This set of Meat Processing Multiple Choice Questions & Answers (MCQs) focuses on “Sanitation of Meat Processing Plants – Set 2”.
1. Which of the following aspect is excluded in HACCP?
a) Microbial control
b) Physical hazards
c) Chemical hazards
d) Recall procedures
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Explanation: Microbial control is not a part of the HACCP since it takes days for the results to come out. So, this aspect is considered under Good Hygienic Practice and Meat sanitation which are checked at regular intervals.
2. What is the main difference between Good Hygienic Practice (GHP) and Hazard Analysis Critical Control Point (HACCP)?
a) GHP is product specific
b) GHP is not product specific
c) HACCP is not product specific
d) Both GHP and HACCP are product specific
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Explanation: Good Hygienic Practice (GHP) is not a product specific. GHP focuses on the overall safety of the meat products. Hazard Analysis Critical Control Point (HACCP) is a product specific. HACCP focuses on the individual product.
3. What is the physical hazards in meat industry?
a) Animal teeth
b) Parasites
c) Chemical solvents
d) Pesticides
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Explanation: The physical hazards in meat industry includes unwanted materials like glass, bone fragments, animal teeth. It also detects metal fragments such as sausage clips, broken knife blades, stones, plastic pieces and needles.
4. What is the biological hazards in meat industry?
a) Animal teeth
b) Parasites
c) Chemical solvents
d) Pesticides
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Explanation: HACCP process guarantees food safety. Food safety is achieved by inactivating vegetative pathogens, like bacteria, viruses, molds, yeasts in the meat product. It helps in reducing the wastages of the meat products which are affected due to microbial contamination.
5. What is the chemical hazards in meat industry?
a) Animal teeth
b) Parasites
c) mold
d) Pesticides
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Explanation: Chemical hazards are the contaminants like heavy metals, chemical solvents, cleaning and disinfection compounds. It also includes residues from veterinary drugs, pesticides and feed additives. It can also be overdoses of nitrate/nitrite and other chemical preservatives.
6. What is the good microbial standard count of total plate count in meat industry?
a) less than 104
b) more than 104
c) 104 – 105
d) more than 105
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Explanation: The good microbial standard count of total plate count in meat industry should be less than 104. The critical microbial condition occurs when the count is between 104 – 105. If the count is more than 105, then is not acceptable and is considered spoiled.
7. What is the good microbial standard count of Enterobacter in meat industry?
a) less than 100
b) more than 100
c) 100-1000
d) more than 1000
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Explanation: The good microbial standard count of Enterobacter count in meat industry should be less than 100. The critical microbial condition occurs when the count is between 100-1000. If the count is more than 1000, then is not acceptable and is considered spoiled.
8. What is the following is not a GHP?
a) Washing hands before starting work
b) Finger rings, watches are allowed
c) Access to production areas with working clothes
d) Workers with purulent wounds are not allowed to work with meat
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Explanation: Good Hygienic Practices includes washing of hands and legs before starting the work in the processing area. Finger rings, watches are not allowed. The workers are accessed to production areas only with working clothes.
9. What should be the recommended conditions for meat processing?
a) High air humidity
b) Low air humidity
c) High relative humidity
d) High air humidity and low relative humidity
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Explanation: The basic hygiene of meat processing is that, the meat cutting and deboning should be carried out in climatized rooms. It also should have low air humidity. The processing areas are to be disinfected at regular intervals.
10. Which area needs air conditioning in meat industry?
a) Meat cutting and deboning room
b) Boiling room
c) slaughtering room
d) Full industry
View Answer
Explanation: Air conditioning is only required in meat cutting and deboning rooms with a temperature range of 10 – 12°C. The other rooms for meat processing should have sufficient ventilation. It should also have thermostat for maintaining the temperature of the rooms.
Sanfoundry Global Education & Learning Series – Meat Processing.
To practice all areas of Meat Processing, here is complete set of Multiple Choice Questions and Answers.
