Lab Practical Flashcards
1
Q
FSIS
A
food safety inspection services
2
Q
SOP
A
standard operating procedures
3
Q
SSOP
A
standard sanitation operating procedures
4
Q
GMP
A
- good manufacturing practices
- ex. hair net, aprons, wash hands
5
Q
PPE
A
- personal protective equipment
- ex. arm guard, hard hat
6
Q
5 steps to get ready
A
- frock
- wash hands
- hair net
- take off jewelry
- put on gloves
7
Q
fabrication of pork
A
- carcass
- primals
- subprimals
- retail cuts
8
Q
basic components of processed meats
A
- raw materials (meat)
- non-meat ingredients
- physical alteration
9
Q
sausage making process
A
- pork trim
- coarse grinder
- fine grinder
- sausage stuffer
- add spices and water
10
Q
benefits of adding water
A
-controls temp/ cools meats bc it gets hot in process
11
Q
benefits of adding salt
A
- increases shelf life
- controls bacterial growth
- 6.25% sodium nitrite
- 93.75% sodium chloride
12
Q
benefits of adding sugars
A
-helps with water holding capacity
13
Q
types of casings
A
- natural
- collagen
- cellulose
- plastic
14
Q
purpose of vacuum tumbling
A
- pulls non-meat ingredients into meat and evenly distributes them
- increases water holding capacity
15
Q
blue rare
A
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