WorksheetsFN43 - 6.00 Food Hazards and Allergens
Total questions: 20
Worksheet time: 15mins
Which action is the result of food safety controls?
Employee ID badges
Restricted visitor badges
Security cameras
Temperature Gauges
As Mary reached for the scouring powder, the jar tipped over and splashed contents onto the shelf, the floor, and the top shelf of the bun rack where John had temporarily placed his cake pans with white cake batter. What best describes the contamination of the cake batter?
A contamination with a microbial hazard.
A contamination with a physical hazard.
An intentional contamination.
An unintentional contamination.
The first step of developing an HACCP plan is to:
create forms for record keeping
draw a flow chart of the facility
identify the potential hazards
set standards for monitoring the production process
What is the impact of the critical limits a company identifies as part of its HACCP plan?
They are the data collected and recorded.
They are the guidelines used to determine whether or not the food is safe.
They are the same as the control points.
They provide uniform rules from one business to another.
Which agency sets pesticide residue tolerances or legal limits on how much residue can be on particular foods?
United States Dept of Agriculture (USDA)
Environmental Protection Agency (EPA)
Federal Trade Commission (FTC)
Food and Drug Administration (FDA)
Increased security plans at water treatment plants have been developed as a result of the risk of:
health department citations
intentional contamination by terrorists
unintentional contamination by employees
weather-related contamination
Herbicide and insecticide residues on produce are examples of which type of hazard?
biological
chemical
microbial
physical
On the farm-to-table continuum, which part of the food supply is monitored as a result of the work of the FDA?
imported produce
muscle meats
processed mixtures
wild game
As a result of federal law, who is responsible for overseeing the safety of food preparation in restaurants?
Center for Disease Control (CDC)
Food and Drug Administration (FDA)
Local Health Department
US Department of Agriculture (USDA)
What is the impact of a HACCP plan?
It identifies a list of guidelines to follow.
It identifies critical points where contamination may occur.
It lists safety procedures for food storage.
It lists points where employees control temperature settings.
Proteins in shellfish are classified as:
biological toxins
chemical hazards
common allergens
physical hazards
Which agency is responsible for regulating red meat, poultry, and certain egg products?
United States Dept of Agriculture (USDA)
Environmental Protection Agency (EPA)
Federal Trade Commission (FTC)
Food and Drug Administration (FDA)
Which is an example of a physical hazard?
dust particles
herbicide residue
mold spores
parasites
Aflatoxins from mold are an example of which type of hazard?
biological
chemical
microbial
physical
Which is an example of an allergenic ingredient that must be declared on the label?
carrots
chicken broth
dried cheese powder
orange juice
An example of the top allergens is:
creamed corn
egg custard
orange juice
strawberries
Which action step addresses a key point in the ALERT initiative?
analysis of points of possible contamination are listed
corrective procedures are identified and followed
refrigerator temperature is monitored every 3 hours
visitor logs are maintained at all entrances
Businesses are guided in creating food safety plans by the:
ALERT system and HACCP
Occupational Safety and Health Administration
Federal Emergency Management Administration
Local zoning ordinances
Which classification of nonmicrobial hazards must be listed near the ingredient list as a result of the 2006 food labeling law?
all allergens
Big 8 allergens
chemical additives
deadly allergens
The FDA seizes food products that have which type of labeling error?
address is in incorrect format
Best used by date is expired
ingredient list is missing the cheese topping
natural flavorings are not identified
