WorksheetsFood Science Spring Final Review
Total questions: 12
Worksheet time: 12mins
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
What is the primary purpose of implementing SSOPs in food processing facilities?
To ensure proper training of staff
To maintain equipment efficiency
To enhance food safety through cleanliness and sanitation standards
To increase production speed
Which of the following is a critical control point in the production of canned foods?
Sealing of the cans
Labeling of the cans
Storage of raw materials
Transportation of finished products
