fireblade_rrw 20 Posted November 21, 2009 Report Share Posted November 21, 2009 (edited) Hi, am studying up for the level 1 which I sit in a few weeks. Whilst I can answer (well at least I think I can!), most of the questions, there are a few that could catch me out. I've been using the BDS training manual, but cant find the stock answer to some of the questions. Does any kind soul on here know where I could get the answers? PS I've also been using the Deerquest DVD, but some questions/answers arent on it - particularly the food hygene ones. Edited November 21, 2009 by fireblade_rrw Quote Link to post
langouroux 14 Posted November 21, 2009 Report Share Posted November 21, 2009 Hi, am studying up for the level 1 which I sit in a few weeks. Whilst I can answer (well at least I think I can!), most of the questions, there are a few that could catch me out. I've been using the BDS training manual, but cant find the stock answer to some of the questions. Does any kind soul on here know where I could get the answers? PS I've also been using the Deerquest DVD, but some questions/answers arent on it - particularly the food hygene ones. i passed my DSC ;eve; 1 last week mate. what do you want to know? Quote Link to post
Toka 10 Posted November 21, 2009 Report Share Posted November 21, 2009 hi..just to let you know...some of the deerquest ones are out of date and incorrect, just a heads up!! ATB with it...hope to do mine next year!! Quote Link to post
brno17 5 Posted November 21, 2009 Report Share Posted November 21, 2009 half way through sitting mine at eskdalemuir forest this weekend, passed shooting test, safety course and hygiene today. species identification and general paper tomorrow. heres hoping good luck when you sit yours mate you'll enjoy it, i have up til now anyway even in the pouring rain doing the shooting today atb alan. Quote Link to post
fireblade_rrw 20 Posted November 21, 2009 Author Report Share Posted November 21, 2009 Hi again - here are a few questions I'm having diffculty with. These particular questions have possibly have 2 close answers, but there will be a reason for the correct one - obviously I dont know it. Otherwise I've marked my chosen answer in bold as well - thanks in anticipation: D18 A deer has a wound which has become fly blown and infected. This will: a. Make the meat tough b Make the meat more tender C. Possibly contaminate the carcass and render it unfit for human consumption. d Always taint the whole carcass D49 A young deer shot in early spring has diarrhoea. It is in reasonable condition for the time of year and you can find no indication of disease. You should: a Inform the Animal Health Divisional Office b Reject the carcass and dispose of it c Leave the carcass in the field to avoid contaminating your larder D. Send the carcass to the dealer in the normal way noting the condition on the declaration. (Think this is because of fresh spring grass?) D63 You shoot a deer with a swollen knee joint on inspection you identify it is infected with septic arthritis. What should you do with that carcase ? A. Labelled as correctly inspected, then delivered to the dealer. b Delivered to the dealer un-eviscerated and with head on c Delivered to the dealer with its pluck and head with a note of the circumstances D. Destroyed as unfit for human consumption D65 You shoot a Roe doe in Aug still retaining its previous year’s winter coat. What would you suspect a Possibly infected with TB b Seriously infested with internal parasites C. Old d Had been living on poor grazing D82 What is the maximum temperature that large game should be stored at ? a 30C b 50C C. 70C d 90C H43 Which one of the following statements is true ? a A detergent kills bacteria b A sterilizer removes dirt c Disinfectants cannot be used to sterilise a surface D. A sanitiser kills bacteria. H50 What is the minimum depth below ground that you should bury animal Waste ? a 1inch b 1cm C. 1m D. 1 foot H56 It is muddy and wet. When you get to the deer larder, what is the minimum precaution you should take ? a Get finished quickly even if your clothes and boots are very muddy B. Not touch any carcass until you have changed into white clothes and a hairnet. C. Wash your boots outside and put on a clean apron. d Keep a set of old overalls in the larder to protect your clothes from blood H79 Which of the following features of larder tools and equipment is controlled by food hygiene legislation ? A. Safety. B. Ease of cleaning. c Appearance d Colour H86 All game being supplied to H2 game dealer must first be inspected by: a The land owner or representing agent B. Any Gamekeeper/ stalker. C. A trained person. d The driver of the delivery vehicle H88 Labelling of large game is required if it is being supplied to a game dealer - at what stage should this be undertaken ? A. Immediately the deer is removed from where it was shot. b On arrival at the game larder c When it is delivered to the game dealer’s door D. After inspection by a trained person. H90 Traceability requires labelling of large game carcasses. At what stage should this be undertaken ? A. As soon as the animal is found. b Before removal from the larder C. After inspection by a trained person. d On delivery to the game dealer H102 The correct disposal route for large amounts of game larder offal and waste products is to: A. Bury it in a deep pit if permitted on that site. b Sell it as pig food to a farmer who farms no more than 20 mile from where the deer was shot C. Put it in a galvanized dustbin for Council rubbish collection. d Take it back out to the woods for scavengers. Quote Link to post
mattydski 560 Posted November 21, 2009 Report Share Posted November 21, 2009 Hi again - here are a few questions I'm having diffculty with. These particular questions have possibly have 2 close answers, but there will be a reason for the correct one - obviously I dont know it. Otherwise I've marked my chosen answer in bold as well - thanks in anticipation: D18 A deer has a wound which has become fly blown and infected. This will: a. Make the meat tough b Make the meat more tender C. Possibly contaminate the carcass and render it unfit for human consumption. d Always taint the whole carcass D49 A young deer shot in early spring has diarrhoea. It is in reasonable condition for the time of year and you can find no indication of disease. You should: a Inform the Animal Health Divisional Office b Reject the carcass and dispose of it c Leave the carcass in the field to avoid contaminating your larder D. Send the carcass to the dealer in the normal way noting the condition on the declaration. (Think this is because of fresh spring grass?)yes D63 You shoot a deer with a swollen knee joint on inspection you identify it is infected with septic arthritis. What should you do with that carcase ? A. Labelled as correctly inspected, then delivered to the dealer. b Delivered to the dealer un-eviscerated and with head on c Delivered to the dealer with its pluck and head with a note of the circumstances D. Destroyed as unfit for human consumption yes D65 You shoot a Roe doe in Aug still retaining its previous year's winter coat. What would you suspect a Possibly infected with TB b Seriously infested with internal parasites C. Old d Had been living on poor grazing D82 What is the maximum temperature that large game should be stored at ? a 30C b 50C C. 70C d 90C H43 Which one of the following statements is true ? a A detergent kills bacteria b A sterilizer removes dirt c Disinfectants cannot be used to sterilise a surface D. A sanitiser kills bacteria.yes H50 What is the minimum depth below ground that you should bury animal Waste ? a 1inch b 1cm C. 1m D. 1 foot yes H56 It is muddy and wet. When you get to the deer larder, what is the minimum precaution you should take ? a Get finished quickly even if your clothes and boots are very muddy B. Not touch any carcass until you have changed into white clothes and a hairnet. C. Wash your boots outside and put on a clean apron.yes d Keep a set of old overalls in the larder to protect your clothes from blood H79 Which of the following features of larder tools and equipment is controlled by food hygiene legislation ? A. Safety. B. Ease of cleaning.yes c Appearance d Colour H86 All game being supplied to H2 game dealer must first be inspected by: a The land owner or representing agent B. Any Gamekeeper/ stalker. C. A trained person.yes d The driver of the delivery vehicle H88 Labelling of large game is required if it is being supplied to a game dealer - at what stage should this be undertaken ? A. Immediately the deer is removed from where it was shot. b On arrival at the game larder c When it is delivered to the game dealer's door D. After inspection by a trained person.yes H90 Traceability requires labelling of large game carcasses. At what stage should this be undertaken ? A. As soon as the animal is found. b Before removal from the larder C. After inspection by a trained person. yes d On delivery to the game dealer H102 The correct disposal route for large amounts of game larder offal and waste products is to: A. Bury it in a deep pit if permitted on that site.yes b Sell it as pig food to a farmer who farms no more than 20 mile from where the deer was shot C. Put it in a galvanized dustbin for Council rubbish collection. d Take it back out to the woods for scavengers. These are the ones I can help you with.. Quote Link to post
fireblade_rrw 20 Posted November 21, 2009 Author Report Share Posted November 21, 2009 Hi again - here are a few questions I'm having diffculty with. These particular questions have possibly have 2 close answers, but there will be a reason for the correct one - obviously I dont know it. Otherwise I've marked my chosen answer in bold as well - thanks in anticipation: D18 A deer has a wound which has become fly blown and infected. This will: a. Make the meat tough b Make the meat more tender C. Possibly contaminate the carcass and render it unfit for human consumption. d Always taint the whole carcass D49 A young deer shot in early spring has diarrhoea. It is in reasonable condition for the time of year and you can find no indication of disease. You should: a Inform the Animal Health Divisional Office b Reject the carcass and dispose of it c Leave the carcass in the field to avoid contaminating your larder D. Send the carcass to the dealer in the normal way noting the condition on the declaration. (Think this is because of fresh spring grass?)yes D63 You shoot a deer with a swollen knee joint on inspection you identify it is infected with septic arthritis. What should you do with that carcase ? A. Labelled as correctly inspected, then delivered to the dealer. b Delivered to the dealer un-eviscerated and with head on c Delivered to the dealer with its pluck and head with a note of the circumstances D. Destroyed as unfit for human consumption yes D65 You shoot a Roe doe in Aug still retaining its previous year's winter coat. What would you suspect a Possibly infected with TB b Seriously infested with internal parasites C. Old d Had been living on poor grazing D82 What is the maximum temperature that large game should be stored at ? a 30C b 50C C. 70C d 90C H43 Which one of the following statements is true ? a A detergent kills bacteria b A sterilizer removes dirt c Disinfectants cannot be used to sterilise a surface D. A sanitiser kills bacteria.yes H50 What is the minimum depth below ground that you should bury animal Waste ? a 1inch b 1cm C. 1m D. 1 foot yes H56 It is muddy and wet. When you get to the deer larder, what is the minimum precaution you should take ? a Get finished quickly even if your clothes and boots are very muddy B. Not touch any carcass until you have changed into white clothes and a hairnet. C. Wash your boots outside and put on a clean apron.yes d Keep a set of old overalls in the larder to protect your clothes from blood H79 Which of the following features of larder tools and equipment is controlled by food hygiene legislation ? A. Safety. B. Ease of cleaning.yes c Appearance d Colour H86 All game being supplied to H2 game dealer must first be inspected by: a The land owner or representing agent B. Any Gamekeeper/ stalker. C. A trained person.yes d The driver of the delivery vehicle H88 Labelling of large game is required if it is being supplied to a game dealer - at what stage should this be undertaken ? A. Immediately the deer is removed from where it was shot. b On arrival at the game larder c When it is delivered to the game dealer's door D. After inspection by a trained person.yes H90 Traceability requires labelling of large game carcasses. At what stage should this be undertaken ? A. As soon as the animal is found. b Before removal from the larder C. After inspection by a trained person. yes d On delivery to the game dealer H102 The correct disposal route for large amounts of game larder offal and waste products is to: A. Bury it in a deep pit if permitted on that site.yes b Sell it as pig food to a farmer who farms no more than 20 mile from where the deer was shot C. Put it in a galvanized dustbin for Council rubbish collection. d Take it back out to the woods for scavengers. These are the ones I can help you with.. Cheers mate - hoping some other kind soul will know the others ! Quote Link to post
Toka 10 Posted November 21, 2009 Report Share Posted November 21, 2009 (edited) i thought the minimum depth was 1m? [H50] D65 - Old, and D18 D. i think... Edited November 21, 2009 by Toka Quote Link to post
mattydski 560 Posted November 21, 2009 Report Share Posted November 21, 2009 If I get a chance I'll try and check my notes.........its been a while though Quote Link to post
fireblade_rrw 20 Posted November 22, 2009 Author Report Share Posted November 22, 2009 Thanks - only a few left to cover.. Quote Link to post
MrYou 0 Posted November 22, 2009 Report Share Posted November 22, 2009 (edited) looks like you some mis-prnting there bud.meat 70C !! 7C more like.. D18- what happens when blowflys are swarming around you meat..(its been infected,off) & unfit for human consumption !! Edited November 22, 2009 by MrYou Quote Link to post
Rentomski 0 Posted November 22, 2009 Report Share Posted November 22, 2009 D18 C D82 C H43 C H50 C Quote Link to post
fireblade_rrw 20 Posted November 22, 2009 Author Report Share Posted November 22, 2009 Thanks for answers - 70c wasnt a misprint, just couldnt find superscript to show the degree ie 0c. Was copied straight from MS Word Quote Link to post
fireblade_rrw 20 Posted November 22, 2009 Author Report Share Posted November 22, 2009 looks like you some mis-prnting there bud.meat 70C !! 7C more like.. D18- what happens when blowflys are swarming around you meat..(its been infected,off) & unfit for human consumption !! Thanks for reply: You need to read the question caefully: D18 A deer has a wound which has become fly blown and infected. This will: a. Make the meat tough b Make the meat more tender C. Possibly contaminate the carcass and render it unfit for human consumption. d Always taint the whole carcass Having researched it a bit more, the correct answer is C - It COULD possibly contaminate the carcass and render it unfit for human consumption. Subtle difference between C & D. Quote Link to post
garethw 0 Posted November 26, 2009 Report Share Posted November 26, 2009 looks like you some mis-prnting there bud.meat 70C !! 7C more like.. D18- what happens when blowflys are swarming around you meat..(its been infected,off) & unfit for human consumption !! Thanks for reply: You need to read the question caefully: D18 A deer has a wound which has become fly blown and infected. This will: a. Make the meat tough b Make the meat more tender C. Possibly contaminate the carcass and render it unfit for human consumption. d Always taint the whole carcass Having researched it a bit more, the correct answer is C - It COULD possibly contaminate the carcass and render it unfit for human consumption. Subtle difference between C & D. D18 = C D49 = D D63 = D D65 = A D82 = C 7 degrees centigrade H43 = C H50 = C 1 meter minimum depth H56 = C H79 = B H86 = C H88 = D H90 = C H102 = A HTH Gareth And good luck. Quote Link to post
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