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Food Hygiene II > PP6 > Flashcards

PP6 Flashcards

(65 cards)

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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
What are the products of superficial putrefication in meat with plenty of oxygen?
Proteins to peptones, polypeptides, amino acids
26
What are the conditions used for scalding of broiler chickens (35-38 days old)?
51-54 degrees, 45 to 90 sec
27
What temperature range characterizes fresh poultry meat?
-2 to +4 degrees Celsius
28
What temperature range characterizes frozen poultry?
-12 to -18 degrees Celsius
29
What is the recommended action if the birds are too small or if shackling induces pain during waterbath stunning?
Don't shackle the birds
30
How should the shackles be prepared before being exposed to the current in waterbath stunning?
Wet the shackles
31
How should the birds be hung during waterbath stunning?
By both legs
32
What is the requirement for the size and shape of metal shackles used in waterbath stunning?
They should be appropriate to the size of the poultry's legs
33
What is the requirement for the electrodes in water bath stunning equipment?
They should extend the full length of the waterbath
34
What is the purpose of the albumen index in egg quality assesment?
to asses the quality and quantity of thick albumen
35
What does the index of albumen foaming measure in egg storage?
the ability of albumen to form foam, 450-950, reduce with time
36
What causes the free egg yolk to be mobile, and why does this occur?
due to ruptures in chalazae cords
37
What temperature range are fresh eggs stored at, and for how long are they viable?
0-5 degrees and 28 days
38
How long are extra fresh eggs?
9 days, must be packaged and labelled within 4 days
39
What is the minimum temperature for pasteurizing liquid yolk and whole egg products, and what temperature must they immediately be chilled to?
65C, chilled to 8C
40
What are the main differences between mayonnaise and tartar sauce?
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
What is the range of albumen index, and why is it used?
3-13, quality and quantity of albumen in eggs
42
What is the basic chemical composition of eggs?
65.6% water and 34.4% Dm
43
What are the weight classes of eggs?
S less than 53g M 53-63g L 63-73g XL over 73g
44
Where is the ante-mortem inspection carried out in farmed game?
At the holding site
45
What does inspection at the slaughterhouse cover?
Checking of ID only
46
What must be done after killing of large game animals?
examination of body and viscera by a trained person
47
What must be evaluated before killing of large game?
Nutritional status, status, posture, skin, fur, body openings and vocalisation
48
What are the non-edible parts of rabbit?
ears esophagus trachea gall bladder pancreas intestines spleen reproductive organs urinary organs ends of feet tail skin with hair/fur
49
What is the maximum allowed histamine mean value of fish?
100 mg/kg
50
What is the first step in deboning and cutting fish?
removing slime and scaling
51
What is the purpose of gutting in fish processing?
to sort the viscera into useful and nonuseful parts
52
What is the purpose of removing the head and fins in fish processing?
to prepare the fish for chilling
53
What is the temperature range for quick freezing of fish?
-5 degrees for 2 hours
54
What is the purpose of marinating fish?
To transform raw materials to a digestible form and extend shelf life
55
What percentage of salt does high salted fish contain?
over 14%
56
What type of fishery products must not be placed on the marked due to biotoxins?
from poisonous fish
57
What is the definition of caviar and how should it be stored?
a product made of salt-cured fish eggs of Acipenseridae family, stored at 1-7 degrees
58
What is comb honey?
Honey stored by bees in beeswax cells
59
What is the maximum allowed moisture content in bakers honey with heather?
not more than 25%
60
what does melissopalynogy involve?
pollen analysis of honey
61
How is honeydew honey defined?
Honey obtained from excretions of plant sucking insects
62
How many grades are ostrich meat divided into?
5
63
What are the different types of poultry hams based on the percentage of pure muscle protein?
Special ham - 16% Selective ham - 13% Standard ham - 10%
64
What increases in old age eggs?
pH
65
What is a pimpled egg?
White colour because of irregularly shaped calcium deposits on the external surface of shell

Food Hygiene II (6 decks)

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