AMSA Food Science, Questions and answers, 100% Accurate, graded A+

Document Content and Description Below

AMSA Food Science, Questions and answers, 100% Accurate, graded A+ 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 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 occurs when fats are consumed by lipolytic microorganisms, off-flavor and odor is produced - ✔✔- Microbial Rancidity occurs when fatty acids are formed through the hydrolysis of lipids by the water it contains - ✔✔- Hydrolytic Rancidity occurs when glycerol is oxidized - ✔✔-Oxidative Rancidity Which of the following hazards will NOT be included in a HACCP plan? - ✔✔-Emotional 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 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 defines a biological hazard? - ✔✔-Bacteria or viruses which cause foodborne illness In food processing, why is the digestive tract a threat? - ✔✔-Risk of contamination 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 Which of the following enzymes begins the chemical process of digestion? - ✔✔-Salivary amylase 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 Which of the following causes Salmonellosis? - ✔✔-Salmonella spp. _______________ microorganisms require oxygen to grow, while Aerobic microorganisms only grow in the absence of oxygen. - ✔✔-Anaerobic 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 ensures the HACCP plan is controlling the hazards and the day-to-day activities are in compliance with the HACCP plan? - ✔✔-Verification E. coli O157 H7 is an adulterant. - ✔✔-True Which of the following is NOT included on a nutritional label? - ✔✔-Daily values 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 terms can be described as the public health impact of a hazard? - ✔✔-Risk USDA has a ZERO TOLERANCE policy for which of the following in ground beef? - ✔✔-E. coli 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 How long should the records for a shelf-stable product be kept according to USDA requirements? - ✔✔- At least two years 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 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 In beef cattle, which of the following is the primary source of contamination during processing? - ✔✔- Hide Which of the following categories of microorganisms ONLY grow in the absence of oxygen? - ✔✔- Anaerobic Which of the following is true regarding the listing of ingredients on a label? - ✔✔-Listed in descending order of predominance organism which may or may not cause an illness - ✔✔-Bacteria disease causing organism - ✔✔-Pathogen Which of the following is NOT an example of an emulsion? - ✔✔-Ketchup 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 includes time/temperature combinations for reducing pathogenic bacteria and is commonly used for establishing cooking critical limits? - ✔✔-USDA Appendix A Which of the following pathogens will continue to grow in a refrigerated environment? - ✔✔-Listeria 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 Which of the following is NOT a task HACCP is designed to perform? - ✔✔-Develop production goals 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 Which of the following is NOT a principle of HACCP? - ✔✔-Develop Good Manufacturing Practices (GMPs) 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) HACCP was originally developed for which of the following organizations to use to ensure food safety in their programs? - ✔✔-NASA atoms or molecules will move more and are more likely to collide - ✔✔-Higher Temperature atoms or molecules move slower and are less likely to collide - ✔✔-Lower Temperature 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 terms describes an illness caused by the ingestion of toxins and is also known as a foodborne intoxication? - ✔✔-Food poisoning Which of the following terms can be defined as the amount of solute dissolved per the amount of solution? - ✔✔-Concentration You left a loaf of bread on the counter and the loaf hardened. Which of the following processes caused this hardening? - ✔✔-Retrogradation Pesticide residue - ✔✔-Chemical Metal shavings - ✔✔-Physical Salmonella - ✔✔-Biological Which of the following is NOT a possible cause of a physical hazard? - ✔✔-Cleaning solutions Which of the following is a packaging technique which injects a blend of components to extend product shelf life? - ✔✔-Modified Atmosphere Packaging Pectinase is added to fruit juice in order to accomplish which of the following? - ✔✔-Dilutes the juice How long should the records for a refrigerated products be kept according to USDA requirements? - ✔✔-At least one year 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 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 _____________ 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 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 slows down or stops the activity of an enzyme - ✔✔-Inhibitor binds to enzymes to increase their activity - ✔✔-Activator Which of the following fire extinguisher classes is made for fires involving electrical equipment? - ✔✔- Class C Which of the following is NOT a leavening agent? - ✔✔-Bu [Show More]

Last updated: 2 years ago

Preview 1 out of 28 pages