Exam 1 Lab

Question 1

General rules of production

Answer 1

Good Manufacturing Practices (GMPs)

Question 2

Steps to follow for a specific plant procedure

Answer 2

Standard Operating procedures (SOPs)

Question 3

SOPs specific related to Sanitation

Answer 3

Sanitation Standard Operating Procedures (SSOPs)

Question 4

What is HACCP

Answer 4

Hazard Analysis Critical Control Points

Question 5

HACCP was designed for __________ of food safety rather than ____________

Answer 5

Prevention, reaction

Question 6

When should HACCP be followed

Answer 6

When a hazard is possible, likely.
If hazard is possible but unlikely, not required

Question 7

Cuts from the limbs are what?

Answer 7

Less tender

Question 8

Livestock species fatter from ____________ to __________, ____________ to ____________.

Answer 8

Front to rear
Top to bottom

Question 9

What are the 5 principles of meat cutting

Answer 9

Separation of thick from thin
Separation of tender from tough
Separation of fat from lean
Separation of valuable to less valuable
Perpendicular to the predominant longitudinal

Question 10

What is a carcass

Answer 10

Whole dressed animal

Question 11

What is a side?

Answer 11

Split down the medial line
Beef and pork

Question 12

What is a saddle

Answer 12

Split down 12/13th rib
Lamb

Question 13

What is quarter?

Answer 13

Between 12th/13th rib
Beef

Question 14

What is FSIS

Answer 14

Food Safety Inspection Service

Question 15

What is AMS

Answer 15

Agricultural Marketing Service

Question 16

Measurement of cutability % saleable product

Answer 16

Yield/Cutability

Question 17

Measurement of things that impact sensory acceptance

Answer 17

Quality

Question 18

Rank Yield Grade

Answer 18

1 Best
2
3
4
5 Bad

Question 19

What are the factors of Quality Grade

Answer 19

Maturity (A to E)
Marbling

Question 20

What are the steps to Harvest (1 to 9)

Answer 20

1. Immobilization
2. Exsanguination
3. Hide/pelt removal
4. Dehairing/Defeathering
5. Evisceration
6. Splitting
7. Washing and trimming
8. Antimicrobial
9. Chilling

Question 21

What is immobilization

Answer 21

Animal rendered unconsious

Question 22

What are the 3 approved method Immobilization

Answer 22

1. Mechanical
2. Electrical (pigs)
3. Chemical (pigs and chicken) (CO2)

Question 23

What is exsanguination?

Answer 23

Remove blood cutting the carotid arteries and jugular

Question 24

What animals need hide/pelt removal

Answer 24

Cattle, sheep and goats

Question 25

What animal need dehairing/defeathering

Answer 25

Pigs and poultry

Question 26

What is evisceration

Answer 26

Remove viscera Remove pluck

Question 27

What is splitting and what animals require splitting?

Answer 27

Split down the medial line Cattle and pigs

Question 28

Which contaminants have a zero tolerance in Washing and Trimming process

Answer 28

Milk, fecal, hair

Question 29

Organic acid used for antimicrobial intervention during harvest include

Answer 29

Citric acid, Lactic acid, and Acetic acid

Question 30

What is the temperature of water used in Antimicrobial intervention

Answer 30

180 F

Question 31

Which statement is/are true related to defeathering/dehairing procedures

Answer 31

Keeps the edible portion of skin on carcass Hot water to loosen collegen Machine is used