WorksheetsScience and Safety Quiz II
Total questions: 20
Worksheet time: 10mins
Match the following states of atoms or molecules to their description.
1) Atoms or molecules move slower and are less likely to collide
2) Atoms or molecules will move more and are more likely to collide
1) Higher temperature
2) Lower temperature
1) Lower temperature
2) Higher temperature
Match the following terms to their description.
1) Any chemical which accepts a hydrogen ion or a chemical which accepts a proton
2) Any chemical which donates a hydrogen ion or a chemical which donates a proton
1) Base
2) Acids
1) Acids
2) Base
Match the following terms to their description.
1) The substance of the smallest amount or the one which dissolves
2) The substance which is present in the largest amount and provides a base for a substance to dissolve
1) Solvent
2) Solute
1) Solute
2) Solvent
Match the following terms to their description.
1) Binds to enzymes to increase their activity
2) Slows down or stops the activity of an enzyme
1) Activator
2) Inhibitor
1) Inhibitor
2) Activator
Match the following types of rancidity to their description.
1) Occurs when fats are consumed by lipolytic microorganisms; off-flavor and odor is produced
2) Occurs when fatty acids are formed through the hydrolysis of lipids by the water it contains
3) Occurs when glycerol is oxidized
1) Microbial rancidity
2) Oxidative rancidity
3) Hydrolytic rancidity
1) Hydrolytic rancidity
2) Oxidative rancidity
3) Microbial rancidity
1) Microbial rancidity
2) Hydrolytic rancidity
3) Oxidative rancidity
Match the following terms to their description.
1) Used on fruits to slow browning
2) Shortens drying times
3) Scalding food in boiling water to slow browning
1) sulfating
2) sulfuring
3) blanching
1) sulfating
2 )blanching
3) sulfuring
1) blanching
2) sulfuring
3) sulfating
Which of the following sets and enforces standards to assure safe and healthful working conditions as well as provides training, outreach, education and assistance?
Bureau of Industry and Security (BIS)
Occupational Safety & Health Administration (OSHA)
Food Safety Inspection Service (FSIS)
Centers for Disease Control Prevention (CDC)
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 B
Class C
Class K
Which of the following is NOT considered a vulnerable population for contracting a foodborne illness?
A senior citizen
A young child
An individual with cancer
A young adult
What should the water temperature be for using hot water as a sanitation method?
100°F to 150°F (38 to 66°C)
57°F to 100°F (14 to 38°C)
189°F to 253°F (87 to 123°C)
171°F to 190°F (77 to 88°C)
Which of the following companies helped to develop HACCP?
Kraft Foods®
Yum Brands®
General Mills®
Pillsbury®
Which of the following is NOT a preliminary task to develop a HACCP plan?
Assemble a HACCP team
Describe the food
Establish monitoring procedures
Develop a flow diagram
Match the following hazards to the correct example.
1) Salmonella
2) Pesticide residue
3) Metal shavings
1) Physical
2) Chemical
3) Biological
1) Biological
2) Chemical
3) Physical
1) Biological
2) Physical
3) Chemical
Match the following hazards to the correct example.
1) Ingesta from the intestinal tract
2) Sanitizer residue
3) Broken glass
1) Chemical
2) Physical
3) Biological
1) Physical
2) Biological
3) Chemical
1) Chemical
2) Biological
3) Physical
Place the following HACCP principles in the correct order.
1) Establish corrective actions
2) Establish critical limits
3) Establish verification procedures
4) Conduct a hazard analysis
5) Identify critical control points
6) Establish critical limit monitoring requirements
7) Establish record keeping and documentation procedures
1) Establish corrective actions
2) Establish record keeping and documentation procedures
3) Establish verification procedures
4) Conduct a hazard analysis
5) Identify critical control points
6) Establish critical limit monitoring requirements
7) Establish critical limits
1) Conduct a hazard analysis
2) Identify critical control points
3) Establish critical limits
4) Establish critical limit monitoring requirements
5) Establish corrective actions
6) Establish verification procedures
7) Establish record keeping and documentation procedures
1) Identify critical control points
2) Establish critical limits
3) Establish verification procedures
4) Conduct a hazard analysis
5) Establish corrective actions
6) Establish critical limit monitoring requirements
7) Establish record keeping and documentation procedures
1) Establish critical limits
2) Establish corrective action
3) Establish verification procedures
4) Conduct a hazard analysis
5) Identify critical control points
6) Establish critical limit monitoring requirements
7) Establish record keeping and documentation procedures
Match the following terms to their description.
1) Disease causing organism
2) Organisms which may or may not cause an illness
1) Bacteria
2) Pathogen
1) Pathogen
2) Bacteria
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.
True
False
Carly is a cleaning team member for a food production facility. When cleaning, she does not wear a hair net or keep her hair tied back. She also wears a silver ring and earrings while cleaning. The cleaning solution she uses contains only bleach. Based on this scenario, which of the following is NOT a physical hazard?
Bleach
Hair
Ring
Earring
Salmonella and E. coli are examples of which of the following?
Physical hazards
Enteric pathogens
Exoteric pathogens
Chemical hazards
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?
Yes, every hazard should be addressed in the HACCP Plan
Yes, the likelihood and severity of the hazard is high
No, only biological hazards are addressed in the HACCP Plan
No, the likelihood and severity of the hazard is low
