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5 Written questions

5 Matching questions

  1. HACCP systems
  2. ___ oversees most agricultural/ meat product
  3. USDA inspection labels are ___ for meat/poultry
  4. FDA regulates
  5. examples of poss. hazards to meat
  1. a biological (pathogens, spoilage), chemical (toxins), physical (glass, metal), radiologic
  2. b all other foods[US shell egg safety, milk pasteurization,etc.]
  3. c USDA
  4. d hazard analysis and critical control point: to prevent contamination during processing
  5. e circular

5 Multiple choice questions

  1. stamps/paper labels/tags
    meat: inspected and passed
    poultry: inspected for wholesomeness
    inspected and condemned
  2. can NOT be visited by the FDA
  3. regular, planned
  4. 1. cultivation for pathogenic microbes
    2. test for Ab residue
    3. test for pesticides
    4. confirm identity of meats in "mixed products"
  5. shield

5 True/False questions

  1. elements 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

          

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

          

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

          

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

          

  5. 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