module 4 Flashcards

(60 cards)

1
Q

what ammends the animal welfare act of 1998

A

RA 10631

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2
Q

Animal welfare act of 1998 no.

A

RA 8485

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3
Q

the purpose of this act is to protect and promote the welfare of all terrestrial, aquatic and marine animals in the Philippines.

A

RA 8485 or the animal welfare act of 1998

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4
Q

pertains to the physical and psychological well-beign of animals

A

animal welfare

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5
Q

no establishment shall operate any petshop etc. without first securing a certificate of registration from the BUREAU OF ANIMAL INDUSTRY;
the certificate is valid for 1 year

A

section 2 of RA 8485

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6
Q

The Director of the Bureau of Animal Industry shall supervise and regulate the establishment, operation, and maintenance of pet shops, etc to prevent any cruelty from being inflicted upon the animals

A

Sectio no3 of RA 8485

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7
Q

They shall provide sufficient food and water for such animals in transit for more than twelve hours or whenever necessary;
and only shall they transport with a written permit.

A

Section 4 of RA 8485

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8
Q

It shall be unlawful for any person to torture any animal, to neglect to provide adequate care, sustenance or shelter, or maltreat any animals

A

Section 6 of RA 8485

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9
Q

killing this animals are exempted by the law

A

cattle, pigs, goats, sheep, poultry, rabbits, carabao and horse

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10
Q

instances that permit the killing of animals

A

when done as part of religious rituals;
when the animal is afflicted with incurable communicable disease;
to put an end to the misery suffered by the animal;
prevent the danger to the life and limb of a human being;
for the purpose of animal population control;
if it is authorized or research

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11
Q

It shall be unlawful for any person to abandon a pet animal

A

Section 7 of RA 8485

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12
Q

the relinquishment of all right, title, claim or possession of the animal with the intention of not reclaiming its ownership or possession.

A

abandonment

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13
Q

it shall be the duty of every person to protect the natural habitat of the wildlife

A

Section 8 of RA 8485

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14
Q

Yung mga parusa

A

Section 9 of RA 8485

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15
Q

The Secretary of the Department of Agriculture shall deputize animal welfare
enforcement officers from nongovernment organizations, citizens groups, community organizations and other volunteers who have undergone the necessary training for this purpose.

A

Section 10 of RA 8485

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16
Q

carried out in food animals to ensure that their meat is safe, wholesome and clean;
conducted by authorized meat inspection personnel in registered slaughterhouses

A

Meat inspection

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17
Q

shall be conducted at the holding pens within the premises of the slaughterhouse only. It shall be carried out after the food animals have been properly rested at least 2 hours before the slaughtering

A

Antemortem Inspection

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18
Q

Only in the live animals can abnormalities of posture, movement and behaviour be detected

A
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19
Q

Improve the efficiency of the operation by screening out a number of animals that would be unfit for consumption

A

Antemortem inspection

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20
Q

commonly perceived as the sanitary control of slaughter animals and meat

A

meat inspection

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21
Q

objectives of antemortem

A

screen all food animals for slaughter;
identify animals showing a disease or defect;
to identify pregnant and antibiotic treated animals;
ensure that animals are properly rested and proper clinical information is obtained;
identify suspect animals;
identify and hold for slaughter dirty animals;
make a disposition regarding the suitability of animals for slaughter;
identify animals that require special handling for humane reasons

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22
Q

Ante-mortem inspection should ideally be carried out at the time of the animals’
arrival at the slaughterhouse

A
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23
Q

There needs to be sufficient natural or artificial light to allow observation of the animals in motion and also at rest

A
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24
Q

an inspection should be carried out within 24 hours after arrival

A
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25
At the time of arrival, the condition of the transport vehicle can also be assessed,
26
animals that have been judged to be normal
passed for slaughter
27
include those that have been insufficiently rested, or are temporarily affected by a physiological or metabolic condition.
Passed for slaughter subject to a second antemortem inspection
28
post-mortem inspection findings could result in partial or total condemnation, the animals are treated as “suspects”
passed for slaughter under special conditions
29
For calves and caracalves, the right age is from 2 to 4 months with carcass weighing 150 lbs and the proportion of meat to bone is 25% of the dressed carcass weight. Male calves for veal purposes are not castrated. For piglet, the earliest age for slaughter is when it’s dressed carcass weighed at least 5 kilograms.
30
outcomes for ante mortem inspection
passed for slaughter; passed for slaughter subject to a second antemortem inspection; Rejected for slaughter; condemned; emergency slaughter
31
This judgement is made when an animal eligible for being passed under special conditions could deteriorate if there were a delay in slaughter.
Emergency slaughter
32
done to ensure that meat and edible offal produced is wholesome, safe and disease free.
post mortem inspection
33
specific objectives of post mortem inspection
validate antemortem inspection results; view all external and internal surface of carcass for abnormalities; ensure the detection of lesions and abnormalities are not evident; confirm and diagnose the presence of diseases; identify and segregate carcass and its parts; identify carcass parts that may require examination and handling; asses whether animal welfare is being compromised; ensure the efficiency of slaughter nad dressing technique
34
Post-mortem inspection should be carried out without delay after dressing of the carcass is complete
35
It is essential that correlation of a carcass with its separated offal be maintained until inspection is finished
36
Clear marking of carcasses passed as fit for human consumption must follow immediately after the completion of inspection
37
Some localized conditions (abscess, arthritis, bruising, contamination) may require partial rejection of a carcass or organ
38
Post-mortem inspection will utilize many body senses, including sight, smell and touch
39
carcasses and parts found to be sound, healthful, wholesome and fit for human food.
inspected and passed
40
each carcass or part which is found on final inspection to be unsound, unhealthful, unwholesome
condemned
41
Carcasses, its parts, edible offals and by-products that need further inspection pending laboratory examination
Retained
42
the trunk of slaughtered, skinned cattle; head feet and tail removed
beef carcass
43
beef carcass from newly slaughtered cattle that has not been hanged for more than 12 hours
fresh beef carcass (type 1)
44
beef carcass that is cooled to a temperature of 1 to 4ºC
chilled beef carcass (type 2)
45
beef carcass that has been previously chilled and exposed to an air temperature of –23ºC
frozen beef carcass (type 3)
46
carcass of a male cattle that has been castrated before the full development
steer carcass
47
carcass of a mature female cattle that is less than five years old
heifer carcass
48
the carcass of a female cattle that has given birth or is older than five years
cow carcass
49
carcass of an uncastrated mature male cattle
bull carcass
50
the carcass of a male cattle castrated after the secondary sex characteristics have fully developed
stag carcass
51
grades of beef carcass
excellent; superior; good; utility
52
the trunk of a slaughtered swine dehaired and the head, edible organs and offal removed.
pork carcass
53
pork carcass from newly slaughtered swine, which has not undergone chilling
fresh pork carcass (type 1)
54
pork carcass that has cooled to a temperature range of 1-4ºC
chilled pork carcass (type 2)
55
pork carcass that has been previously chilled and exposed to an air temperature of –23ºC
frozen pork carcass (type 3)
56
carcass of a male swine castrated before it attained sexual maturity
barrow carcass
57
the carcass of a young female swine that has not produced a young
gilt carcass
58
the carcass of a mature female swine that shows evidence of having reproduced
sow carcass
59
grades of pork carcass
excellent; superior; good; unclassified
60
grades of pork carcass
excellent; superior; good; unclassified