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5 Written Questions

5 Matching Questions

  1. markings (3)
  2. USDA inspected facilities must monitor presence of (4)
  3. ___ oversees most agricultural/ meat product
  4. states have ____ stamps
  5. HACCP systems
  1. a hazard analysis and critical control point: to prevent contamination during processing
  2. b 1. cultivation for pathogenic microbes
    2. test for Ab residue
    3. test for pesticides
    4. confirm identity of meats in "mixed products"
  3. c stamps/paper labels/tags
    meat: inspected and passed
    poultry: inspected for wholesomeness
    inspected and condemned
  4. d USDA
  5. e all different, for intrastate sale

5 Multiple Choice Questions

  1. voluntary; now mandatory for meats and seafood (but optional for other foods)
  2. shield
  3. biological (pathogens, spoilage), chemical (toxins), physical (glass, metal), radiologic
  4. everything! carcasses, parts of carcasses, containers of meat
  5. no mandatory recall authority, cannot condem, no direct power to close plants

5 True/False Questions

  1. 7 step program of HACCP1. 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

          

  2. largest single US employerstamps/paper labels/tags
    meat: inspected and passed
    poultry: inspected for wholesomeness
    inspected and condemned

          

  3. chemical preservativesmust be ID'd
    1. polyphosphates: maintain H2O holding
    2. nitrates/nitrites: preserves red color

          

  4. foreign food processorsall foods not specifically handled by other agencies

          

  5. peperoni pizza vs. cheese pizzaFSIS[food safety and inspection service] and APHIS[animal and plant health inspection services]

          

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