This set of Meat Processing Multiple Choice Questions & Answers (MCQs) focuses on “Sanitation of Meat Processing Plants”.
1. Which of the following is the principle of meat industry sanitation?
a) To inactivate pathogens
b) To increase profits
c) To decrease value of the product
d) To increase sales and marketing
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Explanation: There are three principles followed by the meat industry for sanitation. The steps taken should prevent the microbial contamination of raw materials and also finished products. It should also inactivate the microbes during the process. It should also eliminate microbial contamination in the processing area.
2. Failures in slaughter hygiene will contribute to quality losses and deterioration of the final processed meat products.
a) True
b) False
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Explanation: Failures in the slaughter hygiene and meat handling prior to the processing of the meta products can contribute to the quality loss of the final processed products. The raw materials and other additives are to be checked for the microbial contamination before entering the processing area.
3. What is QM in meat plant sanitation?
a) Quality Manager
b) Quality Management
c) Quantity Management
d) Query Management
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Explanation: QM is called Quality Management in meat plant sanitation. It is an important step in Good Hygienic Practices (GHP). It contains both the technical components and the hygienic components of the meat processing.
4. What is the technical components in quality management?
a) Product composition
b) Raw material quality check
c) Food poisoning
d) Sales
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Explanation: The technical aspects in quality management comprises product composition and processing techniques. It also includes technologies involved in the process. Other components also include packing, storage and transportation.
5. What is the hygienic components in quality management?
a) Product composition
b) Raw material quality check
c) Packaging
d) Sales
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Explanation: The hygienic aspects in quality management comprises product quality and safety techniques. It also includes good hygienic practices. another important component is HACCP (Hazard Analysis Critical Control Point).
6. Good Hygienic Practice are factory specific.
a) True
b) False
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Explanation: Good Hygienic Practice are not factory specific. These principles are applied to all types of the meat processing. They help the establishment to maintain hygienic standards in the processing area and also throughout the industry.
7. Which of the following is not the principle of Good Hygienic Practice?
a) Plant layout
b) Processing methods
c) sanitation procedures
d) Marketing
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Explanation: Good Hygienic Practice in meat industry follows appropriate functional plant layout. The raw materials should meet quality standards. It allows safe processing methods. Good sanitation procedures are to be followed.
8. Which of the following is a principle of Good Hygienic Practice?
a) Sales
b) Recall procedures
c) Training of workers
d) Marketing
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Explanation: Good Hygienic Practice in meat industry follows safety standards of both raw materials and finished products. Good sanitation procedures are to be followed. GHP also includes regular examination of health and personal hygiene of staff. It also conducts regular training to staff on hygiene.
9. Which of the following acts as alarm systems in meat industry?
a) Good Hygienic Practice
b) Good Manufacturing Practice
c) Hazard Analysis Critical Control Point
d) Meat sanitation
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Explanation: Hazard Analysis Critical Control Point (HACCP) acts as alarm systems in meat industry. These are factory and product specific. The potential hazards are detected and eliminated at every step in the meat processing.
10. Which of the following allows immediate intervention during the processing phase in meat industry?
a) Good Hygienic Practice
b) Good Manufacturing Practice
c) Hazard Analysis Critical Control Point
d) Meat sanitation
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Explanation: Hazard Analysis Critical Control Point (HACCP) allows immediate intervention during the processing phase in meat industry. These are factory specific. The critical points are checked for the betterment of the product safety.
Sanfoundry Global Education & Learning Series – Meat Processing.
To practice all areas of Meat Processing, here is complete set of Multiple Choice Questions and Answers.
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