Intro to Meat Inspection & HACCP Flashcards Preview

RUSVM Epidemiology > Intro to Meat Inspection & HACCP > Flashcards

Flashcards in Intro to Meat Inspection & HACCP Deck (12)
Loading flashcards...
1

Meat and poultry inspection acts mandates...

Sensory or organoleptic (sight, smell and touch) inspection of all carcasses
Inspector required to physically examine all carcasses

2

Sensory/Organoleptic inspection...

Can’t detect microbial pathogens that pose the greatest risk
Doesn’t target or reduce microbial pathogens

3

risk based meat inspection

GOAL is to reduce the burden of disease in the population
1. Identify and evaluate foodborne dz risks
2. Develop risk management strategies
3. Measure effectiveness (Dz burden) and adjust as needed
EVIDENCE BASED FOOD SAFETY

4

risk

average of QALY and COI

5

food control component for meat safety

1. Food Law and Regulations
2. Control Management
3. Inspection Services
4. Laboratory Services:
5. Information, Education, Communication and Training

6

role of USDA-FSIS

Management
OFFS
Meat inspection programs
certification

7

objectives of meat inspection

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

8

federal meat inspection...

1. Ensure 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

9

labeling requirements

Everything must be labeled!
Applies to carcasses, parts of carcasses, or
containers/ cans/ pots containing meat
Must be readily visible
Labels may be stamps, paper labels, or tags
Inspectors shall mark:
•Inspected and Passed (meats)
•Inspected for Wholesomeness (poultry)
•Inspected and Condemned

10

inspection legends

USDA inspection legends are circular for meats and for poultry
USDA inspection legend for egg products is a “shield” shape (for imported eggs/products)
State inspected meat (for intrastate sale) may have different stamps

11

Codex preliminary steps to HACCP

Assemble HACCP team
Describe product
Identify intended use
Construct flow diagram
Onsite confirmation of flow diagram

12

Essential Management Practices

Management commitment
Roles and responsibilities
Training and education
Resource management documentation
Supplier-customer partnership
Continuous improvement