Inspection Full Sentences Review

🧫 If microbial pathogens are identified on the surface of a carcass, where did they probably originate?
If microbial pathogens are identified on the surface of a carcass, they most likely originated from feces, the animal’s hide, or its gastrointestinal tract during slaughter.

👩‍⚖ What is the primary daily function of federal meat inspection personnel in all facilities?
The primary daily function of federal meat inspectors is to verify that facilities are following their HACCP food safety plan, SSOPs, and GMPs through paperwork checks and process verification, rather than directly inspecting every piece of meat.

🏷 What is required to be on an FSIS meat label?
An FSIS meat label must include the product name, net weight, the company’s name and address, the USDA inspection legend with the establishment number, a safe handling statement, an ingredient list if applicable, and a nutrition facts panel.

🧽 What are SSOP & SOPs?
SOPs are Standard Operating Procedures, while SSOPs are Sanitation Standard Operating Procedures that outline how facilities will be cleaned and maintained. They are important because they prevent contamination before it can occur.

🧑‍🍳 What are GMPs?
GMPs, or Good Manufacturing Practices, are general requirements for sanitation and worker hygiene, such as wearing hairnets, washing hands, and maintaining clean equipment, which help reduce contamination risks.

📋 What does a properly applied and documented HACCP plan ensure for all kinds of meat processing facilities?
A properly applied and documented HACCP plan ensures that food safety hazards are identified at critical points in the process and controlled so that meat products remain safe for consumers.

🐮 What is the primary purpose of ante-mortem inspection?
The primary purpose of ante-mortem inspection is to identify sick, injured, or diseased animals before slaughter so that they do not enter the food supply.

🔍 What is the purpose of post-mortem inspection relative to animal health and public/human health?
The purpose of post-mortem inspection is to evaluate carcasses and organs after slaughter to ensure the meat is safe, wholesome, and free from disease or contamination.

⚠ What are the two critical control points all facilities are required to have for slaughter?
All slaughter facilities are required to have at least two critical control points: evisceration, where the gastrointestinal tract must be removed without fecal contamination, and the final carcass wash or inspection step, which ensures the meat is clean and safe.

🛡 What are examples of a multiple food safety hurdle system?
Examples of a multiple food safety hurdle system include cooking, chilling or freezing, adjusting pH through fermentation, dehydration, and using antimicrobial sprays or washes.

🚫 What does the term adulterant mean relative to FSIS? What will happen if FSIS declares Salmonella an adulterant in ground beef?
An adulterant is a contaminant that makes food unsafe for consumption. If FSIS declares Salmonella an adulterant in ground beef, then any product testing positive for Salmonella would have to be recalled or destroyed, just as E. coli O157:H7 currently is.

🎥 What happened to the young lady in the New York Times video?
The young woman in the video became severely ill and paralyzed after eating ground beef contaminated with E. coli O157:H7.

✡ What is ritual slaughter and what is unique about it from a USDA regulatory perspective?
Ritual slaughter, such as Kosher or Halal, involves slaughtering animals without stunning and by bleeding them out, and USDA permits this practice for religious reasons even though all other slaughter requires stunning.