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5 Written questions

5 Matching questions

  1. 2 subgroups of the USDA
  2. _____ must be labeled including (3)
  3. HACCP systems
  4. HACCP was a __ system but is now ___ for __
  5. objectives of meat inspection
  1. a FSIS[food safety and inspection service] and APHIS[animal and plant health inspection services]
  2. b hazard analysis and critical control point: to prevent contamination during processing
  3. c voluntary; now mandatory for meats and seafood (but optional for other foods)
  4. d 1. protect human health
    2. surveillance for animal problems
    3. consumer confidence
    4. improved access to int'l export market
  5. e everything! carcasses, parts of carcasses, containers of meat

5 Multiple choice questions

  1. FSIS - food safety and inspection service vets
  2. USDA vs. FDA
  3. can NOT be visited by the FDA
  4. circular
  5. regular, planned

5 True/False questions

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

          

  2. USDA legend for eggs is __ shapedshield

          

  3. FDA oversees...all foods not specifically handled by other agencies

          

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

          

  5. performs restaurant and grocery inspections1. ensure animals are disease free
    2. clearly label food that passed inspection
    3. minimize contamination during prcessing
    4. monitor for drug residues and pathogens