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40 Cards in this Set
- Front
- Back
What is the weakness of organoleptic inspection? |
Can't detect microbial pathogen contaminated carcasses |
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How many grand parent breeding farms are there in Ireland? |
~10 |
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How many parent breeding farms are there in Ireland? |
~94 |
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How many hatcheries are there in Ireland? |
~13 |
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How many broiler farms are there in Ireland? |
~340 |
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How many EU approved processing plants are there in Ireland? |
~19 (16 broilers) |
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What are the 4 steps of live bird transport? |
Grandparent stock ---> Parent Breeding stock ---> Broiler stock ---> Broiler processing |
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What are the physical hazards in poultry processing? |
metals / non metal particulates in processing environment |
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What are the chemical hazards in poultry processing? |
antimicrobial residues, contaminants (aflatoxins, dioxins) |
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What 5 microbiological hazards are there in poultry processing? |
C. spp., S. spp., L. monocytogenesis, Clostridium perfringens, Y. enterocolitica |
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Is HACCP completely effective? |
No, risk reduction strategy, increases likelihood of producing pathogen free animals |
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What are the 9 sources of pathogen introduction in poultry processing? |
breeding pyramid, litter, feed, water, rodents insects and wild birds, housing, personnel, air quality, environment |
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What is the concentration of Campylobacter contamination? |
NZ: <3.78 log cfu/carcase, Denmark: 100-fold (2 log) 30 fold less campylobacteriosis |
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What does HACCP focus on in farm environment? |
Hygiene barriers and biosecurity: place physical or chemical obstacles at key stages in poultry production to prevent introduction of infection |
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What intervention steps are allowed in the EU? |
Non-intervention systems, no hazard elimination steps available during processing |
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What intervention steps are allowed by the USDA? |
Interventions allowed eg chemical carcass washes |
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What are the sources of infection of HACCP system on farms? |
newly hatched chicks, farm environment, feeds, personnel, ineffective house disinfection, vectors (rodents), air, litter |
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What steps are required to monitor feed mills and feed? |
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 |
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What precautions are needed in hatcheries? |
personnel hygiene, ventilation, egg fumigation, facility and equipment sanitation, egg collection and chick delivery vehicle sanitation, water quality, microbiological surveillance, documentation and verification |
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What precautions are needed at the farm biosecurity level? |
access restriction, perimeter fencing, foot dips/hygiene zoning in ante-rooms, hand washing facilities, protective clothing, rodent control programmes, building maintenance, fly screens |
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What is the anterior room? |
Room where personnel change and wash before entering the chickenhouse |
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What should surround a chicken house? |
a vegetation free zone / drained zone |
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What precautions are used for feed and water? |
storage facilities: dry and ventilated, water potable standard, chlorination |
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What house and equipment precautions are needed? |
SOPs in place, pathogen screening |
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What also information should be recorded? |
medication history, mortality records |
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What precautions are used on the breeding stocks? |
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 |
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What is the main source of contaminants? |
live birds |
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What are the 9 stages of poultry slaughter? |
live bird -> stunting/killing/bleeding -> scalding/plucking -> evisceration/veterinary inspection -> final carcass wash -> primary chilling -> grading/weighing/packing -> secondary chilling/freezing ->chill/cold store |
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What are the 8 critical control points in poultry slaughter? |
evisceration, veterinary inspection, final carcass wash, primary carcass chilling, packaging/labelling, final chilling/freezing, metal detection, micro and chemical testing/surveillance |
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What temp is used for primary chilling? |
</= 4*C |
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What temp is used for final chilling? |
</= 4*C |
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What temp is used for final freezing? |
</= -12*C |
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What 3 things are required prior to HACCP implementation? |
GMPs, GHPs and SOPs |
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What are the 5 hazards in beef production? |
verotoxigenic E. coli, Salmonella spp., prions, residues and contaminants, traceability |
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What are the 7 critical control points of beef production? |
antemortem inspection, dehiding, evisceration, spinal column removal, steam pasteurisation / hot water washing, chilling, micro and chemical surveillance and testing |
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What 3 diseases are common from beef contamination? |
BSE, salmonellosis, listeriosis |
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What are the 3 most heavily soiled areas of cows? |
hock, flank, brisket |
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What needs to be 3 things need to be done at the evisceration stage of beef production? |
prevent leakage and rupture of GIT, prevent spillage of intestinal contents on to carcass, bung and tie rectum and oesophagus of all animals |
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How is beef pasteurised? |
steam pasteurisation at 90*C for 12 seconds, hot water wash at >/= 85*C |
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What philosophy is the most effective means of producing safe food? |
LISA |