STUDY GUIDE: GAME MEAT EXAMINATION

STUDY GUIDE: GAME MEAT EXAMINATION In Cllabratin with the Directrate Veterinary Services Natinal Department f Agriculture January 2007 Study guide Game meat examinatin January 2007 1

CONTENTS MODULES Part 1 Abattir practice Mdule 1: Micrbilgy Mdule 2: General abattir layut and cnstructin Mdule 3: Persnal hygiene Mdule 4: Handling f waste and cndemned material Mdule 5: Pest cntrl Mdule 6: Sanitatin Mdule 7: Meat Quality and safety Part 2 Game meat examinatin Mdule 1: Abattir layut and cnstructin f game meat abattirs Mdule 2: Slaughter and dressing Mdule 3: Anatmy Mdule 4: Pathlgy Mdule 5: Diseases and cnditins Mdule 6: Meat inspectin Study guide Game meat examinatin January 2007 2

PROJECTS Part 1 - Prject n. 1 Critically discuss the fllwing, explaining the crrect methd f peratin. Describe crrective actins t be taken in cases f nn-cmpliance give examples. Receiving and fflading f animals at the abattir Vehicle inspectin Prcedures fr handling dead animals. Ante mrtem prcedures and use f ante mrtem findings in pst mrtem inspectins Structure f lairages Humane handling f animals e.g.: fd, water, bedding, cleanliness and behaviur f lairage staff Part 1 - Prject n. 2 Why is it imprtant t separate clean and dirty areas, functins and prducts? Give examples. Part 1 - Prject n. 3 Discuss general structural requirements t eliminate cntaminatin Part 2 - Prject n. 1 Illustrate the harvesting and dressing prcessing steps fr game with the help f flw diagrams. Indicate the mst likely pints where cntaminatin may ccur and discuss cntrl measures t prevent such cntaminatin. Part 2 - Prject n. 2 Using the same flw diagram, indicate the steps where meat inspectin must be perfrmed prvide 5 examples f diseases and cnditins at each inspectin pint. Part 2 - Prject n. 3 Draw up a basic sanitatin prgram fr yur prject abattir and prvide crrective actins fr the prgram in use. Part 2 - Prject n. 4 Assist in rutine hygiene mnitring by means f the HAS frm and write a reprt n yur findings (shrtcmings as well as psitive aspects) giving cmments and recmmendatins (crrective actins) where applicable. Submit the HAS frm as well. Part 2 - Prject n. 5 Draw an rgangram f management in a high thrughput abattir. Indicate where meat inspectin and quality cntrl fits in. Part 2 - Prject n. 6 Draw up a therm cntrl prgram fr yur prject abattir. Make a list f all temperatures that must be mnitred in the abattir including: Water temperature (ht /cld) Rm temperatures (chiller/freezer) Prduct temperature (chilled/frzen) Describe the methds used. Study guide Game meat examinatin January 2007 3

PART 1 ABATTOIR PRACTICE MODULE 1 MICROBIOLOGY T intrduce learners t the science f micrbilgy relating t abattirs Study aim 1. INTRODUCTION, TYPES OF ORGANISMS, IMPORTANCE OF BACTERIA AND ELEMENTARY BACTERIOLOGY Describe the size, shapes and habits f bacteria Name the requirements fr bacterial grwth Shrtly name the 4 phases f the grwth cycle. 2. GROUPS OF BACTERIA, BACTERIAL SPORES, BACTERIA ISOLATED FROM MEAT Name sme fd-brne pathgens Briefly discuss spilage bacteria and give an example Name sme bacteria islated frm pultry. 3. SPOILAGE BACTERIA Name ne spilage bacteria Explain the imprtance f spilage bacteria in the meat industry Explain the imprtance f chilling f meat in relatin t meat spilage. 4. FOODBORNE DISEASES Define fd brne diseases Name the agents f fd brne diseases Discuss events necessary fr fd - brne illness t ccur. 5. FOOD POISONING Define fd pisning and name symptms Distinguish between the main types f fd pisning Discuss preventative measures fr fd pisning 6. BACTERIA MOST FREQUENTLY ASSOCIATED WITH FOOD-BORNE DISEASES Name 5 f the mst cmmn pathgens causing fd brne illness. Discuss the surce, mechanism, fds invlved, symptms and preventative measures fr the fd pisning rganisms mentined in the manual Study guide Game meat examinatin January 2007 4

PART 1 ABATTOIR PRACTICE MODULE 2 GENERAL ABATTOIR LAYOUT AND CONSTRUCTION T acquaint candidates with the structural requirements, the prduct flw and the use f water in an abattir Study aims 1. INTRODUCTION What is the definitin f an abattir in the Regulatins under the Meat Safety Act. 2. LAYOUT, CLEAN AND DIRTY PRODUCTS AND AREAS Distinguish between dirty and clean areas f an abattir Distinguish between clean and dirty prducts give examples 3. BUILDING AN ABATTOIR, REQUIREMENTS FOR PREMISES, FACTORS AFFECTING ABATTOIR WORK AREAS, FACILITIES FOR STAFF Explain the factrs t be cnsidered when building an abattir Discuss the requirements fr premises Discuss the factrs affecting abattir wrk areas Discuss the requirements fr facilities fr staff 4. USE OF WATER IN THE ABATTOIR Discuss the legal aspects regarding the use f water in abattirs Discuss the guidelines fr the testing f water in abattirs (what tests and hw ften). 5. DISPOSAL OF ABATTOIR EFFLUENT AND SEPTIC TANK SYSTEMS Briefly discuss the regulatry requirements fr the dispsal f abattir effluent Discuss the functins f the cmpnents f septic tank systems Study guide Game meat examinatin January 2007 5

PART 1 ABATTOIR PRACTICE MODULE 3 PERSONAL HYGIENE T infrm the candidate abut the imprtance f persnal hygiene Study aims 1. INTRODUCTION Explain why fd handlers must be healthy Explain why fd handlers must wear clean prtective clthes 2. HEALTH REQUIREMENTS FOR WORKERS Discuss the legal requirements regarding the health and hygiene f wrkers Distinguish between pre-emplyment medical examinatin and daily fitness checks 3. SOME PRACTICAL WAYS TO IMPROVE PERSONAL HYGIENE AND NEATNESS Name sme practical ways t imprve persnal hygiene and neatness in the abattir 4. PROTECTIVE CLOTHING Explain the imprtance f prtective clthing and the respnsibility f the wrkers twards it Name the different cmpnents f prtective clthing. 5. PERSONAL EQUIPMENT Discuss the persnal equipment used in an abattir Name 4 uses fr knifes. 6. CLEANING OF HAND EQUIPMENT Explain hw hand equipment must be cleaned Explain the meaning f emplyment medical examinatin Explain the difference between pre-emplyment medical examinatin and daily fitness checks Explain when additinal medical examinatin is required Explain the imprtance f persnal hygiene and hygiene f persnal equipment Give at least 5 examples f when wrkers must wash their hands in an abattir Discuss what must be dne in case f an injury Discuss the requirements fr the washing f hands Name a few undesirable hygienic practices wrkers tend t d in an abattir Pre-slaughter inspectins regarding the persnal hygiene f wrkers are carried ut daily. What things shuld be nted? Study guide Game meat examinatin January 2007 6

PART 1 ABATTOIR PRACTICE MODULE 4 HANDLING OF WASTE & CONDEMNED MATERIAL T give the candidate an understanding f the handling f waste & cndemned/ inedible material and the dispsal theref Study aims 1. LEGAL ASPECTS REGARDING CONDEMNED MATERIAL Draw a diagram t indicate which types f waste and by prducts can derive frm an abattir Describe handling cndemned material in the abattir Describe the different methds f dispsal f cndemned material Discuss the requirements fr sterilising plants including the unclean and clean areas Describe the requirements fr vehicles transprting cndemned material List the 4 pints that must be indicated in writing when remving specimens frm an abattir Discuss requirements fr the persnnel wrking in the dirty area f a sterilisatin plant Discuss the requirements that the facilities fr cndemned/ detained material shuld cmply with Discuss the marking f cndemned material and cntainers Discuss the requirements that the unclean and clean areas f a sterilizing plant shuld cmply with 2. METHOD OF PREPARING ANIMAL FEED AND CONDEMNED MEAT FOR APPROVAL FOR ANIMAL FEED Describe which materials can be used t recver fr the manufacture f animal feed 3. RENDERING AND THE COLLECTION OF RENDERING BLOOD. Describe the principles f cllectin f rendering bld Describe the principles f rendering and the different methds f rendering 4. FLOW DIAGRAM OF STERILISATION PLANT Draw a flw diagram t indicate the different prcess steps at a sterilisatin plant 5. DISPOSAL OF ABATTOIR EFFLUENT AND SEPTIC TANK SYSTEMS Briefly discuss the regulatry requirements fr the dispsal f abattir effluent Discuss the functins f the cmpnents f septic tank systems Study guide Game meat examinatin January 2007 7

PART 1 ABATTOIR PRACTICE MODULE 5 PEST CONTROL T acquaint candidates with the practice f pest cntrl in an abattir Study aims: Describe preventing f pests thrugh design Describe preventing pest entry t the fd facility Describe preventing pests thrugh gd sanitatin Describe preventing pests thrugh gd husekeeping Describe strage practice Describe threshlds Describe self assessment r auditing prgrams Describe bird management prcedures Descried recgnizing rat and muse signs Describe rdent management prcedures Recgnize cckrach infestatins Recgnize stred prduct pests Describe dmestic fly cntrl prgrams Understand ccasinal pests Study guide Game meat examinatin January 2007 8

PART 1 ABATTOIR PRACTICE MODULE 6 SANITATION T acquaint candidates with the practice f cleaning and sanitizing an abattir Study aims 1. DEFINITIONS 1.1 Define/ explain the fllwing: Sanitatin Disinfectin Detergents Disinfectants/ Sanitizers 2. REQUIREMENTS FOR CLEANING AND DISINFECTING THE ABATTOIR AND EQUIPMENT Discuss the requirements fr cleaning and disinfecting the abattir and equipment 3. SOURCES OF CONTAMINATION Name and discuss surces f cntaminatin 4. THE PRACTICE OF CLEANING AND DISINFECTION Discuss the 7 basic steps f cleaning and disinfecting Explain the imprtance f slaughtering clean animals/birds Distinguish between detergents and disinfectants/ sanitizers Explain the imprtance f the pre-slaughter sanitatin inspectin and bacterilgical mnitring Study guide Game meat examinatin January 2007 9

PART 1 ABATTOIR PRACTICE MODULE 7 MEAT QUALITY AND SAFETY T make students aware f the need fr quality cntrl, recrd keeping as well as the imprtance f HACCP, HAS and HMS Study aim 1. DEFINITIONS Define: Quality Quality assurance (QA) Gd manufacturing practice (GMP) HACCP CCP 2. THE NEED FOR QUALITY SYSTEMS, HACCP AS A FOOD SAFETY MANAGEMENT SYSTEM, QUALITY SYSTEMS AS PRE-REQUISITES FOR HACCP Explain the need fr quality systems Discuss HACCP as a fd safety management system Name the quality systems needed as pre-requisites fr HACCP Name the 7 principles f HACCP Name the 12 stages f HACCP 3. HYGIENE MANAGEMENT SYSTEMS (HMS) Discuss the management respnsibilities in terms f Hygiene Management Systems Name and discuss the Hygiene Cntrl Prgrams that must frm part f the Hygiene Management System 4. KEEPING OF RECORDS Briefly discuss the keeping f recrds 5. HAS Explain what HAS is Name the 10 areas cvered by the HAS D a Hygiene assessment at yur abattir using the HAS frms prvided Discuss water mnitring as a prerequisite fr HACCP Explain which steps crrespnd t the different principles Explain hw a CCP is determined Distinguish between QA and GMP Draw examples f check registers Study guide Game meat examinatin January 2007 10

PART 2 MEAT INSPECTION MODULE I ABATTOIR LAYOUT AND CONSTRUCTION: GAME MEAT ABATTOIRS T acquaint candidates with the structural requirements, the prduct flw and the use f water in a game meat abattir Study aims 1. SPECIFIC AND ADDITIONAL REQUIREMENTS FOR GAME MEAT ABATTOIRS AND CUTTING AND PROCESSING PLANTS Discuss the general requirements fr premises, structures and equipment Discuss the specific requirements that game meat abattirs must cmply with 2. DESIGN DRAWINGS Evaluate a design drawing f a lw thrughput game meat abattir and give cmments n the layut Study guide Game meat examinatin January 2007 11

PART 2 MEAT INSPECTION MODULE 2 SLAUGHTER AND DRESSING T acquaint candidates with the slaughter prcess steps and the animal welfare aspects at abattirs Study aims 1. FLOW DIAGRAM OF GAME HARVESTING STEPS Draw a flw diagram f the different game harvesting steps 2. FLOW DIAGRAM OF PROCESS STEPS Draw a flw diagram f the different prcess steps in the dirty and clean areas respectively. 3. SLAUGHTER AND DRESSING PROCESS Give a negative effect n the carcass caused by a thracic sht Give a reasn why game animals must be effectively killed Name 2 advantages f head and neck shts Discuss the mst undesirable sht and give reasns Discuss the difference between stunning slaughter stck and shting/ killing gamediscuss the effect that killing an animal instead f rendering it uncnscius prir t bleeding will have n the shelf-life f the meat Name the timeframe within which game animals must be bled after shting Which bld vessels in the neck must be severed? Discuss 2 pssible ways f sterilising equipment at the pint f bleeding Shrtly discuss 3 ways f transprting harvested game Discuss hw, when and where the head f game animals must be remved Shrtly discuss remval f the feet and explain why they are imprtant t meat inspectin Name the timeframe within which game animals must be eviscerated after bleeding Name an imprtant difference between evisceratin f game and dmestic slaughter stck and give reasns Name sme imprtant pints t cnsider during evisceratin Discuss chilling f the partially dressed game carcass Name the imprtant factrs t be kept in mind during the remval f the hides r skins Explain why carcasses may nt be washed befre cmpletin f inspectin including trimming f cntaminatin 4. OFFAL HANDLING, SPLITTING AND MARKING OF CARCASS Discuss red ffal handling Discuss rugh ffal handling Describe the splitting f a carcass Describe specificatins fr stamps, marks and ink used Describe the way game carcasses are marked Study guide Game meat examinatin January 2007 12

PART 2 MEAT INSPECTION MODULE 3 ANATOMY OF GAME MEAT ANIMALS T acquaint the candidate with the anatmy f game meat animals in rder t assist with meat inspectin Study aim 1. ANATOMY OF GAME MEAT ANIMALS Discuss the anatmy f game meat animals with regards t: Skeletn Muscular system Bld and vascular system Respiratry system Digestive system Urinary tract Nervus system Fatty tissue Genital tissue Lymphpietic system Endcrine system (glands f the bdy) Label and discuss the fllwing sketches: Skeletn Heart Digestive tract (tngue, esphagus, stmach and intestines Respiratry system (lungs) Liver Kidney Spleen Carcass - indicating lymph ndes Study guide Game meat examinatin January 2007 13

PART 2 MEAT INSPECTION MODULE 4 PATHOLOGY S T acquaint the candidate with the pathlgical cnditins that may be harmful t the cnsumer Enabling the candidate t identify the abve and t deal with it in the crrect manner Study aim 1. GENERAL PATHOLOGY Discuss the fllwing cnditins in terms f: Definitin Cause(s) Symptms / lesins Judgement Abscess Anaemia Arthritis Bacteraemia Bruising Cachexia/Emaciatin Calcificatin Emphysema Enteritis Fever versus pr bleeding Gangrene Hepatitis Hypstasis Icterus Incmplete bleeding Inflammatin (all types) Mastitis Metastasis Melansis Metritis Mypathy Necrsis Nephritis Neplasm (tumur) Oedema Pericarditis Peritnitis Petechia, echinsis, suggilatins Pleuritis Purulent Rigr mrtis Septicaemia Txaemia Uraemia Valvular endcarditis Study guide Game meat examinatin January 2007 14

PART 2 MEAT INSPECTION MODULE 5 DISEASES AND CONDITIONS S T acquaint the candidate with the pathlgy, cnditins, diseases and parasitlgy that may be harmful t the cnsumer Enabling the candidate t identify the abve and t deal with it in the crrect manner Study aim 1. GAME MEAT DISEASES Discuss the fllwing diseases listed belw with regards t: Cause Species Symptms (ante mrtem) Pst mrtem lesins Judgment Viral diseases Bacterial diseases Rickettsiae African swine fever Anthrax Heart Water Classical Swine fever Black quarter Ft and muth disease Btulism Prtzal diseases Rabies Brucellsis Tuberculsis Cccidisis Sarcspridia 2. GAME MEAT PARASITOLOGY Make a classificatin f internal parasites Discuss the life cycles, final hst, intermediate hst and imprtance fr meat hygiene and judgement fr each f the fllwing: Tape wrms Taenia saginata Echincccus granulsis Stilesia hepatica Rund wrms Parafilaria Flukes Fascila hepatica Study guide Game meat examinatin January 2007 15

3. DIVERSE CONDITIONS Discuss the cause, ante mrtem symptms, pst mrtem lesins and judgement f the fllwing: White muscle disease Wunds/Bruising/Fractures/haematmas Cntaminatin Bne taint Bld splash 4. ZOONOSIS Define znsis List the cmmn xntic diseases that may spread t wrkers and name the preventative measures Study guide Game meat examinatin January 2007 16

PART 2 MEAT INSPECTION MODULE 6 MEAT INSPECTION T acquaint students regarding the imprtance f ante-mrtem inspectin. T demnstrate the primary meat inspectin cuts n the different game meat species. T demnstrate the different prcedures fr secndary meat inspectin as well as the labratry techniques used in the game meat abattir Study aim 1. ANTE MORTEM INSPECTION Discuss the respnsibilities f the hunter Discuss the respnsibilities f the wner f game. Discuss the purpse f ante-mrtem inspectin Discuss the aims f ante-mrtem inspectin Discuss the regulatry requirements fr ante mrtem inspectin Describe the advantages f ante mrtem inspectin Name 10 ntifiable diseases Discuss the factrs t be nted when ding an ante mrtem inspectin Discuss the decisins that can be taken during ante mrtem inspectin Discuss the factrs t be cnsidered during ante-mrtem examinatin and explain why is it imprtant t have gd cmmunicatin between the persn ding ante mrtem and the meat examiners ding primary meat inspectin 2. PRIMARY MEAT INSPECTION Discuss the rutine primary meat inspectin in terms f bvine, vine and caprine, prcine and equine under the fllwing pints: Carcass Head Abdminal cavity and viscera Thracic cavity and viscera Udder Testicles and penis Discuss the general aspects t be cnsidered when perfrming primary meat inspectin Name the diseases and cnditins requiring ttal cndemnatin Discuss the aim f detaining and the ways in which carcasses and viscera are handled 3. SECONDARY MEAT INSPECTION Discuss the 4 kinds f judgements that can be taken with detained carcasses Discuss additinal examinatin fr Tuberculsis Discuss additinal examinatin fr Cysticercsis and treatment Explain the secndary inspectin and handling f a carcass with Cysticercsis Study guide Game meat examinatin January 2007 17

4. LABORATORY TECHNIQUES Identify the purpse f the different labratry tests Explain the prcedure and purpse fr the fllwing tests: Preparatin f bld smears Phase test Alchl - Fltatin test Chlrine cntents in water ph determinatin f meat 5. SAMPLING AND SAMPLING METHODS Name 6 cmmn surface cunt methds and briefly discuss each f them. Study guide Game meat examinatin January 2007 18