Food preparation Pork pool, section P1D

Subelement P1

HAM VARIETIES AND CLASSIFICATIONS

Section P1D

Ham certification and labeling

P1D01

What does "PDO" stand for in relation to ham certification?

A.
Pork Division Organization
B.
Prime Drip Output
Correct Answer
C.
Protected Designation of Origin
D.
Processed Dry Option

P1D01

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P1D02

Which of the following is required for a ham to be labeled as "Parma Ham" under EU regulations?

Correct Answer
A.
It must be produced in the Parma region of Italy following specific methods
B.
It must contain at least 80% lean meat
C.
It must be aged for exactly 18 months
D.
It must be tested by the International Ham Council

P1D02

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P1D03

According to USDA regulations, what is the maximum water content allowed in a ham labeled as "ham with natural juices"?

A.
5%
Correct Answer
B.
8%
C.
15%
D.
25%

P1D03

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P1D04

What does the term "dry-cured" legally indicate on a ham label?

A.
The ham contains less than 2% water
B.
The ham was cured without using nitrates
C.
The ham was dried at temperatures below 100°F
Correct Answer
D.
The ham was cured using salt rather than being immersed in brine

P1D04

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P1D05

Which of the following would NOT be allowed on a label for a ham product in the United States?

A.
"Less sodium" if it has 25% less sodium than regular ham
B.
"Natural smoke flavor" if liquid smoke was added
Correct Answer
C.
"Uncured" without the additional phrase "No nitrates or nitrites added"
D.
"Fully cooked" if the product reaches a safe internal temperature during processing

P1D05

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P1D06

What does the "PGI" designation stand for on European ham products?

Correct Answer
A.
Protected Geographical Indication
B.
Premium Grade Inspection
C.
Pure Guaranteed Ingredients
D.
Professional Gustatory Index

P1D06

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P1D07

Under USDA regulations, what percentage of protein must a product contain to be labeled as "Ham"?

A.
At least 8% protein
Correct Answer
B.
At least 20.5% protein
C.
At least 13% protein
D.
At least 17% protein

P1D07

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P1D08

Which of the following statements about the term "Artisanal Ham" on a label is correct?

A.
It legally must be made by hand without modern equipment
B.
It must use heritage-breed pigs exclusively
C.
It must be produced in quantities under 100 pounds per month
Correct Answer
D.
The term is not legally defined in US labeling regulations

P1D08

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