EXAM 4 MS

When was HACCP originally developed?

• 1959

How many steps are in HACCP?

• 7 steps

Step 1

• Conducting hazard analysis

• Create flow chart

What are the three types of hazards?

• Biological (bacteria)

• Chemical (residues, allergens, antibiotics)

• Physical (metal, plastic, gloves, wood, glass)

Step 2

• Identifiying critical control points (CCP’S)

What are control points?

• Any step where hazard happens

What are critical control points?

• Control can be applied to reduce or eliminate hazard

Step 3

• Establishing critical limits for CCP’S

• Temp

• Zero tolerance

• Ph

• Min + Max

Step 4

• Establish CCP monitoring requirements

Step 5

• Establish corrective actions

Step 6

• Record keeping

Step 7

• Verification

Food recals

• Process

• Identify

• Assess

Class I food recals

• Serious (E.coli)

Class II

• Temporary illness

• (undeclared in small amount)

Class III

• No immediate health risk or violation

What is Restructured meat

• Taking smaller pieces of meat to look like a muscle

What is a cold set binder?

• Transglutaminase

• Wrap let set in cold freezer

• Meat glue

• Egg proteins

What is a Hot set binder?

• Gelatin or heat induced products

• Tumble, Pressure, Emulsify

Why is cold set preferred?

• Because it is easier than hot set binder which takes more steps

Roger mandingo

• UNL

• Made McRib in McDonalds

What are the goals of HACCP?

• For astronauts to not get sick during travel

• Science based

• Prevents E.coli

What is jerky?

• Roast of round (eye of round)

• Shelf meat product

• Reduces water for microbial growth

• Most

What is whole muscle

• Lean cuts

• Trimmed and sliced into strips

What is Natural animal casting made out of?

• GI tract of Beef, pork, lamb

What are the pros of natural animal casting?

• Edible

• Permeable to smoke

What are the cons of natural animal casting?

• Not uniform (size & shape)

• Not machine friendly

• Delicate

Collagen

• Beef hives

• Edible

• Species of protein (is not beef)

• Stuffed into collagen casings

Pros of collagen casing

• Manufactures

• Automation friendly

• Uniform

Cellulose casing

• Plant derived

• Not edible

• Skinless hotdogs

Fibrous casing

• Paper & cellulose

• Soak in water for 30 mins

• Not edible

• Summer sausages

Plastic casing

• inedible

• ground beef

• breakfast sausage

Caul fat

• Thin membranes that surrounds internal organs

What is the purpose of labeling

• Transparency

Who are the regulatory agencies overseeing labeling

• USDA

• FDA

• FSIS

Label requirements

1. Product name

2. Inspection stamp/bug

3. Handling statement

4. Net weight

5. Contact info

6. Safe handling statement

What are beef pastured raised cattle?

• Never been confined to a feedlot

• Unconfined access to pasture

• Does NOT mean grass-fed

What is poultry free range?

• Access to outdoor

Location of raising

• Birth → Harvest

Location of finishing

• Least 100 days before harvest

What is Grain fed cattle

• Avg consumption must equal 50% of retime concentrate/corn

• Minimum of 100 days

What is grass fed beef

• 99% energy sources forages

Organic

• 100% of feed organic

• No GMO’s

• No antibiotics or growth promoters

• Year round access to outdoor