10 Questions
What is an abattoir?
An abattoir is an establishment where specified animals are slaughtered and dressed for human consumption.
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?
A carcass is the body of the animals after dressing.
What is a contaminant?
A contaminant is any biological or chemical agent, foreign matter, or other substance not intentionally added to food that may compromise food safety or suitability.
What is disinfection?
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.
__________ is the introduction or occurrence of a contaminant in food or the food environment.
Contamination
__________ 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.
Disinfection
__________ is the progressive separation of the body of an animal into a carcass and other edible and inedible parts.
Dressing
__________ is any abnormality affecting safety and/or suitability.
Disease or defect
__________ is the immediate slaughter of animals in emergency situations.
Emergency slaughter
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.
Test your knowledge on abattoirs, ante-mortem inspection, carcasses, and contaminants with this informative quiz. Challenge yourself with questions about the processes involved in animal slaughter, the assessment of animal safety, and the identification of biological or chemical agents in the carcass.
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