Commercial Butcher Certification Exam

Commercial Butcher Certification Exam Practice Questions And Correct Answers (Verified Answers) Plus Rationales 2026 Q&A | Instant Download Pdf

• What is the primary purpose of HACCP in meat-processing facilities?
• Increase product shelf life
• Reduce labor costs
• Improve marketing efficiency
• Prevent food safety hazards

HACCP is designed to identify and control biological, chemical, and physical hazards.

• Which knife is most appropriate for breaking down large carcasses?
• Paring knife
• Breaking knife
• Fillet knife
• Utility knife 1 / 3

A breaking knife is designed for separating large sections of meat and cutting through thicker tissues.

• What is the ideal internal temperature for storing fresh beef?

A. 10°C (50°F)

B. 5–7°C (41–45°F)

C. 0–2°C (32–36°F)

D. –5°C (23°F)

Fresh beef must be stored just above freezing to slow microbial growth.

• Which sausage-making component is responsible for binding moisture

and fat?

• Water
• Casing
• Salt
• Cure accelerator

Salt extracts myofibrillar proteins, which bind fat and water in sausage emulsions.

• Which cut typically comes from the beef chuck?
• Tenderloin
• Ribeye
• Shoulder clod
• Flank

The chuck section includes shoulder clod and other shoulder-related cuts. 2 / 3

• What is the correct term for removing the hide from a carcass?
• Peeling
• Trimming
• Skinning
• Flaying

Skinning is the standard industry term used in slaughter operations.

• Which tool is most appropriate for sharpening knives?
• Bread knife
• Band saw
• Whetstone
• Boning hook

A whetstone effectively re-establishes the knife edge.

• What pathogen is commonly associated with poultry?

A. E. coli O157:H7

• Listeria
• Salmonella
• Vibrio

Salmonella contamination is a major concern with poultry products.

• Which beef grade indicates the highest marbling?
• Select
• Standard
• Prime
• / 3