PPT-Meat inspection Mr: saidi fussa

B S Ceh s MUHAS Abattoir design and operation Abattoir Slaughter house technically referred as Abattoir Traditionally called butcheries giving negative feeling due to foul smell unhygienic disposal of wastes. 25, . 2012. Regulatory Update. Report to NCC Marketing Committee . Robert O. Winters. 2. Agenda. FSIS single . i. ngredient meat and poultry nutrition labeling. FSIS generic label approval proposed rule. Culinary Arts I. What is Poultry. Poultry – birds that are raised for human consumption. Usually less expensive than other meat products. USDA categorizes poultry according to species – kind. Chicken, turkey, goose, duck, pigeon, and guinea. James M. Laws, P.Ag.. Executive Director. Canadian Meat Council. September 2014. Canadian Meat Council. National industry trade association representing federally-inspected meat processors of beef, pork, poultry, horse and lamb since 1919.. Created By: Paola Beas , Alicia Torres, . Destiny . Orozco and Jasmine Trujillo. Food Industry . https://www.polleverywhere.cm/my/polls. Do you normally or would you consider eating at Jack In the Box on Foothill? . . Lessons Learned . Harry Wilson DVM. NCDA & CS ,. Meat & Poultry Inspection. Meat & Poultry Recalls. Reasons for Recalls. Positive test for pathogen by inspection personnel or plant with product shipped in commerce. How Much Tel: 405-522-6119 DEPT. OF AGRICULTURE, Food Safety Division Objective 8.01: Understand food safety regulations. Food Safety Production Regulation. United States Department of Agriculture, Food Safety Inspection Service is the regulatory agency that ensures federal laws are followed. . SCience. By C. Kohn. Agricultural Sciences. Waterford, WI . 1. Source: rivesqualitymeats.com. Intro to Meat. Meat is an important component of the diet of many people. . Meat. . is primarily the muscle tissue of animal that is used for food. . James M. Laws, P.Ag.. Executive Director. Canadian Meat Council. Transportation Border Working Group Meeting. Niagara Falls, Ontario, Canada November 2, 2011. Canadian Meat Council. National industry trade association representing federally-inspected meat processors of beef, pork, poultry, veal and lamb since 1919.. 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. Internal Food Temperatures. Ground . meats (pork, beef, veal, lamb) . 160 . degrees. Whole cut beef, seafood, . veal, lamb . 145 . degrees. . All Poultry (whole or . ground). 165 . degrees. Pork. 160 degrees. 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. Oklahoma . Regulations . for Slaughter Facilities, Packing Plants and other Food Production Enterprises. . Includes meat, eggs, and any animal products intended for human consumption. Dana Zook. OSU Extension Livestock Specialist. De . Minimis. Level Approach. Advancing Analysis Workshop. Washington, DC – June 18, 2013. Alexander Domesle. Risk Assessment and Analytics Staff. Office of Public Health. Science. Food Safety and Inspection Service.