2nd Qtr Exam TLE 9 - Work Equipment Inspection & Sanitation in Fish Processing Plants PDF

# Work Equipment Inspection and Sanitation in Fish Processing Plants ## Work Equipment Inspection **1. What is the primary purpose of an inspection of work equipment?** (B) To ensure safe operation, adjustment, and maintenance **What should be done with the results of an inspection?** (B) They s...

# Work Equipment Inspection and Sanitation in Fish Processing Plants ## Work Equipment Inspection **1. What is the primary purpose of an inspection of work equipment?** (B) To ensure safe operation, adjustment, and maintenance **What should be done with the results of an inspection?** (B) They should be recorded and kept until the next inspection. **What should be checked to prevent overheating of machines?** (B) Machine temperature **What should be checked to ensure no machine parts are deteriorating?** (A) Wear and surface condition **Who is qualified to carry out the inspection of work equipment?** (B) A person with sufficient knowledge and experience **What should be checked regarding electric insulation during an inspection?** (A) Presence of live wires **What must be done with multi-part instruments during inspection?** (B) They should be re-assembled and then disassembled again ## Sanitization **What is the purpose of using a sanitizer?** (B) To kill or inactivate microorganisms **What is the volume of chlorine recommended for 2 liters of water when sanitizing fish?** (A) 0.38 ml **What is the volume of water recommended for sanitizing fish?** (C) 2 Liters **How much chlorine is recommended for sanitizing a work area with 16 liters of water?** (B) 61 ml **What is the volume of water recommended for sanitizing tools, utensils, and equipment?** (A) 8 Liters **Which of the following is NOT a type of sanitizer?** (D) Alcohol-based sanitizers **What percentage of bacteria, fungi, and viruses do sanitizers kill or inactivate?** (C) 99.9% **What is a sanitizer?** (B) A type of antimicrobial **What is one importance of sanitation in a fish processing plant?** (B) Prevents pest infestation **What is one of the most commonly used sanitizers in fish processing?** (B) Chlorine **What is the role of sanitizing agents in a fish processing plant?** (B) To kill residual microorganisms **Why is cleaning prior to sanitizing recommended?** (B) It increases the effectiveness of sanitizing **What defines a clean surface?** (D) All of the above **Which factor does NOT affect cleaning?** (C) Type of fish **What is one method to remove waste during cleaning?** (A) Brushing away **How often should cleaning occur in a fish processing plant?** (B) At the end of every shift **What percentage of microorganisms can be removed through cleaning procedures?** (C) 90% **What is cleaning defined as in the context of a fish processing plant?** (A) Removal of dirt and organic substances **What can cause internal damage to raw materials?** (C) Variation in temperature and moisture content **What are external forces that can damage raw materials?** (A) Mechanical injury ## Quality of Raw Materials **What should the eyes of fresh fish look like?** (B) Clear and full **What happens to fresh fish when placed in water?** (B) Sinks **What does acceptance inspection do?** (B) Identifies non-acceptable units **What is the purpose of inspection in fish processing?** (B) To compare products with specified standards **What is shelf-life in relation to fishery products?** (B) Period wherein a fishery product remains consumable **What does moisture content in fishery products indicate?** (B) Amount of water available for microorganisms **How does flavor relate to fish products?** (B) Good aroma usually means good flavor **Why is it important to be familiar with different species of fish?** (B) To process them well **How do processors define their requirements for raw materials?** (B) In terms of raw material specifications **Why is color important in raw materials?** (B) It is vital for visual quality and consumer choice **Why is the selection of raw materials vital to processed products?** (B) It determines the quality of the final product **Which sorting method is less precise but cheaper?** (B) By size **What is the most precise method of sorting raw materials?** (B) By weight **What is the difference between grading and sorting?** (C) Sorting is based on a single measurable property, grading is the assessment of overall quality **What is one of the purposes of inspection of raw materials?** (B) To accept or reject **What are the two main raw material properties that determine quality?** (A) Geometric and functional properties