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Exam 2
Intro to Food Inspection
26
Veterinary Medicine
Professional
03/26/2016

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Cards

Term
What is food safety?
Definition
-all coniditions and measures that are necessary during the production, processing, storage, distribution, and preparation of foods to ensure that it is safe, sound, wholesome, and fit for human consumption
Term
What are the levels of food safety pertaining to production?
Definition
-Quality Assurance/ quality control programs
-milk & dairy beef residue prevention
-pork quality assurance levels I, II, & III
-beef quality assurance
Term
What are the general categories of animal handling for on-farm QA/QC?
Definition
-feed
-treatment and records
-husbandry
Term
What are the categories of milk and eggs handling for on-farm QA/QC?
Definition
-feed
-treatment and records
-husbandry
-product collection: milkers and milking equipment
-storage
-transportation
Term
Is on-farm QA/QC legally binding?
Definition
-no
Term
What agencies protect intrastate produced and sold products? What are the general guidelines?
Definition
-state agencies
-the state have to follow fed rules or higher but this does not apply to most products
Term
Who regulates products that are interstate produced and sold products?
Definition
-federal agencies
Term
Does the CDC have any regulatory responzibilities?
Definition
-no, jsut advisory, investigative, and supprotive
Term
What are the responsibilities of CFSAN under FDA?
Definition
-regulate about 80% of food supply
-all doestic and imported food except meat and poultry, frozen/dry/liquid eggs, and alcohol
Term
Who regulates meat and poultry?
Definition
-USDA
Term
Who regulates frozen/dry/liquid eggs?
Definition
-USDA
Term
Who regulates alcohol?
Definition
-ATF
Term
Under the USDA, what is Food Safety Inspection Service (FSIS) responsible for?
Definition
-all meat destined for interstate commerce
-pre-packaged foods contianing significant amounts of meat
-fress eggs and uncooked egg products
Term
Who performs ante-mortem inspection of animals prior to slaughter?
Definition
-USDA
Term
Who regulates restaurants, vendors, etc?
Definition
-local and/or state agencies
Term
Who regulates at-home consumption?
Definition
-no one
Term
What are the objectives of food inspection?
Definition
-elimination of products unfit for consumption
-ensure that meat, poultry & dairy products are free from contamination & adulteration
Term
What is adulteration?
Definition
-addition of an improper, foreign substance
Term
What first started food hygiene issues?
Definition
-economic concerns, not public health
Term
What was the first agency created for food hygiene?
Definition
-Bureau of Animal Industry (BAI)
-in 1884
Term
What resulted from Upton Sinclair's publishment of The Jungle?
Definition
-it caused an uproar that lead to the Meat Inspection Act in 1906
-provided for ante- and psotmortem examination & established sanitation standards as the fist federal regulation directed toward food safety
Term
What did the Wholesome Meat Act of 1967 do? What were the 2 exemptions?
Definition
-required all meat offered for sale (including intrastate) be inspected
-Exemptions: custom slaughter for owner or direct retail sale to consumers of meat from inspected carcasses
Term
Compare and contrast meat production now?
Definition
-Then: largely local system, primarily be hand, slow, threat of filth and grossly unfit animals entering the food supply
-Now: highly centralized, highly mechanized, rapid processing speed, large volume mixing of products
Term
What are the advantages of the modern production sysytem?
Definition
-much lower risk of diseased animals entering the food supply
-much more organized/integrated inductry-young animals, well fed, disease control, and QA programs
-main risk is microbiological contaminatoin
Term
What are the general shortcomins of an organoleptic process?
Definition
-no correlation b/n visual and microbiolgical contamination
-reactive rather than proactive
-limited remediation opportunities
Term
What did FSIS do that was significant for food hygiene in 1996?
Definition
-mega-reg that applied to all meat and poultry plants instituting HACC and pathogen detection
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