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PrevMed2- Meat Hygiene
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What are the important sanitation standards must be met for establishment of food animal grounds and facilities? (4)
pest control- major source of diseases and parasites
construction
ventilation- must be adequate for humans and animals
water/sewer- must meet EPA and local health department standards
How is contamination of red meat handled?
you cannot wash fecal, ingesta, or contaminants off red meat; it MUST be trimmed off
What is HACCP?
Science-based process controls to eliminate, prevent, or reduce food safety hazards
must be unique for every single facility (cannot use protocols from other facilities)
What are the principals of HACCP? (7)
conduct a hazard analysis
ID critical control points
establish critical limits
establish monitoring procedures
establish corrective actions
establish record keeping procedures
establish verification procedures
Describe the hazard analysis step with HACCP.
thorough and well-suppored analysis, considering all relevant hazards and all steps in a process
consider likelihood of hazards and brainstorm controls for hazards
What are prerequisite programs?
written programs to prevent a hazard (that has been deemed unlikely) from entering into a system
procedures that provide basic environmental or operating conditions
What are critical control points of HACCP?
specific procedures that eliminate or reduce food safety hazards (that are deemed likely to occur)
critical limit
Describe HACCP validation.
scientific/ technical support
all critical control procedures and prerequisite programs
increased in-plant monitoring data
Author
Mawad
ID
328558
Card Set
PrevMed2- Meat Hygiene
Description
vetmed PrevMed2
Updated
2/16/2017, 4:34:59 PM
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