PAES 422-2

Question 1

animal species regarded as pests

Answer 1

vermin

Question 2

shall be divided into the pre-clean area and clean area.

Answer 2

functional areas

Question 3

shall accommodate poultry animals in crates or coops. It shall be easy to clean and shall have provision for easy unloading from delivery trucks or vans.

Answer 3

unloading bay

Question 4

shall have provisions to facilitate easy and continuous restraining of
poultry animals.

Answer 4

shackling area

Question 5

shall have provision for installation of poultry stunner. The area shall be kept dried to avoid accidents to personnel.

Answer 5

stunning area

Question 6

shall have adequate water supply and shall have proper drainage system. The area shall have provision for collection of blood to separate it from liquid wastes.

Answer 6

slitting and bleeding area

Question 7

shall have provision for installation of poultry scalder. The area shall have proper ventilation to minimize condensates.

Answer 7

scalding area

Question 8

shall have provisions for installation of poultry defeathering machine. It shall have adequate water supply. Floor drains in this area shall have strainers to avoid clogging.

Answer 8

defeathering area

Question 9

shall be equipped with proper drainage system and adequate water supply. It shall be easy to clean and shall have provision for collecting by-products from eviscerated carcasses.

Answer 9

evisceration area

Question 10

shall be located adjacent the chilling area. It shall have provision for installation of spin washers and shall be in controlled temperature.

Answer 10

spin washing area

Question 11

shall be located adjacent to the spin washing area and ice room. It shall have provision for installation of chilling tanks and shall be in controlled temperature

Answer 11

chilling area

Question 12

shall be equipped with tables for proper
segregation of poultry carcass. The area shall be kept dry and clean and shall be in
controlled temperature.

Answer 12

Weighing, sorting and packing area

Question 13

shall have provision for stocking of crates for carcasses. An anteroom shall be provided to separate the packaging area from the dispatch bay and cold rooms.

Answer 13

packaging area

Question 14

shall be properly insulated to maintain the freshness of carcasses. An anteroom shall be provided to separate the cold rooms from the dispatch bay and packaging area.

Answer 14

cold rooms

Question 15

shall have provision for easy loading of carcass into delivery trucks or vans.

Answer 15

dispatch bay

Question 16

shall be provided in all “AAA” Accredited dressing/slaughtering plant to prevent cross-contamination from visitors and other personnel not directly involved in the
slaughtering procedures

Answer 16

view deck

Question 17

shall be provided adjacent to the cold room to minimize condensates and to facilitate dispatch of the carcass.

Answer 17

anteroom

Question 18

shall be provided to contain the by-products of poultry slaughtering for further processing and utilization. It should be located where there is no crosscontamination of carcass.

Answer 18

by-products area

Question 19

shall be provided for storage of ice. The walls and ceiling shall be insulated to prevent frost penetration from the room. Ice rooms shall have provision for installation of ice makers if available.

Answer 19

ice room

Question 20

shall be provided in all “AAA” Accredited dressing/slaughtering plant for quality control and inspections. It shall be equipped with laboratory equipment and other tools for testing and analysis

Answer 20

meat laboratory

Question 21

shall be provided for the employees in the dressing/slaughtering plant. The room shall have provision for hanging of clothes and racks for boots.

Answer 21

changing room

Question 22

may be constructed outside the main building or it should be located where there is no possible cross-contamination of the product.

Answer 22

locker room

Question 23

shall be provided in the dressing/slaughtering plant to contain the panel board as well as the electrical controls for the entire dressing/slaughtering plant.

Answer 23

electrical room

Question 24

should be provided to prevent dirt and objectionable odors entering from it into rooms where meat products are processed or handled.

Answer 24

boiler room

Question 25

Ceiling should be at least ______ in height from finish floor line inside operational areas
except in cold room.

Answer 25

3m

Question 26

All rooms in which poultry is slaughtered, dressed, or otherwise processed shall have
at least _________ of light intensity on all working surfaces.

Answer 26

323 lux

Question 27

There shall be a light intensity of _________ at inspection stations.

Answer 27

538 lux