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) 135 lbs

What is the dressing percentage in prime steer vs dairy cow?

Prime steer ~ 65%

Dairy Cow ~ 45%

Heavily muscled pigs dress 2-3 % higher

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

Also improves Exsanguination

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) best if done 5-10 seconds after stun

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 organs make up the pluck?

Heart and lungs

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

What happens if 2 or more groups of lymph nodes are abscesses?

Carcass is condemned

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 (roast or sausage trim) & Picnic Shoulder (sausage trim or chop)

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

Scapula on shoulder end and to bottom of chop on leg end → separate loin from belly

What cut of pork is this?

Boston Butt Roast

What cut of pork is this?

Picnic shoulder → shoulder chops

What cut of pork is this?

Leg → ham

What cut of pork is this? From what primal?

Spareribs from belly

What cut of pork is this? From what primal?

Baby back ribs from loin

What cut of pork is this? From what primal?

St. Louis rib from belly

What cuts come from pig belly?

Bacon, spareribs, fresh side

What cuts come from pig loin?

Blade, rib, loin, sirloin chops, tenderloins, loin, sirloin roast, sirloin cutlets, baby back ribs and crown rib roast

Locate the different cuts of pork

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

What is the order of processes for a beef harvest?

Place the steps in the correct order.

Stunning, Tying the Weasand, Exsanguination, Shackle, Skinning, Head Removal, Bunging, Evisceration, Remove Feet, Ante Mortem inspection, Organic Acid Application, Carcass Chill, Final Wash, Zero Tolerance Inspection,

(1) Ante mortem inspection, (2) Stunning, (3) Shackle, (4) Exsanguination, (5) Head Removal, (6) Tying the Weasand, (7) Remove Feet, (8) Skinning, (9) Bunging, (10) Evisceration, (11) Zero Tolerance Inspection, (12) Final Wash, (13) Organic Acid Application,(14) Carcass Chill

During the harvest process, hair is considered a contaminant because there may be dirt or feces on it.

Select true or false.

True

Which factors affect dressing percentage?

Select the correct answers

Gut fill, Breed, Hide weight, Muscling

Gut fill, Breed, Hide weight, Muscling

Which of the following are considered SRMs (specified risk materials) in cattle over 30 months?

(1) Spinal cord, (2) Distal ileum, (3) Diaphragm, (4) Tonsils

(1) Spinal cord, (2) Distal ileum, (4) Tonsils

The kidney fat is left on the carcass to protect the tenderloin.

Select true or false.

True

What is the first major step after the animal is rendered unconscious during harvest? 

(1) Bunging (2) Hide on wash (3) Exsanguination (4) Evisceration

(3) Exsanguination

The heart, liver, and lungs are collectively referred to as the pluck.

Select true or false.

False

Which beef organ is this?

Spleen

Where is the diaphragm located?

The aitch bone is removed during beef splitting.

Select true or false.

False

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

The oyster muscles are located on the breast portion of the carcass.

Select true or false.

False

How is the leg removed from the rest of the carcass?

Select the correct answer.

(1) Removing the thigh first and guessing where the joint is

(2) Stretch the leg out

(3) Bend the leg backwards to expose the joint

(4) Cutting straight through the bone with force

(3) Bend the leg backwards to expose the joint

Removing the skin from a chicken breast decreases its retail weight but does not change the muscle yield.

Select true or false.

True