Role of Federal Agencies
Terms
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- Fair trade and accurate Reporting
- is what the USDA- Live stock market news has
- Accurate Weights & Measures and Appropriate bonding & trade.
- is what USDA Packers & Stockyards pay for
- FSIS stands for
- Food safety and inspection service
- FSIS
- is responsible for federal meat inspection
- Meat inspection
- eliminates meat considered to be unsound, unhealhtful, unwholesome, or unfit for human consumption
- FSIS
- ensures that meat & poultry products for interstate commerce are Safe, Wholesome, & accurately labeled
- The Federal meat inspection
- protects the consumer, give official assurance to wholesomeness and proper label, and detect and locate communicable diseases (70+)
- Basic functions of the federal meat inspection
- 1. detection and destruction of diseased meat 2. Assurance of clean and sanitary handling and preparation 3. Prevention of adulteration 4. Prevention of false labeling 5. Application of the inspection stamp.
- Areas of responsibility of federal meat inspection
- 1. facilities construction & operational sanitation 2 antemortem(before death) inspection 3. Postmortem(after death) inspection 4. product inspection 5. Laboratory determinations and assays 6. control and registration of condemned products 7. marking, labeling, & inspection insignia 8. Religious inspection and certification
- Kosher
- Derived from Hebrew word meaning "Properly prepared" Meets requirements of Mosiaic and Talmudic laws Bleeding examination and removal of certain organs performed by the "shoshet"
- Halal
- Quranic word meaning "permitted" or "lawful" meets requirements of Islamic food laws Performed by a muslim, the name of allah must be pronounced at the time of slaughter and cutting the throat must be done in a quick manner to insure rapid, complete bleeding and death of the animal.
- HACCP
- application of seven principles to all operation in slaughter and processing, with the objectives of making products as safe as possible, and documenting that product was processed in as safe a manner as possible.
- HACCP Principles
- Conduct a hazard analysis identify critical control points establish critical limits monitor critical control points establish corrective action establish effective record keeping verify the system.
- Federal inspection
- permits meat plants to ship meat and meat products in interstate commerce (across state lines)
- State inspection
- can only ship within their own state borders. Inspection is under review by the federal system is funded by federal government assistance and state budge support
- June 39, 1906
- Passage of the meat inspection act
- Wolesome Meat Act of 1967
- makes all state inspection systems at least equal to the federal inspection system "Equal to Law"
- Curtis Amendment
- allows processing of wild game in processing plant, but require proper sanitation "not for sale"
- Famer's/custom exemption
- Farmer can slaughter on farm or in processing plant as long as meat is used for personal use ONLY "not for sale"
- Food label
- ingredients list nutritional label net weight expiration date name of product manufacturer's name and address inspection stamp safe handling instructions
- USDA agricultural marketing service
- application of quality and yield grades acceptance of certification of fabricated products-meat grading branch-national technical supervisor-main station supervisors-meat grading supervisors-field graders(actually do the work
- Meat inspection
- is NOT synonymous with meat grading
- all meat that is sold
- must by law be inspected but meat grading is optional.
- Meat inspection
- is funded through tax dollars
- meat grading
- is purchased by meat packers and processors
- Meat
- must pass inspection BEFORE it can be graded
- Beef Program Specifications
- Bred specification Quality Grade Specification Yield Grade Specification Other requirements Corn-fed Born/raised in certain area
- Carcass grades
- group carcasses of similar market desirability based on relative palatablity and/or cutability
- Slaughter animal grades
- group livestock of similar market desirability based on predictions of the kind of carcass they will produce
- Purpose of grading
- in 1920 the use of common terminology had to be developed to facilitate MARKET CONDITIONS REPORTING and to allow TRANSACTIONS to be made on a sight unseen basis SORT carcass within sex class based on relative value
- Heterogenous
- livestock are...
- grades
- acceptability for a specific purpose
- once hte purpose is defined
- specific traits in carcasses can be used to identify and stratify carcasses into homogenous groupings
- Palatability and cutability
- the two types of grades. 1 preducts tenderness, juiciness, flavor the other predicts proportion of carcass as wholesale cuts
- age
- increases flavor but tenderness decreases
- age of carcass
- color of lean, texture of lean, shape, color and ossification of bone
- fatness
- as fatness increases flavor increases and tenderness increases
- fatness
- marbling or marbling indicators feathering, flank steaking.