17.
List at least five factors considered in establishing the grade of chicken.
______________________________________________________
______________________________________________________
______________________________________________________
______________________________________________________
______________________________________________________
18.
Grade A chicken must be free from both protruding and nonprotruding _______,
Vestigial feathers include ____________, which is easily removed by singeing,
and ____________________, the small silky feathers.
19.
When selecting samples for a surveillance inspection of poultry, special attention
should be placed on areas where there is ______________________________.
20.
What document establishes inspection procedures at a DPSC supply point?
______________________________________________________
21.
List three evaluations for condition inspection used in surveillance inspection.
_____________________________________________________
_____________________________________________________
_____________________________________________________
MD0712
2-23