Safety in Food
Which of the following temperatures would be appropriate to store a cold food product?
38°F
Which of the following is a monitoring technique where the monitor of a critical limit is measured on a sub sample basis such as one of 100 sausages?
A tribute sambaling
Which of the following is NOT considered a vulnerable population for contracting food borne illness?
A young adult
A step in 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 you hazard analysis and HACCP plan?
Absence of control
Which of the following is an example of a potential chemical hazard?
Allergen
Which of the following is an ingredient in a product which can cause an adverse reaction in individuals who are sensitive to the ingredients?
Allergen
How long should the records for a slaughter plan be kept according to USDA requirements?
At least one year
How long should the records for regenerated products be kept according to USDA requirements?
At least one year
Which of the following defines a biological hazard?
Bacteria or Viruses which cause food born illness
Which of the following is the correct range for the temperature danger zone?
Between 40°F and 140°F
In order to ensure bone fragments do not appear in food product,which of the following could be added to a production line.
Bone separator
Which of the following products are NOT required to have HACCP?
Candy
Which of the following describes when the outermost portion of a food is dried while the interior remains moist?
Case Hardening
Which of the following is NOT true of caramelize?
Causes green color formation
Which of the following scenarios is NOT true of caramelization?
Causes green color formation
Which of the following is NOT a characteristics of a base?
Changes blue litmus paper to red
Which of the following is NOT one of the eight MAJOR food allergens?
Chocolate
Which of the following terms can be defined as the amount of solute dissolved per the amount of solution?
Concentration
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 the transfer of bacteria from one object to another, from one object to a person or from person to person?
Cross Contamination
The reaction between baking soda and vinegar is two reactions , one is an acid base reaction and the other is which of the following reactions types?
Decomposition
When verifying critical control points, which of the following is NOT a task which takes place?
Designing a new HACCP plan
USDA has ZERO TOLERANCE pole for which of the following in ground beef?
E.coli
Which national agency has regulatory authority for domestic and imported animal products such as raw meat and poultry?
FSIS-food safety inspection service
Which of the following is the conversation of carbohydrates to alcohols and carbon hydroxide or organic acid using yeasts or bacteria under anaerobic conditions?
Fermentation
Which of the following terms describes an illness caused by the ingestion of toxin and is also known as a food borne intoxication.
Food poisoning.
Which of the following is NOT a type of energy which could be used for food irradiation?
Gamma Rays
The acronym GRAS stands for which of the following?
Generally Recognized As Safe
Which of the following is NOT a USDA FSIS verification regulation requirement?
Has a plan complies with regulation and standard
The acronym HACCP stand for which of the following?
Hazard Analysis and Critical Control Points
Which of the following is the basis for determining the critical control points?
Hazard analysis
Which of the following is a disclosure of the basic components used in the making of a product?
Ingredient Chart
Which of the following statements is NOT true about HACCP?
Is a reactive measure
Pectin is added to fruit juice in order to accomplish which of the following?
Make the juice CLEAR
Which of the following is a packaging technique which injects a blend of components to extend product shelf life?
Modified atmosphere packaging
Which of the following would NOT likely be used as a critical limit for HACCP-CCPs?
Nutrient Content
Which of the following is NOT a type of critical limits?
Nutritional Content
Which of the following terms is equal to the negative of the base-10 logarithm of the hydroponic concentration?
Ph
Which of the following companies help to develop HACCP?
Pillsbury
During meat or poultry processing which of the following is a ZERO TOLERANCE policy?
Presence of fecal matter
If a problem has occurred more than once, which system FSIS deems this problem as which of the following?
Reasonably likely to occur
You left a loaf of bread on the counter and the loaf hardened. Which of the following processes caused this hardening?
Retrogradetion
Which of the following terms can be described as the public health impact of hazard?
Risk
Which of the following is NOT a potential cause of bacterial contamination during food processing?
Sanitizing Knives
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.
Which of the following is a mixture which has an even concentration throughout?
Solution
A normal temperature for a certain enzyme reaction is 140°f. If the temperature was increase to 212°f. Which of the following could happened due to increase in temperature.
The reaction would occur more quickly.
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 is NOT a task which occurs in verification?
Verify employee identification information
Which of the following does not occur when conducting a hazard analysis?
potential control measures are described