1 / 13

USDA Inspection

USDA Inspection. Objectives. Summarize the role of the USDA in Meat Inspection. Purpose of Inspection . Protect Consumer Give official assurance of wholesomeness and proper labeling Detect and locate communicable disease Minimize presence of food borne pathogens.

shen
Télécharger la présentation

USDA Inspection

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. USDA Inspection

  2. Objectives • Summarize the role of the USDA in Meat Inspection

  3. Purpose of Inspection • Protect Consumer • Give official assurance of wholesomeness and proper labeling • Detect and locate communicable disease • Minimize presence of food borne pathogens

  4. Meat Inspector Responsibilities • Facilities construction and provisions for operational standards • Assurance that all plants adopt HACCP • Assurance that all SSOP’s are practiced • Antemortem inspection • Postmortem inspection • Verification of HACCP with Salmonella standards • Oversight for conducting E.Coli testing • Product inspection • Lab testing • Control and restrict condemned products • Marking, labeling, and inspection insignia

  5. Facilities Construction and Provisions for Operational Standards • Facility must be constructed and operated in a manner sufficient to ensure sanitation and unadulterated production. • Ex: Clean water, proper lighting, regulate chemical use, employee hygiene

  6. Adoption of HACCP • All plants must have HACCP as previously discussed

  7. SSOP • Sanitation Standard Operating Procedures • Describe procedures to maintain sanitation • Specify frequency of procedure • Identify the employee responsible • The on-site implementation authority must sign and date the plan

  8. Antemortem Inspection • Antemortem – Before death • Must have a normal temperature and be disease free • Ex. Downer cows, temperature over 105, cancer eye

  9. Post Mortem Inspection • Conducted by a veterinarian • Inspect lymph nodes and organs • Any diseased organs can result in a condemned carcass

  10. Product Inspection • Each process the product goes through is subject to inspection • All chemicals added to meat must be approved

  11. Marking, Labeling, and Inspection Insignia • Label must contain • Common name of the product • Inspection legend • Establishment name, number, and address of the processor or distributor • Net weight • Ingredient list

  12. Objectives • Summarize the role of the USDA in Meat Inspection

  13. Review • What is a SSOP? • What program does the USDA implement? • What happens in Antemortem and Postmortem inspection?

More Related