AMSA Food Science
Which of the following temperatures would be appropriate to store a cold food product?
38°F (3°C)
What is considered the Temperature Danger Zone which should be avoided in food production?
40 to 140°F (4 to 60°C)
Which of the following is the optimum range of pH in the body?
7.2 to 7.6
In regard to HACCP, the USDA requires which of the following?
A HACCP coordinator must be identified and trained appropriately
In regard to food safety, which of the following is the correct definition of adulterant?
A substance which, if found in a food product, makes the food unfit for human consumption
Which of the following is NOT considered a vulnerable population for contracting a foodborne illness?
A young adult
A step which is NOT conducted within your food processing facility, such as storage of your product by a grocery store, can be described as which of the following concerning your hazard analysis and HACCP plan?
Absence of control
any chemical which accepts a hydrogen ion or a chemical which accepts a proton
Acids
binds to enzymes to increase their activity
Activator
Which of the following is an example of a potential chemical hazard?
Allergens
Which of the following categories of microorganisms ONLY grow in the absence of oxygen?
Anaerobic
_______________ microorganisms require oxygen to grow, while Aerobic microorganisms only grow in the absence of oxygen.
Anaerobic
a list of time/temperature combinations and cooking parameters that are required for certain products to kill pathogens in the products
Appendix A
a limit on how quickly you must chill a particular product in order to prevent the outgrowth of foodborne pathogens in the final product
Appendix B
Which of the following is true regarding lipids?
Are naturally hydrophobic
How long should the records for a refrigerated products be kept according to USDA requirements?
At least one year
How long should the records for a shelf-stable product be kept according to USDA requirements?
At least two years
organism which may or may not cause an illness
Bacteria
Which of the following defines a biological hazard?
Bacteria or viruses which cause foodborne illness
any chemical which donates a hydrogen ion or a chemical which donates a proton
Base
Ingesta from the intestinal tract
Biological
Salmonella
Biological
Carly is a member of the cleaning team for a food production facility. When cleaning she does not wear a hair net or keep her hair tied back. Also, she wears a silver ring and earrings while cleaning. The cleaning solution she uses contains only bleach. Based on this scenario, which is NOT a physical hazard?
Bleach
You have made a marinade for some meat and decided to include pineapple juice to help tenderize the meat. What enzyme is found in pineapples which tenderizes meat?
Bromelin
Which of the following is NOT a leavening agent?
Butter
Which of the following is NOT a characteristic of a base?
Changes blue litmus paper to red
Pesticide residue
Chemical
Sanitizer residue
Chemical
Baking soda and baking powder are examples of which of the following?
Chemical leaveners
Which of the following fire extinguisher classes is made for fires involving electrical equipment?
Class C
Which of the following is NOT a possible cause of a physical hazard?
Cleaning solutions
Which of the following is a spore-forming pathogen?
Clostridium perfringens
Which of the following terms can be defined as the amount of solute dissolved per the amount of solution?
Concentration
_____________ Atmosphere Packaging is an injection or introduction of elements to achieve desired atmosphere and slow natural respiration.
Controlled
Which of the following is a step at which a control can be applied to prevent, eliminate or reduce a food safety hazard to an acceptable level?
Critical control point
Which of the following is a maximum and/or minimum value to which a biological, chemical or physical parameter must be controlled at a CCP to prevent, eliminate or reduce to an accountable level the occurrence of a food safety hazard?
Critical limit
Which of the following is NOT included on a nutritional label?
Daily values
Which of the following would be an example of quality issues which do NOT need to be addressed in a HACCP plan?
Darker meat color in a shipment
Which of the following is NOT a principle of HACCP?
Develop Good Manufacturing Practices (GMPs)
Which of the following is NOT a task HACCP is designed to perform?
Develop production goals
Pectinase is added to fruit juice in order to accomplish which of the following?
Dilutes the juice
USDA has a ZERO TOLERANCE policy for which of the following in ground beef?
E. coli
Which of the following bacteria is associated with the "Hamburger Illness"?
E. coli O157:H7
Which of the following hazards will NOT be included in a HACCP plan?
Emotional
Evaluate the action and determine which step of the HACCP process it belongs in. Facility specifying if a vegetable product is not chilled to the correct temperature, the product will be thrown away.
Establish corrective actions
Evaluate the following action and determine which step of the HACCP the process describes. Production team asking how often the scale will be calibrated and adjusted?
Establish verification procedures
HACCP is not mandatory in the seafood industry.
False
The ingredients of a food product should always be listed directly above the nutritional label as specified by the Food and Drug Administration (FDA).
False
A gallon of milk expired and has soured because the milk enzyme lactase turned the milk protein lactose into lactic acid. Which of the following types of spoilage could have occurred?
Fermentation
The milk you have in your refrigerator is past its expiration date and has spoiled. Which of the following processes occurs when the milk enzyme lactase turns the milk protein lactose into lactic acid
Fermentation
Which of the following is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts or bacteria under anaerobic conditions?
Fermentation
Which of the following requires that food processors must prevent cross-contamination of allergens into products where they are NOT ingredients?
Food Allergen Labeling & Consumer Protection Act
Which national agency has regulatory authority for domestic and imported animal products such as raw meat and poultry?
Food Safety Inspection Service (FSIS)
Which of the following terms describes an illness caused by the ingestion of toxins and is also known as a foodborne intoxication?
Food poisoning
Which of the following is a risk when freezing food?
Freezer burn
Irradiated foods are labeled with which of the following?
Green Radura Symbol
In beef cattle, which of the following is the primary source of contamination during processing?
Hide
atoms or molecules will move more and are more likely to collide
Higher Temperature
occurs when fatty acids are formed through the hydrolysis of lipids by the water it contains
Hydrolytic Rancidity
Which of the following terms is equal to the negative of the base-10 logarithm of the hydronium concentration?
Hydroxide
slows down or stops the activity of an enzyme
Inhibitor
Which of the following is NOT an example of an emulsion?
Ketchup
Which of the following is true regarding the listing of ingredients on a label?
Listed in descending order of predominance
Which of the following pathogens will continue to grow in a refrigerated environment?
Listeria
Which of the following causes Listeriosis?
Listeria monocytogenes
atoms or molecules move slower and are less likely to collide
Lower Temperature
occurs when fats are consumed by lipolytic microorganisms, off-flavor and odor is produced
Microbial Rancidity
Which of the following is a packaging technique which injects a blend of components to extend product shelf life?
Modified Atmosphere Packaging
HACCP was originally developed for which of the following organizations to use to ensure food safety in their programs?
NASA
In the reaction between hydrochloric acid and sodium hydroxide, which common substance is formed as the salt of the acid-base reaction?
NaCl
Which of the following would NOT likely be used as a critical limit for HACCP CCPs?
Nutrient content
Which of the following sets and enforces standards to assure safe and healthful working conditions as well as provides training, outreach, education and assistance?
Occupational Safety & Health Administration (OSHA)
occurs when glycerol is oxidized
Oxidative Rancidity
disease causing organism
Pathogen
Broken glass
Physical
Metal shavings
Physical
Which of the following is a review of records associated with the production of a product before it has been shipped to ensure completeness?
Pre-shipment review
Which of the following is NOT an example of parameters which may need to be measured when setting a critical limit?
Quality of the product
_____________ provides a document to prove a product was produced under safe conditions and no product which could cause a public health hazard has been released to the consumer.
Recordkeeping
You left a loaf of bread on the counter and the loaf hardened. Which of the following processes caused this hardening?
Retrogradation
Which of the following terms can be described as the public health impact of a hazard?
Risk
In food processing, why is the digestive tract a threat?
Risk of contamination
Which of the following enzymes begins the chemical process of digestion?
Salivary amylase
Which of the following causes Salmonellosis?
Salmonella spp.
Which of the following is NOT a prevention method which could be used to prevent food contamination by a physical hazard?
Sanitizing food preparation equipment
When reviewing the CCPs for a cooked sausage product, you notice that at the receiving step for raw beef trim the biological hazard is NOT listed as a CCP. What is the potential reasoning as to why this hazard is NOT listed as a CCP?
Since this is a cooked product, a cooking step later in the process would be a more appropriate step for a CCP
Which of the following is a mixture which has an even concentration throughout?
Solution
Which of the following terms best describes a solution which contains more solute than can be dissolved?
Supersaturated
A normal temperature for a certain enzyme reaction is 140°F (60°C). If the temperature was increased to 212°F (100°C), which of the following could happen due to the increase in temperature?
The reaction would occur more quickly
Khalil works at a company as a food scientist. His company produces hard salami. In his inspection of the salami after dehydration, he noticed the outermost portion of the casing was dried, but when the salami was cut, the interior was moist. Which of the following could be causing this issue?
The salami did not contain enough salt
Claudia requires her suppliers to provide letters of guarantee. What does this mean?
The supplier guarantees the products meet specifications regarding specific hazards
Which of the following foodborne infections is caused by Trichinella spiralis, a nematode worm?
Trichinosis
E. coli O157 H7 is an adulterant.
True
Which of the following includes time/temperature combinations for reducing pathogenic bacteria and is commonly used for establishing cooking critical limits?
USDA Appendix A
Which of the following can be used to address how quickly you must chill a product to reduce the growth of foodborne pathogens in the product?
USDA Appendix B
Which of the following ensures the HACCP plan is controlling the hazards and the day-to-day activities are in compliance with the HACCP plan?
Verification
Which of the following is NOT a reason to keep HACCP records?
Verification of meat quality
Which of the following is NOT a task which occurs in verification?
Verify Employee identification information
Which of the following measures the amount of free water NOT chemically bound in a food?
Water activity
When conducting a hazard analysis for hamburger patties, one hazard which was identified were pathogens such as E. coli and salmonella being present on the meat. Raw meat is a known source of pathogens which cause foodborne illnesses if not handled properly. Should this be addressed in the HACCP plan and why?
Yes, the likelihood and severity of the hazard is high
