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Questions and Answers
What is an abattoir?
What is an abattoir?
An abattoir is an establishment where specified animals are slaughtered and dressed for human consumption.
What is ante-mortem inspection?
What is ante-mortem inspection?
Ante-mortem inspection is any procedure or test conducted by a competent person on live animals for the purpose of judgment of safety and suitability and disposition.
What is a carcass?
What is a carcass?
A carcass is the body of the animals after dressing.
What is a contaminant?
What is a contaminant?
What is disinfection?
What is disinfection?
__________ is the introduction or occurrence of a contaminant in food or the food environment.
__________ is the introduction or occurrence of a contaminant in food or the food environment.
__________ is the reduction, by means of chemical agents and/or physical methods, of the number of microorganisms in the environment, to a level that does not compromise food safety or suitability.
__________ is the reduction, by means of chemical agents and/or physical methods, of the number of microorganisms in the environment, to a level that does not compromise food safety or suitability.
__________ is the progressive separation of the body of an animal into a carcass and other edible and inedible parts.
__________ is the progressive separation of the body of an animal into a carcass and other edible and inedible parts.
__________ is any abnormality affecting safety and/or suitability.
__________ is any abnormality affecting safety and/or suitability.
__________ is the immediate slaughter of animals in emergency situations.
__________ is the immediate slaughter of animals in emergency situations.
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Study Notes
Food Safety and Handling
- An abattoir is a facility where animals are slaughtered for food.
- Ante-mortem inspection is an examination of animals before they are slaughtered.
- A carcass is the body of an animal after it has been slaughtered and dressed.
- A contaminant is any substance or microorganism that can cause illness or injury if present in food.
- Disinfection is the reduction of microorganisms in the environment to a level that does not compromise food safety or suitability.
Food Safety and Handling Terminology
- Contamination is the introduction or occurrence of a contaminant in food or the food environment.
- Disinfection is the reduction, by means of chemical agents and/or physical methods, of the number of microorganisms in the environment, to a level that does not compromise food safety or suitability.
- Dressing is the progressive separation of the body of an animal into a carcass and other edible and inedible parts.
- Defect is any abnormality affecting safety and/or suitability.
- Emergency slaughter is the immediate slaughter of animals in emergency situations.
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