1) What is the core temperature requirement for carcase meat? a) 10°C b) 7°C c) 5°C d) 3°C 2) Which technique is correct for lifting heavy meat? a) Twist and lift b) Hold far away c) Lift with back d) Bend knees 3) What should you do if a box is damp? a) Ignore it b) Throw it away c) Check and rewrap d) Move quickly 4) How should trolleys be used? a) Push them b) Pull them c) Lift them d) Drag them 5) What is a risk of poor meat handling? a) Better taste b) Faster cooking c) Injury d) Increased weight 6) What should be done with damaged packaging? a) Leave it b) Rewrap and label c) Ignore it d) Throw away 7) What is important for preventing contamination? a) Use dirty gloves b) Ignore hygiene c) Mix raw and cooked d) Clean to clean 8) How should carcasses be moved on rails? a) Swing them b) Push hard c) Guide steadily d) Move in groups 9) What should be done if the floor is wet? a) Report and clean b) Walk carefully c) Ignore it d) Run quickly 10) Why is temperature control important? a) Prevents sweating b) Improves color c) Increases weight d) Stops bacterial growth

Safe Movements

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