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

Scalding loosens the feather follicles by softening the skin through hot water immersion, facilitating efficient mechanical defeathering.

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

USDA requires poultry to be stored below 40°F (4°C) to inhibit bacterial multiplication and maintain food safety.

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

USDA's Food Safety and Inspection Service (FSIS) provides mandatory continuous inspection at all federally regulated poultry slaughter and processing facilities.

Question 4

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

Accepted Answer

Hazard Analysis and Critical Control Points

Answer

HACCP is a systematic preventive approach to food safety that identifies, evaluates, and controls hazards at critical points in the processing line.

Question 5

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

Accepted Answer

Removal of internal organs from the carcass

Answer

Evisceration involves the removal of the viscera (internal organs) from the abdominal cavity while keeping them intact to prevent fecal contamination.

CPT - Certified Poultry Technician Practice Test

CPT - Certified Poultry Technician Practice Test

CPT CPT Poultry Processing & Post-Harvest Handling