Postmortem Inspection Procedures

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What is the primary purpose of conducting a routine postmortem examination of a carcass?

To evaluate the general appearance of the carcass and organs.

To ensure the slaughter process was carried out correctly.

To determine the overall quality of the meat.

To detect any abnormalities so that products only conditionally fit for human consumption are not passed as food. (correct)

Which of the following techniques should be utilized during postmortem inspection?

Weighing, measuring, and visual inspection.

Cutting, grinding, and chemical analysis.

Viewing, incision, palpation, and olfaction. (correct)

Radiography, ultrasound, and laboratory testing.

What is the first step in classifying pathological lesions during postmortem inspection?

Evaluating the severity of the lesion.

Classifying the lesion as acute or chronic. (correct)

Determining the location of the lesion.

Identifying the type of tissue affected.

What is the main purpose of submitting samples to a laboratory during postmortem inspection?

To confirm the diagnosis made by the inspector. Signup and view all the answers

Which of the following is NOT a component of the postmortem inspection process?

Evaluating the cost-effectiveness of the slaughter process. Signup and view all the answers

What is the primary reason for trimming or condemning a carcass or portion of a carcass during postmortem inspection?

The carcass is abnormal or diseased. Signup and view all the answers

What type of foodborne illness is caused by consuming food that contains harmful microorganisms producing toxins in the stomach or intestines?

Toxin-mediated infections Signup and view all the answers

Which of the following is NOT one of the Big 8 food allergens?

Fish Signup and view all the answers

What is the correct temperature for thawing in the refrigerator?

4°C or lower Signup and view all the answers

Which of the following methods is NOT one of the 3 main methods of preventing foodborne illness?

Ensuring proper lighting in the establishment Signup and view all the answers

What is the purpose of manual heat sanitizing?

To reduce the number of disease-causing microorganisms on a surface Signup and view all the answers

What is the key focus of Active Managerial Control?

Controlling the CDC's 5 most common risk factors for foodborne illness Signup and view all the answers

What is the primary role of secondary production at abattoir and processing levels?

Ensuring compliance with food safety requirements Signup and view all the answers

What is the purpose of ante- and post-mortem meat inspection in the context of secondary production?

Surveillance of animal diseases and zoonoses Signup and view all the answers

What is the significance of ensuring that animals are handled and slaughtered humanely in secondary production?

Ensuring animal welfare and public health Signup and view all the answers

What role does secondary production play in food safety import facilitation?

Ensuring compliance with food safety legislation Signup and view all the answers

In export facilitation, what do professionals in secondary production provide guarantees for?

Both animal health and food safety standards Signup and view all the answers

What is the main goal of raising awareness among food producers, processors, and stakeholders regarding food safety measures?

Assuring food safety Signup and view all the answers