Meat inspection (1-3) Flashcards Preview

RUSVM Epi Summer 17 > Meat inspection (1-3) > Flashcards

Flashcards in Meat inspection (1-3) Deck (163)
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1

What is the traditional meat inspection?

Sensory/organoleptic inspection (sight, smell, touch)

2

What can NOT be detected on the traditional meat inspection?

microbial pathogens

3

T/F: There are meat and poultry inspection acts mandating traditional meat inspections be performed

TRUE

The inspector is required to physically examine all carcasses

4

What is the goal of risk based meat inspections?

To reduce the burden of dz in the population

5

Which approach is currently applied to meat inspections?

Risk based

6

What are the steps of the risk based meat inspections?

1. ID and evaluate foodborne dz risks

2.Develop risk management strategies

3. Measure effectiveness (Dz burden) and adjust as needed?

7

How are foodborne dz risks prioritized and targeted?

Prioritized by their dz burden

Target those risks with the greatest burden of dz

8

What are examples of risk management strategies applied to risk based meat inspection?

Good hygienic practices, inspection, HACCP, and other controls

*aimed at reducing the burden of dz in a population

9

In order to reduce the burden of dz caused by a pathogen, you must target the ______

Vehicle

10

What are 5 food control components for meat safety?

1. food law and regulations
2. control management
3. Inspection services
4. Laboratory services
5. Information, Education, Communication, and Training

11

What entities are involved in Control Management for meat safety?

1. USDA-FISIS (Veterinary services)
2. State Departments of Health/Agriculture (***for intra-state products)

These also are responsible for inspection services

12

What are the roles of the veterinary services of the USDA-FSIS in meat safety?

1. management: policy development, risk assessment, standard setting and auditing
2.On farm food safety programs: health of animals and hygienic rearing conditions
3.Meat inspection programs: direct inspection, supervision and auditing, HACCP etc
4. Certification of animals products for international trade

13

What are four objectives of meat inspection?

Protect public health
Consumer confidence
Surveillance for animal health problems
Improved access to international export markets

14

What does FEDERAL meat inspection do?

1. ensures that animals used for food products are free of foodborne pathogens
2. Clearly label foods that pass inspection
3. Minimize contamination during processing
4. Monitor for drug residues and pathogens

15

What are some labeling requirements associated with meat inspection?

1. everything must be labeled: carcasses, parts of carcasses, or containers/pots etc containing meat
2. labels must be readily visible - they may be stamps, paper labels or tags
3. Inspectors will mark: inspected and passed (for meats), Inspected for wholesomeness (poultry), or inspected and condemned
4. Labeling must refelt the presence of any chemical additives to the meat

16

USDA inspection legends are ______ for meats and poultry.
_______ ink is used on carcasses for visibility

Circular
Purple


*the number in the stamp is unique to the processing plant
*Poultry - plant number is preceded with a P

17

USDA inspection legend for egg products is a _______ shape

Shield

18

What chemical additives may you see on a meat label? Why are they added to the meat?

Polyphosphates: used to maintain water holding properties

Nitrates/Nitrites: preserves red color of meat. Also bacteriostatic at levels greater than 40ppm

19

USDA inspected facilities have residue/microbiological monitoring programs in place that include what kinds of testing?

Culture for pathogenic microbes
Tests for antibiotic residues
Tests for pesticides
To confirm identity of meats in mixed products

20

What is the purpose of Residue and microbio testing in USDA inspected facilities?

Quality control
Confirm sanitation
Check for adulterants in the meat

21

Hazard Analysis and Critical Control Point (HACCP) is a system created to do what?

Prevent contamination of food during processing

*ID places in the process of making foods where hazards can occur
*ID those hazards
*implement procedures to prevent them
*measure to ensure effectiveness

22

When did HACCP become mandatory for meats and seafood?

after 1996 when the rule was published. Implemented by 2000

23

T/F: HACCP is an option for most other foods (besides meats and seafood)

TRUE

24

HACCP is required for meat, seafood, and _____ processing facilities

juice

25

T/F: HACCP can apply to a limited number of steps in the food production chain

FALSE

can apply to almost any

26

What are the 7 steps of HACCP?

1. analyze hazards
2. ID critical control points
3. establish preventative measures with critical limits for each point
4. Establish procedures to monitor the critical control points
5. Establish corrective actions to be taken
6. Establish procedures to verify that system is working
6. Establish effective record keeping to document the HACCP system

27

From where does E.coli O157:H7 enter meat plants?

What is this an example of in the HACCP steps?

In the cattle GI tract

This is an ex of analyzing hazards

28

E.coli O157:H7 has potential exposure hazard at the point where cattle GIT is removed from the carcass within the meat plant.

What is this an example of in the HACCP steps?

Step 2. Identifying critical points in the process where the potential hazard can be controlled

*these are points at which intervention is feasible and likely to significantly diminish or eliminate risk

29

Cooking and refrigerating meat, would fall under what step in the HACCP system?

step 3. Establishing preventative measures
(preventative steps taken that can be measured for evaluation purposes)

Ex: establishing limits for the minimum cooking temp and time required to reduce or eliminate microbes

30

Performing a culture of a carcass post processing, for E.coli, would be an example of which step in the HACCP system?

Step 6. Verifying the system is working