FN43 - 6.00 Food Hazards and Allergens

Front

Herbicide and insecticide residues on produce are examples of which type of hazard?

Back

chemical

Front

On the farm-to-table continuum, which part of the food supply is monitored as a result of the work of the FDA?

Back

processed mixtures

Front

Which action step addresses a key point in the ALERT initiative? Options: analysis of points of possible contamination are listed, corrective procedures are identified and followed, refrigerator temperature is monitored every 3 hours, visitor logs are maintained at all entrances

Back

visitor logs are maintained at all entrances

Front

As a result of federal law, who is responsible for overseeing the safety of food preparation in restaurants?

Back

Local Health Department

Front

Aflatoxins from mold are an example of which type of hazard?

Back

biological

Front

An example of the top allergens is: creamed corn, egg custard, orange juice, strawberries

Back

egg custard

Front

Which action is the result of food safety controls?

Back

Temperature Gauges

Front

What is the impact of the critical limits a company identifies as part of its HACCP plan?

Back

They are the guidelines used to determine whether or not the food is safe.

Front

Proteins in shellfish are classified as:

Back

common allergens

Front

Which classification of nonmicrobial hazards must be listed near the ingredient list as a result of the 2006 food labeling law?

Back

all allergens