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5 Written questions

5 Matching questions

  1. examples of poss. hazards to meat
  2. examples of CCPs to eliminate risk
  3. ___ oversees most agricultural/ meat product
  4. _____ must be labeled including (3)
  5. chemical preservatives
  1. a USDA
  2. b cooking, refrigeration, packaging, metal detection
  3. c everything! carcasses, parts of carcasses, containers of meat
  4. d must be ID'd
    1. polyphosphates: maintain H2O holding
    2. nitrates/nitrites: preserves red color
  5. e biological (pathogens, spoilage), chemical (toxins), physical (glass, metal), radiologic

5 Multiple choice questions

  1. stamps/paper labels/tags
    meat: inspected and passed
    poultry: inspected for wholesomeness
    inspected and condemned
  2. all foods not specifically handled by other agencies
  3. mandatory for all plants, includes halaal/kosher, LIVESTOCK doesn't apply to poultry
  4. shield
  5. all other foods[US shell egg safety, milk pasteurization,etc.]

5 True/False questions

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

          

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

          

  3. USDA inspected facilities must monitor presence of (4)circular

          

  4. HACCP was a __ system but is now ___ for __voluntary; now mandatory for meats and seafood (but optional for other foods)

          

  5. USDA authorityall other foods[US shell egg safety, milk pasteurization,etc.]

          

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