Food Safety Quiz

Which of the following correctly defines a biological hazard?

• Chemical substances found in a food which could cause chronic toxicity

• Bacteria or viruses which causes foodborne illness

• Foreign material which can cause injury to a consumer such as glass

• Any sanitizer used in the food production process

Which of the following is NOT a potential cause of bacterial contamination during food processing?

• Puncturing the digestive tract of a carcass

• Lymph nodes being present in a ground product

• Sanitizing knives

• Dirty processing equipment

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

• Adulterant

• Allergen

• Coliform

• SSOP

USDA has a ZERO TOLERANCE policy for which of the following in ground beef?

• Salmonella

• Campylobacter

• E. coli

• Staphylococcus

Which of the following is NOT a spore-forming pathogen?

• Clostridium botulinum

• Clostridium perfringens

• Bacillus cereus

• Salmonella

Which of the following bacteria is associated with the “Hamburger Illness”?

• Salmonella

• E. coli O157:H7

• Campylobacter

• Listeria

Which of the following correctly defines the acronym GMP?

• Great Maintenance Practices

• Good Manufacturing Practices

• Great Manufacturing Procedures

• Good Maintenance Procedures

Which of the following is NOT a potential chemical hazard?

• Antibiotic residue

• Hormone residue

• Pesticide residue

• Metal shavings

Which of the following is an ingredient in a product which can cause an adverse reaction in individuals who are sensitive to the ingredient?

• Sanitizer

• Allergen

• Hormone

• Antibiotic

Which of the following requires that food processors must prevent cross-contamination of allergens into products where they are not ingredients?

• Food Safety Inspection Act

• Environmental Protection Agency

• Food Allergen Labeling & Consumer Protection Act

• Delaney Clause