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5 Written questions

5 Matching questions

  1. _____, _____ monitoring is necessary
  2. examples of poss. hazards to meat
  3. performs restaurant and grocery inspections
  4. foreign food processors
  5. HACCP systems
  1. a biological (pathogens, spoilage), chemical (toxins), physical (glass, metal), radiologic
  2. b local health dept.s
  3. c regular, planned
  4. d hazard analysis and critical control point: to prevent contamination during processing
  5. e can NOT be visited by the FDA

5 Multiple choice questions

  1. all foods not specifically handled by other agencies
  2. the plant is shut down.
  3. all other foods[US shell egg safety, milk pasteurization,etc.]
  4. 1. cultivation for pathogenic microbes
    2. test for Ab residue
    3. test for pesticides
    4. confirm identity of meats in "mixed products"
  5. stamps/paper labels/tags
    meat: inspected and passed
    poultry: inspected for wholesomeness
    inspected and condemned

5 True/False questions

  1. states have ____ stampshazard analysis and critical control point: to prevent contamination during processing

          

  2. 2 subgroups of the USDA1. 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

          

  3. largest single US employerFSIS - food safety and inspection service vets

          

  4. USDA inspection labels are ___ for meat/poultrythe plant is shut down.

          

  5. USDA authorityno mandatory recall authority, cannot condem, no direct power to close plants