dairy farm

Question 1

An area of dirtiness fie laver or plaques of fresh or dried dirt) a

Answer 1

Grade 1

Question 2

No dirt or only minor fresh or dried splashing present

Answer 2

Grade 0

Question 3

An area of dirtiness (ie laver or plaques of dried dirt) amounting to at least forearm length (40cm)
in any dimension

Answer 3

Grade 3

Question 4

grade 1 size of dirt

Answer 4

10x15

Question 5

grade 2 size of dirt

Answer 5

40 cm

Question 6

dirty hinds factors

Answer 6

cubicle cleanliness, comfort
amount and type of bedding
manure consistency and herd health

Question 7

dirty limbs factors

Answer 7

freq of:
alley cleaning, automatic scrapwers, crossover alleys, collecting yard,

space allowance

Question 8

dirty udder factors

Answer 8

same as hinds plus amount of hair in udder

Question 9

A plant shall have approved hand washing facilities in the killing room

Answer 9

true

Question 10

A ___ is a required part of the plumbing in the kill room floor to remove solid materials unless there is an alternative means, accepted by the inspector, for the removal of solid

Answer 10

catch basin

Question 11

Racks and hooks shall be of an approved rust-resistant metal construction or shall be ___ but kept free of rust with edible oil and shall not be painted.

Answer 11

iron or galvanized steel

Question 12

wood materials can be used as long as regularly cleaned

Answer 12

no

Question 13

red meat plant shall have rooms and operations in proper sequence from cleanest to dirtiest to properly allow holding, slaughtering, eviscerating, chilling, processing and storage, and the number of rooms necessary will be dependent upon the number of animals being slaughtered and is subject to the approval of the inspector;

Answer 13

dirtiest to cleanest

Question 14

temp for chilling and storing dressed carcasses immediately after slaughter

Answer 14

4° Celsius;

Question 15

storage rooms capable of holding poultry carcasses at a temperature 4° Celsius;

Answer 15

below 4C

Question 16

Utensils that have been in contact with infected materials shall be immediately cleaned and sterilized by means of

Answer 16

hot potable water or live culinary steam.

Question 17

hides and carcasses can be in the same room as long as chilled

Answer 17

false

Question 18

An operator shall make and keep a record of not less than __ months duration, of animals inspected at the plant, in the form required by the director.

Answer 18

An operator shall make and keep a record of not less than 12 months duration, of animals inspected at the plant, in the form required by the director.

Question 19

For the purposes of slaughter, an animal shall be rendered unconscious in the case of a lamb or young calf, by delivering a blow to the head by manual means;

Answer 19

true

Question 20

carcass shall be moved to an area maintained at a temperature of 7° Celsius, or lower, immediately after inspection.

Answer 20

4