Module 2 Flashcards
must be used for working tables, meat hooks (at least their parts contact in meat), blades of knives, saws, cleavers and axes.
stainless steel
are useful materials in the meat industries as they are non-corrosive. Those materials should however not be in direct contact with meat, as they are not sufficiently smooth or may release unwanted substances.
Galvanized steel or food-grade aluminium
are used for many types of meat containers and for handles of knives and other hand tools, for cutting boards and some internal parts of meat processing equipment such as washers, parts of valves etc.
Food grade synthetic materials
refers to the edible part of the carcass including offal derived from food animal.
meat
refers to all conditions and measures necessary to ensure the safety and suitability of meat at all stages of the food chain.
meat hygiene
is the assurance that meat will not cause harm to the consumer when it is prepared and/or eaten by the consumer.
meat safety
To prevent access of unauthorized persons, the public, dogs and other animals fencing must be erected around the slaughterhouse area.
Perimeter Fencing
Pests (insect, rodents and birds) should be controlled to prevent their access to slaughterhouses, production areas and storage departments.
pest control
The most effective way to control rats is to separate them from food supplies forcing the rats to migrate in search of food thus depressing the reproduction rate. This can only be done through careful management of hygiene standards in food production.
rodent control
to prebait which overcomes most problems of shyness and avoidance when baiting
chemical control
The rodenticides used as baits can be divided into two main types:
*multiple dose of chronic chemicals
*single-dose (acute) rodenticides
The best known method of physical control is traps. Trapping is of special importance in an environment where food is produced, handled or stored because poisonous baits cannot be used for safety reasons.
physical control
The best control is to prevent the birds from having access to buildings
bird control
The programme can be divided into the following subroutines in which cleaning and sanitation monitoring record in every areas should be provided:
- Clearance for cleaning
- Assembling for cleaning
- Removal of solid waste
- Pre-rinsing with water
- Application of detergent
- Rinsing
- Disinfection
- Post rinsing
- Post treatment
- Disassembling after cleaning
This could be a subroutine of the cleaning programme or a subroutine in processing and it will be necessary to establish which one it is.
Clearance for cleaning
consists of preparing solutions of detergents and disinfectants and maintenance and/or preparation of cleaning materials and equipment
Assembling for cleaning
Where there are large amounts of solid waste, it should be removed before water is used in the area.
removal of solid waste
The purpose of prerinsing is:
- to prevent drying of the soil on the surfaces and to moisten the soil and the surfaces
- to loosen and collect a small amount of solid waste.
can be carried out with water supplied from a water hose (water tap) or from a low pressure cleaner.
Prerinsing with water
The purpose of applying detergent is
to decompose and loosen the soil from surfaces and prevent the soil already loosened redepositing.
The choice of detergent depends on:
- type of soil
- hardness of water
- type of surfaces
- system for application of detergent
- remaining cleaning programme
Decomposed and suspended soil and detergent residues should be removed by rinsing with water.
rinsing
The optimal water temperature for rinsing will depend on:
- which detergent has been used
- which types of soil have to be removed
- which surfaces have to be cleaned
- which amounts of water are available
- which cleaning system is used
The purpose of disinfection …
is destruction of microorganisms by the use of chemical
Choosing the correct disinfectant and method will depend on:
- surface materials
- type of processing area
- remaining cleaning programme
- disinfection method
To avoid residues of disinfectants on surfaces and to counteract corrosion post rinsing after the disinfection procedure may be required.
post rinsing
It may be necessary to apply oil (edible oil) on surfaces such as cast iron to avoid the corrosive effect of detergents and disinfectants.
post treatment
will depend on the equipment and methods used for cleaning, but will always include clearing and cleaning of the equipment used for the cleaning process.
Disassembling after cleaning
Meat butchers/meat handlers must take all necessary steps to prevent the contamination of meat by maintaining a high degree of personal cleanliness that include, but not limited to the following:
i. Taking a bath before attending to work;
ii. Wearing clean Personal Protective Equipment (PPE)
iii. Keeping nails trimmed, clean and without nail polish; and
iv. No wearing of jewelries/accessories and application of perfumes.
Steps in hand washing:
1.) Wet hands with potable water
2.) Soap, lather and scrub all parts of the hands, fingers and wrists
3.) Rinse and dry
Wash hands frequently to prevent contamination of meat, including but not limited to the following:
1.) Before, during and after work;
2.) Immediately after using the toilet;
3.) After coughing and sneezing;
4.) After contact with dirty objects, abnormal animal/carcasses and materials, and animal wastes;
5.) Before and after smoking and eating
Personal Hygiene Practices:
(B.K.B.C.W.W.I)
- Bath daily with soap and water;
- Keep fingernails short and clean;
- Brush teeth after meals;
- Clean nose and ears regularly;
- Wear clean and adequate clothing;
- Wash their hands frequently and properly; and
- If they are sick, call the workplace and follow company policy.
to prevent contamination inside the slaughtering area, all personnel shall refrain from the following, but not limited to:
- Smoking
- Drinking
- Spitting
- eating
- Sneezing over carcass
- Urinating in the slaughtering area
- Loitering and littering
The red pigment that provides the characteristic colour of meat is called
myoglobin
it transports oxygen in the tissues of the live animal
haemoglobin
is the oxygen reserve for the muscle cells or muscle fibres
myoglobin
is needed for the biochemical process that causes muscle contraction in the live animal.
oxygen
is one of the most important factors of meat quality both from the consumer and processor point of view.
water holding capacity (WHC)
The two main components of processed meat products are:
animal muscle meat and animal fat.
are of firmer or softer texture depending on their location in the animal body
Animal fats
such as skin, internal organs and blood also play a role as raw materials for meat processing.
Edible animal by-products
Choosing appropriate raw materials is indispensable for efficient meat processing and is best done by visual __________ according to the tissue-specific properties.
selection and grading
Meat processors are advised to develop __________ of raw material composition for each meat product fabricated.
enterprise-specific standards
Pig meat, all visible fats and connective tissues removed
Grade Pork 1 (P1)
Pig meat, 15-25% firm body fats, visible connective tissues removed
Grade Pork 2 (P2)
Pig meat, 10% visible firm and soft fats and some soft connective tissues
Grade Pork 3 (P3)
Pig fat, back fat (firm tissue)
Grade Pork 4 (P4)
Pig fat, body fats (soft tissue)
Grade Pork 5 (P5)
Pig skin, free of hair and fatty tissue
Grade Pork 6 (P6)
used as food unlike other animal skins which are used in leather production.
GRADE Pork 6 (P6) Pork skin
Apart from the firm fatty tissue (grade 4 pork), a variety of soft fatty tissues are obtained from the pork carcass.
GRADE Pork 5 (P5) Soft fatty trimmings
is primarily used as the fat portion of raw-fermented sausages and for the manufacture of finely chopped meat mixes of the raw-cooked type.
GRADE Pork 4 (P4) Pork back fat
Lean beef without visible fat and connective tissue
Grade Beef 1 (B1)
Beef with less than 10% (visible) connective tissue and less than 10% fat
Grade Beef 2 (B2)
Beef trimmings with up to 20% (visible) connective tissue and 20% fat
Grade Beef 3 (B3)
buffalo meat colour:
slightly darker red colour than beef
buffalo meat taste
has a more pronounced meat flavour and taste.
plays a major role in the manufacture of meat products often replacing beef.
buffalo meat
