POST-MEAT ESTABLISHMENT INSPECTION PROCEDURES

Question 1

this coverss the entire process from the time the meat leaves the slaughterhouse until it reach the consumer

Answer 1

scope of inspections

Question 2

scope of inspection includes:

Answer 2

1. transportation- inspector check the t. vehicle
2. storage- inspector focus on maintaining proper temperature
3. processing-
4. retail- inspection at retail locations (markets) ensuring the meat is handled & stored correctly

Question 3

general inspection includes:

Answer 3

1. planning
2. on-site inspection
3. documentation review
4. Findings & reporting
5. follow up

Question 4

common areas of focus during post meat establishment inspection includes:

Answer 4

1. temperature control
2. hygiene & sanitation
3. labeling & tracecibility
4. pest contol
5. compliance w/ regulations

Question 5

this is essential for consumers to make informed choices

Answer 5

labeling

Question 6

this allows tracking meat

Answer 6

tracecibility

Question 7

refrigerated food should be transported at temperature below?

Answer 7

40 degree farenheight
or
4 degree celsius

Question 8

frozen food should be transported at temp below?

Answer 8

0 degree farenheight
or
-18 degree celsius

Question 9

what are the 3 consequences of non-compliance for the temperature requirement

Answer 9

1. food spoialge
2. product recalls
3. Fines & penalties