Exam 2 - 360 Meat Animal Science

Principle No. 1: Conduct a Hazard Analysis-Hazard Analysis

"The process of collecting & evaluating information on hazards & conditions leading to their presence to decide which are significant for food safety &, therefore, which should be addressed in the HACCP

What is the 313.15 say about mechanical when it comes to the humane slaughter act?

(a) Application of stunners required effect; handling. (1)The captive bolt stunners shall be applied to the livestock in accordance with this section so as to produce immediate unconsciousness in the animals before they are shackled, hoisted, thrown, cast, or cut. The animals shall be stunned in such a manner that they will be rendered unconscious with a minimum of excitement and discomfort.

What is the 313.2 say about handling animals in the humane slaughter act?

(a) Driving of Livestock from the unloading ramps to the holding pens and from the holding pens to the stunning area shall be done with minimum of excitement and discomfort to the animals. Livestock shall not be forced to move faster than a normal walking speed.

What are the marbling degrees?

Abundant Moderately Abundant Slightly Abundant Moderate Modest Smal Slight Traces Practically Devoid

Lactic Acid Bacteria Count (LAB):

Acid -producing facultative anaerobes/microaerophilic counts

Verification:

Activities, other than monitoring, which determine validity of the HACCP plan & insure that the system is operating as planned

Total Coliform Count:

Aerobic & facultative anaerobic, fermentative gram-negative organisms found in the intestinal tract of most animals Indicator organisms for fecal contamination

What are chemical potential Hazards?

Ag. Chemicals Sanitizers Lubricants Water Packaging Na nitrite/ Nitrate Drug Residues Hormones

What is the Humane Slaughter Act?

All animals must be stunned

what does it mean by Global burden of food borne illness is 33 million disability Adjusted Life Years (DALYs)?

Children under five years old bore 40% of this burden

What does retail cuts mean?

Cuts that are in their "smalles" saleable form These are cuts that you would by at the supermarket Tremendous variety dependent upon the retailer, geographical region of the country, etc.... E.g. beef ribeye steak, pork rip chop, lamb frenched rib racks

What is FoodNet?

Determine where, and how many cases of foodborne illness occur from specific foods (if possible)

What does fabrication- cutout include?

Differences in bone-in vs boneless cuts, differences in product/carcass sizes and weights, and market drivers

What does DALYs stand for?

Disability Adjusted Life Years

Zero Tolerance (Adulterated) vs. Performance Standards:

E. Coli O157:H7-Zt ground beef STEC 'big six'- ZT ground beef Listeria monocytogenes-ZT RTE Salmonella spp. PS

Meat Inspection is nothing new what are some ancient examples?

France, 1162 England, 1319 Germany, 1385

What are the Specifications to be certified?

GLA- outlines specifications for the live animal G- Schedule specifications for end product

What are the valuable lamb cuts that are fabricated in bone-in form:

Hotel racks, Frenched Rib racks, bone-in loins, and semi boneless legs

What is the FSIS responsible for when it comes to the Humane Slaughter Act?

Inspection and enforcement

Specifications- Purpose

Institutional meat purchase specifications (IMPS) were developed to address the needs of large volume meat purchasers They provide a "common language" which helps facilitate the marketing of meat products in such arenas

This restaurant was implicated in a large-scale foodborne outbreak of coli O157:H7 in the early 1990s. The outbreak led to major changes in food safety and the adoption of new regulations aimed to enhance meat safety.

Jack in the box

The _________ highlighted unsanitary conditions in Chicago Slaughter Houses which led to the 1906 Passage of the Federal Meat Inspection Act

Jungle

What does USDA process Verification provides?

Livetock & meat producers an opportunity to assure customers of their ability to provide consistent quality products by having their written manufacturing processes confirmed through independent, third-party audits USDA Process Verified suppliers are able to have marketing claims such as breed, feeding practices, or other raising & processing claims verified by USDA & marketed as "USDA Process Verified"

What was the wholesome meat and wholesome poultry products act aim to do?

Make all state inspection systems at least equal to the federal inspection system.

What are the Sanitation Standard Operating Procedures SSOPs?

Mandated by PR; HACCPS; FR for all meat & poultry establishments

What does G-Schedule specifications for end product?

Marbling Score Physiological age Meat attributes

U.S. Marbling Scores

Moderately Abundant Slightly Abundant Moderate Modest Small Slight

In Plant Interventions lactic acid rinsing, carcass chilling, zero tolerance, fabric rinsing, Final washing, steam pasteurization, Hot Water Spraying, knife trimming, pre-evisceration washing, steam vacuuming, and Animal hide washing are examples of what?

Multiple-Hurdle Technology

What does it mean by reducing bacteria through understanding bacterial needs?

Nutrients Temperature Oxygen Moisture pH Time

Verification activities:

Periodic comprehensive verification of HACCP by company, experts, & regulatory agencies

What does GLA-outlines specifications for the live animal mean?

Phenotype and/or breed characteristics Animal age

Beef Skeletal Maturity:

Physiological Skeletal Ossification is only marginally related to chronological age of the live animal

Final Rule Pathogen Reduction and Hazard Analysis Critical Control Point (1996):

Plants must adopt and follow Sanitation Standard Operating Procedures (SSOPs) Plants must adopt HACCP as System of process controls to prevent food safety hazards. Plants must meet Pathogen Reduction Performance Standards, set by FSIS-USDA, for Salmonella Plants must conduct Tests for Generic E. coli to verify that their process-control system prevents fecal contamination

Four Essential Elements of the HACCP System; Final rule:

Plants must adopt and follow sanitation standard operating Procedure (SSOPs) Plants must adopt HACCP as System of process controls to prevent food safety hazards Plants must meet Pathogen Reduction Performance Standards, set by FSIS-USDA, for Salmonella Plants must conduct Tests for Generic E. Coli to verify that their process-control system prevents fecal contamination

A CCP must address each potential hazard:

Potential hazards that need to be addressed in the HACCP Plan are those that were identified during hazard analysis as being reasonably likely to cause injury or illness if not effectively controlled (via the control methods developed in Principle No.1)

What is exempt from the Humane Slaughter Act?

Poultry

What is not included in the Humane Slaughter Act?

Poultry

What does the Federal Meat Inspection Act not include?

Poultry, they are under the 1957 Poultry Products Inspection Act

What SSOps apply to the sanitation standard operating procedures

Pre-operational SOPs Operational SOPs

What is the live animal specification for Certified Angus Beef?

Predominantly solid black

What is the focus of Sanitation Standard Operating Procedures?

Prevent direct product contamination

USDA process Verification:

The USDA Proces Verified program uses the International Organization for Standardization's ISO 9000 series standards for documented quality management systems as a format for evaluating documentation to ensure consistent auditing practices & promote international recognition of audit results

What does TCC stand for?

Total Coliform Count

Air Samples:

Total estimate of airborne microorganisms

Natural:

a product containing no artificial ingredient or added color and is only minimally processed. Minimal processing means that the product was processed in a manner that does not fundamentally alter the product. The label must include a statement explaining the meaning of the term natural (such as "no artificial ingredients; minimally processed)

The majority (>90%) of foodborne illnesses in the United States are caused by_______hazards.

biological

What does primals mean?

e.g. = whole round, loin, rib, chuck, etc

Carcass cutouts are determined to do what?

fill product orders and optimize individual carcass value

"Story Meat":

-Voluntary -Marketing tool -Shows producer, Farm & Livestock -Lets consumers know someone stands behind products

Yield Grade Factors:

hot carcass weight, ribeye area, fat thickness, %KPH

Certified Angus Beef- G1

1975: "Angus Beef Certification Committee" is formed 1980: First 1 million lbs. sold 1991: 10 million angus-influenced identified to date 2016: The brand sells more than 1 billion lbs. in a fiscal year 2018: 100,000 cattle pe week are certified into the brand

When was the Human Slaughter Act revised?

1978

Walmart employs _________ associates around the world; serves more than 37 million customers per day

2.2 million

What does it mean by smith et al., 2001 when talking about pre-harvest intervention?

23% incidence in fecal samples 100% incidence in pens (29) and feedlots (5)

Foodborne illness incidents/outbreaks due to:

4% Chemical Hazards 2% Physical Hazards 94% Biological Hazards

Principle No.2: Determine Critical Control points

417.1 Definitions NACMCF (1998) A CCP must address each potential hazard

In the U.S. foodborne illness causes:

48 million people get sick, 128,000 people are hospitalized, 3,000 deaths annually

1993 Jack-in-the-box outbreak

732 people were infected with the Escherichia coli O157:H7 from beef patties 73 Jack in the Box restaurants in California, Idaho, Washington, and Nevada Four children died and 178 others were left with permanent injury including kidney and brain damage

Operates _______________ under 71 banners in ____________, along with e-commerce websites in 10 countries.

> 11,000 retail units 27 countries

What is maturity?

A B C D E

NACMCF (1998):

A CCP is "a step at which control can be applied & is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level

What is an intervention?

A act or product that can be used in the process of raising, slaughtering, processing, or storing of meat products that can reduce microorganism contamination

417.1 Definitions

A critical control point (CCP) is a "point, step, or procedure in a food process at which control can be applied & as a result, a food safety hazard can be prevented, eliminated, or reduced to acceptable levels.

Foodborne Illnesses disproportionally affects the:

young Old Immuno-compromised Pregnant

What do they mean by meat is sterile?

lymphatic system

What is the definition of fabrication?

no true definition but is the common term used to describe the process of transitioning whole carcasses or cuts into the desired saleable pieces

What are potential biological hazards?

pathogens Parasites Viruses

Yield Grade:

reflect differences in carcass composition

Quality Grade:

reflect differences in expected cooked beef eating quality

Pre-Harvest Intervention

Smith et al., 2001 interventions Industry response good practices

What are the further process items?

Specifically cured and smoked hams and bellies

What are common microbiological tests:

Standard Plate Count (SPC) Total Coliform Count (TCC) Escherichia coli Count (ECC) Psychrotrophic Count Lactic Acid Bacteria Pathogens Air Samples Yeast & Mold Count Mesophilic Spore Count (MSC)

What does it mean by records maintained for HACCP system?

Summary of HA The HACCP Plan Support documents (e.g. validations, data, etc.) Records generated during operation

Principle No. 5: Establish Corrective Actions (CA)- 9CFR 417.3 Corrective actions

(a) The written HACCP plan shall identify the corrective action to be followed in response to a deviation from a critical limit. The HACCP plan shall describe the corrective action to be taken, & assign responsibility for taking corrective action, to ensure: 1) The cause of the deviation is identified and eliminated 2) The CCP will be under control after the corrective action is taken. 3) Measures to prevent recurrence are established; & 4) No product that is injurious to health or otherwise adulterated as a result of the deviation enters commerce

When was the Humane Slaughter Act passed?

1958

Farmers market have increased by how much?

0.21%

Food Safety and Inspection Service:

1. Antemortem inspection 2. Humane methods 3. Postmortem inspection 4. Product inspection 5. Assurance that all plants adopt & use HACCP 6. Assurance that SSOPs are practiced by personnel. 7. Verification of HACCP System effectiveness (Salmonella performance standards). 8. Oversight of plant generic E. Coli testing protocols 9. Laboratory determinations & assays 10. Control & restriction of condemned products 11. Marketing, labeling, & inspection insignia 12. Facilities construction & operational sanitation

What is the Federal Meat Inspection Act:

1. Antemortem inspection: beef, sheep, goats, pigs, horses 2. Postmortem inspection of every carcass 3. Sanitary Standards 4. USDA Authorized to monitor andinspect

Principle No. 1: Conduct a Hazard Analysis

1. At each processing step, identify those hazards (threats to public health) that could be introduced, controlled or enhanced at that step 2. For each identified physical, chemical or biological hazard determine whether or not the hazard is "significant" (reasonably likely to occur; risk/threat to public health) 3. Justify the decision concerning level of "significance" with valid scientific evidence 4. determine those control measures available eliminate/reduce to acceptable levels the risk that the hazard could occur

What are the seven principles of HACCP?

1. Conduct a Hazard Analysis 2. Identify Critical Control Points 3. Establish Critical Limits (CL) 4. Monitor the critical control points 5. Determine Appropriate Corrective Actions 6. Establish Verification procedures to ensure that the system works 7. Maintain Accurate Record-Keeping

Plant Pre-Operational Sanitation (SSOPs)

1. Equipment disassembly & dry pick-up (often by plant personnel) 2. Rinsing (from top of equipment or structures down towards the floor) 3. Foaming (w/cleaner) 4. Scrubbing of all product contact surfaces 5. Rinsing & 2nd scrubbing as needed 6. Application of 1st & strongest sanitizer 7. 3rd Rinse 8. Application of 2nd & Final Sanitizer

Beef carcasses are evaluated for quality grade on the __________rib

12th

When was the wholesome meat and wholesome poultry products act passed?

1967/1968

Monitoring:

A planned sequence of observations or measurements that assess if a CCP is under control & that produce an accurate record for future verification Determine need for corrective action Written documentation for verification

Pathogens:

Bacteria which can cause animal or human illness

Standard Plate Count:

Also referred to as "Total Viable" (TPC) or Aerobic (APC) plate counts. Estimates number of live, viable microorganisms which form "colonies" if environmental conditions "Pour" or "Spread" plating can be used

Wholesome Meat and Wholesome Poultry Products Act:

Amendment to the Federal Meat Inspection Act

Chapter 1; Parts 1-199 =

Animal & Plant Health Inspection Service

Indicator Organisms:

Bacteria whose presents indicates the likelihood of a pathogen

Organic:

Animals for slaughter must be raised under organic management from the last third of gestation, or no later than the second day of life for poultry Producers must feed livestock agricultural feed products that are 100 percent organic, but they may also provide allowed vitamin and mineral supplements Preventive management practice must be used to keep animals healthy. Procedures may not withhold treatment from sick or injured animals. However, animals treated with a prohibited substance may not be sold as organic Ruminants must be out on pasture for the entire grazing season, but for not less than 120 days. These animals must also receive at least 30 percent of their feed, or dry matter intake (DMI), from pasture All organic livestock and poultry are required to have access to the outdoors year-round. Animals may only be temporarily confined due to documented environmental or health considerations

Beef Slaughter

Antemortem Inspection Immobilization Stunning Exsanguination Hide washing Hoof removal Hide removal Head removal Pre-Evis washing/OA Bunging Evisceration Splitting Postmortem Inspection Washing/BR/TP/OA Chilling

USDA Beef Yield & Quality Grades

Application of USDA Grades is Voluntary, Fee-For-Use service provided by Agricultural Marketing Service (AMS)

Biological Hazards:

Are of greatest concern (risk) because they are capable of causing widespread foodborne illnesses (i.e., can affect many consumers).

What are HACCP Preliminary Tasks?

Assemble the HACCP Team Describe the food & it's distribution Describe the intended use & consumers Develop a flow diagram that describes the process Verify the flow diagram

What are the valuable pork cuts that are fabricated in bone-in form?

Backribs, spareribs, centerloins, and boston butts

What must you do in order to be "Certified"?

Beef products must conform to specifications Specifications

Title 9-Animals & Animal Products:

Chapter 1; Parts 1-199 Chapter 2; Parts 200-205 Chapter 3; Parts 300-599

Psychotropic Count

Characterizes the number of bacteria able to grow at refrigerated temperatures

What industry response good practices during pre-harvest interventions

Clean Facilities Uncontaminated Water Uncontaminated Feed Clean trucks

What are the different grades C maturity?

Commerical Utility Cutter

What does ECC stand for?

Escherichia coli count

Mesophilic Spore Count (MSC):

Estimates numbers of heat resistant, sporeforming

Yeast & Mold count:

Estimates numbers of yeasts & molds

Principle No. 1: Conduct a Hazard Analysis - 9 CFR 417.2 Hazard Analysis & HACCP Plan :

Every official establishment shall conduct, or have conduced for it, a hazard analysis to determine the food safety hazards reasonably likely to occur in the production process & identify the preventive measures the establishment can apply to control those hazards. The hazard analysis shall include food safety hazards that can occur before during & after entry into the establishment

What happens when the state can not or will not comply with the wholesome meat and wholesome poultry products act?

FSIS must take over

What are Prerequisite Programs?

Facilities Production equipment Control of raw materials Sanitation (SSOPs) Chemical control Production & quality controls Glass control Receiving storage & distribution Traceability & recall Complaint investigations Labeling Training

True or False Early on, there was no central control of meat

False

True/False In the United States, Quality Grading is a federal requirement

False

Chapter 3; Parts 300-599=

Food Safety & Inspection Service

Who measures it?

FoodNet

Foodborne Illnesses affect on the Economy:

Foodborne illness (dr. vists, lost work days, etc.) cost $152 billion annually in the US Global burden of food borne illness is 33 million Disability Adjusted Life Years (DALYs)

Meat Cutting - Fabrication:

For each specie (beef, pork, and lamb) and for different segments of the industry (i.e. wholesale, food service, and retail), the extent of fabrication varies

Chapter 2; Parts 200-205=

Grain Inspection, Packers & Stockyards Administration (Packers & Stockyards Programs)

In 2016 the USDA, AMS withdrew standards for marketing claims including:

Grass fed claims for ruminants Naturally raised claims for livestock

E.coli O157:H7 is an adulterant (zero tolerance) in:

Ground beef

Improvements to Livestock Handling:

Guidelines to improved animal welfare and handling to comply with HSA The target audience is small and very small establishments Systematic Approach versus Robust Systematic Approach

What does it mean by the HACCP plan?

HACCP Team & responsibilities Description of food, distribution, intended use, consumer Verified flow diagram HACCP plan summary table

The acronym HACCP stands for:

Hazard Analysis Critical Control Point

What does HACCP stand for?

Hazard Analysis Critical Control Point

Effective HACCP System:

Includes sufficient validated safeguards & requires little end-product testing Instead of testing, rely on frequent reviews of the plan & of records Initial validation confirms that all hazards have been identified & are controlled Subsequently, validate if an unexplained failure occurs, after a change in ingredients, processing or packaging, or if new hazards are recognized.

General Specie Differences - Beef

Large beef plants process > 4,000 head/day Includes fabrication of nearly 100% of all carcasses into boxed beef primal, sub-primal, variety meats, beef trimmings, and ground beef Very few large plants sell sides or quarters of beef today and very few fabricate carcasses into retail cuts Involve very large disassembly lines cutting 250-350 carcasses per hour The vast majority of boxed beef produced is in boneless form

General Specie Differences- lamb

Large lamb plants (3-4 left) process > 1,200- 2,200 head/day Includes the fabrication of some of the carcasses into boxed primal cuts, boxed sub-primal cuts, variety meats, trimmings and seasoned and marinated items Large plants sell whole carcasses that are shipped to meat markets where lambs sales are the highest (U.S. East and West Coast regions) Involve disassembly lines that are similar to but are much smaller than beef and pork processing lines cutting 100-200 carcasses per hour There are may valuable lamb cuts that are fabricated in bone-in form It is also common for large facilities to season and marinate items in house

General Specie Differences- Pork

Large pork plants process > 12,000 head/day Includes fabrication of nearly 100% of all carcasses into boxed primal cuts, boxed sub-primal cuts, variety meats, trimmings, and processed items Very few large plants sell whole carcasses or sides and very few fabricate carcasses into retail cuts Many do further process items in the same facility or a neighboring facility Involve very large disassembly lines cutting 500-800 carcasses per hour There are many valuable pork cuts that are fabricated in bone-in form

As Cattle Mature:

Lean color becomes darker Lean texture becomes coarser

Principle No.3: Establish Critical Limits (CL)

Maximum/minimum control values at CCP distinguish between safe and unsafe conditions Not to be confused with operational limits Each CCP has one or more control measures that , in turn, may constitute one or more CL. CL may be based on factors such as time, pH, temperature, water activity, etc... Example: Cooking of Beef Patties Hazard analysis: E. coli O 157: H7 CCP: cooking CL: 160 F

How do pathogens end up on our food?

Meat is sterile (ish) Fecal and Environmental Contammination

What does MSC stand for?

Mesophilic Spore Count

What are Physical Potential Hazards?

Metal Glass Plastic Wood Hair/Hide Bone Miscellaneous

What are the carcass specifications for Certified Angus Beef?

Modest or higher marbling Medium or fine marbling texture "A" maturity 10 to 16 square inch ribeye area 1050 pound hot carcass weight or less Less than 1 inch fat thickness Moderately thick or thicker muscling (eliminates dairy type) Practically free of capillary rupture No dark cutters No neck hump exceeding 2 inches (reduces bos indicus influence)

What is the typical week in the 21st century beef packing plant - A shift:

Monday- U.S. Cattle Tuesday- Non-hormone treated cattle Wednesday : Canadian cattle Thursday: Age and source verified Friday: U.S. cattle

What is the typical week in the 21st century beef packing plant- B shift

Monday: U.S. cattle Tuesday: Mexican cattle Wednesday: Candian cattle Thursday: Branded beef program Friday: U.S. cattle

Prinicple No.4: Establish Monitoring Procedures

Monitoring Trained, responsible party Immediately report a deviation Preferably, monitoring should be continuous Proper calibration of monitoring equipment Examples: Visual observations, measurement of temperature, time, pH, moisture CCP monitoring records must be in ink & dated, signed or initialed, by the monitoring party

What does it mean not be confused with operational limits:

More Stringent Warning for potential deviation

What does subprimal mean?

Most common form sold for wholesale e.g. beef striploins, pork boneless loins, lamb hotel racks Bone-in or boneless

What is the number 1 case of annual foodborne Illnesses in the U.S.

Norovirus

Certified / Branded Beef Programs

Over 50 Beef G- Schedules Includes "Premium Choice" programs & others

How is it measured?

Pathogens Indicator Organisms

Which quality grade will have a higher probability of a positive sensory experience?

Prime

What are the different grades B maturity?

Prime Choice Select Standard

What are the different grades for A maturity ?

Prime, Choice, Select, Standard

Free Range or Free Roaming:

Producers must demonstrate to the Agency that the poultry has been allowed access to the outside

Principle No. 5: Establish Corrective Actions (CA)

Purpose: to prevent shipping potentially hazardous foods CA are necessary for any deviation & should determine & correct cause of noncompliance, control disposition of defective product, & result in a record of CA taken CA to be overseen by individuals who have a complete understanding of the process, product, & HACCP plan. Experts may be consulted if needed

Principle No. 7: Establish Record-Keeping Procedures

Records maintained for HACCP system

Why do we use interventions?

Reduce foodborne illness Increase shelf life

How do interventions work?

Reducing bacteria through understanding bacterial needs

What are the sales cuts of a beef carcass?

Round Sirloin Loin 12th Rib Ribeye Chuck

What does SSOPs stand for?

Sanitation Standard Operating Procedures

U.S. Quality Grades

Sex class Maturity Marbling Firmness

Fabrication-cutouts mean?

Term used to describe the plan of action or product list to be derived from a given carcass

Escherichia coli Count:

Thermotolerant coliforms indicative of fecal contamination

As cattle mature lean color becomes darker and texture coarser

True

True or false If Walmart were a country, it would be the 28th largest economy

True

True/False Upton Sinclair's book, The jungle, spurred meat inspection and the adoption of the Federal Meat Inspection Act

True

In 2013, Walmart & the Foundation gave _______________________________ around the world.

US $ 1.3 billion in cash & in-kind contributions around the world

For the fiscal year ended January 2019, Walmart increased net sales to _______ (an increase of US $ 14.57 billion compared to fiscal 2018); more than kroger, target, Costco, & Walgreens combined. Profits more than $1.8 million per hour.

US $ 510 billion

This agency is responsible for inspection and enforcement of the Humane Slaughter Act.

USDA FSIS

Labeling:

USDA FSIS supplies' a list of definitions that can be legally used on labels. The goal is to "make purchasing of meat and poultry products less confusing"

What are the interventions of the pre-harvest intervention?

Vaccinations Direct Fed Microbial/Probiotics 100% incidence Chlorate Supplementation Antibiotics Other areas of (Bacteriophages)

Principle No. 6: Establish Verification Procedures

Verification Effective HACCP system Verification activities

Differences in Products/cuts

Whole carcasses (IMPS series "100"; lamb, pork and veal only ) Halves (animal split medially) and quarters (beef only; carcasses split in half and then "quartered") Primals Subprimals Retail cuts

Is foodborne illness still an issue?

Yes

Percdntage boneless, closely-trimmed retail cuts from the round, loin, rib, & chuck:

Yield Grade: 1.0 Yield % : >54.6 Yield Grade- 2.0 Yield %- 52.3 Yield Grade 3.0 Yield %- 50.0 Yield Grade- 4 Yield %- 47.7 Yield Grade- 5.0 Yield %- <45.4

Pathogens:

a bacteria, or other microorganisms that can cause disease

What does SPC stand for?

standard plate count