Exam 1

Why is the "stun-to-stick interval" crucial in electrical stunning of swine?

A prolonged interval can cause return to consciousness

What is the primary focus of the FSIS Pathogen Reduction and HACCP Final Rule?

Reducing pathogens in meat products

What is the main goal of HACCP in meat safety?

To identify and prevent food safety hazards

What is the most common symptom of foodborne illnesses?

Diarrhea

What is the primary reason why Listeria monocytogenes is particularly dangerous?

It is resistant to cold temperatures

The primary purpose of a feedlot in beef production is to:

Prepare cattle for slaughter with grain-based feeding

Which of the following is not considered "minimal processing"?

Smoked sausage

Meat inspection is voluntary, while meat grading is mandatory.

False — it’s the other way around

Why is "advanced meat recovery" (AMR) used in processing?

To extract more lean meat from bones

The ___ (FSIS) is the federal agency under the United States Department of Agriculture responsible for meat and poultry inspection.

Food Safety Inspection Service

Animals are _____ before slaughter to ease of evisceration and minimize bacterial contamination from the gastrointestinal tract.

fasted

However, according to the Humane Methods of Slaughter Act of ____

(the year), animals must have free access to _____.

1978; water

This is not only a regulatory requirement but also a good manufacturing practice because it reduces the viscosity of blood, thus allowing for better blood removal and brightening the meat color. If animals are held more than ____ hours, they must be fed.

24

A pathogen known for causing Hemolytic Uremic Syndrome (HUS)?

E.coli O157:H7

Leading cause of bacterial diarrhea, often from raw or undercooked poultry?

campylobacter jejuni

Bacterium that produces a neurotoxin causing flaccid paralysis?

clostridium botulinum

Leading cause of foodborne illness outbreaks, often linked to leafy greens and shellfish?

norovirus

The Humane Methods of Slaughter Act of 1978 applies to:

All non-exempt federal and state plants

The HACCP system requirements for meat processing plants were published by the FSIS Final Rule in 1996. This is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from production to consumption of meat products. Please list the seven principles of the HACCP system in order.

1. Conduct a hazard analysis.

2. Determine the critical control points (CCPs).

3. Establish critical limits.

4. Establish monitoring procedures.

5. Establish corrective actions.

6. Establish verification procedures.

7. Establish record-keeping and documentation procedures

Electrical stunning can cause broken bones and blood splash in swine.

true 

A higher Dressing Percentage always means a more valuable carcass.

false

Which foodborne pathogen is commonly found in improperly canned foods and vacuum-packed meats?

Clostridium botulinum

What happens if a meat processing facility repeatedly fails to meet the FSIS Salmonella performance standards?

It is publicly listed and may face enforcement actions

A beef packing plant in the U.S. typically processes approximately 1000 heads of cattle per day. At today’s carcass price of $2/lb, assuming an average live weight of 1250 lbs., a pencil shrink of 4%, a dressing percentage of 63%, this packing plant will have a daily incoming HCW of

756000 lbs. and daily incoming cooler value (total value of HCW) of $1512000. If the packing plant uses a blast chill system, they will lose approximately 2% of HCW, an equivalence of 15120lbs. or $30240. However, by investing in a spray chill system, loss of HCW is reduced to 1%, a saving equivalence of $15120 for this particular packing plant. Assuming that it costs $786240 to install a spray chill system, it only takes this packing plant 52 operating days to break even (cost = saving).

practice on whiteboard

Cooking food to 140°F (60°C) is sufficient to kill all foodborne pathogens.

false

All imported meat products must be inspected upon arrival in the U.S., even if they were inspected in their country of origin.

true

The purpose of meat inspection is to ensure that meats are produced from _____ animals and under ______ conditions and are ______ (not adulterated), and properly ______.

healthy; sound; wholesome; labeled

Red/White meat is the appropriate method to classify meat for health and nutritional purposes.

False

The Wholesome Meat Act was also call "Equal To" law because

It requires state meat inspection programs to be equal to the federal inspection standards

What is the main purpose of the federal meat inspection stamp?

Show that the meat has been inspected and passed for wholesomeness

Which is NOT a responsibility of an inspector?

Quality grading

President Abraham Lincoln =

founded USDA

Upton Sinclair’s publication The Jungle?

exposed unsafe practices in meat packing

President Theodore Roosevelt =

investigated chicago meat packers

Curtis Amendment =

allowed custom slaughter for farmers’ own use and hunters’ game

Talmadge-Aiken Act =

created TA plants

President Benjamin Harrison = 

signed the first law requiring inspection of meat products