This set of Meat Processing Multiple Choice Questions & Answers (MCQs) focuses on “Safety Standards in Meat Industry”.
1. How can microbial contamination occur in meat industry
a) Cross contamination
b) Through windows and doors
c) During thermal processing
d) During packaging
View Answer
Explanation: Cross contamination is the main reason that leads to microbial contamination in meat industry. Hanging closely together both the unskinned and skinned carcasses in the slaughter line can lead to cross contamination.
2. What does the Food Safety and Standards (Contaminants, toxins and Residues) Amendment Regulations, 2018 notified regarding meat industry?
a) Tolerance Limits of antibiotics and veterinary drugs
b) Critical Limits of antibiotics and veterinary drugs
c) Tolerance Limits of antibiotics
d) Critical Limits of veterinary drugs
View Answer
Explanation: FSSAI has advised the Food Safety and Standards (Contaminants, toxins and Residues) Amendment Regulations, 2018 regarding the Tolerance Limits of antibiotics and veterinary drugs used in meat and poultry industries.
3. What is AMR?
a) Anti-microbial resistance
b) Anti-microbial rate
c) Anti-metabolic resistance
d) Anti-metabolic rate
View Answer
Explanation: Antimicrobial Resistance occurs when microbes such as bacteria, viruses, fungi and parasites change over time and no longer respond to treatments. Therefore, it very important to removes these microbes from the food products.
4. Which certification is needed for the meat feed to ensure safe meat production?
a) FSSAI certification
b) BIS certification
c) ISO certification
d) AGMARK certification
View Answer
Explanation: As per Food safety standard Act, animal feed does not come under the mandate of FSSAI. Therefore, the producers of animal feed should obtain BIS certification for their feed to ensure safe meat production. BIS has voluntary standard for the animal feed.
5. What is Part IV of Schedule 4 in Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations 2011?
a) Hygienic Practices to be followed by Food Business Operators engaged in manufacture, processing, storing and selling of meat and meat products
b) Hygienic and Sanitary Practices to be followed by Food retailers engaged in storing and selling of meat and meat products
c) Sanitary Practices to be followed by Food Business Operators engaged in manufacture of meat and meat products
d) Hygienic and Sanitary Practices to be followed by Food Business Operators engaged in manufacture, processing, storing and selling of meat and meat products
View Answer
Explanation: FSS (Licensing and Registration of Food Businesses) Regulations 2011, in Part IV of Schedule 4 stands fort Hygienic and Sanitary Practices to be followed by Food Business Operators engaged in manufacture, processing, storing and selling of meat and meat products. This covers requirements for slaughter-houses, meat processing industries and retail shops.
6. Coloured plastic bags should be avoided for carrying meat
a) True
b) False
View Answer
Explanation: Coloured plastic bags should be avoided for carrying meat. Because there is always a chance of visible colour migration from plastics to the meat products. The meat should also not be pack in newspapers.
7. What is the cooking temperature of poultry?
a) 165°F
b) 160°F
c) 145°F
d) 155°F
View Answer
Explanation: The cooking temperature of whole or ground poultry is 165°F. Poultry should never be eaten raw. Undercooked poultry can have salmonella which leads to diseases. The poultry should be cooked thoroughly.
8. What is the cooking temperature of ground meat?
a) 165°F
b) 160°F
c) 145°F
d) 155°F
View Answer
Explanation: The cooking temperature of ground meat like beef, pork, and lamb is 160°F. Whole cuts meat have bacteria on their surfaces but ground meats may have bacteria throughout the meat Therefore, ground meat is cooked to a higher temperature than whole cut meat.
9. What is the cooking temperature of whole meat?
a) 165°F
b) 160°F
c) 145°F
d) 155°F
View Answer
Explanation: The cooking temperature of whole meat like beef, pork, and lamb is 145°F. Whole meat have bacteria on their surfaces only. So they have lower cooking temperature than the ground meat. The meat should be allowed to rest for few minutes before eating as this resting time gives the more time to kill bacteria.
10. What are food safety challenges in meat industry?
a) Maintaining meat quality assurance in the entire supply chain from breeding, processing, packaging to distribution
b) Following food safety standards
c) Maintaining meat quality standards during processing
d) Maintaining meat quality standards during retailing and distribution
View Answer
Explanation: The meat industry should full fill the food safety standards and should be updated constantly about evolving food regulations. It should maintain meat quality standards in the overall processes.
11. What is meat quality assurance?
a) It includes inspections, lab meat quality testing, audits, meat quality control and meat safety certification as per the guidelines and regulations
b) It includes meat quality testing
c) It includes inspections and audits as per the guidelines and regulations
d) It includes meat safety certification
View Answer
Explanation: Meat quality assurance is a preventive approach to check the quality control of meat products. It helps in ensuring hygiene during livestock breeding, processing, packing, transportation and retailing.
12. What is the storage conditions for fresh meat for short term storage?
a) 40C
b) -180C
c) -40C
d) 180C
View Answer
Explanation: Meat should be stored at 40C for short term storage. Meat under normal chilling conditions should be consumed within 2 to 4 days. The meat should not be stored under room temperature where microbial growth takes place.
13. What is the storage conditions for fresh meat for long term storage?
a) 40C
b) -180C
c) -40C
d) 180C
View Answer
Explanation: Meat should be stored at -180C for long term storage. Meat should be stored in freezers only. It should be consumed within 10 to 12 months. The meat should not be stored under normal chilling temperature.
14. Oxygen permeable materials can be used to wrap fresh meat for short term storage.
a) True
b) False
View Answer
Explanation: Low-density polyethylene is the widely used packaging material for fresh meat. The LDPE has good oxygen permeability which maintains the bloom in meat. Oxygen permeable materials are used to wrap fresh meat for short term storage.
15. Which of the following is not a safe way to thaw a frozen meat product?
a) Room temperature
b) Refrigeration temperature
c) In cold water
d) In microwave
View Answer
Explanation: The meat products should never be thawed at room temperature. There are three safe ways to defrost meat products. They can be defrosted at refrigeration temperature, in cold water and in microwave.
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]
