ANS 2- 8.01

ANS 2- 8.01

9th - 12th Grade

9 Qs

quiz-placeholder

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ANS 2- 8.01

ANS 2- 8.01

Assessment

Quiz

Life Skills

9th - 12th Grade

Practice Problem

Medium

Created by

Alexandra Holton

Used 9+ times

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9 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

package it.

remove it.

sell it.

stamp it.

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

Campylobacter poisoning

Coccidiosis

E. coli poisoning

Salmonellosis

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

Animals

Soil

Water

Humans

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

Postmortem inspection

Worker sanitation inspection

Antemortem inspection

Plant sanitation inspection

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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."

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

bled.

eviscerated.

passed.

suspected.

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