part 1 .2

Question 1

Wound should be as small as possible to avoid contamination of scalding tank

Answer 1

true

Question 2

sticking organ route

Answer 2

heart> BT> carotid> vertebral arteries

Question 3

Scraping/polishing often result to a worse meat condition

Answer 3

true

Question 4

Carcass treatment for lower pathogen level

Answer 4

fast freeze or air dry

Question 5

Integral in maintaining HACCP system

Answer 5

documentation and records

Question 6

use of methods, procedures, or tests, in addition to those used in monitoring, to determine if the HACCP plan is being followed, whether the records of monitoring activities are accurate, and whether the control measures are functioning as intende

Answer 6

verification procedures

Question 7

a planned sequence of observations or measurements to assess whether a CCP is under control and to produce an accurate recorc for future use in verification.

Answer 7

monitoring

Question 8

7 Principles of HACCP

Answer 8

Conduct a Hazard Analysis
Determine the Critical Control
Points (CCPs).
Establish critical limits for each CCP.
Establish a monitoring system for each CCP.
Establish corrective actions if CCP is out of control.
Verify that the HACCP plan is working effectively.
Establish documentation and records.

Question 9

a prerequisite that must be in place before a HACCP plan can be developed and implemented.

Answer 9

GHP

Question 10

pair LNs

Answer 10

retropharyungela

Question 11

what LNs are incised in pig

Answer 11

submax and cervical aside from RP

Question 12

masticatory muscles are viewed and incised at <6 weeks

Answer 12

view only

Question 13

taenia saginata are limited to?

Answer 13

GIT

Question 14

In pigs, root of tongue is also incised to check presence of

Answer 14

taenia solium

Question 15

Mucosal parts are infected commonly by

Answer 15

cysticercus bovis

Question 16

hepatic LNs in pigs are always incised

Answer 16

only if necessary

Question 17

hatol for pyrexia

Answer 17

condemned or cponditionally approved

Question 18

lag time and generation time increase, and growth rate ____because of inactivation of intracellular enzymes

Answer 18

decreases

Question 19

thermophiles

Answer 19

c. botolinum

Question 20

mesophiles

Answer 20

e.coli, salmonella, shigella

Question 21

psychotrophs

Answer 21

yerisnia,listeria,

Question 22

thermotolerant

Answer 22

spores, fungi

Question 23

Yeasts and molds grow at lower pH values than bacteria

Answer 23

true

Question 24

methods of drying

Answer 24

air drying
addition of solutes
freezing
altering microstructure of food

Question 25

in hurdle concept, each additional parameter provides an same level of control over microbial behavior

Answer 25

increased level

Question 26

comminuted meat has higher initial microbial level and growth rate

Answer 26

true

Question 27

this meat has Aerobic spoilage similar to red meat but faster

Answer 27

poultry

Question 28

is the end product that gives “cheesy” and “dairy” flavor which is more acceptable to consumers

Answer 28

lactic acid

Question 29

lactic acid makes shelf life longer but after some time the cheesy flavor becomes unacceptable

Answer 29

true

Question 30

produces sharp odor

Answer 30

brochotrix thermospacta

Question 31

Frozen meat is more prone to rancidity

Answer 31

true

Question 32

starter cultures should be antagonistic to pathogenic and undesirable organisms.

Answer 32

true