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Meat Science > Meat Inspection (Exam 2) > Flashcards

Meat Inspection (Exam 2) Flashcards

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1
Q

What is put on the major cuts of the carcass?

A

Federal inspection stamp

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2
Q

Know what the federal inspection stamp looks like

A

Know what the federal inspection stamp looks like

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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

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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

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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

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6
Q

What is required for all meat facilities involved in interstate commerce?

A

Federal inspection

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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
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8
Q

When was the USDA founded? By which President?

A

1862

Abraham Lincoln

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9
Q

What did USDA secretary Isaac Newton advocate for in 1865?

A

Quarantine of imported animals

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10
Q

What was Harvey W. Wiley appointed as in 1883?

A

Chief chemist at the USDA

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11
Q

In 1884, what did President Chester Arthur sign?

A

An act establishing USDA Bureau of Animal Industry

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12
Q

What did the USDA Bureau of Animal Industry do?

A

Prevented diseased animals from being used as foods

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13
Q

Where was the USDA Bureau of Animal Industry stationed?

A

Baltimore, New York, Boston, and Philadelphia

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14
Q

Where are customs officers at for the USDA Bureau of Animal Industry?

A

Canadian and Mexican borders

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15
Q

When did the interstate commerce act?

A

1887

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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”

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17
Q

In 1904-1906, what did Teddy Roosevelt do because of The Jungle?

A

Investigated Chicago’s meat packers

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18
Q

When did the Meat Inspection Act pass?

A

1906

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19
Q

When did the Agricultural Marketing Act pass?

A

1946

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20
Q

What is the Agricultural Marketing Act?

A

Inspection of exotic and game animals on a fee-for-service basis

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21
Q

When did the Poultry Products Inspection Act pass?

A

1957

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22
Q

What is the Poultry Products Inspection Act?

A

Poultry inspection required for interstate commerce

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23
Q

When did the Humane Slaughter Act pass?

A

1958

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24
Q

What was the Humane Slaughter Act required for?

A

Animals where meat was sold to federal agencies

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25
Q

When was the Wholesome Meat Act passed?

A

1967

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26
Q

What closed 1,204 Texas plants?

A

Wholesome Meat Act

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27
Q

When did the Wholesome poultry act pass?

A

1968

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28
Q

When did the Human Methods of Slaughter Act pas?

A

1978

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29
Q

When did HACCP arise?

A

1990

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30
Q

What are approved stunning methods?

A

Captive bolt stunner
Electric shock
Carbon dioxide gas
Gunshot

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31
Q

What does the humane slaughter act of 1978 apply to?

A

All non-exempt federal and state plants

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32
Q

What is the exemption to the humane slaughter act of 1978?

A

Ritual slaughter

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33
Q

What does the humane slaughter act of 1978 say about electrical prods?

A

Less than 50 V, subject to inspector’s approval

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34
Q

What does kosher mean?

A

Clean or fit to eat

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35
Q

What is the animal used in kosher like?

A

Unblemished cattle or sheep restrained with their throats exposed

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36
Q

What is the 14 inch knife that severs the carotid arteries and jugular veins called?

A

Shohet

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37
Q

What area is typically used for kosher meat? Why?

A

Fore quarters

Closer to the heart, so larger blood vessels are easier to remove than those in hind quarters

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38
Q

How much of the blood is drained during exsanguination?

A

1/2

39
Q

What are the 4 purposes of meat inspections?

A

Healthy: not diseased
Sound: clean, sanitary
Wholesome: not adulterated
Properly Labeled

40
Q

What are the 6 basic functions of federal meat inspection?

A
  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
Q

What are the 11 responsibilities of inspectors?

A
  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
Q

Who pay for a normal 8 hour shift of federal inspection? Overtime?

A

We do through taxes (government)

Processing facility

43
Q

What does inspection refer to?

A

Wholesomeness or fit to eat

44
Q

Is inspection mandatory or voluntary?

A

Mandatory

45
Q

What does grading refer to?

A

Quality or meat yield of carcasses

46
Q

Is grading mandatory or voluntary?

A

Voluntary

47
Q

Who pays for inspection?

A

Government

48
Q

Who pays for grading?

A

Companies using the service

49
Q

Who administers inspection?

A

Office of Field Operation of the USDAs Food Safety and Inspection Service

50
Q

Who administers grading?

A

USDA’s Agricultural marketing Service

51
Q

What are the 3 types of inspectors?

A

Professional, medical, or veterinary
Non-professional or lay-persons
Laboratory personnel

52
Q

What are 4 examples of facility concerns for inspection?

A

Rail height
Wall and floor materials
Exits and opening
Lighting

53
Q

How high must the beef carcass rail be from the floor?

A

10’ 2”

54
Q

What are the 2 ways an animal can be tagged during antemortem inspection?

A

US suspect

US condemned

55
Q

What is US suspect?

A

Gets further inspection of kill floor

56
Q

What is US condemned?

A

Must be tanked or release for treatment

57
Q

What are the 5 ways an animal can be tagged during postmortem inspection?

A 
US inspected and passed
US inspected and condemned
US retained
US passed for cooking
US passed for refrigeration
58
Q

What does inspection of ingredients include?

A

All ingredients must pass:
Spices
Casing
Cures

59
Q

How are imported meat products inspected?

A

Thoroughly in the country of origin and representative samples are tested at port of entry

60
Q

What is tested at the port of entry?

A 
Cleanliness
Labeling
Water content
Wholesomeness
Net weight
Fat percentage
61
Q

What are reasons for rejection of imported meat?

A

Contamination
Processing defects
Transportation damage
Pathological defects

62
Q

What happens to product that are condemned?

A 
Rendering
Tanked
Incinerated
Chemically denatured
Frozen
63
Q

What were the 4 key provisions made to framework of meat and poultry inspection?

A

Sanitations standard operating proceducres
Testing for generic E. coli
Salmonella performancestandards
HACCP

64
Q

What are sanitation procedures the plant would conduct before and during operation to prevent direct product contamination or adulteration?

A

Wash tables
Equipment clean and sanitized
Floor free of food or debris

65
Q

What is a good indicator of direct fecal contamination?

A

E. coli

66
Q

What is the acceptable range of E. coli in cattle? Poultry? Swine?

A

Negative
Less than or equal to 100 cfu/mL
Less than or equal to 10 cfu/cm2

67
Q

What is the marginal range of E. coli in cattle? Poultry? Swine?

A

Less than 100 cfu/cm2
100-1000 cfu/mL
10-10000 cfu/cm2

68
Q

What is the unacceptable range of E. coli in cattle? Poultry? Swine?

A

More than 100 cfu/cm2
More than 1000 cfu/mL
More than 10000 cfu/cm2

69
Q

What is the most common cause of foodborne illness associated with meat and poultry?

A

Salmonella

70
Q

What is the performance standard of salmonella for boilers?

A

7.5%

71
Q

What is the performance standard of salmonella for ground beef?

A

7.5%

72
Q

What happens if salmonella performance standard are not met? (6)

A 
Posting performance category of all establishments
Additional sampling
Public health risk evaluation
Food safety assessment
Notice of intended enforcement
Notice of suspension
73
Q

Why is HACCP needed? (4)

A

Increasing number of new food pathogens
Increasing public heath concerns
Size and diversity of food industry
International trade

74
Q

What is the definition of HACCP?

A

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
Q

What are the 7 principles of HACCP?

A
  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
Q

What is the federal inspection stamp of red meat carcasses like?

A

Round shape
Plant code number
U.S, Insp’d, P’S’D

77
Q

What is the federal inspections stamp on red meat carcass applied with? On what?

A

An edible purple dye

Primals

78
Q

What is the federal inspection stamp of boxes or packages of red meat like?

A

Round shape

Plant code number

79
Q

What is the federal inspection stamp like for poultry?

A

Round shape

Poultry plant code

80
Q

What is the federal inspection stamp like for horse meat?

A

Hexagonal shape

Contains word “horse”

81
Q

What is the federal inspection stamp like for exotic meats?

A

Voluntary

Triangular shapes

82
Q

What are specification programs used by?

A

Institutional buyers

83
Q

What is the federal inspection stamp like for specification programs?

A

Shield shape

84
Q

What are the 8 requirements on a product label?

A 
Product name
Inspection legend and establishment number
Handling statement
Net weight statement
Ingredients statement
Address line
Nutrition facts
Safe handling instructions
85
Q

What must be on the label for processed meats?

A

Ingredients in the order of predominance

86
Q

What can the name be like fi the meat for sale is packaged in establishments that are not under federal inspection?

A

Anything you want it to be

87
Q

When meat is labeled as lean or low fat, how much fat is there?

A

Less than 10%

88
Q

When meat is labeled as extra lean, how much fat is there?

A

Less than 5%

89
Q

When meat is labeled as lite/light, what does it mean?

A

There is at least a 25% reduction in calories

90
Q

What does salt free mean?

A

5 mg or less sodium

91
Q

What does “extra” mean on meat labels?

A

10% more than USDA requirement

92
Q

What does “natural” mean on meat labels?

A

No real rules, use caution when purchasing natural products

93
Q

What does “irritation” mean on meat labels?

A

Resembles real product in appearance

Meat Science (14 decks)

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