ACVPM PRACTICE LATEST
EXAM QUESTIONS AND
ANSWERS 2026 - 2027
A factor that does NOT affect the diffusion rate of curing ingredients
into meat products is the:
A. Pigmentation of the tissue
B. Method of application
C. Size of the piece
D. Amount of fat covering
E. Temperature of the curing solution - ANSWERS-A. Pigmentation of
the tissue
Ultraviolet light utilized in food processing plants is most effective
against:
A. Bacterial spores
B. Yeasts
C. Sub-surface bacteria
D. Surface or airborne bacteria
E. Molds - ANSWERS-D. Surface or airborne bacteria
END OF
PAGE
1
, ACVPM PRACTICE LATEST
EXAM QUESTIONS AND
ANSWERS 2026 - 2027
The dairy product in which you would be most likely to enumerate
Staphylococcus aureus is:
A. Pasteurized fluid milk
B. Nonfat dry milk
C. Raw milk
D. Yogurt
E. Ice cream - ANSWERS-C. Raw milk
The chief bacteriostatic agent in woodsmoke is:
A. Acetic acid
B. Benzoic acid
C. Lactic acid
D. Formaldehyde
E. Methanol - ANSWERS-D. Formaldehyde
END OF
PAGE
2
, ACVPM PRACTICE LATEST
EXAM QUESTIONS AND
ANSWERS 2026 - 2027
Nitrite in bacon is currently a public health concern because:
A. The nitrite maintains a fresh red meat color even when bacon has
actually deteriorated from overage or mishandling
B. The proposed ban on nitrite would eliminate its proven bacteriostatic
and toxin-inhibiting properties
C. Nitrites form carcinogens by reacting with hydroperoxides from
unsaturated fatty acids during cooking
D. The lack of effective chemical inhibitors to the formation of
nitrosamines from nitrates
E. All of the above - ANSWERS-E. All of the above
When chlorine is used as a sanitizing agent for utensils, its bactericidal
effect is reduced if:
END OF
PAGE
3
, ACVPM PRACTICE LATEST
EXAM QUESTIONS AND
ANSWERS 2026 - 2027
A. The chlorine solution is permitted to have an acid reaction
B. The solution is made up an "available" instead of a "total" chlorine
basis
C. More chlorine is used in the solution than the directions call for
D. Food residues are present
E. The chlorine solution is used in tepid water - ANSWERS-D. Food
residues are present
Which of the following is not true regarding Harmful Algal Bloom
(HAB) toxins?
a. Can cause disease in nanogram to picogram doses.
b. Have distinct odor/taste that deters people and animals.
c. Are highly resistant to heat, acid and freezing.
END OF
PAGE
4
EXAM QUESTIONS AND
ANSWERS 2026 - 2027
A factor that does NOT affect the diffusion rate of curing ingredients
into meat products is the:
A. Pigmentation of the tissue
B. Method of application
C. Size of the piece
D. Amount of fat covering
E. Temperature of the curing solution - ANSWERS-A. Pigmentation of
the tissue
Ultraviolet light utilized in food processing plants is most effective
against:
A. Bacterial spores
B. Yeasts
C. Sub-surface bacteria
D. Surface or airborne bacteria
E. Molds - ANSWERS-D. Surface or airborne bacteria
END OF
PAGE
1
, ACVPM PRACTICE LATEST
EXAM QUESTIONS AND
ANSWERS 2026 - 2027
The dairy product in which you would be most likely to enumerate
Staphylococcus aureus is:
A. Pasteurized fluid milk
B. Nonfat dry milk
C. Raw milk
D. Yogurt
E. Ice cream - ANSWERS-C. Raw milk
The chief bacteriostatic agent in woodsmoke is:
A. Acetic acid
B. Benzoic acid
C. Lactic acid
D. Formaldehyde
E. Methanol - ANSWERS-D. Formaldehyde
END OF
PAGE
2
, ACVPM PRACTICE LATEST
EXAM QUESTIONS AND
ANSWERS 2026 - 2027
Nitrite in bacon is currently a public health concern because:
A. The nitrite maintains a fresh red meat color even when bacon has
actually deteriorated from overage or mishandling
B. The proposed ban on nitrite would eliminate its proven bacteriostatic
and toxin-inhibiting properties
C. Nitrites form carcinogens by reacting with hydroperoxides from
unsaturated fatty acids during cooking
D. The lack of effective chemical inhibitors to the formation of
nitrosamines from nitrates
E. All of the above - ANSWERS-E. All of the above
When chlorine is used as a sanitizing agent for utensils, its bactericidal
effect is reduced if:
END OF
PAGE
3
, ACVPM PRACTICE LATEST
EXAM QUESTIONS AND
ANSWERS 2026 - 2027
A. The chlorine solution is permitted to have an acid reaction
B. The solution is made up an "available" instead of a "total" chlorine
basis
C. More chlorine is used in the solution than the directions call for
D. Food residues are present
E. The chlorine solution is used in tepid water - ANSWERS-D. Food
residues are present
Which of the following is not true regarding Harmful Algal Bloom
(HAB) toxins?
a. Can cause disease in nanogram to picogram doses.
b. Have distinct odor/taste that deters people and animals.
c. Are highly resistant to heat, acid and freezing.
END OF
PAGE
4
