Post-mortem inspection

Question 1

how are chemical agent hazards controlled?

Answer 1

FCI
random testing for residues by FSA
assessment of cleaning, equipment and procedures

Question 2

how are biological agents/hazards controlled?

Answer 2

ante-mortem examination
post-mortem examination
pest control
worker hygiene
health certificates

Question 3

how are physical agents/hazards controlled?

Answer 3

assessment of cleaning, equipment and procedures
post-mortem examination
pest control
worker hygiene
health certificates

Question 4

what are the stages of enforcement of control procedures?

Answer 4

verbal advice
written advice
referral for investigation

Question 5

what is the difference between meat hygiene inspectors and official veterinarians?

Answer 5

MHI detect abnormalities
OV makes diagnosis

Question 6

what are the duties of the on site FSA team at abattoirs?

Answer 6

auditing FBO responsibilities
welfare investigations
reporting notifiable disease to APHA
inspection to see if it is fit for slaughter/human consumption

Question 7

what must operators have to ensure there is good welfare?

Answer 7

certificate of competence

Question 8

what are some OV auditorial responsibilities on the FBO procedures?

Answer 8

good hygiene practices (maintenance, storage, separation…)
HACCP
health and welfare compliance
compliance with animal identification
compliance with SRM handling
guarantee meat is free from patho-physiological abnormalities and contamination

Question 9

how is meat identified as being fit for human consumption?

Answer 9

health and identification mark

Question 10

on what sized red meat carcasses should there be a health mark?

Answer 10

halves, quarters and sixths

Question 11

where must there be an identification mark on red meat?

Answer 11

packaging and smaller parts

Question 12

when would a health mark be withheld at post mortem?

Answer 12

failure of ante-mortem or post-mortem inspection
loss of traceability (ID)
presence of SRM
contamination/gross pathology
residue/contaminants suspected
water supply found to be contaminated
inadequate inspection facilities

Question 13

what is the temperature requirement for chilling red meat?

Answer 13

7

Question 14

what is the temperature requirement for chilling white meat?

Answer 14

4

Question 15

what is the temperature requirement for chilling offal?

Answer 15

3

Question 16

what is the temperature requirement for freezing meat?

Answer 16

-20

Question 17

what is needed for TSE testing?

Answer 17

brainstem and cerebellum

Question 18

what is the SRM for cattle of all ages?

Answer 18

tonsils, last four metres of SI, caecum, mesentery

Question 19

what is the SRM for cattle over 12 months of age?

Answer 19

skull (excluding mandible) including brain, eyes and spinal cord

Question 20

what is the SRM of sheep under 12 months?

Answer 20

none

Question 21

what is the SRM for sheep over 12 months?

Answer 21

skull including the brain, eyes and mandible

Question 22

what needs to be assessed in a meat fitness decision?

Answer 22

C - change
H - human
O - organ
R - repercussions
D - disease status

Question 23

is there is suspicion of a notifiable disease a a slaughter house, what should be done?

Answer 23

stop entry of animals, stop slaughter, isolate suspects and potentially contaminated carcass

Question 24

what notifiable disease can animals still be considered fit for consumption if they have?

Answer 24

bovine brucellosis (if no lesions)
Tb (depends on lesion distribution)
enzootic bovine leukosis

Question 25

what is a notifiable disease due to animal welfare/health rather than public health?

Answer 25

warble fly

Question 26

what are the three protocols of red meat inspection?

Answer 26

visual, palpation, incision

Question 27

what are the aims of meat inspection?

Answer 27

identify - pathology, SRM, contamination, gross pathology, evidence of residues

Question 28

why has there been a move to make inspection mainly visual (not incision or palpation)?

Answer 28

reduces contamination

Question 29

in bovines older than 8 months what inspection needs to be carried out on the head, tongue and throat?

Answer 29

visual
incision into retropharyngeal lymph nodes and external masseters

Question 30

why is an incision made into the masseters of bovines older than 8 months?

Answer 30

cysticercus bovis identification

Question 31

where does an incision need to be made when examining the neck and thoracic organs or cows over 8 months?

Answer 31

bronchial and mediastinal lymph nodes

Question 32

what must be palpated in the abdomen during examination of bovines over 8 months?

Answer 32

gastric and mesenteric lymph nodes

Question 33

what can be done to pork carcasses as an alternative to Trichinella spiralis testing?

Answer 33

freezing at very low temperatures for extended time periods (cold treatment)