lesson 1 Glossary: Meat Inspection and Food Safety

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20 Terms

1
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Ante-Mortem Inspection

Examination of animals before they are slaughtered to identify any signs of disease that might affect food safety.

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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.

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Federal Slaughter Facility

A USDA-APHIS-approved facility where animals are slaughtered and processed for meat.

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Food Defense

The protection of food products from contamination or adulteration intended to cause public health harm or economic disruption.

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Food Safety

The protection of food products from unintentional contamination.

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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.

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HACCP (Hazard Analysis and Critical Control Points)

A systematic approach to food safety that identifies and addresses potential microbial hazards in the production process.

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Humane Handling

The treatment of animals with respect and consideration for their welfare.

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Lesion

A change in the normal structure or function of body tissues.

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Meat Inspection Act

Federal laws and regulations that govern the inspection of meat products in the United States.

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Official Public Health Veterinarian (PHV)

A veterinarian employed by the USDA FSIS to inspect meat and poultry products for safety and wholesomeness.

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Post-mortem Inspection

An inspection of slaughtered animals to identify any diseases or conditions that may make the meat unfit for human consumption.

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Processing

The steps involved in preparing meat products for human consumption, such as slaughtering, dressing, chilling, and packaging.

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Residue

The presence of a drug or its metabolites in animal tissues or fluids.

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Stunning

The process of rendering an animal unconscious before slaughter.

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USDA APHIS (Animal and Plant Health Inspection Service)

The division of the USDA responsible for protecting the health of animals and plants.

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USDA FSIS (Food Safety and Inspection Service)

The agency within the USDA responsible for ensuring the safety of meat, poultry, and egg products.

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US FDA (Food & Drug Administration)

The federal agency that sets the acceptable levels of antimicrobials allowed in meat and regulates pet food production.

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EPA (Environmental Protection Agency)

The federal agency that enforces environmental regulations to protect public health.

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CDC (Centers for Disease Prevention & Control)

The federal agency responsible for the protection of human health.