NAME

Question types


Start with


Question limit

of 29 available terms

Advertisement Upgrade to remove ads
Print test

5 Written questions

5 Matching questions

  1. examples of poss. hazards to meat
  2. control procedures need to be something that can be ____
  3. USDA authority
  4. performs restaurant and grocery inspections
  5. elements of meat inspection
  1. a local health dept.s
  2. b biological (pathogens, spoilage), chemical (toxins), physical (glass, metal), radiologic
  3. c 1. ensure animals are disease free
    2. clearly label food that passed inspection
    3. minimize contamination during prcessing
    4. monitor for drug residues and pathogens
  4. d measured (time, temp, microbial counts) and set upper/dangerous limits
  5. e no mandatory recall authority, cannot condem, no direct power to close plants

5 Multiple choice questions

  1. stamps/paper labels/tags
    meat: inspected and passed
    poultry: inspected for wholesomeness
    inspected and condemned
  2. FSIS - food safety and inspection service vets
  3. the plant is shut down.
  4. can NOT be visited by the FDA
  5. 1. ANALYZE hazards
    2. ID critical control pt.s
    3. estab PREVENTATIVE MEASURES w/ critical limits
    4. make procedures to MONITOR the control pt.s
    5. CORRECTIVE ACTION must be taken
    6. VERIFY the system is working
    7. RECORDKEEPING

5 True/False questions

  1. Humane Methods of Livestock SLaughter Actcooking, refrigeration, packaging, metal detection

          

  2. objectives of meat inspection1. ensure animals are disease free
    2. clearly label food that passed inspection
    3. minimize contamination during prcessing
    4. monitor for drug residues and pathogens

          

  3. _____, _____ monitoring is necessaryregular, planned

          

  4. peperoni pizza vs. cheese pizzaUSDA vs. FDA

          

  5. HACCP systemshazard analysis and critical control point: to prevent contamination during processing

          

Create Set