Food Science 6.00

Which action step addresses a key point in the ALERT initiative?

• 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.

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

• Center for Disease Control (CDC)

• Food and Drug Administration (FCD)

• Local Health Department

• US Department of Agriculture (USDA)

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

• Imported produce

• Muscle meats

• Processed mixtures

• Wild game

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

• Biological

• Chemical

• Microbial

• Physical

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

• Biological

• Chemical

• Microbial

• Physical

An example of the top allergens is:

• Corn on the Cob

• Egg Custard

• Ornge Juice

• Strawberries

Which action is the result of food safety controls?

• Employee ID badges

• Restricted visitor passes

• Security cameras

• Temperature gauges

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

• All allergens

• Big 8 allergens

• Chemical additives

• Deadly allergens

Proteins in fish and shellfish are classified as:

• biological toxins

• chemical hazards

• common allergens

• physical hazards

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

• They are the data collected and recorded.

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

• They are the same as the control points.

• They provide uniform rules from one business to another.