Beef Quality Assurance + Production Practices Flashcards Preview

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Flashcards in Beef Quality Assurance + Production Practices Deck (15)
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1
Q

What are the health professional’s goals for food animal producer success?

A
  1. efficient livestock production
  2. marketable product
  3. quality assured animals
  4. animal well-being - good production practices, quality handling facilities, clean environment, adequate nutrition
  5. public health - drug residue avoidance, microbial contamination avoidance
2
Q

What does HACCP stand for and what are the seven HACCP priniciples?

A

HACCP = hazard analysis/critical control points

  1. conduct hazard analysis
  2. critical control point (CCP) identification
  3. establishing critical limits
  4. monitoring procedures
  5. corrective action
  6. verification procedures
  7. record keeping
3
Q

What are 3 factors involved in hazard analysis and what are examples of each?

A
  • Biological
    • bacteria, parasites, natural toxins
  • Chemical
    • pesticides, residues, feed additives
  • Physical
    • bruises, abscesses, injection lesions
4
Q

What does a production unit consist of?

A

history and physical exam; you’re assessing health, production, and reproduction

5
Q

What are the goal health parameters for each life stage of a beef calf?

A

Mortality Rate:

  • calves, birth to 10 d: < 5%
  • calves, 11-30d: < 2%
  • calves, 31d-weaning: < 1%
  • calves, post-weaning: < 1%
  • cows/bulls: < 0.05%

*anything greater than these parameters is considered critical for intervention

6
Q

What are the goal production parameters for beef cattle?

A

Pregnancy Rate:

  • Cows (60d breeding): 90-95%
  • Heifers (45 d breeding): 80-85%

Calving Rate: 80-85%

Weaned Calf Crop: >75%

Replacement Rate: 15%

7
Q

What are important things to consider when performing a records evaluation of a beef production farm?

A
  • monitor performance, goals, and critical points
    • health - disease incidence
    • production - weaning wts, ADG
    • repro - pregnancy %, abortions
    • nutrition - BCS, wt, nutrient deficiencies
8
Q

What are some agents you should be aware of when adhering to biosecurity principles of state and national borders?

A
  • BSE - BSE prion
  • FMD - Aphthovirus
  • Heartwater - Ehrlichia ruminantium
  • Texas Cattle Fever - Babesia bigemina, B. bovis
  • Brucellosis - B. abortus
  • Tuberculosis - M. bovis, M. tuberculosis
9
Q

What are your consumer health public concerns for beef quality assurance?

A
  • drug residue avoidance
  • microbial contamination avoidance
  • wholesome product - healthy livestock
  • lean to fat
10
Q

What things result in the greatest amount of loss per steer/heifer?

A
  • excess external fat
  • marbling
  • hide defects (^ these 3 are much more costly)
  • injection sites
  • pathology
  • dark cutters
  • bruises
11
Q

What are some quality complaints had by retailers?

A
  • excess external fat, weight/box
  • injection site blemishes
  • bruise damage
  • dark cutters
12
Q

What are some quality complaints had by packers?

A
  • hide defects
  • injection side blemishes
  • bruises
  • reduced quality from implants
  • liver condemnations
  • dark cutters
13
Q

What are some areas for improvement in fed beef quality?

A
  • low uniformity/consistency cattle, carcasses
  • insufficient marbling
  • reduce quality grade from poor animal health
  • excessive external fat
  • hide damage
  • too frequent/severe bruising
  • too frequent liver condemnations
14
Q

What are the guidelines for animal health product use?

A
  • read and adhere to the label
  • keep records
  • don’t combine vaccines
  • use transfer needles (when reconstituting vax)
  • don’t reconstitute too much (mix enough for < 1 hr)
  • keep mixing periodically
  • mark/separate syringes by product
  • do not interchange syringes
  • restrain animals properly
  • select the best route (SQ preferred)
  • choose the best site (NOT fastest/easiest, least likely to damage mm/meat)
    • neck, behind the shoulder, thigh only if regular or large quantities
  • choose correct needle (16/18 gauge; SQ = 1/2-3/4”, IM = 1-1 1/2”)
  • use proper injection technique
  • sanitation
15
Q

What are considered 10 critical control points, based on the swine quality assessment program?

A
  1. set high quality standards (i.e. become informed, reinforce by self review)
  2. establish a herd health mgt plan (quarantine procedures, sanitation/hygiene)
  3. veterinarian/client/patient relationship (assume responsibility for the herd)
  4. store all drugs correctly (per label)
  5. use drugs under professional direction
  6. administer drugs properly
  7. follow medication instructions
  8. maintain tx records
  9. identify treated animals
  10. use drug residue tests, provide training on proper drug use, annually review QA plan