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AMSA Meat Certification Review

Total questions: 124

Worksheet time: 1hrs 2mins

Name
Class
Date
1.

Which of the following measures the amount of free water NOT chemically bound in a food?

a)

PH Level

b)

Water Activity

c)

Osmosis

d)

Calories

2.

Which of the following is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts or bacteria under anaerobic conditions?

a)

Nonenzymatic browning

b)

Leavening

c)

Fermentation

d)

Boiling

3.

In the reaction between hydrochloric acid and sodium hydroxide, which common substance is formed as the salt of the acid-base reaction?

a)

NaCO

b)

NaOH

c)

NaCI

d)

NaH

4.

The reaction between baking soda and vinegar is two reactions, one is an acidbase reaction and the other is which of the following reaction types?

a)

Synthesis

b)

Decomposition

c)

Single displacement

d)

Double synthesis

5.

Which of the following is a mixture of two or more immiscible liquids?

a)

Concentration

b)

Emulsion

c)

Colloid

d)

Supersaturated Solution

6.

Which of the following is NOT an example of an emulsion?

a)

Mayonnaise

b)

Hollandaise Sauce

c)

Vinaigrette prepared with only oil and vinegar

d)

Ketchup

7.

Which of the following are proteins which act as catalysts to help complex reactions occur?

a)

Inhibitors

b)

Substrates

c)

Enzymes

d)

Carbs

8.

You have made a marinade for some meat and decided to include pineapple juice to help tenderize the meat. What enzyme is found in pineapples which tenderizes meat?

a)

Ficin

b)

Papain

c)

Bromelin

d)

Pinepain

9.

Which of the following is NOT true of caramelization?

a)

Results in a nutty flavor.

b)

Causes green color to form.

c)

Oxidizes sugar

d)

Causes brown color to form. Like caramel.

10.

You left a loaf of bread on the counter and the loaf hardened. Which of the following processes caused this hardening?

a)

Gelatinization

b)

Syneresis

c)

Retrogradation

d)

Gelation

11.

The acronym GRAS stands for which of the following?

a)

Generally required to be safe.

b)

Generally Recognized as Safe.

c)

Genuinely Required to be safe.

d)

Genuinely Recognized as Safe

12.

Which of the following terms describes an illness caused by the ingestion of toxins and is also known as a foodborne intoxication?

a)

Food Infection

b)

Food Poisoning

c)

Food Rancidity

d)

Food Spoilage

13.

Which of the following describes when the outermost portion of a food is dried while the interior remains moist?

a)

Case Hardening

b)

Freezer BUrn

c)

Cold Shortening

d)

Fat Caps

14.

Which of the following is a packaging technique which injects a blend of components to extend product shelf life?

a)

Vacuum Packaging

b)

Modified Atmosphere Packaging

c)

Shrink WRap

d)

Overwrap packaging

15.

Which of the following causes Salmonellosis?

a)

Salmonella spp.

b)

E. Coli

c)

Clostridium perfringens

d)

Listeria momocytogenes

16.

Which of the following causes Hemolytic Uremic Syndrome?

a)

Salmonella spp.

b)

E. Coli.

c)

Clostridium perfringens

d)

Listeria

17.

The acronym HACCP stands for which of the following?

a)

Hazard Analysis and Crucial Control Points

b)

Hazard Analysis and Critical Control Parameters

c)

Hazard Analysis and Critical Control Points

d)

Hazard Analysis and Crucial Control Parameters

18.

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

a)

U.S. National Guard

b)

CDC

c)

Navy

d)

NASA

19.

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

a)

SSOP

b)

Coliform

c)

Allergen

d)

Adulterant

20.

. Which of the following requires that food processors must prevent crosscontamination of allergens into products where they are NOT ingredients?

a)

Food Safety Inspection act.

b)

EPA

c)

Food Allergen Labeling and Consumer Protection Act

d)

Delaney Clause

21.

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

a)

Presence of visible fecal matter or ingesta on the carcass

b)

. Presence of water on the carcass

c)

Presence of lactic acid on the carcass

d)

Presence of visible blood on the carcass

22.

Which of the following is a step at which a control can be applied to prevent, eliminate or reduce a food safety hazard to an acceptable level?

a)

Critical Limit

b)

Verification Step

c)

Critical Control Point

d)

Rate-limiting step

23.

Which of the following products are NOT required to have HACCP? (

a)

Meat

b)

Juice

c)

Seafood

d)

Candy

24.

Which of the following is a monitoring technique which tests all product, a vat of soup for example, and is commonly used in batch processes?

a)

Continuous monitoring

b)

Attribute sampling

c)

Process Sampling

d)

Verification monitoring

25.

Match the states of atoms or molecules to the temperature: Higher Temperature

a)

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

b)

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

26.

Match the states of atoms or molecules to the temperature: Low temperature

a)

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

b)

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

27.

Acids are:

a)

any chemical which accepts a hydrogen ion or a chemical which accepts a proton

b)

any chemical which donates a hydrogen ion or a chemical which donates a proton

28.

Bases are:

a)

any chemical which accepts a hydrogen ion or a chemical which accepts a proton

b)

any chemical which donates a hydrogen ion or a chemical which donates a proton

29.

A solvent is:

a)

The substance which is present in the largest amount and provides a base for a substance to dissolve.

b)

The substance on the smallest amount of the one that dissolves.

30.

A Solute is:

a)

The substance which is present in the largest amount and provides a base for a substance to dissolve.

b)

The substance on the smallest amount of the one that dissolves.

31.

An inhibitor is:

a)

binds to enzymes to increase their activity.

b)

slows down or stops the activity of an enzyme

32.

An activator is:

a)

binds to enzymes to increase their activity.

b)

slows down or stops the activity of an enzyme

33.

Hydrolytic rancidity:

a)

occurs when fats are consumed by lipolytic microorganisms, off-flavor and odor is produced

b)

occurs when fatty acids are formed through the hydrolysis of lipids by the water it contains

c)

occurs when glycerol is oxidized

34.

Oxidative rancidity:

a)

occurs when fats are consumed by lipolytic microorganisms, off-flavor and odor is produced

b)

occurs when fatty acids are formed through the hydrolysis of lipids by the water it contains

c)

occurs when glycerol is oxidized

35.

Microbial rancidity:

a)

occurs when fats are consumed by lipolytic microorganisms, off-flavor and odor is produced

b)

occurs when fatty acids are formed through the hydrolysis of lipids by the water it contains

c)

occurs when glycerol is oxidized

36.

Sulfuring:

a)

Used on fruits to slow browning.

b)

Shortens drying times.

c)

Scalding food in boiling water to slow browning.

37.

Blanching :

a)

Used on fruits to slow browning.

b)

Shortens drying times.

c)

Scalding food in boiling water to slow browning.

38.

Sulfating:

a)

Used on fruits to slow browning.

b)

Shortens drying times.

c)

Scalding food in boiling water to slow browning.

39.

Which of the following sets and enforces standards to assure safe and healthful working conditions as well as provides training, outreach, education and assistance?

a)

BIS

b)

OSHA

c)

FSIS

d)

CDC

40.

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

a)

Class A

b)

Class B

c)

Class C

d)

Class K

41.

Which of the following is NOT considered a vulnerable population for contracting a foodborne illness?

a)

Senior citizen

b)

Young child

c)

Individual with cancer.

d)

Young Adult

42.

To use hot water as a sanitation method, what should the water temperature be?

a)

100°F to 150°F (

b)

B. 57°F to 100°F (14 to 38°C)

c)

189°F to 253°F

d)

171°F to 190°F

43.

Which of the following companies helped to develop HACCP?

a)

Kraft

b)

Yum Brands

c)

General Mills

d)

Pillsbury

44.

Which of the following is NOT a preliminary task to develop a HACCP plan?

a)

Create HACCP Team

b)

Describe the food

c)

Establish monitoring procedures.

d)

Develop a flow diagram.

45.

What is the 7th step in a HACCP plan?

a)

Establish corrective actions

b)

Conduct a Hazard Analysis

c)

Establish Record Keeping and documentation procedures

d)

Identify Critical Control Points

46.

What is the 1st step in a HACCP plan?

a)

Establish corrective actions

b)

Conduct a Hazard Analysis

c)

Establish Record Keeping and documentation procedures

d)

Identify Critical Control Points

47.

What is the 2nd step in a HACCP plan?

a)

Establish corrective actions

b)

Conduct a Hazard Analysis

c)

Establish Record Keeping and documentation procedures

d)

Identify Critical Control Points

48.

Zero tolerance refers to a standard specifying if a potentially dangerous substance is present in or on a product it is unfit for human consumption

a)

True

b)

False

49.

Carly is a member of the cleaning team for a food production facility. When cleaning she does not wear a hair net or keep her hair tied back. Also, she wears a silver ring and earrings while cleaning. The cleaning solution she uses contains only bleach. Based on this scenario, which is NOT a physical hazard?

a)

Bleach

b)

Hair

c)

Ring

d)

Earring

50.

Salmonella and E. coli are examples of which of the following?

a)

Physical hazards

b)

Enteric pathogens

c)

Exoteric pathogens

d)

Chemical Hazards

51.

When conducting a hazard analysis for cream of mushroom soup, one hazard which was identified was a thermometer being dropped into a vat and breaking causing glass and metal shards to be in the product. This has never occurred in this facility. Should this be addressed in the HACCP plan and why?

a)

Yes, every hazard should be addressed in the HACCP Plan

b)

Yes, the likelihood and severity of the hazard is high

c)

No, only biological hazards are addressed in the HACCP Plan

d)

No, the likelihood and severity of the hazard is low

52.

When reviewing the CCPs for a cooked sausage product, you notice that at the receiving step for raw beef trim the biological hazard is NOT listed as a CCP. What is the potential reasoning as to why this hazard is NOT listed as a CCP?

a)

. Only physical hazards are considered CCPs

b)

Only chemical hazards are considered CCPs

c)

Since this is a cooked product, a cooking step later in the process would be a more appropriate step for a CCP

d)

There is a low likelihood of biological contamination in raw beef trim

53.

Using the CCP Decision Tree, which of the following correctly fills the blank labeled?

a)

Not a critical control point

b)

Critical Control Point

c)

Modify this step

d)

Not a hazard.

54.

Which of the following could be a sign of inaccurate recordkeeping?

a)

Temperatures recorded as 40°F (4°C) all day with no minor fluctuations

b)

Temperatures taken as various times of the day

c)

Temperature varies throughout the day within a two-degree margin

d)

Records are filed daily

55.

Which of the following correctly defines one of the components of an atom?

a)

Neutron-negative charge

b)

Proton-neutral charge

c)

Electron-negative charge

d)

Electron-neutral charge

56.

Ions are ____________________.

a)

A. Atoms or molecules in which the number of electrons are not equal to the number of neutrons

b)

B. Are neutral

c)

C. Only monatomic

d)

D. Positively or negatively charged

57.

The ____________ of the periodic table house elements which share common properties.

a)

Periods

b)

Groups

c)

Rows

d)

Valence Electrons

58.

If you have an element which is a highly reactive element and you know it is in group 17 of the periodic table, which family does it belong to?

a)

Noble Gasses

b)

Alkaline Earth Metals

c)

Thasition Metals

d)

Halogens

59.

Which family of elements is composed of 15 radioactive compounds?

a)

Halogens

b)

Noble Gases

c)

Lanthanide Series

d)

Actinide Series

60.

Which of the following are considered cations?

a)

A. Na+

b)

B. Cl–

c)

C. SO4 -2

d)

D. Se

61.

Which of the following scenarios would increase the reaction rate of a chemical reaction the most?

a)

Increasing the temperature by 10°C

b)

B. Decreasing the temperature by 5°C

c)

C. Decreasing the temperature by 10°C

d)

D. Increasing the temperature by 25°C

62.

The amount of water in a food can be determined by measuring the food’s ____________.

a)

A. pH level

b)

B. Water activity

c)

C. Osmotic pressure

d)

D. Calories

63.

_________ is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts or bacteria under anaerobic conditions.

a)

A. Nonenzymatic browning

b)

B. Leavening

c)

C. Fermentation

d)

D. Boiling

64.

The products of a reaction between 4H2 and 2O2 would yield which of the following products?

a)

H20

b)

2H20

c)

3H20

d)

4H20

65.

Which of the following is not a characteristic of a base?

a)

a. Bitter taste

b)

b. Slippery to the touch

c)

c. Change blue litmus paper to red

d)

d. Change red litmus paper to blue

66.

An unknown substance was tested using red litmus paper and the paper turned blue, which of the following is a probable pH for the substance ?

a)

1

b)

3

c)

7

d)

9

67.

An acid can be defined as a chemical which ___________________.

a)

Donates a hydroxide ion

b)

b. Accepts a hydrogen ion

c)

c. Has a pH above seven

d)

d. Donates a hydrogen ion

68.

In the reaction between hydrochloric acid and sodium hydroxide, which common substance is formed as the salt of the acid-base reaction?

a)

Table Salt

b)

Season Salt

c)

Low Sodium Salt

d)

Low Chlorine Salt

69.

In the reaction between hydrochloric acid and sodium hydroxide, which common substance is formed as the salt of the acid-base reaction?

a)

NaCl

b)

NaHCO3

c)

NaOH

d)

NaCO

70.

The reaction between baking soda and vinegar was two reactions, one was the acid-base reaction and the other was a ______________________.

a)

a. Synthesis reaction

b)

b. Decomposition reaction

c)

c. Single displacement reaction

d)

d. Double displacement reaction

71.

The range of the pH scale is which of the following?

a)

1-10

b)

0-14

c)

0-10

d)

0-12

72.

If you wanted to know the exact pH of a substance, which of the following indicators would you use ?

a)

pH paper

b)

Digital pH meter

c)

Red litmus paper

d)

Both A and B

73.

Which of the following is the most exact in its measure of pH?

a)

a. pH paper

b)

b. Red cabbage juice

c)

c. Blue litmus paper

d)

d. Digital pH meter

74.

Which of the following factors affect food deterioration and spoilage? a. Acidity b. Heat c. Water activity d. Chemical preservatives e. All of the above

a)

Acidity

b)

Heat

c)

Water Activity

d)

Chemical Preservatives

e)

All of the Above

75.

Which of the following is not true about mixtures?

a)

. Mixtures are a combination of two or more substances which are not chemically united

b)

Mixtures are a combination of two or more substances which exist in a fixed proportion to each other

c)

C. Mixtures are a combination which can be physically separated into pure compounds

d)

Mixtures are a combination which can have changing physical properties

76.

Which of the following is not an example of a heterogeneous mixture?

a)

Chocolate Chip Cookies

b)

Granite

c)

White Gold

d)

Pizza

77.

A mixture which has an even concentration throughout is known as a ___________.

a)

A. Heterogeneous mixture

b)

B. Solution

c)

Gas

d)

Liquid Mixture

78.

If you have salt, water and a plastic cup, which of the following correctly labels the role of each in making a solution?

a)

A. Salt=Solvent, Water=System, Plastic cup= Solute

b)

B. Salt=System, Water=Solute, Plastic cup= Solven

c)

C. Salt=Solvent, Water=Solute, Plastic cup= System

d)

D. Salt=Solute, Water=Solvent Plastic cup= System

79.

A solution on the table appears to be clear with all of the solute being dissolved, which of the following could be the concentration of the solution?

a)

A. Unsaturated

b)

B. Saturated

c)

C. Supersaturated

d)

E. Both A and B

80.

A mixture of two or more immiscible liquids is called a/an __________.

a)

Solution

b)

Heterogeneous mixture

c)

Emulsion

d)

Emulsifier

81.

Which of the following could be used as an emulsifier?

a)

Soap

b)

Detergent

c)

Egg Yolk

d)

All of the above

82.

Bacteria, yeasts and human cells use fermentation to produce energy in the form of ______________.

a)

a. Adenosine triphosphate

b)

b. Adenosine biphosphate

c)

c. Phosphoric acid

d)

d. Adenosine acid

83.

If an organism can live either in the presence of oxygen or in the absence of oxygen, it would be classified as a _____________.

a)

Anaerobe

b)

Aerobe

c)

Facultative aerobe

d)

Unfaculative aerobe

84.

Which of the following foods are NOT produced by fermentation?

a)

Sauerkraut

b)

Pickles

c)

Vinegar

d)

all of the above are produced by fermentation.

85.

______________ is a polysaccharide made up of glucose units linked together to form long chains.

a)

Caramel

b)

Starch

c)

Gluten

d)

Polyglucose

86.

The creation of a gelatin mold is the result of _______________.

a)

a. Gelatinization

b)

b. Gelation

c)

c. Retrogradation

d)

d. Syneresis

87.

Which of the following is a leavening agent used in quick breads?

a)

Yeast

b)

Baking Powder

c)

Baking Soda

d)

Both B & C

88.

The hardening of bread products is a result of _______________.

a)

Fermentation

b)

Gelatinization

c)

Gelation

d)

Retrogradation

89.

The pulling away of meringue from a pie crust during storage is a result of____________

a)

Fermentation

b)

Gelatinization

c)

Gelation

d)

Syneresis

90.

Which of the following are two methods used by food processors to keep food safe?

a)

Good manufacturing practices

b)

Safety standard operating procedures

c)

A & D

d)

Sanitation standard operating procedures

91.

The survival and growth of microorganisms in food depends upon:

a)

PH

b)

Available water

c)

Available Oxygen

d)

All of the above

92.

A microorganism which grows best at temperatures between 20 and 40 degrees Celsius is called ________________.

a)

a. Psychrophiles

b)

b. Mesophiles

c)

c. Adenophiles

d)

d. Thermophiles

93.

Camembert cheese, Bleu cheese and Swiss cheese are all examples of ___________.

a)

a. Products created by bacteria

b)

b. Products created by mycotoxins

c)

c. Products created by acetic acid

d)

d. Products created by retrogradation

94.

A gallon of milk expired and has soured because the milk enzyme lactase turned the milk protein lactose into lactic acid. Which of the following types of spoilage could have occurred?

a)

a. Fermentation

b)

b. Putrefaction

c)

c. Rancidity

d)

d. Microbial growth

95.

A loaf of bread has a green substance growing on each slice. Which of the following types of spoilage could have occurred? a. Fermentation b. Putrefaction c. Rancidity d. Microbial growth

a)

a. Fermentation

b)

b. Putrefaction

c)

c. Rancidity

d)

d. Microbial growth

96.

By combining different preservation methods to prevent food spoilage you are applying ____________________.

a)

a. The Hurdle concept

b)

b. Good manufacturing practices

c)

c. The Myrtle concept

d)

d. Sanitation standard operating procedures

97.

Which of the following is not a type of energy used in food irradiation?

a)

A. Electron rays

b)

B. Beta rays

c)

C. X-rays

d)

D. Gamma rays

98.

Acidic foods have a pH of ___ or lower.

a)

4.0

b)

4.2

c)

4.4

d)

4.6

99.

Canned food should be stored in: A. A well heated area B. The refrigerator C. A warm, well-lit area D. A cool, dark, dry place

a)

Well Heated Area

b)

The fridge

c)

A warm, well lit area.

d)

Cool, dark, dry place

100.

. The government agency that ensures the safety of all food in the United States is the _______. A. FSIS B. FDA C. USDA D. MAP E. CAP

a)

FSIS

b)

FDA

c)

USDA

d)

CAP

101.

Which container box or wrapper holds individual food units together?

a)

A. Retail container

b)

B. Primary container

c)

C. Secondary container

d)

D. Tertiary container

102.

Which government agency was created in 1862 under President Lincoln? A. USDA B. FDA C. FFA D. FSIS

a)

USDA

b)

FDA

c)

FFA

d)

FSIS

103.

. A statement by the manufacturer of the product which reports their food will reduce the risk of developing a disease is the ________ information. A. Allergen B. Safety C. Health claim D. Serving size

a)

Allergen

b)

Safety

c)

Health Claim

d)

Serving Size

104.

Packaging that evacuates or introduces gas to extend shelf life is? A. CAP B. MAP C. FSIS D. FDA E. USDA

a)

CAP

b)

MAP

c)

FSIS

d)

FDA

105.

Controlled Atmosphere Packaging includes what element? A. Aluminum B. Nitrogen C. Argon D. Fluorine

a)

Aluminum

b)

Nitrogen

c)

Argon

d)

Fluorine

106.

Which of the following agencies does NOT oversee food industry safety?

a)

A. Center for Disease Control and Prevention (CDC)

b)

B. National Institute of Standards and Technology (NIST)

c)

C. Bureau of Industry and Security (BIS)

d)

D. Occupational Safety and Health Administration (OSHA)

107.

Which type of fire extinguisher is most often found in kitchens?

a)

B

b)

D

c)

K

d)

C

108.

What is the “danger zone” in which foods should NOT be kept for more than one to two hours?

a)

A. 0°F to 30°F (-18°C to -1°C)

b)

B. 20°F to 80°F (-7°C to 27°C)

c)

C. 60°F to 110°F (16°C to 43°C)

d)

D. 40°F to 140°F (5°C to 60°C)

109.

Menu disclaimers are required for which of the following?

a)

A. Fried foods

b)

B. “Cooked to order” meat and eggs

c)

C. Foods high in fat

d)

D. Imported fruits and vegetables

110.

Which of the following is NOT a classification of microorganisms? A. Spoilage B. Pathogenic C. Beneficial D. Antigenic

a)

Spoilage

b)

Pathogenic

c)

Beneficial

d)

Antigenic

111.

In which common foodborne intoxication illness are ten percent cases fatal?

a)

Staphylococcal

b)

Botulism

c)

Anisakiasis

d)

Salmonella

112.

Which of the following is the appropriate range of food storage temperatures?

a)

A. Above 60°F (15°C) for cold products

b)

B. Below 40°F (4°C) for hot products

c)

C. Above 160°F (71°C) for hot products

d)

D. Above 140°F (60°C) for hot products

113.

Which of the following microorganisms are harmful? A. Pathogenic microorganisms B. Spoilage microorganisms C. Beneficial microorganisms D. Microorganisms

a)

Pathogenic

b)

Spoilage

c)

Beneficial

d)

All Microorganisms

114.

HACCP is NOT mandatory for which of the following types of processors? A. Meat B. Juice C. Vegetable D. Seafood

a)

Meat

b)

Juice

c)

Vegetable

d)

Seafood

115.

Which of the following is NOT included in a cleaning and sanitation program?

a)

A. How you will clean and sanitize

b)

B. The employee’s clothing during the task

c)

C. Where it will be done

d)

D. Who is assigned to the task

116.

If cleaning and sanitizing a food surface during production, which type of hygiene are you demonstrating?

a)

A. Preoperational

b)

B. Storage and distribution

c)

C. Equipment

d)

D. Operational

117.

When handling a chemical cleaner, which of the following is a safety measure one should follow?

a)

A. Call 911 if poisoning occurs

b)

B. Ensure direct skin contact

c)

C. Store near food processing equipment

d)

D. Smell the agent to determine sanitizer type

118.

Which of the following statements is NOT true about HACCP?

a)

A. Combines science and common sense for food safety

b)

B. Is a preventative measure

c)

C. Is a reactive measure

d)

D. Includes seven principles

119.

. In a food production company, who has the overall responsibility for the development, organization and management of the HACCP program? A. Company’s CEO B. Line worker oC. HACCP Coordinatr D. Production line leader

a)

A. Company’s CEO

b)

B. Line worker

c)

HACCP Coordinator

d)

Production leader

120.

Which of the following correctly defines a biological hazard?

a)

A. Chemical substances found in a food which could cause chronic toxicity

b)

B. Bacteria or viruses which causes foodborne illness

c)

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

d)

D. Any sanitizer used in the food production process

121.

Which of the following is a substance which, if found in a food product, is not fit for human consumption? A. Adulterant B. Allergen C. Coliform D. SSOP

a)

Adulterant

b)

Allergen

c)

Coliform

d)

SSOP

122.

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

a)

Staphylococcus

b)

Salmonella

c)

Campylobacter

d)

E. Coli

123.

When reviewing the CCPs for a cooked sausage product, you notice at the receiving step for raw beef trim the biological hazard is not listed as a CCP. What is the potential reasoning as to why this hazard is not listed as a CCP?

a)

A. Only physical hazards are considered CCPs

b)

B. Only chemical hazards are considered CCPs

c)

There is a kill step later in the process since it is a cooked product

d)

D. There is a low likelihood of biological contamination in raw beef trim

124.

Which of the following is a monitoring technique which tests all products and is commonly used in batch processes? A. Continuous monitoring B. Attribute sampling C. Process sampling D. Verification monitoring

a)

A. Continuous monitoring

b)

B. Attribute sampling

c)

C. Process sampling

d)

D. Verification monitoring

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