ASCI 211 Lab Practical

A hairnet is optional if your hair is short. (1) True (2) False

(2) False

Chewing gum or eating is NOT allowed in processing areas. (1) True (2) False

(1) True

What does PPE Stand for?

Personal Protective Equipment

What does GMP stand for?

Good manufacturing practices

What does SOP stand for?

Standard Operating Procedures (SOPs)

What does SSOP stand for?

Standard Sanitation Operating Procedures

Which of the following is considered a GMP? (1) Hair and beard nets (2) Chain gloves (3) Hard hat (4) Removing jewelry (5) Apron

(1) Hair and beard nets (4) Removing jewelry (5) Apron

Which of the following is considered PPE? (1) Nitrile gloves (2) Hairnet (3) Arm guard

(3) Arm guard

Which of the following are not considered PPE? (1) Cotten Gloves (2) Hairnet (3) Frock/Lab Coat (4) Arm Guard (5) Ear Plugs (6) Helmet (7) Lock Out/Tag Out

(1) Cotton Gloves (2) Hairnet (3) Frock/Lab Coat

Wash your hands after you put on your _____ and remove your ____

Hairnet and jewelry.

When should hands be washed? (1) Before gloves (2) After touching hair (3) Both

(3) Both

Fingernail polish and fake nails are allowed if wearing gloves. (1) True (2) False

(1) True

What should you do if you have a sore? (1) Leave uncovered (2) Cover with bandage/finger cot (3) Ignore it

(2) Cover with bandage/finger cot

Which is a bacteria source and which is a physical hazard (1) Having open cuts/sores (2) having long fingernails

(1) Having open cuts/sores - bacteria sources

(2) having long fingernails - physical hazard

Which of these is NOT allowed during food prep? (1) Chewing gum (2) Wearing frock (3) Washing hands

(1) Chewing gum

Which are rooms that we have in the plant? (1) Carcass Cooler (2) Sausgae Room (3) Kill Floor (4) Blast Chiller (5) RTE (6) Processing (7) Fabrication (8) Rendering

(1) Carcass Cooler (3) Kill Floor (5) RTE - ready to eat (6) Processing (7) Fabrication

First step when dressing for lab? (1) Wash hands (2) Remove jewelry (3) Put on gloves

(2) Remove jewelry

In what order do you get ready for lab? (1) Jewelry, Hairnet, Wash, Frock, Gloves (2) Wash, Frock, Gloves, Hairnet

(1) Jewelry, Hairnet, Wash, Frock, Gloves

How do you calculate dressing percentage?

Hot carcass wight/ live weight x 100

Which species has the highest dressing percentage? (1) Cattle (2) Hogs (3) Lamb

(2) Hogs

Average dressing percent for cattle? (1) 45–50% (2) 58–67% (3) 70–80%

(2) 58–67% (heifers ~ 1% < steers)

Average dressing percent for hogs? (1) 47% (2) 67% (3) 74%

(3) 74%

Average dressing percent for lamb? (1) 45% (2) 54% (3) 64%

(2) 54%

Average market weight for pork? (1) 150 lbs (2) 282 lbs (3) 400 lbs

(2) 282 lbs

Average market weight for beef? (1) 900 lbs (2) 960 lbs (3) 1,406 lbs (4) 1,506 lbs

(3) 1,406 lbs

Average market weight for lamb? (1) 83 lbs (2) 105 lbs (3) 135 lbs (4) 183 lbs

(3) 185 lbs

Which factor increases dressing percent? (1) Gut fill (2) Muscling (3) Pregnancy

(2) Muscling

Transportation time limit under federal law? (1) 12 hrs (2) 28 hrs (3) 36 hrs

(2) 28 hrs

Feed is restricted before slaughter for what reason? (1) Reduce contamination (2) Increase gut fill (3) Gain weight

(1) Reduce contamination

Which species are commonly stunned electrically? (1) Pigs and Poultry (2) Cattle only (3) Sheep only

(1) Pigs and Poultry

Mechanical concussion stunning is used for which species? (1) Pigs (2) Cattle (3) Broilers

(2) Cattle

Kosher slaughter is exempt from stunning. (1) True (2) False

(1) True

Which sign indicates effective stunning? (1) Rhythmic breathing (2) Limp tongue (3) Righting reflex present (4) Pupillary response

(2) Limp tongue

What percent of blood is removed during exsanguination? (1) 25% (2) 50% (3) 80%

(2) 50% (6-8% of body weight)

Scalding water temp for dehairing hogs? (1) 120°F (2) 140–142°F (3) 160°F

(2) 140–142°F

Which species use hide pullers for skinning? (1) Beef and Sheep (2) Pigs (3) Poultry

(1) Beef and Sheep

What organs remain after evisceration? (1) All organs (2) Kidneys only (3) Heart and lungs

(2) Kidneys only

What does SRM stand for?

Specified Risk Materials

Which materials are SRMs in beef? (1) Brain and spinal cord (2) Lungs (3) Liver (4) Distal ileum (5) Tonsils

(1) Brain and spinal cord (4) Distal ileum (5) Tonsils

How many US BSE (bovine spongiform encephalopathy) cases have been reported? (1) 2 (2) 5 (3) 10

(2) 5

What organs does USDA inspect?

Heart, lungs, liver, kidneys, head (lymph node, glands, tongue (beef))

Which of the following methods are used to reduce carcass contamination? (1) Hot water rinse (2) Antibiotics (3) Air cooling only (4) Acid wash (5) Trimming

(1) Hot water rinse (4) Acid wash (5) Trimming

Hurdle Technology (Steps to prevent contamination)

1. Hidden on carcass wash

2. Steam vacuum

3. Pre-evisceration wash

4. Hand Trimming

5. Hot water application

6. Antimicrobial rinse

What does FMI stand for?

Fecal, milk, ingests

Does evisceration come before exsanguination?

False

Why doe we chill the carcass after harvest? (1) To make it easier to cut (2) To firm the fat for processing (3) To prevent bacterial growth (4) To improve carcass color

(2) To firm the fat for processing (3) To prevent bacterial growth

The purpose of singeing is to remove any remaining hair and surface contaminants after scalding?

True

What parts of the pigs are removed to reduce containmation?

Ears, eye lids, and hooves

What are the step of swine processing?

1. Stunning

2. Shackle

3. Exsanguination

4. Dehairing

5. Head Remioval

6. Eviseration

7. Spilitting

8. Trimming

9. Cooling

What cuts make the Boston Butt, Picnic Shoulder and leg?

Cut 3-4 rib → shoulder, cut above sternum → Boston Butt (sausage trim) & Picnic Shoulder

Cut Aitch Bone → leg (cured ham or trim for sausage)

Lab the meat parts of the pig?

The spare ribs are removed from which primal section? (1) Shoulder (2) Belly (3) Loin (4) Ham

(2) Belly

The skin on pork is usually? (1) Only trimmed on heavy carcasses (2) Left on for all retail cuts (3) Removed prior to making retail cuts (4) Removed after smoking

(3) Removed prior to making retail cuts

Match the primal (loin, shoulder, leg, belly) to the retail cut (pork chop, roast, ham and bacon)

Loin - pork chop, Shoulder - roast, Leg - ham, Belly - bacon

The jowl is part of the shoulder area?

True

BSE is transmitted by what? (1) Air (2) Feed containing meat and bone meal (3) Water

(2) Feed containing meat and bone meal

What is the incubation period of BSE?

2-8 years

What human disease results from BSE exposure? (1) Trichinosis (2) vCJD (3) TB

(2) vCJD (Variant Creutzfeldt-Jakob Disease)

Where are SRMs removed from? (1) All livestock (2) Beef only (3) Poultry only

(2) Beef only

What is tying the weasand?

Tying esophagus and surrounding muscle so Rumania ingests doesn’t spill out when head is removed can be done with weasand rod

What is bunging? (1) Tying esophagus (2) Removing and tying rectum (3) Splitting carcass

(2) Removing and tying rectum

Which organs are checked during visceral inspection? (1) Heart, lungs, liver, kidneys (2) Brain, stomach, spleen only (3) Hooves

(1) Heart, lungs, liver, kidneys

What techniques are use to prevent contamination on beef carcass?

Trimming (FMI), Organic Acid Applictaion (lactic), Hater rinse, chilling for at least 2hrs, E. coli testing

At what temp are beef carcasses chilled post-harvest? (1) 45°F (2) 32°F (3) 50°F

(2) 32°F

Which pork primal is separated first during fabrication? (1) Leg (2) Shoulder (3) Loin

(2) Shoulder

Which bone separates leg from carcass? (1) Aitch bone (2) Scapula (3) Femur

(1) Aitch bone

Which pork cut comes from the Boston Butt? (1) Ham (2) Shoulder Roast (3) Belly

(2) Shoulder Roast

Which section contains baby back ribs? (1) Loin (2) Belly (3) Leg

(1) Loin

What cut is made above the sternum? (1) Separate Butt from Picnic Shoulder (2) Split Belly (3) Remove Ham

(1) Separate Butt from Picnic Shoulder

Bacon comes from which primal? (1) Belly (2) Loin (3) Shoulder

(1) Belly

What are the main parts fabricated from a chicken? (1) Leg, Wing, Breast (2) Rib, Loin, Belly (3) Thigh, Neck, Back

(1) Leg, Wing, Breast

Which part includes the drumette and flat? (1) Wing (2) Thigh (3) Breast

(1) Wing

Label the meat cuts of the chicken

What separates the breast and leg in poultry fabrication? (1) Thigh joint cut (2) Aitch bone cut (3) Drumstick cut

(1) Thigh joint cut

Where should knife follow when removing breast meat? (1) Along bone (2) Through center (3) Across skin only

(1) Along bone

What makes up the pickle ingredients?

What is the main curing agent in bacon pickle? (1) Sodium nitrite (2) Sodium chloride (3) Sodium phosphate

(1) Sodium nitrite

What does pink cure/sodium nitrate do?

Prevent the growth of Clostridium botulinum

What is the function of sugar in the pickle/brine?

(1) Balance saltiness and contribute to flavor development

(2) Prevent excessive smoke absorption

(3) Increase water-binding capacity

(4) Improve nitrite conversion efficiency 

(1) Balance saltiness and contribute to flavor development

What happens if pork belly is over pumped?

(1) cures faster and more evenly

(2) It may purge during storage and have a spongy texture 

(3) It gets too dry after smaking

(4) The cure flavor becomes weak

(2) It may purge during storage and have a spongy texture 

What does sodium erythorbate do? (1) Cure accelerant (2) Color stabilizer (3) Thickener

(1) Cure accelerant, increase development of cured color

What does sodium phosphate do? (1) Cure accelerant (2) Decrease water holding capacity (3) Increase juiciness

(3) Increase juiciness

What is green and pumped weight?

Pumped weight = green weight + 11% pickle

Green weight = weight of pork belly before pumping

What percent pickle is added to green weight in pumping? (1) 5% (2) 11% (3) 20%

(2) 11%

After pumping, bellies are placed in cover pickle for how long? (1) 12 hrs (2) 24 hrs (3) 48 hrs

(2) 24 hrs

Purpose of sodium phosphate in cure? (1) Flavor (2) Increase water-holding capacity (3) Add color

(2) Increase water-holding capacity

Which ingredient provides nitrite in sausage? (1) Pink cure (2) Salt (3) Sugar

(1) Pink cure

What protein is extracted by salt and mixing? (1) Myosin (2) Collagen (3) Actin

(1) Myosin

Which of the following is a major allergen? (1) Milk (2) Corn (3) Rice (4) Eggs

(1) Milk (4) Eggs

How many major allergens are recognized? (1) 5 (2) 7 (3) 9

(3) 9

Allergen-containing products should be processed when? (1) First (2) Last (3) Anytime

(2) Last

Natural casings are made from what? (1) Animal intestines (2) Collagen (3) Plastic

(1) Animal intestines

Which casings are edible? (1) Natural and Collagen (2) Plastic only (3) Cellulose only

(1) Natural and Collagen

Which casing is inedible and peelable? (1) Fibrous (2) Collagen (3) Natural

(1) Fibrous - made from wood fiber

Which ingredient below functions as both a binder and a source of protein?

(1) Ice

(2) Nonfat dry milk 

(3) Sugar

(4) Black pepper

(2) Nonfat dry milk 

Ice water is added during mixing to:

(1) Keep the mixture cold and help protein extraction

(2) Prevent microbial growth before packaging

(3) Replace fat in low-fat sausage formulations

(4) Improve browning during cooking

(1) Keep the mixture cold and help protein extraction

What is the main function of salt in fresh sausage?

(1) Preserves product for long-term storage

(2) Extracts myofibrillar proteins for binding

(3) Adds sweetness to balance flavor

(4) Enhances color development

(2) Extracts myofibrillar proteins for binding

When grinding meat for sausage, what is one key factor to maintain good particle definition?

(1) Add salt before the first grind

(2) Grind multiple times regardless of texture

(3) Chill the meat and grinder parts before use

(4) Keep the meat warm and pliable

(3) Chill the meat and grinder parts before use

What are two signs that the sausage mixture has been mixed properly?

(1) Uniform color

(2) Excess liquid pooling at the bottom of the mixer

(3) Loose, crumbly texture

(4) Sticky/tacky texture

(1) Uniform color and (4) Sticky/tacky texture

The grinding step is where most of the protein extraction happens?

False