AMSA Food Science
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 - answerHydrolytic 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? - answerFood Safety Inspection Service (FSIS)
Which of the following defines a biological hazard? - answerBacteria or viruses which
cause foodborne illness
In food processing, why is the digestive tract a threat? - answerRisk 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? - answerYes,
the likelihood and severity of the hazard is high
Which of the following enzymes begins the chemical process of digestion? -
answerSalivary 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. - answerEstablish corrective actions
, Which of the following causes Salmonellosis? - answerSalmonella spp.
_______________ microorganisms require oxygen to grow, while Aerobic
microorganisms only grow in the absence of oxygen. - answerAnaerobic
Which of the following is the conversion of carbohydrates to alcohols and carbon
dioxide or organic acids using yeasts or bacteria under anaerobic conditions? -
answerFermentation
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? - answerVerification
E. coli O157 H7 is an adulterant. - answerTrue
Which of the following is NOT included on a nutritional label? - answerDaily values
In the reaction between hydrochloric acid and sodium hydroxide, which common
substance is formed as the salt of the acid-base reaction? - answerNaCl
Which of the following terms can be described as the public health impact of a hazard? -
answerRisk
USDA has a ZERO TOLERANCE policy for which of the following in ground beef? -
answerE. 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? - answerBleach
How long should the records for a shelf-stable product be kept according to USDA
requirements? - answerAt least two years
Khalil works at a company as a food scientist. His company produces hard salami. In
his inspection of the salami after dehydration, he noticed the outermost portion of the
casing was dried, but when the salami was cut, the interior was moist. Which of the
following could be causing this issue? - answerThe salami did not contain enough salt
A step which is NOT conducted within your food processing facility, such as storage of
your product by a grocery store, can be described as which of the following concerning
your hazard analysis and HACCP plan? - answerAbsence of control
In beef cattle, which of the following is the primary source of contamination during
processing? - answerHide
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 - answerHydrolytic 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? - answerFood Safety Inspection Service (FSIS)
Which of the following defines a biological hazard? - answerBacteria or viruses which
cause foodborne illness
In food processing, why is the digestive tract a threat? - answerRisk 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? - answerYes,
the likelihood and severity of the hazard is high
Which of the following enzymes begins the chemical process of digestion? -
answerSalivary 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. - answerEstablish corrective actions
, Which of the following causes Salmonellosis? - answerSalmonella spp.
_______________ microorganisms require oxygen to grow, while Aerobic
microorganisms only grow in the absence of oxygen. - answerAnaerobic
Which of the following is the conversion of carbohydrates to alcohols and carbon
dioxide or organic acids using yeasts or bacteria under anaerobic conditions? -
answerFermentation
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? - answerVerification
E. coli O157 H7 is an adulterant. - answerTrue
Which of the following is NOT included on a nutritional label? - answerDaily values
In the reaction between hydrochloric acid and sodium hydroxide, which common
substance is formed as the salt of the acid-base reaction? - answerNaCl
Which of the following terms can be described as the public health impact of a hazard? -
answerRisk
USDA has a ZERO TOLERANCE policy for which of the following in ground beef? -
answerE. 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? - answerBleach
How long should the records for a shelf-stable product be kept according to USDA
requirements? - answerAt least two years
Khalil works at a company as a food scientist. His company produces hard salami. In
his inspection of the salami after dehydration, he noticed the outermost portion of the
casing was dried, but when the salami was cut, the interior was moist. Which of the
following could be causing this issue? - answerThe salami did not contain enough salt
A step which is NOT conducted within your food processing facility, such as storage of
your product by a grocery store, can be described as which of the following concerning
your hazard analysis and HACCP plan? - answerAbsence of control
In beef cattle, which of the following is the primary source of contamination during
processing? - answerHide
