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Questions and Answers
What should the eyes of fresh fish ideally look like?
What should the eyes of fresh fish ideally look like?
What indicates the moisture content in fishery products?
What indicates the moisture content in fishery products?
What is a fundamental reason for performing acceptance inspections on raw materials?
What is a fundamental reason for performing acceptance inspections on raw materials?
Which method of sorting raw materials is considered less precise but more economical?
Which method of sorting raw materials is considered less precise but more economical?
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What is the main distinction between grading and sorting in raw material assessment?
What is the main distinction between grading and sorting in raw material assessment?
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What is the primary aim of inspecting work equipment in a fish processing plant?
What is the primary aim of inspecting work equipment in a fish processing plant?
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Which of the following is NOT a type of sanitizer used in fish processing?
Which of the following is NOT a type of sanitizer used in fish processing?
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What percentage of microorganisms can be effectively removed through proper cleaning procedures?
What percentage of microorganisms can be effectively removed through proper cleaning procedures?
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What should be checked to prevent overheating of machines during inspection?
What should be checked to prevent overheating of machines during inspection?
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How much chlorine is recommended for sanitizing a work area with 16 liters of water?
How much chlorine is recommended for sanitizing a work area with 16 liters of water?
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Why is cleaning prior to sanitizing recommended in fish processing?
Why is cleaning prior to sanitizing recommended in fish processing?
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What is the recommended volume of water for sanitizing tools, utensils, and equipment in a fish processing plant?
What is the recommended volume of water for sanitizing tools, utensils, and equipment in a fish processing plant?
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What defines a clean surface in the context of a fish processing plant?
What defines a clean surface in the context of a fish processing plant?
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Study Notes
Work Equipment Inspection
- Regular inspections are crucial for ensuring safe operation, adjustment and maintenance of equipment.
- Inspection findings should be documented and kept for future reference.
- Overheating of machines can be prevented by monitoring machine temperature during inspection.
- To ensure no machine parts are deteriorating, inspect for wear and surface condition.
- Only individuals with sufficient knowledge and experience are qualified to carry out equipment inspections.
- The presence of live wires should be checked during inspection of electrical insulation.
- Multi-part instruments must be reassembled and disassembled during an inspection.
Sanitization
- Sanitizers are used to kill or inactivate microorganisms.
- When sanitizing fish using 2 liters of water, 0.38 ml of chlorine is recommended.
- 61 ml of chlorine is recommended for sanitizing a work area with 16 liters of water.
- Sanitizers inactivate 99.9% of bacteria, fungi and viruses.
- Sanitizers are a type of antimicrobial agent.
- Sanitation in fish processing plants is crucial to prevent pest infestations.
- Chlorine is one of the most commonly used sanitizers in fish processing.
- Sanitizing agents play a critical role in killing residual microorganisms in fish processing plants.
- Cleaning before sanitizing enhances the effectiveness of sanitizing.
- A clean surface is free of dirt, organic substances, and microorganisms.
- Cleaning procedures can remove up to 90% of microorganisms.
- Cleaning involves removing dirt and organic matter from surfaces in the processing plant.
- Cleaning should occur at the end of every shift to maintain hygiene standards.
- Internal damage to raw materials can be caused by variations in temperature and moisture content.
- External forces such as mechanical injury can also damage raw materials.
Quality of Raw Materials
- The eyes of fresh fish should be clear and full.
- Fresh fish should sink when placed in water.
- Acceptance inspection identifies units that do not meet the specified standards for quality.
- Inspections in fish processing compare products against specified standards.
- The shelf life of a fishery product is the period it remains consumable.
- The moisture content in fishery products indicates the amount of water available for microorganisms to grow.
- Good aroma in fish products usually indicates good flavor.
- Familiarity with different fish species is essential for their proper processing.
- Processors define their requirements for raw materials in terms of detailed specifications.
- Color is an important factor in raw materials as it affects visual quality and consumer choice.
- The selection of raw materials directly affects the quality of the final product.
- Sorting by size is a less precise but cheaper method compared to sorting by weight.
- Sorting by weight is the most precise method for sorting raw materials.
- Sorting involves categorizing based on a single measurable property, while grading assesses overall quality.
- Inspection of raw materials is essential to determine acceptance or rejection.
- Geometric and functional properties are the two main raw material characteristics that determine quality.
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Description
This quiz covers essential practices for inspecting work equipment and ensuring proper sanitization. Topics include the importance of regular inspections, appropriate use of sanitizers, and guidelines for maintaining safety standards. Test your knowledge on these critical operational procedures.