lesson 1 Glossary: Meat Inspection and Food Safety
Learn
Practice Test
Spaced Repetition
Match
FlashcardsAnte-Mortem Inspection
Examination of animals before they are slaughtered to identify any signs of disease that might affect food safety.
Antimicrobial Resistance
When infectious agents such as bacteria and fungi develop the ability to defeat the drugs designed to kill them. Resistant infections are difficult to treat.
1/19
There's no tags or description
Looks like no tags are added yet.
Name | Mastery | Learn | Test | Matching | Spaced |
|---|
No study sessions yet.
20 Terms
Ante-Mortem Inspection
Examination of animals before they are slaughtered to identify any signs of disease that might affect food safety.
Antimicrobial Resistance
When infectious agents such as bacteria and fungi develop the ability to defeat the drugs designed to kill them. Resistant infections are difficult to treat.
Federal Slaughter Facility
A USDA-APHIS-approved facility where animals are slaughtered and processed for meat.
Food Defense
The protection of food products from contamination or adulteration intended to cause public health harm or economic disruption.
Food Safety
The protection of food products from unintentional contamination.
Food Security
When all people, at all times, have access to sufficient, safe, and nutritious food to meet their dietary needs for a healthy life.
HACCP (Hazard Analysis and Critical Control Points)
A systematic approach to food safety that identifies and addresses potential microbial hazards in the production process.
Humane Handling
The treatment of animals with respect and consideration for their welfare.
Lesion
A change in the normal structure or function of body tissues.
Meat Inspection Act
Federal laws and regulations that govern the inspection of meat products in the United States.
Official Public Health Veterinarian (PHV)
A veterinarian employed by the USDA FSIS to inspect meat and poultry products for safety and wholesomeness.
Post-mortem Inspection
An inspection of slaughtered animals to identify any diseases or conditions that may make the meat unfit for human consumption.
Processing
The steps involved in preparing meat products for human consumption, such as slaughtering, dressing, chilling, and packaging.
Residue
The presence of a drug or its metabolites in animal tissues or fluids.
Stunning
The process of rendering an animal unconscious before slaughter.
USDA APHIS (Animal and Plant Health Inspection Service)
The division of the USDA responsible for protecting the health of animals and plants.
USDA FSIS (Food Safety and Inspection Service)
The agency within the USDA responsible for ensuring the safety of meat, poultry, and egg products.
US FDA (Food & Drug Administration)
The federal agency that sets the acceptable levels of antimicrobials allowed in meat and regulates pet food production.
EPA (Environmental Protection Agency)
The federal agency that enforces environmental regulations to protect public health.
CDC (Centers for Disease Prevention & Control)
The federal agency responsible for the protection of human health.