Health, Safety, & Regulation

Question 1

What do the Canadian Health Inspection Stamps for Meat look like and indicate?

Answer 1

The Basic Inspection Stamp is Round, often bearing a crown, and indicates that meat is Clean and Fit for Consumption. The Grade Stamp is Leaf Shaped, bearing a Grade Indication. The Yield Stamp is Triangular, bearing a Yield Rating Number. All should have the Registation Number of the Meat Processing Plant

Question 2

What Meat is Not Sold with a Grade Stamp in Canada?

Answer 2

Pork

Question 3

What are the Grades of Beef in Canada, and what differentiates them?

Answer 3

Canada Prime, Canada AAA-A, B1-4, D1-4, and ECanada Prime-A are differentiated by marbling and recieve a Red Stamp. With B-E being deficiencies in colouration and maturity, revieving Blue and Brown Stamps respectively

Question 4

What are the Yield Grades for Beef in Canada and what differentiates them?

Answer 4

Canada 1-5. 1 having an Estimated Yield <52.2%, 5 being >45.4%

Question 5

What agency is responsible for Meat Inspection?

Answer 5

The CFIA. Canadian Food Inspection Agency

Question 6

What are the Grades of Veal in Canada and what Differentiates them?

Answer 6

A1-4, B1-4, and C1-2. With the Letter indicating Muscle/Fat Ratio, A being Higher Muscle. The Numbers indicate the Colour of the Meat. With a 1 being Bright Pink or Light Colouration and 2-4 being increasing Colour Intensity.

Question 7

What is “Trichinosis”?

Answer 7

A Food Borne Disease caused by the Trichinella Roundworm Parasite. Found in undercooked infected meats. Commonly Wild Pork, or Bear.

Question 8

What kinds of Meat are Officially Graded in Canada?

Answer 8

Beef, Veal, Bison, Lamb, Pork, and Poultry

Question 9

What is the % breakdown of Grade Inspected Beef in Canada?

Answer 9

2% or less Prime86-88% AAA-A10% B2% or less E

Question 10

What is Irradiation in regards to Food Preperation?

Answer 10

The Process of exposing food to radiation to Kill Bacteria and Parasites

Question 11

What Foods are Approved by Health Canada for Irradiation?

Answer 11

Potatoes, Onions, Wheat Flours, Dried Spices/Seasonings

Question 12

Is it Legally required to have your Meat Graded in Canada?

Answer 12

No

Question 13

What is the Minimum Safe Temperature for Pork and Why?

Answer 13

137°F or 57°C as that is the Temperature that Kills the Trichonosis Parasite

Question 14

What is the Government of Canada’s Recommended Minimum Internal Temperature for Most Meat?

Answer 14

145°F or 63°C

Question 15

What are the Preferred Internal Temperatures for Rare, Medium, and Well Done?

Answer 15

130°F (54°C), 140-145°F (60-63°C, and 160°F (71°C)

Question 16

At what Temperatures Should you Store Fresh and Frozen Meats?

Answer 16

0-2°C Fresh and -18°C Frozen

Question 17

What are the Benefits of Eating Liver?

Answer 17

Higher Concentrations of Protein, Vitamins, and Iron

Question 18

For how many days are Cook-Chill food Items held?

Answer 18

5, including production and service day

Question 19

What are the Recommended Size and Weight Maximums for Cook-Chill Protein Packages?

Answer 19

No more than 100mm thick and no more than 2.5kg in weight

Question 20

What must happen if Food in a Cook-Chill system raises to 5°C?

Answer 20

It must be used within 12 hours or discarded

Question 21

What must happen if Food in a Cook-Chill system raises to 10°C?

Answer 21

Immediately Discarded

Question 22

What Temperature Must Cook-Chill Foods be Reheated to?

Answer 22

74°C or hotter internally and held at that temp for a minimum of 15 seconds

Question 23

Once Reheated, How long can Cook-Chill food wait to be served?

Answer 23

The food must be served within 15 minutes

Question 24

What are the Temperature Regulations for Cooling in a Cook-Freeze system?

Answer 24

Food must reach -5°C within 90 minutes and held at -18°C

Question 25

What is the Recommended Shelf Life of Cook-Freeze items?

Answer 25

2 months or more unless high in fat. Fat can develop a rancid taste and should be used within 8 weeks

Question 26

What are the Classifications of Fires?

Answer 26

Class A: solid materials such as wood or paper, fabric, and some plastics
Class B: liquids or gas such as alcohol, ether, gasoline, or grease
Class C: electrical failure from appliances, electronic equipment, and wiring
Class D: metallic substances such as sodium, titanium, zirconium, or magnesium
Class K: grease or oil fires specifically from cooking