Quality And Safety Standards Of Animal Products

Aperçu

A tray of eggs at Mile 12 market and a tray of eggs from a certified layer farm can look identical, yet one may carry salmonella and the other may not. Freshness, size and shell colour are quality questions. Whether the egg can make you ill is a safety question, and Nigeria answers it through a whole chain of people you never meet: the farmer who kept a withdrawal period, the vet who stamped a carcass at the abattoir, and the regulator who checked the label on a sachet of milk.

In this lesson you will learn what quality standards and safety standards actually mean for meat, eggs and milk, what makes a product fall short of each, and which Nigerian agency does what, from the farm gate to the dinner table. You will trace a product through every checkpoint along the way, work through the calculations and scenarios WAEC sets on withdrawal periods and spoilage, and learn the hygienic practices that keep animal products fit to eat.

Objectifs

  1. Define quality standards of animal products
  2. Explain safety standards applied to animal products
  3. State the agencies responsible for regulating quality and safety of animal products in Nigeria
  4. Explain the factors that affect the quality of animal products
  5. Describe hygienic practices that ensure safe animal products

Note de cours

A family in Ibadan buys smoked fish from a roadside seller, cooks it and falls sick that night. Another family buys chicken from a registered abattoir in the same city and never gives it a second thought. The difference is rarely visible on the plate. It is decided earlier, by whether the animal was healthy, whether the carcass was handled hygienically, whether the cold chain held, and whether anyone with the authority to stop a bad product actually did. Quality standards and safety standards are the two yardsticks that decide this, and WAEC expects you to keep them clearly apart.

Évaluation de la leçon

Félicitations, vous avez terminé la leçon sur Quality And Safety Standards Of Animal Products. Maintenant que vous avez exploré le concepts et idées clés, il est temps de mettre vos connaissances à lépreuve. Cette section propose une variété de pratiques des questions conçues pour renforcer votre compréhension et vous aider à évaluer votre compréhension de la matière.

Vous rencontrerez un mélange de types de questions, y compris des questions à choix multiple, des questions à réponse courte et des questions de rédaction. Chaque question est soigneusement conçue pour évaluer différents aspects de vos connaissances et de vos compétences en pensée critique.

Utilisez cette section d'évaluation comme une occasion de renforcer votre compréhension du sujet et d'identifier les domaines où vous pourriez avoir besoin d'étudier davantage. Ne soyez pas découragé par les défis que vous rencontrez ; considérez-les plutôt comme des opportunités de croissance et d'amélioration.

  1. Which of the following is a quality attribute rather than a safety attribute of meat? A. Presence of Salmonella B. Firmness and colour of the meat C. Antibiotic residue level D. Presence of a zoonotic disease agent Answer: B
  2. The minimum time that must pass after a drug dose before an animal may be slaughtered for food is called the: A. Grading period B. Incubation period C. Withdrawal period D. Quarantine period Answer: C
  3. Which Nigerian agency carries out ante-mortem and post-mortem inspection of animals at abattoirs? A. NAFDAC B. Standards Organisation of Nigeria C. Veterinary services of the Ministry of Agriculture D. Local traders' association Answer: C
  4. A disease that can pass from an animal to a human through meat or milk, such as bovine tuberculosis, is called a: A. Zoonosis B. Vector disease C. Deficiency disease D. Genetic disorder Answer: A
  5. Which of these best describes wholesomeness in an animal product? A. Being the largest size available B. Being the cheapest on the market C. Being fresh, uncontaminated and fit for its purpose D. Being registered by NAFDAC Answer: C

Livres recommandés

Introduction to Animal Science: Global, Biological, Social and Industry Perspectives
Introduction to Animal Science: Global, Biological, Social and Industry Perspectives
Sous-titre: Sixth edition
Éditeur: Pearson
Année: 2017
ISBN: 978-0-13-443605-0
Description: A comprehensive introduction to animal science covering anatomy and physiology, nutrition, genetics, reproduction, animal health and the major farm animal species and their production systems.
Small-scale Poultry Production: Technical Guide
Small-scale Poultry Production: Technical Guide
Éditeur: Food and Agriculture Organization of the United Nations
Année: 2004
ISBN: 978-92-5-105082-8
Description: An FAO Animal Production and Health Paper written by a Nigerian animal scientist, covering breeds, housing, feeding, incubation, disease control and marketing for small-scale poultry keepers in developing countries.
Tropical Animal Feeding: A Manual for Research Workers
Tropical Animal Feeding: A Manual for Research Workers
Éditeur: Food and Agriculture Organization of the United Nations
Année: 1995
ISBN: 978-92-5-103758-4
Description: An FAO Animal Production and Health Paper on the principles of ruminant and non-ruminant nutrition and the practical use of tropical feed resources, including crop residues and by-products, in sustainable livestock systems.

Questions précédentes

Vous vous demandez à quoi ressemblent les questions passées sur ce sujet ? Voici plusieurs questions sur Quality And Safety Standards Of Animal Products des années précédentes.

WAEC SSCE - Animal Husbandry - 2021

Question 1 Rapport

(a) Explain each of the following terms as used in the slaughtering of farm animals:
(i) scalding 
(ii) singeing:
(iii) evisceration.

(b) Name four agents involved in the marketing of farm animals and animal products

(c) State five marketing functions that could be performed to facilitate the sale of chicken and eggs.

(d) Name three stages in the life cycle of a roundworm.

(e) Mention two methods of animal improvement.

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