Introduction to Meat Inspection & HACCP

Question 1

Limitations of traditional meat inspection

Answer 1

• relies of sensory information
• primarily looks for cysts
• can’t detect microbial pathogens that pose the greatest risk
• doesn’t target or reduce microbial pathogens
• cross contamination of carcasses due to touching

Question 2

Goal of risk based meat inspection

Answer 2

to reduce the burden of disease in the population

It is evidence based food safety.

Question 3

3 steps of risk based meat inspection

Answer 3

• Identify & evaluate disease risks: target higher risk & greater burden
• Develop risk management strategies: reduce burden
• Measure effectiveness & adjust as needed

Question 4

What is the target of risk based?

Answer 4

the pathogen and the vehicle

Question 5

Federal law & regulation measures

Answer 5

• Federal meat inspection act, Poultry products act, Humane slaughter of animals Act
• State acts & regulations for intra-state products

Question 6

Control management & Inspection services organizations (same for both)

Answer 6

• USDA-FSIS (vet services)

- State departments of health & ag (intra-state products)

Question 7

Laboratory services

Answer 7

Food monitoring & epidemiological data

Question 8

Food Control Components for Meat Safety

Answer 8

• Food laws & regulations
• Control management
• Inspection services
• Laboratory services
• Information, Education, Communication, & Training

Question 9

USDA-FSIS role

Answer 9

• Management: policy development, risk, standards & auditing
• On Farm Food Safety Programs: health & living conditions
• Meat Inspection: direct insp., supervision, auditing, HACCP
• Certification of products for international trade

Question 10

Objective of meat inspection

Answer 10

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

Question 11

What does federal meat inspection do?

Answer 11

• Ensure animals are free of foodborne pathogens
• Clearly label food that pass
• Minimize contamination
• Monitor for drug residues & pathogens

Question 12

What is HACCP, and what is it’s primary goal?

Answer 12

Hazard Analysis and Critical Control Point

Prevention of contamination of food during processing

Question 13

For what is HACCP mandatory?

Answer 13

Mandatory for meats, seafood, and juice processing facilities. Optional for most other foods

Question 14

1. Analyze hazards:

Answer 14

Identify common, likely hazards that might affect food & where they enter the chain

Question 15

2. Identify critical control points

Answer 15

Identify critical points in the process where potential hazard can be controlled (CCPs)

Question 16

3. Establish preventive measures with critical limits for each control point

Answer 16

Preventative measures need to be something that can be measured (cooking, refrigeration, time, temp, etc.)

Question 17

4. Establish procedures to monitor the critical control points

Answer 17

Monitor the conditions at the CCPs to ensure that they stay within the critical limits

Question 18

5. Establish corrective actions

Answer 18

What will you do in case of failure at CCP? (ie, ensure thermometer is working, pull batch of food, repeat cooking)

Question 19

6. Verify the system is working

Answer 19

Procedures for routine oversight and final product testing confirm the while system is meeting the goal of the hazard reduction

Question 20

7. Record keeping

Answer 20

Record keeping is the cornerstone of HACCP.

May include: HACCP plan, results from monitoring, corrective actions