Arthur sign?
A
An act establishing USDA Bureau of Animal Industry
12
Q
What did the USDA Bureau of Animal Industry do?
A
Prevented diseased animals from being used as foods
13
Q
Where was the USDA Bureau of Animal Industry stationed?
A
Baltimore, New York, Boston, and Philadelphia
14
Q
Where are customs officers at for the USDA Bureau of Animal Industry?
A
Canadian and Mexican borders
15
Q
When did the interstate commerce act?
A
1887
16
Q
What did Upton Sinclair say about his book?
A
“I aimed at the public heart and by accident I hit it in the stomach”
17
Q
In 1904-1906, what did Teddy Roosevelt do because of The Jungle?
A
Investigated Chicago’s meat packers
18
Q
When did the Meat Inspection Act pass?
A
1906
19
Q
When did the Agricultural Marketing Act pass?
A
1946
20
Q
What is the Agricultural Marketing Act?
A
Inspection of exotic and game animals on a fee-for-service basis
21
Q
When did the Poultry Products Inspection Act pass?
A
1957
22
Q
What is the Poultry Products Inspection Act?
A
Poultry inspection required for interstate commerce
23
Q
When did the Humane Slaughter Act pass?
A
1958
24
Q
What was the Humane Slaughter Act required for?
A
Animals where meat was sold to federal agencies
25
When was the Wholesome Meat Act passed?
1967
26
What closed 1,204 Texas plants?
Wholesome Meat Act
27
When did the Wholesome poultry act pass?
1968
28
When did the Human Methods of Slaughter Act pas?
1978
29
When did HACCP arise?
1990
30
What are approved stunning methods?
Captive bolt stunner
Electric shock
Carbon dioxide gas
Gunshot
31
What does the humane slaughter act of 1978 apply to?
All non-exempt federal and state plants
32
What is the exemption to the humane slaughter act of 1978?
Ritual slaughter
33
What does the humane slaughter act of 1978 say about electrical prods?
Less than 50 V, subject to inspector's approval
34
What does kosher mean?
Clean or fit to eat
35
What is the animal used in kosher like?
Unblemished cattle or sheep restrained with their throats exposed
36
What is the 14 inch knife that severs the carotid arteries and jugular veins called?
Shohet
37
What area is typically used for kosher meat? Why?
Fore quarters
| Closer to the heart, so larger blood vessels are easier to remove than those in hind quarters
38
How much of the blood is drained during exsanguination?
1/2
39
What are the 4 purposes of meat inspections?
Healthy: not diseased
Sound: clean, sanitary
Wholesome: not adulterated
Properly Labeled
40
What are the 6 basic functions of federal meat inspection?
1. Detection and destruction of diseased or contaminated meat
2. Assurance of clean and sanitary handling and preparation
3. Minimization of microbial contamination
4. Prevention of adulteration
5. Prevention of false labeling
6. Application of inspection stamps
41
What are the 11 responsibilities of inspectors?
1. Facilities construction and operational sanitation
2. Assurance that all plants adopt HACCP
3. Assurance that SSOPs are practiced
4. Antemortem inspection
5. Postmortem inspection
6. Verification of HACCP system effectiveness
7. Oversight of protocols for E. coli and Salmonella testing
8. Product inspection
9. Laboratory determinations
10. Control and restriction of condemned products
11. Marking, labeling and inspection insignia
42
Who pay for a normal 8 hour shift of federal inspection? Overtime?
We do through taxes (government)
| Processing facility
43
What does inspection refer to?
Wholesomeness or fit to eat
44
Is inspection mandatory or voluntary?
Mandatory
45
What does grading refer to?
Quality or meat yield of carcasses
46
Is grading mandatory or voluntary?
Voluntary
47
Who pays for inspection?
Government
48
Who pays for grading?
Companies using the service
49
Who administers inspection?
Office of Field Operation of the USDAs Food Safety and Inspection Service
50
Who administers grading?
USDA's Agricultural marketing Service
51
What are the 3 types of inspectors?
Professional, medical, or veterinary
Non-professional or lay-persons
Laboratory personnel
52
What are 4 examples of facility concerns for inspection?
Rail height
Wall and floor materials
Exits and opening
Lighting
53
How high must the beef carcass rail be from the floor?
10' 2"
54
What are the 2 ways an animal can be tagged during antemortem inspection?
US suspect
| US condemned
55
What is US suspect?
Gets further inspection of kill floor
56
What is US condemned?
Must be tanked or release for treatment
57
What are the 5 ways an animal can be tagged during postmortem inspection?
```
US inspected and passed
US inspected and condemned
US retained
US passed for cooking
US passed for refrigeration
```
58
What does inspection of ingredients include?
All ingredients must pass:
Spices
Casing
Cures
59
How are imported meat products inspected?
Thoroughly in the country of origin and representative samples are tested at port of entry
60
What is tested at the port of entry?
```
Cleanliness
Labeling
Water content
Wholesomeness
Net weight
Fat percentage
```
61
What are reasons for rejection of imported meat?
Contamination
Processing defects
Transportation damage
Pathological defects
62
What happens to product that are condemned?
```
Rendering
Tanked
Incinerated
Chemically denatured
Frozen
```
63
What were the 4 key provisions made to framework of meat and poultry inspection?
Sanitations standard operating proceducres
Testing for generic E. coli
Salmonella performancestandards
HACCP
64
What are sanitation procedures the plant would conduct before and during operation to prevent direct product contamination or adulteration?
Wash tables
Equipment clean and sanitized
Floor free of food or debris
65
What is a good indicator of direct fecal contamination?
E. coli
66
What is the acceptable range of E. coli in cattle? Poultry? Swine?
Negative
Less than or equal to 100 cfu/mL
Less than or equal to 10 cfu/cm2
67
What is the marginal range of E. coli in cattle? Poultry? Swine?
Less than 100 cfu/cm2
100-1000 cfu/mL
10-10000 cfu/cm2
68
What is the unacceptable range of E. coli in cattle? Poultry? Swine?
More than 100 cfu/cm2
More than 1000 cfu/mL
More than 10000 cfu/cm2
69
What is the most common cause of foodborne illness associated with meat and poultry?
Salmonella
70
What is the performance standard of salmonella for boilers?
7.5%
71
What is the performance standard of salmonella for ground beef?
7.5%
72
What happens if salmonella performance standard are not met? (6)
```
Posting performance category of all establishments
Additional sampling
Public health risk evaluation
Food safety assessment
Notice of intended enforcement
Notice of suspension
```
73
Why is HACCP needed? (4)
Increasing number of new food pathogens
Increasing public heath concerns
Size and diversity of food industry
International trade
74
What is the definition of HACCP?
Management system which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material, production, procurement, and handling, to manufacturing, distribution, and consumption of the finished product
75
What are the 7 principles of HACCP?
1. Conduct a hazard analysis.
2. Determine the critical control points (CCPs).
3. Establish critical limits.
4. Establish monitoring procedures.
5. Establish corrective actions.
6. Establish verification procedures.
7. Establish record-keeping and documentation procedures
76
What is the federal inspection stamp of red meat carcasses like?
Round shape
Plant code number
U.S, Insp'd, P'S'D
77
What is the federal inspections stamp on red meat carcass applied with? On what?
An edible purple dye
| Primals
78
What is the federal inspection stamp of boxes or packages of red meat like?
Round shape
| Plant code number
79
What is the federal inspection stamp like for poultry?
Round shape
| Poultry plant code
80
What is the federal inspection stamp like for horse meat?
Hexagonal shape
| Contains word "horse"
81
What is the federal inspection stamp like for exotic meats?
Voluntary
| Triangular shapes
82
What are specification programs used by?
Institutional buyers
83
What is the federal inspection stamp like for specification programs?
Shield shape
84
What are the 8 requirements on a product label?
```
Product name
Inspection legend and establishment number
Handling statement
Net weight statement
Ingredients statement
Address line
Nutrition facts
Safe handling instructions
```
85
What must be on the label for processed meats?
Ingredients in the order of predominance
86
What can the name be like fi the meat for sale is packaged in establishments that are not under federal inspection?
Anything you want it to be
87
When meat is labeled as lean or low fat, how much fat is there?
Less than 10%
88
When meat is labeled as extra lean, how much fat is there?
Less than 5%
89
When meat is labeled as lite/light, what does it mean?
There is at least a 25% reduction in calories
90
What does salt free mean?
5 mg or less sodium
91
What does "extra" mean on meat labels?
10% more than USDA requirement
92
What does "natural" mean on meat labels?
No real rules, use caution when purchasing natural products
93
What does "irritation" mean on meat labels?
Resembles real product in appearance
