Module 11-food safety in the meat industry Flashcards
whos responsibility is meat safety
Meat safety is everyone’s responsibility. it includes all of the care that must be taken to ensure that the final product is safe to eat
how is meat safety everyone’s responsibility
From on-farm practices through slaughter and processing to the consumer handling and cooking the meat; the responsibility for care and attention to the details must be attended to
why is it important for meat to be handled properly
Meat, like many foods, is perishable and needs to be handled properly.
how are diseases in farm animals protected
Diseases in animals on the farm are protected by controls on the importation of livestock
what does the animal health division of the CFIA over see
The Animal Health Division of the CFIA oversees importation of animals, embryos and semen that is only permitted after detailed assessment including an evaluation of the exporting country’s animal health status.
what must imported animals undergo apon entry of the country
Imported animals undergo point-of-entry inspection, quarantine, and foreign animal disease testing prior to being released to the importing farm.
where does traceability of farm animals begin
on the farm
what is traceability systems designed for
Traceability systems are designed to identify an individual animal, identify the home farm of that animal and track the movements of the animal from birth to slaughter
who over sees the traceability program of cattle
The National Cattle Identification System oversees the program for cattle
how do calves get identified
All calves are identified with a unique identification number registered to the farm or ranch where they were born
where does the id number come from
The identification number is encoded on an ear tag approved by the Canadian Cattle Identification Agency (CCIA).
how effective is the Canadian cattle identification agency
The CCIA is considered a global leader in animal identification and traceback capability
how are pigs traced
PigTrace Canada has a similar identification as CCIA in place for swine
how is poultry traced
Traceability systems for poultry identify the flock, the source of the flock and the movement of the flock.
how do producers ensure that animals have no drugs in there system at time of slaughter
Producers must comply with drug withdrawal times to ensure that no animal slaughtered for human consumption is contaminated with chemical residues that may be harmful
is there a guarantee no drugs are found in your meat
Compliance is ensured through Canada’s National Chemical Residue Monitoring Program and enforced under the Canadian Food and Drugs Act.
what are on-farm quality assurance programs
Producers can register with on-farm quality assurance programs that provide third-party verification of compliance with safety procedures and support consumer confidence in production standard operating procedures
what are some quality assurance programs pork and beef producers can register with
Beef producers can register with the Verified Beef Production Plus program and pork producers can register with the PigSafe program developed by the Canadian Pork Council
what is an example of a province that has to registure with extra food safety programs
Ontario poultry producers must be registered with the Raised by a Canadian Farmer On-Farm Food Safety Program, similar mandatory programs are in place throughout the country.
who monitors the transportation of animals from farm to packing plant
From the farm to the packing plant, transportation of animals to slaughter is monitored by the CFIA to ensure that stress is minimal during transportation.
why minimizing stress during transportation benefit welfare and meat production
Minimizing stress during transportation reduces the incidence of injury and illness; it has also been shown to protect the microbiological condition of the beef and improve its eating quality.
what are Food safety systems for Canadian meat processing plants based on
Food safety systems for Canadian meat processing plants are based on the Hazard Analysis and Critical Control Point (HACCP) model
what must federally inspected plant be required to have
All federally inspected plants are required to have good manufacturing practices (GMPs) that facilitate the production of safe meat products and a complete HACCP system.
who is responsible for inspecting deliveries of meat quality upon arrival
Retailers are responsible for inspecting deliveries to ensure meat quality upon arrival
what must happen to meat upon arrival to retailers
Meat delivered to retailers must be properly stored and displayed
what is required of employees working with meat products and facilities and equipment being used
All personnel working with meat products need to be properly trained to meet hygiene requirements and all facilities and equipment must meet cleaning and sanitation standards
what is one of the key aspects meat retailers need to have in place
One of the key aspects meat retailers need to have in place is a system for initiating or responding to food recalls in the event they are deemed necessary
what is necessary in response to food recalls
Swift and complete response to food recalls is critical to maintaining safety in the food delivery system.
what is the production system responsible for
The production system, overseen by the CFIA, is responsible for providing safe meat to the consumer
what is the responsibility of the consumer
the consumer is responsible for ensuring that the meat reaches the table without compromising its safety
what is The FIGHT BAC! © program
The FIGHT BAC! © program stresses the importance of properly handling and preparing food products to avoid contamination that could render the products unsafe
what are ways you can preserve meats
1) refrigeration and freezing
2) drying and dehydration
3) heat treatment
4) adding salts and sugars
5) reduce pH
6) high pressure processing
what temperature slows bacteria growth in a refrigerator
7*C slows growth of salmonella, E. coli, staphylococcus
what does freezing do to pathogen growth
it arrests it
how does drying and dehydrating slow pathogen growth
low available water reduces the ability of microbial growth
combined with heat treatment to destroy pathogens
how does heat treatment slow pathogen growth
prepared and ready to eat meats may be heat-treated prior to retail distrabution
cooking temp guidelines should be followed
how does adding salt or sugar limit microbial growth
salt and sugar reduce water availability thereby limiting microbial growth
how does reducing pH reduce microbial growth
microbial growth is limited by an acidic environment
how does high pressure processing reduce microbial growth
the nonthermal process that inactivates undesirable microbes using pressure to effect pasteurization
what does HACCP stand for
hazard analysis and critical control point
what is hazard analisys
to identify possible dangers to health
what is the critical control point
a point, step or procedure that control can be applied and a food safety hazard can be prevented, eliminated or reduced to acceptable levels
what is HACCP designed for
food safety in the entire system from growing to selling
what is an example of a good microorganism
Lactic acid bacteria and bifidiobacteria used to produce fermented sausage
why can pathogens be bad
Pathogens that cause food poisoning and may be fatal
where can E. coli be found
E. coli O157:H7 can be found as a contaminant in undercooked meats, raw greens, sprouts and water
how fatal is E. coli and who is most at risk
(0.1% of persons acquiring E. coli O157:H7 will die; it is especially dangerous to the immune-compromised)
where can listeria monocytogenes be found
Listeria monocytogenes may be found in deli meats, hot dogs, soft cheeses, sprouts, raw greens and cantaloupe
what is the risk factor os monocytohenes
major risk for pregnant women; less than 1/100,000 become ill but death rate is high in those that do become ill; 23 of 57 cases in 2008 died after consuming products from Maple Leaf Foods
where can salmonella be found
Salmonella species may be found in contaminated eggs, poultry, raw foods, sprouts and nuts
what is the risk with salmonella
causes severe diarrhea but mortality rate is low at 0.03%
what physical characteristics can spoilage organisms cause foods to have
Spoilage organisms causing foods to smell foul, develop a greenish colour and a slimy surface when the numbers become sufficiently high
