AMSA- Food Science Study Guide
Questions with Actual Answers 2025-
2026 Updated.
Which of the following would be an example of quality issues which do NOT need to be
addressed in a HACCP plan? - Answer Darker meat color in a shipment
Which of the following can be used to address how quickly you must chill a product to reduce
the growth of foodborne pathogens in the product? - Answer USDA Appendix B
occurs when fats are consumed by lipolytic microorganisms, off-flavor and odor is produced -
Answer Microbial Rancidity
occurs when fatty acids are formed through the hydrolysis of lipids by the water it contains -
Answer Hydrolytic Rancidity
occurs when glycerol is oxidized - Answer Oxidative Rancidity
Which of the following hazards will NOT be included in a HACCP plan? - Answer Emotional
Which of the following is a review of records associated with the production of a product before
it has been shipped to ensure completeness? - Answer Pre-shipment review
Which national agency has regulatory authority for domestic and imported animal products
such as raw meat and poultry? - Answer Food Safety Inspection Service (FSIS)
Which of the following defines a biological hazard? - Answer Bacteria or viruses which cause
foodborne illness
In food processing, why is the digestive tract a threat? - Answer Risk of contamination
When conducting a hazard analysis for hamburger patties, one hazard which was identified
were pathogens such as E. coli and salmonella being present on the meat. Raw meat is a known
source of pathogens which cause foodborne illnesses if not handled properly. Should this be
addressed in the HACCP plan and why? - Answer Yes, the likelihood and severity of the
hazard is high
, Which of the following enzymes begins the chemical process of digestion? - Answer Salivary
amylase
Evaluate the action and determine which step of the HACCP process it belongs in. Facility
specifying if a vegetable product is not chilled to the correct temperature, the product will be
thrown away. - Answer Establish corrective actions
Which of the following causes Salmonellosis? - Answer Salmonella spp.
_______________ microorganisms require oxygen to grow, while Aerobic microorganisms only
grow in the absence of oxygen. - Answer Anaerobic
Which of the following is the conversion of carbohydrates to alcohols and carbon dioxide or
organic acids using yeasts or bacteria under anaerobic conditions? - Answer Fermentation
Which of the following ensures the HACCP plan is controlling the hazards and the day-to-day
activities are in compliance with the HACCP plan? - Answer Verification
E. coli O157 H7 is an adulterant. - Answer True
Which of the following is NOT included on a nutritional label? - Answer Daily values
In the reaction between hydrochloric acid and sodium hydroxide, which common substance is
formed as the salt of the acid-base reaction? - Answer NaCl
Which of the following terms can be described as the public health impact of a hazard? -
Answer Risk
USDA has a ZERO TOLERANCE policy for which of the following in ground beef? - Answer E.
coli
Carly is a member of the cleaning team for a food production facility. When cleaning she does
not wear a hair net or keep her hair tied back. Also, she wears a silver ring and earrings while
cleaning. The cleaning solution she uses contains only bleach. Based on this scenario, which is
NOT a physical hazard? - Answer Bleach
How long should the records for a shelf-stable product be kept according to USDA
requirements? - Answer At least two years
Questions with Actual Answers 2025-
2026 Updated.
Which of the following would be an example of quality issues which do NOT need to be
addressed in a HACCP plan? - Answer Darker meat color in a shipment
Which of the following can be used to address how quickly you must chill a product to reduce
the growth of foodborne pathogens in the product? - Answer USDA Appendix B
occurs when fats are consumed by lipolytic microorganisms, off-flavor and odor is produced -
Answer Microbial Rancidity
occurs when fatty acids are formed through the hydrolysis of lipids by the water it contains -
Answer Hydrolytic Rancidity
occurs when glycerol is oxidized - Answer Oxidative Rancidity
Which of the following hazards will NOT be included in a HACCP plan? - Answer Emotional
Which of the following is a review of records associated with the production of a product before
it has been shipped to ensure completeness? - Answer Pre-shipment review
Which national agency has regulatory authority for domestic and imported animal products
such as raw meat and poultry? - Answer Food Safety Inspection Service (FSIS)
Which of the following defines a biological hazard? - Answer Bacteria or viruses which cause
foodborne illness
In food processing, why is the digestive tract a threat? - Answer Risk of contamination
When conducting a hazard analysis for hamburger patties, one hazard which was identified
were pathogens such as E. coli and salmonella being present on the meat. Raw meat is a known
source of pathogens which cause foodborne illnesses if not handled properly. Should this be
addressed in the HACCP plan and why? - Answer Yes, the likelihood and severity of the
hazard is high
, Which of the following enzymes begins the chemical process of digestion? - Answer Salivary
amylase
Evaluate the action and determine which step of the HACCP process it belongs in. Facility
specifying if a vegetable product is not chilled to the correct temperature, the product will be
thrown away. - Answer Establish corrective actions
Which of the following causes Salmonellosis? - Answer Salmonella spp.
_______________ microorganisms require oxygen to grow, while Aerobic microorganisms only
grow in the absence of oxygen. - Answer Anaerobic
Which of the following is the conversion of carbohydrates to alcohols and carbon dioxide or
organic acids using yeasts or bacteria under anaerobic conditions? - Answer Fermentation
Which of the following ensures the HACCP plan is controlling the hazards and the day-to-day
activities are in compliance with the HACCP plan? - Answer Verification
E. coli O157 H7 is an adulterant. - Answer True
Which of the following is NOT included on a nutritional label? - Answer Daily values
In the reaction between hydrochloric acid and sodium hydroxide, which common substance is
formed as the salt of the acid-base reaction? - Answer NaCl
Which of the following terms can be described as the public health impact of a hazard? -
Answer Risk
USDA has a ZERO TOLERANCE policy for which of the following in ground beef? - Answer E.
coli
Carly is a member of the cleaning team for a food production facility. When cleaning she does
not wear a hair net or keep her hair tied back. Also, she wears a silver ring and earrings while
cleaning. The cleaning solution she uses contains only bleach. Based on this scenario, which is
NOT a physical hazard? - Answer Bleach
How long should the records for a shelf-stable product be kept according to USDA
requirements? - Answer At least two years
