MODULE 1 key terms

Question 1

the area that are approved and registered by the controlling authority in which food animals are slaughtered and dressed for human consumption

Answer 1

Abattoir/Slaughter house

Question 2

whether meat or meat products may contain poisonous substances that is injurious to health of the public

Answer 2

adulterated

Question 3

the preservation of meat in hermetically sealed containers. Meat and meat products.

Answer 3

canning

Question 4

the body of any slaughtered animal after bleeding and dressing

Answer 4

carcass

Question 5

subjecting meat to temperature of 00C-40C, the meat is cold but remain to be soft

Answer 5

chilling

Question 6

is a method of meat preservation by application of salt, sugar, potassium. Nitrite and other preservatives to prolong the storage quality of the product.

Answer 6

curing

Question 7

is the process of reducing the available water content from meat

Answer 7

Dehydration/Drying

Question 8

Cooling the meat below the freezing temperature

Answer 8

freezing

Question 9

meat that has not yet been treated in any way other than by modified atmosphere packaging

Answer 9

fresh meat

Question 10

all domestic animals slaughtered for human consumption such as but not limited to cattle, carabaos, buffaloes, horses, sheep, goats, hogs, deer, rabbits, ostrich and poultry

Answer 10

food animal

Question 11

an act by inspector to ensure compliance with rules and regulations including to humane handling of slaughter animals, ante and post mortem inspection, sanitation standard operating procedures on any meat and meat product, meat establishment facilities, transport vehicles and conveyance

Answer 11

inspection

Question 12

a condition wherein the carcasses or parts of carcasses so marked have been inspected and found to be safe, wholesome and fit for human
consumption

Answer 12

inspected and passed

Question 13

a condition wherein the carcasses or parts of carcasses so marked have been inspected and found to be unsafe, unwholesome and unfit for human consumption

Answer 13

inspected and condemned

Question 14

a professionally qualified and properly trained officer, duly appointed by the NMIS or the local government unit for meat inspection

Answer 14

inspector

Question 15

a display of written, printed, or graphic matter upon the immediate container of any article

Answer 15

label

Question 16

refers to the fresh, chilled or frozen edible carcass including offal derived from food animals

Answer 16

meat

Question 17

premises such as slaughterhouse, poultry dressing plant, meat processing plant, cold storage, warehouse and other meat outlets that is approved and registered by the NMIS in which food animals or meat products are slaughtered, prepared, processed, handled, packed or stored.

Answer 17

meat establishment

Question 18

This is the process of rendering raw foodstuffs into safe, edible and more enjoyable cooking experience or storage. This also includes all methods of manufacture and preservation but does not include prepackaged fresh, chilled or frozen meat.

Answer 18

meat processing

Question 19

slaughtered, canned, salted, rendered, boned, cut up, or otherwise manufactured or processed

Answer 19

meat preparation

Question 20

this is the exposure of meat to the temperature ranges 00C -100C

Answer 20

refrigeration

Question 21

this is done by addition of table salt, through the process of osmosis, removes water from the meat.

Answer 21

salting

Question 22

This is the process of subjecting meat into the action of smoke and heat generated by burning hardwood or sawdust

Answer 22

smoking