CPT CPT Poultry Processing & Post-Harvest Handling

Question 1

What is the primary purpose of the scalding step in poultry processing?

Accepted Answer

Loosen feathers for easier removal

Answer

Kill remaining bacteria on the carcass

Answer

Remove excess fat

Answer

Chill the carcass quickly

Question 2

At what internal temperature must poultry products be stored to prevent bacterial growth and maintain food safety?

Accepted Answer

Below 40°F (4°C)

Answer

Above 40°F (4°C)

Answer

Exactly 50°F (10°C)

Answer

Between 40-50°F (4-10°C)

Question 3

Which USDA agency is responsible for inspecting poultry processing plants in the United States?

Accepted Answer

FSIS (Food Safety and Inspection Service)

Answer

FDA

Answer

EPA

Answer

APHIS

Question 4

What does HACCP stand for in the context of poultry processing?

Accepted Answer

Hazard Analysis and Critical Control Points

Answer

High Accuracy Carcass Control Protocol

Answer

Hygiene Assessment and Compliance Certification Program

Answer

Handling and Cleaning of Carcass Products

Question 5

In poultry processing, what is the 'evisceration' step?

Accepted Answer

Removal of internal organs from the carcass

Answer

Removal of feathers

Answer

Removal of the head and feet

Answer

Chilling of the carcass

Question 6

What type of chilling method uses cold water immersion to rapidly lower carcass temperature after processing?

Accepted Answer

Immersion chilling

Answer

Air chilling

Answer

Blast freezing

Answer

Slow chilling