Principles of HACCP: Identifying Hazards in Food Processing- Assessment

Which of the following is a substance which, if found in a food product, is not fit for human consumption? A. Adulterant B. Allergen C..Coliform D. SSOP

A. Adulterant

Which of the following is an ingredient in a product which can cause an adverse reaction in individuals who are sensitive to the ingredient? A. Sanitizer B. Allergen C. Hormone D. Antibiotic

B. Allergen

Which of the following correctly defines a biological hazard? A. Chemical substances found in a food which could cause chronic toxicity B. Bacteria or viruses which causes foodborne illness C. Foreign material which can cause injury to a consumer such as glass D. Any sanitizer used in the food production process

B. Bacteria or viruses which causes foodborne illness.

Which of the following bacteria is associated with the "Hamburger Illness"? A. Salmonella B. E. coli O157:H7 C. Campylobacter D. Staphylococcus

B. E. coli O157:H7

Which of the following correctly defines the acronym GMP? A. Great Maintenance Practices B. Good Manufacturing Practices C. Great Manufacturing Procedures D. Good Maintenance Procedures

B. Good Manufacturing Practices

USDA has a ZERO TOLERANCE policy for which of the following in ground beef? Salmonella Campylobacter E. coli Staphylococcus

C. E. coli

Which of the following requires that food processors must prevent cross-contamination of allergens into products where they are not ingredients A. Food Safety Inspection Act B. Environmental Protection Agency C. Food Allergen Labeling & Consumer Protection Act D. Delaney Clause

C. Food Allergen Labeling & Consumer Protection Act

Which of the following is NOT a potential cause of bacterial contamination during food processing? A. Puncturing the digestive tract of a carcass B. Lymph nodes being present in a ground product C. Sanitizing knives D. Dirty processing equipment

C. Sanitizing knives

Which of the following is NOT a potential chemical hazard? A. Antibiotic residue B. Hormone residue C. Pesticide residue D. Metal shavings

D. Metal Shavings

Which of the following is NOT a spore-forming pathogen? A. Clostridium botulinum B. Clostridium perfringens C. Bacillus cereus D. Salmonella

D. Salmonella