Cooking food to 140°F (60°C) is sufficient to kill all foodborne pathogens. 

All imported meat products must be inspected upon arrival in the U.S., even if they were inspected in their country of origin.

Why is “advanced meat recovery” (AMR) used in processing?

Use words as in the lecture notes The HACCP system requirements for meat processing plants were published by the FSIS Final Rule in 1996. This is a system in which food safety is addressed through the analysis and control of biological, chemical, and physical from production to consumption of meat products. The seven principles of the HACCP system are to (1) conduct a , (2) determine the (CCPs), which may not be where hazards occurs but where they can be controlled, (3) establish , (4) establish , (5) establish , (6) establish , (7) establish and documentation procedures

Why is the “stun-to-stick interval” crucial in electrical stunning of swine?

The primary purpose of a feedlot in beef production is to:

A higher Dressing Percentage always means a more valuable carcass.

What is the most common symptom of foodborne illnesses?

37. The nurse reads a diagnostic report and notes that the patient shows a decrease in the number of mature bone cells.  Which of the following terms is used for this type of cell? 

45. A 72-year-old woman presents with sudden back pain after sitting down abruptly in the bathtub.  She reports that the pain is severe in her lower back and worsens when standing or walking. Which of the following types of fractures has the patient likely experienced?