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Food Hygiene II > PP6 > Flashcards

PP6 Flashcards

1
Q

What are the benefits of poultry meat over other types?

A

economical, quick and easy to prepare and serve

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2
Q

What is the definition of poultry meat preparation?

A

meat has not undergone any treatment other than cold treatment

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3
Q

What is the final carcass temperature for chilling of poultry?

A

30 degrees

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4
Q

What are the general and specific requirements for a poultry slaughterhouse?

A

Animal reception/inspection room
Sufficient number of rooms according to operation being carried out
Stunning and bleeding room

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5
Q

What are the temperature ranges for hot water scalding of poultry?

A

70-80 degrees for 10-20 sec

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6
Q

What is the temperature range and duration for processing goose?

A

92-100 degrees for 90-130 sec

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7
Q

What is the maximum temperature for chilling giblets during transportation?

A

6 degrees

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8
Q

What are the general conditions for transportation of poultry?

A

water, feed and rest for animals at suitable intervals

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9
Q

What is required for poultry to be considered eviscerated?

A

all internal organs removed as well as head and neck

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10
Q

What does the ante-mortem inspection of poultry and lagomorphs include?

A

checks on records or documentation at the holding, including food chain information

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11
Q

What is avian chlamydiosis?

A

A bacterial infection

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12
Q

What are the postmortem changes associated with avian chlamydiosis?

A

inflammed air sacs

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13
Q

What is the recommended approach to avian chlamydiosis in a population:

A

implementation of biosecurity practices

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14
Q

What are the methods for chilling chicken?

A

water chilling

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15
Q

What are the quality characteristics for class A and B poultry?

A

intact, clean and no visible blood stains

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16
Q

What is the specific requirement for class A poultry regarding fat on the breast?

A

a regular thin layer of fat on the breast

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17
Q

What is the maximum temperature allowed for meat at cutting?

A

4 degrees

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18
Q

What is the method for stunning chickens and turkeys using electrical stunning?

A

head only electrical stunning at 240 mA

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19
Q

How is Newcastle disease transmitted?

A

through exposure to fecal and other material from infected birds

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20
Q

What are the components examined during postmortem inspection of poultry?

A

body surface, internal organs and body cavity

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21
Q

What is the last step in flow diagram of poultry slaughter and dressing?

A

Packing

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22
Q

What does the term ‘‘partially eviscerated poultry’’ refer to?

A

poultry with heart, liver, lungs, gizzard, crop, and kidneys have NOT been removed

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23
Q

Inedible part of poultry:

A

spleen

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24
Q

What causes deep putrefication of poultry?

A

Anaerobic proteolytic bacteria

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25
Q

What are the products of superficial putrefication in meat with plenty of oxygen?

A

Proteins to peptones, polypeptides, amino acids

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26
Q

What are the conditions used for scalding of broiler chickens (35-38 days old)?

A

51-54 degrees, 45 to 90 sec

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27
Q

What temperature range characterizes fresh poultry meat?

A

-2 to +4 degrees Celsius

28
Q

What temperature range characterizes frozen poultry?

A

-12 to -18 degrees Celsius

29
Q

What is the recommended action if the birds are too small or if shackling induces pain during waterbath stunning?

A

Don’t shackle the birds

30
Q

How should the shackles be prepared before being exposed to the current in waterbath stunning?

A

Wet the shackles

31
Q

How should the birds be hung during waterbath stunning?

A

By both legs

32
Q

What is the requirement for the size and shape of metal shackles used in waterbath stunning?

A

They should be appropriate to the size of the poultry’s legs

33
Q

What is the requirement for the electrodes in water bath stunning equipment?

A

They should extend the full length of the waterbath

34
Q

What is the purpose of the albumen index in egg quality assesment?

A

to asses the quality and quantity of thick albumen

35
Q

What does the index of albumen foaming measure in egg storage?

A

the ability of albumen to form foam, 450-950, reduce with time

36
Q

What causes the free egg yolk to be mobile, and why does this occur?

A

due to ruptures in chalazae cords

37
Q

What temperature range are fresh eggs stored at, and for how long are they viable?

A

0-5 degrees and 28 days

38
Q

How long are extra fresh eggs?

A

9 days, must be packaged and labelled within 4 days

39
Q

What is the minimum temperature for pasteurizing liquid yolk and whole egg products, and what temperature must they immediately be chilled to?

A

65C, chilled to 8C

40
Q

What are the main differences between mayonnaise and tartar sauce?

A

Mayonnaise is made of vegetable oil, processed egg product, acidifying agent, suar and food additives.
Tartar sauce consist of heat-processed egg product, vinegar, sterilized cucumbers, thermally modified starch, onion, mustard, sugar, salt and spices.

41
Q

What is the range of albumen index, and why is it used?

A

3-13, quality and quantity of albumen in eggs

42
Q

What is the basic chemical composition of eggs?

A

65.6% water and 34.4% Dm

43
Q

What are the weight classes of eggs?

A

S less than 53g
M 53-63g
L 63-73g
XL over 73g

44
Q

Where is the ante-mortem inspection carried out in farmed game?

A

At the holding site

45
Q

What does inspection at the slaughterhouse cover?

A

Checking of ID only

46
Q

What must be done after killing of large game animals?

A

examination of body and viscera by a trained person

47
Q

What must be evaluated before killing of large game?

A

Nutritional status, status, posture, skin, fur, body openings and vocalisation

48
Q

What are the non-edible parts of rabbit?

A

ears
esophagus
trachea
gall bladder
pancreas
intestines
spleen
reproductive organs
urinary organs
ends of feet
tail
skin with hair/fur

49
Q

What is the maximum allowed histamine mean value of fish?

A

100 mg/kg

50
Q

What is the first step in deboning and cutting fish?

A

removing slime and scaling

51
Q

What is the purpose of gutting in fish processing?

A

to sort the viscera into useful and nonuseful parts

52
Q

What is the purpose of removing the head and fins in fish processing?

A

to prepare the fish for chilling

53
Q

What is the temperature range for quick freezing of fish?

A

-5 degrees for 2 hours

54
Q

What is the purpose of marinating fish?

A

To transform raw materials to a digestible form and extend shelf life

55
Q

What percentage of salt does high salted fish contain?

A

over 14%

56
Q

What type of fishery products must not be placed on the marked due to biotoxins?

A

from poisonous fish

57
Q

What is the definition of caviar and how should it be stored?

A

a product made of salt-cured fish eggs of Acipenseridae family, stored at 1-7 degrees

58
Q

What is comb honey?

A

Honey stored by bees in beeswax cells

59
Q

What is the maximum allowed moisture content in bakers honey with heather?

A

not more than 25%

60
Q

what does melissopalynogy involve?

A

pollen analysis of honey

61
Q

How is honeydew honey defined?

A

Honey obtained from excretions of plant sucking insects

62
Q

How many grades are ostrich meat divided into?

A

5

63
Q

What are the different types of poultry hams based on the percentage of pure muscle protein?

A

Special ham - 16%
Selective ham - 13%
Standard ham - 10%

64
Q

What increases in old age eggs?

A

pH

65
Q

What is a pimpled egg?

A

White colour because of irregularly shaped calcium deposits on the external surface of shell

Food Hygiene II (6 decks)

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