ANS2L- 8.01 Food Safety

_{ANS2L- 8.01}

Food Safety Regulations

Multiple Choice

The main purpose of carcass inspection is to detect irregular and contaminated meat and to:

• package it.

• remove it.

• sell it.

• stamp it.

Multiple Choice

What phase of meat inspection involves checking animals before they are slaughtered?

• Postmortem inspection.

• Worker sanitation inspection.

• Ante Mortem inspection.

• Plant sanitation inspection.

Multiple Choice

When USDA inspectors check livestock for diseases or other problems before slaughter and find the animals unfit for human consumption, the animal is marked with:

• "U.S. Condemned"

• "U.S. Diseased"

• "U.S. No. 2"

• "U.S. No. 3"

Multiple Choice

The last step in carcass inspections in meat processing plants is for the meat to be condemned or to be:

• Bled

• Eviscerated

• Passed

• Suspected

Multiple Choice

What federal act governs poultry meat inspection?

• Humane Methods of Livestock Slaughter Act

• Egg Products Inspection Act

• Federal Meat Inspection Act

• Poultry Products Inspection Act

Multiple Choice

What source of food-borne bacterial contamination involves the transfer of bacteria when hands are not washed thoroughly?

• Animals

• Soil

• Water

• Humans

Multiple Choice

What source of food-borne bacterial contamination involves the transfer of bacteria through saliva when food is not cooked properly?

• Animals

• Soil

• Water

• Humans

Multiple Choice

What source of food-borne bacterial contamination involves the transfer of bacteria through saliva when food is not cooked properly?

• Animals

• Soil

• Water

• Humans

Multiple Choice

What common food-borne illness is contracted by eating contaminated eggs?

• Campylobacter poisoning

• Coccidosis

• E. coli poisoning

• Salmonella

Multiple Choice

Which method is not recommended to prevent food-borne illness?

• Use a disposable towel to clean surfaces.

• Defrost food at room temperature.

• Refrigerate leftovers within 2 hours.

• Wash hands and surfaces.

Multiple Choice

Which method is not recommended to prevent food-borne illness?

• Use a disposable towel to clean surfaces.

• Defrost food at room temperature.

• Refrigerate leftovers within 2 hours.

• Wash hands and surfaces.