L9: Hygienic processing of red/ white meat species

Question 1

Broiler body temperature?

Answer 1

41.5

Question 2

What temperature drop can broilers tolerate before death?

Answer 2

10

Question 3

What temperature rise can broilers tolerate?

Answer 3

4-5

Question 4

What is the TCZ for broilers (open and closed)?

Answer 4

8-30 open, 8-18 closed

Question 5

How long before transport should you withdraw chicken food?

Answer 5

4-10 hours

Question 6

What are the two methods of catching birds?

Answer 6

Manual or mechanical

Question 7

What is the most common vehicle ventilation mechanism for chickens?

Answer 7

Passive

Question 8

What is an advantage and disadvantage of perforated floors for chicken transport?

Answer 8

Better ventilation but faeces drop onto other birds

Question 9

What are two disadvantages of solid floors for bird transport?

Answer 9

Poor ventilation, sit in own faeces

Question 10

What are two disadvantages of passive ventilation?

Answer 10

Wide temperature variation, little ventilation until moving

Question 11

Which direction does air move on a lorry?

Answer 11

The same direction the vehicle is travelling

Question 12

Where does air exit when a lorry is moving?

Answer 12

The sides and front

Question 13

WHat % of deaths are due to cold stress at the back?

Answer 13

70%

Question 14

What % of deaths are due to heat stress at the front?

Answer 14

25%

Question 15

Which direction does air flow in a drag trailer?

Answer 15

The opposite direction to travel

Question 16

Journey time over how many hours rapidly increases mortality in chickens?

Answer 16

5 hours

Question 17

What three things are most chicken deaths on arrival due to?

Answer 17

Congestive heart failure, physical damage, neck dislocation

Question 18

What’s the most effective way to keep cool if it is hot/humid in lairage?

Answer 18

Drive the van

Question 19

How much time must be spent in lairage?

Answer 19

Minimum

Question 20

What two things should you look at during antemortem inspection in chickens?

Answer 20

Condition of the flock/lorry on arrival, condition of the birds

Question 21

Why shouldn’t you open chicken crates during antemortem inspection?

Answer 21

Counterproductive for welfare

Question 22

What five things cause wing flapping at hanging?

Answer 22

Pain on legs, inversion, rough shackling, lighting levels, noise in shackling bay

Question 23

What are three ways to calm birds after hanging?

Answer 23

Run hands down legs and body, hold legs for 1-2 seconds, use breast comforting aprons

Question 24

What six things must you avoid so that birds settle before the water bath?

Answer 24

Bends in line, obstructions, lighting, personnel presence, water spray, pre-stun shocks

Question 25

Which laws regulate frequency and amperage of the water bath current?

Answer 25

EC

Question 26

Between which two points is the electric current applied in the water bath?

Answer 26

Between the "live" water bath and an earthed rail that connects with the shackle

Question 27

What do most birds die from with a low-frequency current?

Answer 27

Cardiac arrest

Question 28

How soon do you cut necks with a low-frequency current?

Answer 28

15s

Question 29

Which are the only birds killed following a low-frequency current?

Answer 29

Those which have been stunned

Question 30

Between which frequencies of a high frequency current does cardiac arrest occur?

Answer 30

50-500Hz

Question 31

Above which frequency are birds only stunned?

Answer 31

500Hz

Question 32

How long do birds remain unconscious following a high frequency stun?

Answer 32

A short period

Question 33

What's an advantage of high-frequency stunning?

Answer 33

Reduces carcase damage

Question 34

What is a pre-stunning shock?

Answer 34

When bird makes contact with the water before stunning

Question 35

What are five reasons pre-stunning shocks may occur?

Answer 35

Entry ramp is wet, slow line speed, poorly designed ramp, dipped shackle line, turkey wings hanging lower than head

Question 36

What are three signs of an effective stun in chickens?

Answer 36

No rhythmic breathing for 8s, wings held close to body initially, followed by movement

Question 37

What are the signs of an effective electrical kill in a chicken?

Answer 37

Relaxed carcase, no rhythmic breathing, no nictitating membrane reflex, dilated pupil

Question 38

What are 8 problems low-frequency stunning can cause?

Answer 38

Poor bleeding, broken bones, exploded viscera, bruised joints, red wing tips, breast meat haemorrhages, split wishbones, separation of shoulder muscle tendons

Question 39

What is an advantage of controlled atmosphere killing systems in chickens?

Answer 39

Welfare is better

Question 40

Why is welfare better in controlled atmosphere killing?

Answer 40

No unloading/shackling/inverting, no pre-stun shocks, no birds miss the water bath

Question 41

Which blood vessels does the rotating blade cut in chickens?

Answer 41

Both carotids

Question 42

Which laws regulate the rotating blade in chicken slaughter?

Answer 42

EC

Question 43

Where is the blood not allowed to go following chicken slaughter?

Answer 43

Into the general drainage system

Question 44

What temperature is the water used for scalding for feather removal?

Answer 44

51-65

Question 45

Why are chicken carcases sprayed/washed strategically throughout the line?

Answer 45

High risk of direct or aerosol contamination during plucking

Question 46

What category waste is chicken carcases identified to be damaged, poorly bled, unbled, poorly plucked, welfare issues?

Answer 46

Category 2

Question 47

What is removed at the end of the "dirty area" in chickens?

Answer 47

Head and feet

Question 48

Where do removed chicken heads and feet go?

Answer 48

Ethnic market

Question 49

What are the two methods of removing removed chicken heads and feet?

Answer 49

Manual or automatic

Question 50

What are the two methods of chicken evisceration?

Answer 50

Manual or automatic

Question 51

Why is chicken offal kept with the carcase?

Answer 51

So both can be inspected

Question 52

How are carcases sent to the ethnic market?

Answer 52

With the head attached

Question 53

Which three parts does "dressing" remove?

Answer 53

Not edible (gut), edible but can't stay in carcase (gizzard), edible but unwanted (feet)

Question 54

What temperature must chicken carcases be chilled to?

Answer 54

4

Question 55

What are the two methods of chilling chicken carcases?

Answer 55

Air-chill and contra-flow immersion chilling

Question 56

Where is the ID mark for chickens?

Answer 56

On the packaging

Question 57

How big must the cut you use for sticking be?

Answer 57

As small as possible

Question 58

WHat is the two-knife system?

Answer 58

One used while the other is sterilised

Question 59

How can you reduce contamination during hide/fleece removal?

Answer 59

Cutting not washing

Question 60

What must you be careful not to do when splitting brisket along midline?

Answer 60

Don't puncture GI tract

Question 61

What do you wash on the head after it has been removed?

Answer 61

Inside then outside

Question 62

What two things must you do to the head after it has been removed?

Answer 62

Prevent GI contamination, plug stunning hole

Question 63

What is "rodding the weasand"?

Answer 63

Closing the oesophagus to prevent gut contents from leaking

Question 64

How do you remove contamination during evisteration?

Answer 64

Cut it off, don't wash

Question 65

How big must the distance between carcases be?

Answer 65

Enough to prevent cross-contamination

Question 66

Why does skin remain on in the pig?

Answer 66

Considered edible

Question 67

What temperate is used to scald to loosen hairs on pig carcases?

Answer 67

61

Question 68

What happens to pig skin after it is scalded to remove hairs?

Answer 68

De-haired, singed, polished

Question 69

What is an advantage and disadvantage of scraping pig skins?

Answer 69

Removes burned surface, may spread bacteria

Question 70

What is an advantage and disadvantage of singeing pig skins?

Answer 70

Does kill bacteria, but this is uneven

Question 71

What is an advantage and disadvantage of scalding pig skins?

Answer 71

Reduces contamination, but gets recontaminated after scalding