ANSC Meats

Learn about things taught on the first weeks related to safety, cleanliness, laws, and diseases that come with before and after slaughter.

Sharpening Knives- Grinding

Necessary because new knives are not usually sold with blades that are sharp enough for immediate use. It involves a COMPLETE NEW EDGE and use sand or emery stone at cool temperature to prevent heating.

Honing

Use water or carborundum stones on which water or oil is used to keep it scum-free abrasive surface to prevent overheating. Used as MAINTAINANCE purposes.

Steeling

Uses various kinds of '“steels” (hand device about a foot long) that are adapted to that use.

Boning Knife

Longer, bigger, can be straight or curved

Skinning Knife

Leaf Shape, used to remove body hairs

Steel

Used to hone knife (i think it is steeling but whatever)

Meat Inspection Act 1906

Required federal inspection for cleanliness and wholesomeness of meat moving in interstate for foreign commerce

Wholesome Meat Act 1967

All states must have inspection programs “equal to” that of the federal meat inspection system.

Meat Inspection

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

Rule 1 HACCP

Conduct Hazard Analysis- Identify all food safety risks- physical, chemical, and biological- that are reasonably likely to happen unless an establishment imposes control. Identify accurately possible hazards and preventative measures for specific products or operations.

Rule 2 HACCP

Critical Control Point- Step in food manufacturing process here control can be applied and as a result food safety hazards can be prevented, eliminated, or reduced to acceptable levels

Rule 3 HACCP

Critical Limit- Pass/Fail or Min/ Max value (eg. temperature, time, pH, or concentration) to which physical, chemical, and biological hazard must be controlled at a CCP to prevent, eliminate, or reduce- on acceptable level- the occurrence of the identified food safety hazard.

Rule 4- HACCP

Monitoring- Needs development of a system that assures continuing compliance with established Critical Limits. Monitoring must be continuous and assessments must occur frequently as is necessary to give reliable indication that the process is under control and hazards are being prevented.

Rule 5-HACCP

Corrective Actions- Identify what steps will be taken and who is responsible for such steps/action if deviation occurs. If repeated, Corrective Actions Procedures demand new CCPs must be developed to prevent recurrence and assure that no adulterated product enters commerce,

Rule 6- HACCP

Record Keeping- Records must be created at the time specific events occur and, over time, statistical process control charts should be developed for review by plant personnel and FSIS officials

Rule 7- HACCP

Verification- 4 steps

Initial validation of plant’s HACCP plan

Calibration of process-monitoring equipment and direct observation of Monitoring, Corrective Action, and Record Keeping activities

Document reassessment of HACCP plan by HACCP-trained person

FSIS personnel will conduct their own verification activities including reviewing the HACCP plan, CCP records, Critical Limit records, Corrective Action records and taking samples