Food Science

Water Activity

The amount of water in a food can be determined by measuring the food’s

Which of the following statements is NOT a principle of HACCP?

Develop Good Manufacturing Practices (GMPs)

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

How often should a review of a HACCP plan occur?

Annually

When verifying Critical Control Points, which of the following is NOT a task which takes place?

Designing a new HACCP plan

Which of the following is NOT a task which occurs in verification?

Verify employee identification information

Which of the following is NOT a USDA FSIS verification regulation requirement?

Inspection must be completed by the FDA

Which of the following is an objective of verification?

Determine if the HACCP plan is valid

Which of the following is a thorough review of the hazard analysis to address specific hazards to determine if they are controlled?

Reassessment

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 an activity which occurs when verifying Critical Control Points?

Nutrient content analyzation

When verifying the perquisite programs, which of the following are reviewed?

GMPs and SSOPs

How long should the records for a slaughter plant be kept according to USDA requirements?

1 year

Which of the following HACCP tasks provides a document to prove a product was produced under safe conditions and no product which could cause a public health hazard was released to the consumer?

Recordkeeping

How long should the records for a shelf-stable product be kept according to USDA requirements?

2 years

According to the presentation, which of the following is NOT a reason to keep records?

Public relations materials

How long should the records for a refrigerated product be kept according to USDA requirements?

1 year

Critical Control Point Chart Question 4

Modify this step

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?

There is a kill step later in the process since it is a cooked product

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

Critical Control Point Chart Question 3

Not a critical control point

Critical Control Point Chart Question 5

Critical control point

Which of the following lists limits how quickly you must chill a product to reduce the growth of foodborne pathogens in the product?

USDA Appendix B

Which of the following is a parameter which defines if a CCP is in or out of control?

Critical limit

Which of the following is a monitoring technique which tests all products and is commonly used in batch processes?

Continuous monitoring

The FDA has a regulatory limit for the maximum concentration of patulin in apple juice. Which of the following is the maximum concentration?

50 micrograms per liter

Which of the following is NOT a step when setting critical limits?

Analyze nutrient content

Which of the following is NOT a parameter which might be measured when determining critical limits?

Nutrient content

Visual observations and interval time/temperature measurements are examples of which of the following?

Attribute sampling

Which of the following lists time/temperature combinations and cooking parameters which are required for certain products to kill pathogens in the products?

USDA Appendix A

Which of the following is a procedure which is followed when a deviation occurs?

Corrective action

Which of the following products does NOT require a HACCP plan?

Candy

HACCP was originally developed for which of the following organizations to use to ensure food safety in their programs?

NASA

Which of the following is NOT a type of hazard?

Emotional

In a food production company, who has the overall responsibility for the development, organization and management of the HACCP program?

HACCP Coordinator

Which of the following companies helped to develop HACCP?

Pillsbury

The acronym HACCP stands for which of the following?

Hazard Analysis and Critical Control Points

Which of the following is NOT a task HACCP is designed to do?

Develop production goals

Which of the following statements is NOT true about HACCP?

Is a reactive measure

Which of the following is NOT a preliminary task to develop a HACCP plan?

Identify critical control points

Which of the following is NOT a type of critical limit?

Nutritional content

Which of the following is NOT a potential chemical hazard?

Metal shavings

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 of the following correctly defines a biological hazard?

Bacteria or viruses which causes foodborne illness

Which of the following is NOT a spore-forming pathogen?

Salmonella

Which of the following bacteria is associated with the “Hamburger Illness”?

E. coli O157: H7

USDA has a ZERO TOLERANCE policy for which of the following in ground beef?

E. coli

Which of the following is a substance which, if found in a food product, is not fit for human consumption?

Adulterant

Which of the following is NOT a potential cause of bacterial contamination during food processing?

Sanitizing knives

Which of the following correctly defines the acronym GMP?

Good manufacturing practices

Which of the following is an ingredient in a product which can cause an adverse reaction in individuals who are sensitive to the ingredient?

Allergen

Which of the following terms is used to describe the magnitude and duration of an illness in relation to the significance of a hazard?

Severity

If a problem has occurred more than once within a system, FSIS deems this problem as which of the following?

Reasonably likely to occur

Which of the following terms can be described as the public health impact of a hazard?

Risk

Which of the following is the basis for determining the critical control points?

Hazard analysis

When conducting a hazard analysis for tomato soup, one hazard which was identified was a thermometer being dropped into a vat and breaking causing glass and metal shards to be in the product. This has never occurred in this particular facility. Should this be addressed in the HACCP plan and why?

No, the likelihood and severity of the hazard is low

When conducting a hazard analysis for raw ground beef chubs, one hazard which was identified were pathogens such as E. coli and salmonella being present on the meat at receiving. 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

Which of the following should NOT be addressed in a hazard analysis?

Quality issues

Which of the following does NOT occur when conducting a hazard analysis?

Critical limits are set

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

During meat or poultry processing, which of the following is a ZERO TOLERANCE policy?

Presence of fecal matter or ingesta on the carcass

When preparing a soup, which heating method allows the liquid to heat up?

Convection

Coagulation occurs in In many cooked foods

Proteins

When cooking chicken while in direct contact with a pan on a stove, which type of heat transfer is occurring?

Conduction

During the reduction process, the. Parts are what is left

Most concentrated

Molecular motion is the energy of

Motion

What causes pasta and rice to get bigger and soften when cooked?

Gelatinization

Crystallization is a chemical change.

False

When making a sauce, which phase change is most likely to occur?

Reduction

Zay is using a microwave to prepare popcorn. Which heating method is being used?

Radiation

When making yogurt, what type of starter culture is used?

Backslopping

Which of the following types of fermentation occurs mainly by yeast?

Ethanol Fermentation

Probiotics provide the body with different types of

Bacteria

Dean is looking for foods which can promote a healthy digestive system. What could fermented foods offer Dean?

Probiotic

In what step does glycolysis occur during lactic acid fermentation and ethanol fermentation?

Step 1

Fermentation

is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts or bacteria under anaerobic conditions

4H2O

The products of a reaction between 4H₂ and 2O₂ would yield which of the following products?

Ions

Positively or negatively charged

Halogens

Highly reactive, group 17

Groups

Elements which share common properties

Na+

Considered cations

Chemical Property Equation

93 4 4 89

Actinide Series

15 radioactive compounds

Mono

1

Di

2

Tetra

4

Hepta

7

Nona

9

Lipids

Avocado, Olive Oil, Salmon, Steak

Which would increase the reaction rate of a chemical reaction the most?

25 C

Food Microbiology

The study of microorganisms important to food and food production

Staphylococcus

Germs found in nose or skin, occurs when people don’t wash their hands

Clostridium Botulinum

Found in cans, includes anaerobic low acid foods

Acetic Acid

Produced by fermentation

Baking and Brewing Yeasts

Dough rising and alcohol content, ferment sugar into alcohol

Dehydration

Hostile environment for bacteria growth, reduces moisture

Pasteurization

Extends shelf life, heat milk to remove harmful bacteria

Irradiation

Very high energy, invisible light waves, change in molecules

Blanching

Scalds fold in boiling water or steam, denatures enzymes which causes browning