module 5

Question 1

place where animals are kept before slaughter, conduct ante and post mortem inspections, and the conduct of actual slaughtering operation and storage of carcasses.

Answer 1

Slaughterhouse

Question 2

Slaughter house is also called

Answer 2

Abbatoir (french abbattre “to strike down”

Question 3

Sale in any market

Answer 3

AAA

Question 4

For sale in any market in PH

Answer 4

AA

Question 5

For sale only in the city in which the plant is located

Answer 5

A

Question 6

Must be closed until minimum standards are provided

Answer 6

B

Question 7

Pre-requisite of a good slaughterhouse

Answer 7

Far from areas where objectionable odors are generated;
Should be connected to highways but separated form other plants;
Water must be good in quantity;
Have good water disposal;
Has sloped floors;
Has ceilings that are 3m high and painted in white;
Building materials should provide easy cleaning;
Floors must be non slippery;
Have adequate lightning;
Have handwashing facilities and drinking fountains (pedal operated);
1.5m doorways;
have antemortem facilities;

Question 8

Waste water contains

Answer 8

Grease, blood, hair, tissue and bone particles

Question 9

slope in working areas

Answer 9

10 cm for every 6 m

Question 10

Slope in the coolers

Answer 10

15 - 20 cm for every 6 m

Question 11

ceilings should be no less than

Answer 11

3 m tall

Question 12

Materials for slaughter building

Answer 12

concrete, ceramic floor tile, floor glazed brick, glazed tiles, smooth surface

Question 13

materials for ceilings

Answer 13

portland cement plaster and plastic

Question 14

lux i nthe working areas

Answer 14

220

Question 15

lux in inspection

Answer 15

540

Question 16

lux in the coolers

Answer 16

110

Question 17

maximum temperature in all working areas

Answer 17

10 C

Question 18

antemortem facilities include

Answer 18

livestock pens, inspection facilities, and holding pens

Question 19

Must be provided to prevent excessive sun exposure

Answer 19

sheds

Question 20

Allow the animals to walk in to the stunning area

Answer 20

holding pens

Question 21

provides temporary housing for animals prior to slaughter

Answer 21

lairage

Question 22

needs that lairage design should meet

Answer 22

animal welfare;
maintaining cleanliness;
separation of sick animals

Question 23

allow rapid shackling and bleeding of stunned animals;
should be separated from the dressing area

Answer 23

stunning and bleeding area

Question 24

used for skinning, evisceration, and final carcass preparation stages (cattle and sheep);
for scalding, dehairing, evisceration and polishing stages (pigs)

Answer 24

dressing area

Question 25

vitally important in controlling the survival and growth of both spoilage and pathogenic organisms

Answer 25

temperature control

Question 26

should have good artificial lighting to allow safe movement of products and facilitate identity checks

Answer 26

walk-in chillers

Question 27

average temperature of coolers

Answer 27

2-6 C

Question 28

occurs when rh is high

Answer 28

sweating

Question 29

rail should be atleast _____ m high; halves of beef; calves and hogs; quarters of beef; goat and sheep

Answer 29

3.3; 9; 2.25; 1.95

Question 30

carcasses should be hung 1 m from the walls and .6 m from coolers, with a separation of .3

Question 31

equipments that does not come in contact with meat (made of galvanized steel)

Answer 31

overhead rails, working platforms, stunning pens

Question 32

basic equipments needed for slaughtering operations

Answer 32

stunning guns, electrical head tongs, or simpel stunning equipments for direct blow; knives; sharpening steel; oil or water sharpening stone; scabbard and belt; meat saw and cleaver; block and tackle or chain hoist; pritch, chocks or skinning rack; a strong beam or tripod (2.4-3.4 m from the floor); spreader; several buckets; working platforms;

Question 33

type of knives used for slaughtering

Answer 33

sticking (16 cm sharpened on both sides); skinning (16 cm curved)

Question 34

holds the weight of the animal to be slaughtered

Answer 34

block and tackle or chain hoist

Question 35

also called dressing craddle

Answer 35

pritch, chocks or skinning rack

Question 36

additional equipments when pigs are scalded and scraped

Answer 36

scalding barrel or tank; pot, barrel or system for boiling water; bell scrapers; solid scraping table; thermometer; hog or hay hook; torch

Question 37

other useful equipments

Answer 37

stunning pen; bleeding hooks; blood catching through; wash through

Question 38

used for vertical bleeding

Answer 38

bleeding hooks

Question 39

necessary for sanitation of hands and tools

Answer 39

hand wash basin; implement sanitizers

Question 40

are stainless steel boxes holding hot water, shaped to suit particular equipments

Answer 40

implement sterilizers

Question 41

should be positioned where operators who use knives has immediate access

Answer 41

knife sterilizers