Food Safety: Haccp

Front 1

What is the weakness of organoleptic inspection?

Back 1

Can't detect microbial pathogen contaminated carcasses

Front 2

How many grand parent breeding farms are there in Ireland?

Back 2

~10

Front 3

How many parent breeding farms are there in Ireland?

Back 3

~94

Front 4

How many hatcheries are there in Ireland?

Back 4

~13

Front 5

How many broiler farms are there in Ireland?

Back 5

~340

Front 6

How many EU approved processing plants are there in Ireland?

Back 6

~19 (16 broilers)

Front 7

What are the 4 steps of live bird transport?

Back 7

Grandparent stock ---> Parent Breeding stock ---> Broiler stock ---> Broiler processing

Front 8

What are the physical hazards in poultry processing?

Back 8

metals / non metal particulates in processing environment

Front 9

What are the chemical hazards in poultry processing?

Back 9

antimicrobial residues, contaminants (aflatoxins, dioxins)

Front 10

What 5 microbiological hazards are there in poultry processing?

Back 10

C. spp., S. spp., L. monocytogenesis, Clostridium perfringens, Y. enterocolitica

Front 11

Is HACCP completely effective?

Back 11

No, risk reduction strategy, increases likelihood of producing pathogen free animals

Front 12

What are the 9 sources of pathogen introduction in poultry processing?

Back 12

breeding pyramid, litter, feed, water, rodents insects and wild birds, housing, personnel, air quality, environment

Front 13

What is the concentration of Campylobacter contamination?

Back 13

NZ: <3.78 log cfu/carcase, Denmark: 100-fold (2 log) 30 fold less campylobacteriosis

Front 14

What does HACCP focus on in farm environment?

Back 14

Hygiene barriers and biosecurity: place physical or chemical obstacles at key stages in poultry production to prevent introduction of infection

Front 15

What intervention steps are allowed in the EU?

Back 15

Non-intervention systems, no hazard elimination steps available during processing

Front 16

What intervention steps are allowed by the USDA?

Back 16

Interventions allowed eg chemical carcass washes

Front 17

What are the sources of infection of HACCP system on farms?

Back 17

newly hatched chicks, farm environment, feeds, personnel, ineffective house disinfection, vectors (rodents), air, litter

Front 18

What steps are required to monitor feed mills and feed?

Back 18

control raw ingredients, segregation of dirty and clean areas within mill, thermal processing / monitoring, cleaning and disinfection, dedicated vehicles for finished feed delivery, bird/rodent control, microbiological and chemical surveillance, documentation and verification

Front 19

What precautions are needed in hatcheries?

Back 19

personnel hygiene, ventilation, egg fumigation, facility and equipment sanitation, egg collection and chick delivery vehicle sanitation, water quality, microbiological surveillance, documentation and verification

Front 20

What precautions are needed at the farm biosecurity level?

Back 20

access restriction, perimeter fencing, foot dips/hygiene zoning in ante-rooms, hand washing facilities, protective clothing, rodent control programmes, building maintenance, fly screens

Front 21

What is the anterior room?

Back 21

Room where personnel change and wash before entering the chickenhouse

Front 22

What should surround a chicken house?

Back 22

a vegetation free zone / drained zone

Front 23

What precautions are used for feed and water?

Back 23

storage facilities: dry and ventilated, water potable standard, chlorination

Front 24

What house and equipment precautions are needed?

Back 24

SOPs in place, pathogen screening

Front 25

What also information should be recorded?

Back 25

medication history, mortality records

Front 26

What precautions are used on the breeding stocks?

Back 26

routine salmonella monitoring, stop egg supply from infected flocks, compulsory slaughter of infected flock, disinfection of affected houses, resting of infected houses, intensive sampling of subsequent flocks

Front 27

What is the main source of contaminants?

Back 27

live birds

Front 28

What are the 9 stages of poultry slaughter?

Back 28

live bird -> stunting/killing/bleeding -> scalding/plucking -> evisceration/veterinary inspection -> final carcass wash -> primary chilling -> grading/weighing/packing -> secondary chilling/freezing ->chill/cold store

Front 29

What are the 8 critical control points in poultry slaughter?

Back 29

evisceration, veterinary inspection, final carcass wash, primary carcass chilling, packaging/labelling, final chilling/freezing, metal detection, micro and chemical testing/surveillance

Front 30

What temp is used for primary chilling?

Back 30

</= 4*C

Front 31

What temp is used for final chilling?

Back 31

</= 4*C

Front 32

What temp is used for final freezing?

Back 32

</= -12*C

Front 33

What 3 things are required prior to HACCP implementation?

Back 33

GMPs, GHPs and SOPs

Front 34

What are the 5 hazards in beef production?

Back 34

verotoxigenic E. coli, Salmonella spp., prions, residues and contaminants, traceability

Front 35

What are the 7 critical control points of beef production?

Back 35

antemortem inspection, dehiding, evisceration, spinal column removal, steam pasteurisation / hot water washing, chilling, micro and chemical surveillance and testing

Front 36

What 3 diseases are common from beef contamination?

Back 36

BSE, salmonellosis, listeriosis

Front 37

What are the 3 most heavily soiled areas of cows?

Back 37

hock, flank, brisket

Front 38

What needs to be 3 things need to be done at the evisceration stage of beef production?

Back 38

prevent leakage and rupture of GIT, prevent spillage of intestinal contents on to carcass, bung and tie rectum and oesophagus of all animals

Front 39

How is beef pasteurised?

Back 39

steam pasteurisation at 90*C for 12 seconds, hot water wash at >/= 85*C

Front 40

What philosophy is the most effective means of producing safe food?

Back 40

LISA