Food Science Spring Final Review

Which of the following causes Salmonellosis? 

• Salmonella spp.

•  E. coli O157:H7

• Clostridium perfringens

•  Listeria monocytogenes

The study of the nature of food, the causes of deterioration, the principles underlying food processing, and the improvement of food for the consuming public is ____.

• chemistry

• food science

• microbiology

• nutrition

Which of the following companies helped to develop HACCP?

•  Kraft Foods®

• Yum Brands®

•  General Mills®

•  Pillsbury®

HACCP was originally developed for which of the following organizations to use to ensure food safety in their programs?

• U.S. National Guard

• Center of Disease Control and Prevention

• U.S. Navy

• NASA

The acronym HACCP stands for which of the following? 

• Hazard Analysis and Crucial Control Points 

• Hazard Analysis and Critical Control Parameters 

• Hazard Analysis and Critical Control Points

• Hazard Analysis and Crucial Control Parameters

Which of the following is a substance which, if found in a food product, is not fit for human consumption? 

• Adulterant

• SSOP

• Allergen

• Coliform

Which of the following fire extinguisher classes is made for fires involving cooking oils and fats and is commonly found in kitchens?

• Class A

• Class K

• Class B

• Class C

Atoms or molecules move slower and are less likely to collide in

• lower temperature

• higher temperature

Atoms or molecules will move more and are more likely to collide in

• higher temperature

• lower temperation

During meat or poultry processing, which of the following is a ZERO TOLERANCE policy? 

• Presence of water on the carcass

• Presence of visible fecal matter or ingesta on the carcass  

• 
  Presence of lactic acid on the carcass

• Presence of visible blood on the carcass