

Food Safety Flashcard
Flashcard
•
Other
•
11th Grade
•
Practice Problem
•
Hard
Wayground Content
FREE Resource
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11 questions
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1.
FLASHCARD QUESTION
Front
Which of the following correctly defines a biological hazard? Chemical substances found in a food which could cause chronic toxicity, Bacteria or viruses which causes foodborne illness, Foreign material which can cause injury to a consumer such as glass, Any sanitizer used in the food production process
Back
Bacteria or viruses which causes foodborne illness
2.
FLASHCARD QUESTION
Front
Which of the following is NOT a potential cause of bacterial contamination during food processing? Puncturing the digestive tract of a carcass, Lymph nodes being present in a ground product, Dirty processing equipment
Back
Sanitizing knives
3.
FLASHCARD QUESTION
Front
Which of the following is a substance which, if found in a food product, is not fit for human consumption? Adulterant, Allergen, Coliform, SSOP
Back
Adulterant
4.
FLASHCARD QUESTION
Front
USDA has a ZERO TOLERANCE policy for which of the following in ground beef? Salmonella, Campylobacter, Staphylococcus
Back
E. coli
5.
FLASHCARD QUESTION
Front
Which of the following is NOT a spore-forming pathogen? Clostridium botulinum, Clostridium perfringens, Bacillus cereus, Salmonella
Back
Salmonella
6.
FLASHCARD QUESTION
Front
Which bacteria is associated with the “Hamburger Illness”? Options: Salmonella, E. coli O157:H7, Campylobacter, Listeria
Back
E. coli O157:H7
7.
FLASHCARD QUESTION
Front
Which of the following correctly defines the acronym GMP? Great Maintenance Practices, Good Manufacturing Practices, Great Manufacturing Procedures, Good Maintenance Procedures
Back
Good Manufacturing Practices
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