WORKSHIIT

Question 1

1. These materials are commonly used for many types of meat containers, handles of knives and other hand tools, for cutting boards and some internal parts of meat processing equipment.

Answer 1

Food grade synthetic materials

Question 2

2. In Meat processing business or even home meat preparation requires adherence to these rules and regulations, any product that comes to the table should be prepared with utmost care to avoid any health hazard or consequence of food poisoning or food intoxication.

Answer 2

food hygiene

Question 3

3. This refers to the edible part of the carcass including offal derived from food animal.

Answer 3

MEAT

Question 4

4. This refers to all conditions and measures necessary to ensure the safety and suitability of meat at all stages of the food chain.

Answer 4

meat hygiene

Question 5

5. This is the assurance that meat will not cause harm to the consumer once it is prepared and/or eaten. It can also be described in terms of appropriate application of measures to protect public health, and achievement of any quantitative outcomes for hazard control that may be required.

Answer 5

meat safety

Question 6

6. This is the primary object to remove visible soiling and bloodstains and to improve appearance after chilling.

Answer 6

carcass washing

Question 7

7. This should be built to prevent access of unauthorized persons, the public, dogs and other animals barrier must be erected around the slaughterhouse area.

Answer 7

perimeter fencing

Question 8

8. This insect control involves the identification, production, and application of chemical attractants which draw the insects to a trap or interrupt and confuse breeding patterns.

Answer 8

behavioral control

Question 9

9. This is the most obvious control method, but also the most controversial of all control methods that includes insecticides but non-chemical methods should be employed if possible.

Answer 9

a. chemical control

Question 10

12. This is the lean grade of beef which contains meat without visible fat and connective tissue.

Answer 10

Grade beef 1

Question 11

13. This is the lean grade of beef which contains beef trimmings with up to 20% (visible) connective tissue and 20% fat.

Answer 11

grade beef 3

Question 12

14. This is the Lean grade of beef which contains beef with less than 10% (visible) connective
    tissue and less than 10% fat.

Answer 12

grade beef 2

Question 13

16. This refers to the hind parts of the carcass that contains mostly tender cuts

Answer 13

hindquarter or perma

Question 14

17. This is the weight loss of a carcass or product during chilling or storage. May also be applied to loss of weight of live animals in transit.

Answer 14

shrinkage

Question 15

20. This is one of the factors should also be considered in handling and transporting of livestock.

Answer 15

weather condition

Question 16

22. This must be performed by various groups of people including veterinarians, trained inspectors and company quality control personnel.

Answer 16

meat inspection

Question 17

The occurrence of a contaminant in food or food environment.

Answer 17

contamination

Question 18

This is reduction of the number of micro-organism in an environment to a level that does not compromise food safety or suitability by means of chemical agents and/or physical methods.

Answer 18

disinfection