Slaughtering
🇬🇧
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25 questions
| 🇬🇧 | 🇬🇧 |
| Good hygienic design and construction of food plants, appropriate location, and the provision of adequate facilities, is necessary to: | Hazards to be effectively controlled |
| In particular, food plants should normally be located away from: | Environmentally polluted areas and industrial activities which pose a serious threat of contaminating food |
| Food Plant enclosure should be adequately build, in order to ensure plant security: | And will not allow the animals to dig holes or channels to enter the courtyard |
| The yard of food plants should be: | Kept clean and tidy, with no broken equipments, or other waste materials |
| In food plants floors should be constructed: | To allow adequate drainage and cleaning |
| In food plants doors should have: | Smooth, non-absorbent surfaces, and be easy to clean |
| In food plants containers for waste, by-products and inedible or dangerous substances, should be: | Specifically identifiable and suitably constructed |
| In food plants personnel hygiene facilities should be available to ensure: | That an appropriate degree of personal hygiene may be maintained |
| In food plants facilities for personal hygiene should include: | Changing rooms, showers, flush toilets, hand-washing and hand-drying facilities |
| In food plants ventilation systems should be designed and constructed so that: | Ambient temperatures, humidity and odors are controlled |
| Light intensity in technological/production areas: | Should be minimum 220 Lux/m2 floor |
| Regarding monitoring and temperature control in warehouses/storage in food plants: | The European Community legislation requires the continuous electronic monitoring of temperature |
| The primary responsibility in food industry for implementing systems for process control: | Is for the operator (FBO) |
| One of the most common causes of foodborne illness or food spoilage in food process is: | Inadequate food temperature control |
| Temperature control systems should take into account: | The nature of the food, e.g. its water activity, pH, and likely initial level and types of micro-organisms |
| The area of receiving raw-meat materials must be: | With a maximum temperature of (+10) – (+12) degrees Celsius |
| Unloading and handling of carcasses, should be done with special care, because: | They are not packed, the meat being exposed and contamination risks are high |
| Unloading and handling of packed meat should begin with: | A thorough control of the packages integrity (pallets, boxes etc.) especially in case of frozen meat |
| A legal requirement for water in food industry: | Only potable water is used in all processing areas |
| For the disinfection of knifes and other tools in food industry is used: | Water heating system up to 830C |
| In food industry recall means: | To return unsafe or unsuitable product that has already been supplied or made available to consumers |
| In food industry cleaning procedures and programmes should: | Be specified in SSOPs as appropriate to the circumstances |
| In food industry pest control is usually aimed: | For rodents and insects |
| The fly-killer devices are made of neon tubes with violet light: | Which attract insects |
| People engaged in food handling activities should refrain from: | Sneezing or coughing over unprotected food |