Meat Lab lecture 1, meat inpection

List the eight exercise 1 key words for knives and Kinfe sharpening

~ boning knife

~ skinning knife

~ Steak cutting knife

~ steel

~ honing

~ Tru-hone

~ grinding

~ oil stone

Why is preventing contamination of upmost concern? and when may bacterial contamination be introduced?

what is the true interior of the muscle?

when must hands be washed and sanitized?

What items of jewelry must be removed before entering the processing area?

ALL items of jewelry

What should you do if a knife is falling? what must be done to any equipment that has contacted the floor?

If a knife is falling let it fall, then clean and sanitize it if in contacted with the floor

how should knifes and other tools be carried?

hold at the handle and point downward

in what direction should you never cut when cutting meat or dressing livestock?

never cut towards yourself

what must be used to force meat into a grinder

meat pusher (stomper)

where are hardhats required?

on your head, required anywhere overhead hazards exist

~ slaughter floor

~ when meat is moved on the celling rails

~ coolers

which side if a large piece of meat should be against your body when carrying it? and why?

Carry the bone side against your body, never the lean/meat side

~ more stable (improves control and prevents slipping)

~ protects the product

define grinding

The complete replacement of a knife edge usually performed on new knives and excessivly abused knives

define honing

the replacement of the knife edge after normal use. You will perform this before or after lab on the oil stone

define steeling

maintain the knife edge while working

at what angle is steeling performed and how often should you steel your knives?

20-25 degree angle, every few minutes

describe the “US Inspected and Passed” sticker

circular purple stamp placed on a cut of meat

What does the “US Inspected and passed sticker guarantee, who backs it, and where does it appear?

~ Guarantees the wholesomeness of product

~ backed by the FSIS and USDA

~ appears on all meat and meat products that move in interstate and foreign commerce

What does meat inspection eliminate from the meat supply?

Eliminates meat considered to be unsound, unhealthful, unwholesome, or unfit for human consumption from the meat supply

What are the functions of meat inspection

~ detection and destruction of diseased and/or

~ assurance of clean and sanitary handling and preparation

~ minimization of microbiological contamination of meat

~ prevention of adulteration and the presence of chemical or drug residues

~ prevention of false labeling

~ Application of the inspection stamp

Define adulteration

the adulteration of harmful substances or products or products considered improper in certain specified quantities

what are the 5 inspection categories

~ U.S. inspected and passed

~ U.S inspected and Condemned

~ U.S suspect

~ U.S retained

~ U.S rejected

What date was the pathogen reduction: HACCP rule announced by USDA?

July 25, 1996

Under the rule, with whom does responsibility for food safety problems rest?

shared responsibilty