Lecture 3

Question 1

What is HACCP

Answer 1

Hazard analysis/ critical control points

Question 2

What components are in HACCP

Answer 2

1. Conduct hazard analysis
2. Critical control point identification
3. Establishment of critical limits
4. Monitoring procedures
5. Corrective action
6. Verification procedures
7. Record keeping

Question 3

What are some possible hazards

Answer 3

Biological: bacteria, parasites, toxins, microbial contaminants, feed decomposition

Chemical: pesticides, residues, feed additives

Physical: bruises, abscesses, injection lesions

Question 4

What is our mission as vets

Answer 4

Health maintenance (not necessarily treatment)

Question 5

What health parameters do we look at

Answer 5

Mortality rate (calves birth to 10 days, calves 11 to 30 days, calves 31 days to weaning, calves post weaning, cows/bulls)

Question 6

What are some production parameters we look at

Answer 6

Preg rate (cows and heifers)
Calving rate
Weaned calf crop
Replacement rate

Question 7

What are some concerns for the national cattle herd

Answer 7

BSE (prion), FMD (aphthovirus), heartwater (erlichia), texas cattle fever (babesia), brucellosis, tuberculosis (mycoplasma)

Question 8

What are some consumer health public concerns

Answer 8

Drug residue
Microbial residue
Wholesome product (healthy animals)
Lean to fat

Question 9

What are some money losses per steer/heifer that vets can help with

Answer 9

Hide defects
Injection sites
Pathology
Dark cutters
Bruises
Non-castration
Grubs
Abscesses
Calluses
Tongue infection

Question 10

How much money was the beef industry losing per cow before quality assurance came about

Answer 10

256 dollars!

Question 11

Where are the biggest quality assurance problems occuring

Answer 11

Our non-fed animals- cows that were producing fed animals, bulls, or dairy cows that were sent to slaughter

Question 12

Liabilities of improper drug use

Answer 12

Poor performance of cattle
Regulatory action
Condemnation of animals or animal products
Loss of consumer confidence
Loss of market

Question 13

What things should you read on the drug label

Answer 13

Dosage, timing
Route of administration
Warnings or indications
Withdrawal period
Storage and disposal
Shelf life

Question 14

Which vaccines are most likely to cause tissue reaction in cattle

Answer 14

7 or 8 way clostridium vx

Question 15

What should you include in your record

Answer 15

Date/time/place
Product info
Routes/doses
Placement of product
Withdrawal times
Warnings

Question 16

Should you combine vx

Answer 16

No!

Question 17

How do you reconstitute bottles of vx

Answer 17

With bleeding needles (two points on either end)

Question 18

How much vx should you reconstitute at one time

Answer 18

Only for one hour or less

*keep vx cool and don’t save left over vx

Question 19

Should you interchange syringes with different vx?

Answer 19

No!
One product may inactivate another

*avoid disinfectants in syringes because it will inactivate MLV vx

Question 20

If you have a choice, which route of vx is preferred

Answer 20

SQ

Question 21

Which places are best to vx

Answer 21

Neck muscles or behind the shoulder

Question 22

Where should you NOT give vx

Answer 22

The rump or round! These are valuable cuts of meat and if there is a rx it will mess up the muscle

Question 23

How often should you change needles

Answer 23

Every 10 animals or sooner if needle is burred, dulled, or contaminated

Question 24

What are the ten critical control points

Answer 24

Store drugs correctly
Use drugs under professional direction
Administer medications properly
Follow medication instructions
Maintain treatment records
Identify treated animals
Use drug residue tests
Provide training on drug use
Annually review QA plan