Exam 1 Lab Flashcards
General rules of production
Good Manufacturing Practices (GMPs)
Steps to follow for a specific plant procedure
Standard Operating procedures (SOPs)
SOPs specific related to Sanitation
Sanitation Standard Operating Procedures (SSOPs)
What is HACCP
Hazard Analysis Critical Control Points
HACCP was designed for __________ of food safety rather than ____________
Prevention, reaction
When should HACCP be followed
When a hazard is possible, likely.
If hazard is possible but unlikely, not required
Cuts from the limbs are what?
Less tender
Livestock species fatter from ____________ to __________, ____________ to ____________.
Front to rear
Top to bottom
What are the 5 principles of meat cutting
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
What is a carcass
Whole dressed animal
What is a side?
Split down the medial line
Beef and pork
What is a saddle
Split down 12/13th rib
Lamb
What is quarter?
Between 12th/13th rib
Beef
What is FSIS
Food Safety Inspection Service
What is AMS
Agricultural Marketing Service
Measurement of cutability % saleable product
Yield/Cutability
Measurement of things that impact sensory acceptance
Quality
Rank Yield Grade
1 Best
2
3
4
5 Bad
What are the factors of Quality Grade
Maturity (A to E)
Marbling
What are the steps to Harvest (1 to 9)
- Immobilization
- Exsanguination
- Hide/pelt removal
- Dehairing/Defeathering
- Evisceration
- Splitting
- Washing and trimming
- Antimicrobial
- Chilling
What is immobilization
Animal rendered unconsious
What are the 3 approved method Immobilization
- Mechanical
- Electrical (pigs)
- Chemical (pigs and chicken) (CO2)
What is exsanguination?
Remove blood cutting the carotid arteries and jugular
What animals need hide/pelt removal
Cattle, sheep and goats
What animal need dehairing/defeathering
Pigs and poultry
What is evisceration
Remove viscera
Remove pluck
What is splitting and what animals require splitting?
Split down the medial line
Cattle and pigs
Which contaminants have a zero tolerance in Washing and Trimming process
Milk, fecal, hair
Organic acid used for antimicrobial intervention during harvest include
Citric acid, Lactic acid, and Acetic acid
What is the temperature of water used in Antimicrobial intervention
180 F
Which statement is/are true related to defeathering/dehairing procedures
Keeps the edible portion of skin on carcass
Hot water to loosen collegen
Machine is used
