Knowledge Check: Processing from Farm to Fork

What is the main purpose of the harvesting process?

• To increase the weight of animals

• To ensure animals are treated humanely and food is safe

• To reduce the cost of animal care

• To speed up the production process

What is the design goal of handling/holding areas during harvesting?

• To make animals gain weight

• To make moving animals as stress-free as possible

• To increase the speed of processing

• To reduce the number of workers needed

What happens to the carcasses after animals are harvested?

• They are immediately packaged

• They are sent through a final wash and chilled for at least 24 hours

• They are cooked and served

• They are discarded

Who examines the carcass to ensure it is safe for human consumption?

• A veterinarian

• A USDA inspector

• A farmer

• A chef

What does the USDA stand for?

• United States Department of Animals

• United States Department of Agriculture

• United States Department of Administration

• United States Department of Analysis

Why is the inspection of the carcass important?

• To ensure the animals are healthy and safe for human consumption

• To determine the age of the animal

• To calculate the cost of the animal

• To improve the taste of the meat

How long are carcasses chilled after the final wash?

• 12 hours

• 24 hours

• 48 hours

• 72 hours

What is the first step in the harvesting process?

• Cooking the meat

• Ensuring the animal is treated humanely

• Packaging the meat

• Selling the meat

What is the role of handling/holding areas in the harvesting process?

• To increase animal weight

• To make moving animals stress-free

• To reduce the number of animals

• To improve meat flavor

What is the purpose of chilling carcasses after washing?

• To enhance flavor

• To ensure safety and quality

• To change color

• To make them heavier