Meat Handling Procedures: Multiple Choice Questionnaire
Name: / Store: / Date:Score: / / / 18 / %:
SECTION ONE
Select the correct option by ticking the appropriate box in the right hand column.
1. / Why is the correct handling, storage and cutting of meat products so vitally important to your store’s success?
(a) / The success of our store depends on the quality of the meat products you serve. /
(b) / Your store’s meat costs may be as high as, or higher than, your rent so wastage must be kept to a minimum. /
(c) / It is the lowest food cost category in your store. /
(d) / All of the above. /
(e) / (a) & (b) above. /
2. / It is essential that the supplying butcher is :-
(a) / An approved South African? /
(b) / An approved HACCP accredited supplier? /
(c) / An approved cattle farmer? /
(d) / An approved dairy farmer? /
3. / The supplier must at all times keep Spurs meat products refrigerated at a constant temperature of:-
(a) / Between five and ten degrees Celsius. /
(b) / Between zero and two degrees Celsius. /
(c) / Below zero degrees Celsius. /
Score for this section ___ / 03
4. / The supplier may only supply the following grades of meat to Spur:-
(a) / Triple A 2 grades. /
(b) / Triple A 3 grades. /
(c) / Triple A 4 grades. /
(d) / Answers (a) & (b) are correct. /
5. / What do the two’s and three’s mean?
(a) / The age of the cattle when it was slaughtered. /
(b) / The fat covering on the meat. /
(c) / The amount of time the meat has been matured for. /
(d) / All of the above. /
6. / When receiving meat at your store, it is important that it is:-
(a) / Left for the night manager to check when he comes in later. /
(b) / Checked in immediately and placed in cold storage at two degrees Celsius. /
(c) / Frozen immediately. /
7. / Meat received from the supplier is usually about two weeks old and:-
(a) / Can be served to our guests immediately. /
(b) / Needs to be matured before being served to our guests. /
8. / Meat will not got off if it is:-
(a) / Kept in vacuum bags. /
(b) / Kept in stainless steel trays. /
(c) / Stored in the fridge at two degrees Celsius. /
9. / While meat is being matured in cold storage, it must be:-
(a) / Moved as little as possible to prevent blood loss. /
(b) / Moved as little as possible to prevent the bags from breaking. /
(c) / Both of the above. /
Score for this section ___ / 06
10. / Meat received from our suppliers is vacuum packed because:-
(a) / It retards the growth of bacteria and delays the meat from going off while maturing. /
(b) / It is easier to identify. /
(c) / It looks more appetising. /
11. / “Blown” vacuum bags must be:-
(a) / Returned to the butcher for a full credit and removed from the invoice. /
(b) / Unpacked and served to our guests immediately. /
(c) / Stored and matured as usual. /
12. / Why is it important to issue bulk meat only just before cutting takes place?
(a) / To ensure it does not get stolen. /
(b) / Bulk meat is firmer and therefore easier to cut while it is cold. /
Score for this section ___ / 03
SECTION TWO:
Select the correct option by ticking the appropriate box in the right hand column.
1. / Spur suppliers are allowed to supply our stores with imported meat products. / T / F
2. / Ageing improves the tenderness and flavour of meat. / T / F
3. / When issuing bulk meat, always follow the FIFO principle. / T / F
4. / It does not matter how many rows of vacuumed bag meat are stored on one shelf as long as the bags are not moved around once they are packed. / T / F
5. / Our beef mince is allowed to contain a small percentage of poultry, ostrich meat and offal. / T / F
6. / Fillet is usually the toughest cut of meat and needs to be well matured. / T / F
Score for this section____ / 06