CPT CPT Poultry Processing & Post-Harvest Handling 1 — Questions and Answers
Question 1: What is the primary purpose of the scalding step in poultry processing?
- Kill remaining bacteria on the carcass
- Loosen feathers for easier removal (Correct answer)
- Remove excess fat
- Chill the carcass quickly
Correct answer: Loosen feathers for easier removal
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?
- Above 40°F (4°C)
- Below 40°F (4°C) (Correct answer)
- Exactly 50°F (10°C)
- Between 40-50°F (4-10°C)
Correct answer: Below 40°F (4°C)
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?
- FDA
- FSIS (Food Safety and Inspection Service) (Correct answer)
- EPA
- APHIS
Correct answer: FSIS (Food Safety and Inspection Service)
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?
- Hazard Analysis and Critical Control Points (Correct answer)
- High Accuracy Carcass Control Protocol
- Hygiene Assessment and Compliance Certification Program
- Handling and Cleaning of Carcass Products
Correct answer: Hazard Analysis and Critical Control Points
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?
- Removal of feathers
- Removal of internal organs from the carcass (Correct answer)
- Removal of the head and feet
- Chilling of the carcass
Correct answer: Removal of internal organs from the carcass
Evisceration involves the removal of the viscera (internal organs) from the abdominal cavity while keeping them intact to prevent fecal contamination.
Question 6: What type of chilling method uses cold water immersion to rapidly lower carcass temperature after processing?
- Air chilling
- Immersion chilling (Correct answer)
- Blast freezing
- Slow chilling
Correct answer: Immersion chilling
Immersion chilling rapidly cools carcasses in cold water (≤40°F) and is the most common chilling method in US poultry plants.
CPT CPT Poultry Processing & Post-Harvest Handling 1
What is the primary purpose of the scalding step in poultry processing?