CPT Poultry Processing & Post-Harvest Handling Flashcards
6 cards from real CPT practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 CPT Poultry Processing & Post-Harvest Handling flashcards as text
What is the primary purpose of the scalding step in poultry processing?
Answer: Loosen feathers for easier removal
Scalding loosens the feather follicles by softening the skin through hot water immersion, facilitating efficient mechanical defeathering.
At what internal temperature must poultry products be stored to prevent bacterial growth and maintain food safety?
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.
Which USDA agency is responsible for inspecting poultry processing plants in the United States?
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.
What does HACCP stand for in the context of poultry processing?
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.
In poultry processing, what is the 'evisceration' step?
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.
What type of chilling method uses cold water immersion to rapidly lower carcass temperature after processing?
Answer: Immersion chilling
Immersion chilling rapidly cools carcasses in cold water (≤40°F) and is the most common chilling method in US poultry plants.