This set of Meat Processing Multiple Choice Questions & Answers (MCQs) focuses on “Handling Practices in the Abattoir”.
1. What are the schemes usually adapted at abattoirs as a control measures?
a) Good Hygienic Practices (GHP) and Hazard Analysis and Critical Control Point (HACCP)
b) Good Manufacturing Practices (GMP) and Hazard Analysis and Critical Control Point (HACCP)
c) Good Manufacturing Practices (GMP) and Good Hygienic Practices (GHP)
d) Good Manufacturing Practices (GMP) and Good Laboratory Practices (GLP)
View Answer
Explanation: Good Hygienic Practices (GHP) includes design, construction, equipment and personal hygiene. It mainly focuses on the microbial contamination of the meat and its products. Hazard Analysis and Critical Control Point (HACCP) includes product quality control. These steps detect and prevent the hazards in the process line.
2. Wet cleaning is followed after removal of physical scrap material in meat industry.
a) True
b) False
View Answer
Explanation: Wet cleaning is done after the removal of visible dust, dirt, stones and other waste materials. This wet cleaning is done by man power. Generally high pressure nozzles are used for removing minute dirt on the floor and equipment. It requires large amount of water.
3. Which of the following is used as a traditional detergent in meat industry?
a) Sodium carbonates
b) Sodium bicarbonates
c) Potassium carbonates
d) Potassium bicarbonates
View Answer
Explanation: An ideal detergent should have the following properties: a) It should have high wetting and penetrating power. b) It should have good emulsifying power and good saponifying power. c) It should quickly and completely soluble in water. d) It should not be corrosive in nature.
4. At what times does the worker should clean their hands?
a) Before the work starts, after using toilets
b) Before the work starts, after using toilets, after touching dirty materials
c) After using toilets, after touching dirty materials
d) Only after using toilets, after eating
View Answer
Explanation: The worker should clean his/ her hands regularly to prevent the cross contamination. The workers should clean their hands before the work starts. They should also clean after eating and also after using toilets.
5. What are the physical control measures to prevent rodent’s entry into the abattoir?
a) Trapping
b) Catching
c) Spraying chemicals
d) Trapping, catching and spraying chemicals
View Answer
Explanation: Trapping is one of the effective methods to control the rodents in meat industry. Trappers and baits can be placed at every entry point. Spraying chemicals inside the abattoirs can lead to chemical hazards and reduce the quality of the product.
6. What are the principles of environmental hygiene in meat industry?
a) Proper fencing, pest control
b) Pest control, liquid and solid waste disposal
c) Liquid and solid waste disposal
d) Proper fencing, pest control, liquid and solid waste disposal
View Answer
Explanation: The principles of environmental hygiene are proper fencing, pest control, liquid and solid waste disposal. Proper fencing should be done to restrict the entry of dogs, cats and any unauthorized persons. Pest control is done to reduce the pests and rodents inside the abattoirs.
7. What are the components to be removed from waste water released from abattoirs?
a) Blood
b) Grease
c) Solids substances
d) Blood, grease and solids substances
View Answer
Explanation: Blood, grease and solids substances should be removed from the waste water. Blood can be used as stock feed production and in fertilizer production. Solids like skin, hair and bones should be removed. Fats should be removed by using grease traps.
8. What is the missing step in manual cleaning process of equipment in abattoirs?
a) Scrubbing with hot water
b) Scrubbing with cold water
c) Scrubbing with detergent and water
d) Scrubbing with steam
View Answer
Explanation: In a manual cleaning process, the surface is cleaned to remove the dust and visible dirt. The equipment is soaked in water to loosen the hardened soil. After some time, it is scrubbed with detergent and is rinsed thoroughly with water. Finally the equipment is disinfected by steam or hot water.
9. Does temperature affect the quality of poultry products?
a) True
b) False
View Answer
Explanation: The temperature can affect the quality of the poultry products. The change in temperature can cause stress in the birds. It affects the stability of the color. It also reduces the stability of proteins in the muscle of the birds.
10. What is the main purpose of Good Handling Practice in abattoirs?
a) Increase only the safety of the product
b) Maintains only the quality of the product
c) Maintains the safety of the process line and quality of the product
d) Maintains the safety of the process line
View Answer
Explanation: Good Handling Practice is one of the prerequisites requires for the Good Hygiene Practice (GHP). The equipment and the products are to be handled carefully. They should not be cross contaminated with other microbial, physical and chemical hazards.
Sanfoundry Global Education & Learning Series – Meat Processing.
To practice all areas of Meat Processing, here is complete set of Multiple Choice Questions and Answers.
If you find a mistake in question / option / answer, kindly take a screenshot and email to [email protected]
