Raw Intact Processing hazards are mostly carried over from which source?

• A. Raw Non-Intact processing applies to intact products only
• B. Raw Intact processing excludes beef trimmings
• C. Raw Intact processing hazards are mostly carried over from the slaughtered carcass
• D. Ground beef is a typical Raw Intact example

Answer: (C)

Hazards in raw intact meat primarily come from the slaughter process itself, carried over onto the slaughtered carcass. During slaughter, bacteria from the hide, gastrointestinal tract, and surrounding environment can contaminate the carcass surface. Since the product remains in whole-muscle form, these surface contaminants are what carry through to the finished intact product unless removed or controlled by proper sanitation and trimming. Ground or non-intact products mix contaminants more widely, so they’re not the best fit for this scenario, and the idea that raw intact excludes beef trimmings or that ground beef is a typical raw intact example isn’t accurate.