National FFA Meats Evaluation CDE Written Exam (2022)

What is the recommended internal cooking temperature for ground meats?

• 130 F

• 140 F

• 145 F

• 160 F

True or false, the federal or state inspection mark indicates quality, ensuring theconsumer an enjoyable eating experience.

• True

• False

What is the prescribed period the meat animal must not have received any compoundor drug pre-harvest? This will allow ample time for the drug to pass through the animal’ssystem.

• Residual Period

• Withdrawal Period

• Processing Period

• Adulteration Period

Which is not an “antioxidant” used to prevent rancidity in meat?

• BHA

• BHT

• Vitamin C

• Vitamin A

Which agency does NOT monitor drug residues in livestock?

• USDA

• CDC

• FDA

• EPA

What is the order if ingredients listed on a processed meats label

• By weight in decreasing order

• Alphabetical

• By weight in increasing order

• By order of incorporation into brine

Which foodborne illness can be fatal, but is prevented using nitrites?

• E. coli

• Botulism

• Trichinosis

• Listeriosis

Which of the following is not considered a vulnerable group to foodborne illness?

• Senior Citizen

• Pregnant Woman

• High School Students

• Immuno-Compromised

What is the “danger zone”?

• 60F to 160F

• 40F to 140F

• 40F to 160F

• 60F to 140F

Which of the following is NOT one of the seven principles of HACCP?

• Conduct a hazard analysis

• Identify critical control points

• Approve paperwork through USDA inspector

• Establish critical limits