AMSA ACTUAL EXAM 2026 QUESTIONS WITH
ANSWERS GRADED A+
◉ 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
ANSWERS GRADED A+
◉ 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
