Animal Husbandry WAEC

Quality And Safety Standards Of Animal Products

Bayani Gaba-gaba

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.

Manufura

  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

Takardar Darasi

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.

Nazarin Darasi

Barka da kammala darasi akan Quality And Safety Standards Of Animal Products. Yanzu da kuka bincika mahimman raayoyi da raayoyi, lokaci yayi da zaku gwada ilimin ku. Wannan sashe yana ba da ayyuka iri-iri Tambayoyin da aka tsara don ƙarfafa fahimtar ku da kuma taimaka muku auna fahimtar ku game da kayan.

Za ka gamu da haɗe-haɗen nau'ikan tambayoyi, ciki har da tambayoyin zaɓi da yawa, tambayoyin gajeren amsa, da tambayoyin rubutu. Kowace tambaya an ƙirƙira ta da kyau don auna fannoni daban-daban na iliminka da ƙwarewar tunani mai zurfi.

Yi wannan ɓangaren na kimantawa a matsayin wata dama don ƙarfafa fahimtarka kan batun kuma don gano duk wani yanki da kake buƙatar ƙarin karatu. Kada ka yanke ƙauna da duk wani ƙalubale da ka fuskanta; maimakon haka, ka kallesu a matsayin damar haɓaka da ingantawa.

  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

Littattafan da ake ba da shawarar karantawa

Introduction to Animal Science: Global, Biological, Social and Industry Perspectives
Introduction to Animal Science: Global, Biological, Social and Industry Perspectives
Sunaƙa: Sixth edition
Mai wallafa: Pearson
Shekara: 2017
ISBN: 978-0-13-443605-0
Bayanan bayanin.: 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
Mai wallafa: Food and Agriculture Organization of the United Nations
Shekara: 2004
ISBN: 978-92-5-105082-8
Bayanan bayanin.: 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
Mai wallafa: Food and Agriculture Organization of the United Nations
Shekara: 1995
ISBN: 978-92-5-103758-4
Bayanan bayanin.: 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.

Tambayoyin Da Suka Wuce

Kana ka na mamaki yadda tambayoyin baya na wannan batu suke? Ga wasu tambayoyi da suka shafi Quality And Safety Standards Of Animal Products daga shekarun baya.

WAEC SSCE - Animal Husbandry - 2021

Tambaya 1 Rahoto

(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.

Duba Amsa